How are skin spots made?
The skin tries to put up a black umbrella to protect the skin from strong UV rays. The black umbrella is the pigment melanin. The pigment melanin tries to protect the skin from the UV rays, but when the pigment melanin stays, it becomes a spot on the skin. So we should close the black umbrella (the pigment melanin), but there is a substance which interferes with closing the black umbrella.
Which is the same as the substance causing the spots on the skin?
(A) Moles on tiles
(B) Burns of a bread
(C) Collar stains of a white shirt
The answer is (B) Burns of a bread. It is called Maillard reaction. It recently turned out that spots on the skin and aging were caused by Maillard reaction in the body. “Burns of a bread” in the body is a substance called AGE. If you have a lot of AGE in your body, you easily have spots on the skin.
The important point of aftercare to prevent spots on the skin is not to store AGE in the body.
How can we not store AGE in the body?
Advanced glycation end products (AGEs) are proteins or lipids that become glycated as a result of exposure to sugars. In other words, when sugar attaches to collagen (proteins), the collagen transforms into AGE.
If there is AGE, excessive melanin is secreted by a little bit of exposure to UV rays. Now our skin is in the condition that black umbrellas (pigment melanin) are open to protect the skin from UV rays we were exposed to during summer. That means the skin is suppressing the absorption of UV rays by making the skin dark. Spots are not supposed to occur if the umbrellas are closed, but if you have a lot of AGE in the body, the skin tries to put up the black umbrellas even though UV rays are weak, leaving spots on the skin easily.
Therefore, medically correct aftercare for the skin is closing the black umbrellas by decreasing AGE and trying not to leave spots.
The point for the aftercare is not to take too much food containing AGE.
Meat dishes contain a lot of AGE.
Amount of AGE: Vegetable<Carbohydrate<Fish<Meat
But if you devise how to cook meat, you can decrease the amount of AGE.
The amount of AGE becomes one tenth by boiling and steaming meat, compared to frying meat.
But there is a method to reduce AGE of oily dishes. Cooking after precooking meat with vinegar reduces AGE. If you eat meat dishes with vinegar or lemon, etc., you can prevent excessive intake of AGE because it becomes difficult for collagen to attach to sugar. Just pouring lemon juice on a fried dish reduces AGE.
Also it can be expected that Chitin and Chitosan contained in mushrooms are effective to suppress the absorption of AGE.