Every Cell of Your Face Has A “Clock” In It! Here’s How To Eat Meat Right To Wind Those Clocks Backwards!

Ageing face changes

Do you know that each and every cell of your face has a “Clock” in it? Here’s how to eat meat right to wind those clocks backwards. And yes, you did not hear me wrongly… meat does help reverse your AGES as it contains carnosine, which functions as a powerful anti-oxidant and provides protection against many degenerative processes. Carnosine is an amino acid, only found in animal meat. Besides, studies also shown that carnosine appears to be the inhibitor of Advanced Glycation End Products (AGEs) formation in the body.

What is AGEs?

AGEs are proteins or lipids in your blood that become glycated (sugar cross-links to protein structure like red blood cells) after exposure to sugars, weakened blood platelet cells, making red blood cells sticky ad attach to artery walls, gum up the secretion & flow of your hormones, and lead to health issues like high levels of triglycerides, insulin, uric acid, stress hormones cortisol and high blood pressure, clog arteries in your brain, cardiovascular systems, causes cataracts, skin & body organ aging, and nerve damage, according to Dr. Yudkin, who had done research with glycated hemoglobin in the 1970s.

The greatest contributors to this dangerous level of runaway free radical damage and oxidative stress are refined sugar and grains. How? When sugar and carbohydrates nutrient is being digested in the stomach and small intestine, it breaks down into billions of dangerous single-oxygen atoms, missing a hydrogen electron-called free radicals. They course through your blood in nanoseconds seeking to replenish the missing hydrogen atoms they have lost, and cause injured cells and they are now unbalanced. These entire destructive process is called oxidative stress, according to Marilyn Diamond, author of Young for Life. Albeit, fortunately, with carnosine, this AGEs process is inhibited.


How To Choose & Eat Meat The Right Way To Wind Those Body Aging Clocks Backwards?

Strategy #1:

Choose red meat over white meat. Why red meat trumps white meat? Red meat does have significantly more vitamins mentioned below than white meat, and these alone are enough to set it apart form white meat! Below is more reasons why…

  • Red meat is a rich source of vitamin B12, which is vital to proper functioning of nearly every system in our body, especially the nerves system.  B12 deficiency can play a role in everything from aging, neurological disorders, and mental illness, to cancer, cardiovascular disease, and infertility. Red meat also contains significant levels of other B vitamins, including thiamin (B1), riboflavin (B2), pantothenic acid (B5), folate (B9), niacin (B3), pyridoxine (B6), and cobalamin (B12). It’s crucial to get these vitamins from whole foods sources, rather than relying on government fortification of processed foods, and red meat is one of the easiest ways to ensure adequate intake.
  • In addition, for people who don’t eat a lot of oily fish or receive a lot of direct sunlight exposure, red meat can contribute significantly to their overall vitamin D intake. Red meat also contains a vitamin D metabolite called 25-hydroxycholecalciferol (aka 25-hydroxyvitamin D3), which is assimilated much more quickly, easily, and convert into active form 500% faster than other dietary forms of vitamin D such as D2. D3 is approximately 87% more potent in raising and maintaining D concentrations and produces 2 to 3 fold greater storage of vitamin D than does D3. In populations with low sun exposure, meat has been shown to be protective against rickets, a degenerative bone disease caused by severe vitamin D deficiency.




  • Red meat contains primarily heme iron, a form that is absorbed and utilized much more efficiently than the non-heme iron found in plant foods. Furthermore, even small amounts of meat can aid in the absorption of non-heme iron. For people with iron overload conditions like hereditary hemochromatosis, it’s probably best to limit high-iron foods such as red meat, but for most of the population – especially those with iron-deficiency anemia – the iron from red meat is beneficial. This is particularly important for women who are pregnant or looking to become pregnant, as iron is crucial for the growth and development of the fetus brain.
  • Red meat is an especially important source of zinc, because the other rich sources — organ meats and shellfish — are much less commonly consumed in our country. As with vitamin D and iron, the zinc present in red meat is highly bioavailable, and even a small amount of red meat in the diet can increase zinc utilization from all sources. Zinc is an essential mineral that is an imperative part of many physiological functions, including structure in certain proteins and enzymes, and regulation of gene expression, and those eating meat-free diets are at greater risk of zinc deficiency. Finally, to round up this impressive nutrient profile, red meat contains significant levels of other vital minerals such as magnesium, copper, cobalt, phosphorus, chromium, nickel, and selenium.




  • What red meat really shines though is its fatty acid profile! Animal fat that contain in red meat comprises approximately equal parts of saturated fat and monosaturated fat, with only small amount of polysaturated fat! The unique ruminant digestive system ensures that these proportions stay relatively constant, regardless of what the animal eats, that is, 40-50% saturated fat, about 40-50% monounsaturated fat, and somewhere near 10% polyunsaturated fat. This makes red meat a better choice than pork or poultry for those that cannot afford pasture-raised meat, because you will still be getting mostly saturated and monounsaturated fats.
  • Red meat is associated with improved mental health and they concluded that women who avoid red meat appear to be at increased risk of clinical depression or anxiety disorder. The research suggested a moderate amount of lean red meat, that is, 6-8 ounces (170-226g/wk) servings per week—may actually be important for mental health. And becareful with the type of meat you choose, because differences in the animals’ diet creates vastly different end products, same goes to human being. So, stick with grass fed meats (grass-fed beef, cattle and lamb, bison or venison) whenever possible, since modern mass production of food has created a wide array of safety problems due to Concentrated Animal Feeding Operations (CAFOs) animals are raised with antibiotics, hormones and on a diet consisting primarily on grains, which are of course sprayed with pesticides.


grass vs corn.jpg


  • Grass-fed meats including significantly more omega-3 fatty acids, between 2 and 5 times more higher in total omega-3s than grain-fed meats, and the average ratio of n-6:n-3 in grass fed meat is 1.53-1.64:1 (healthier ratio). In grain fed meat, this ratio jumps all the way up to 4.84-7.65:1.
  • Grass-fed meats also contains conjugated linoleic acid (CLA) that exhibit potent antioxidant activity (protect against heart diseases, diabetes, and cancer), also found naturally in meat products, primarily from cows or sheep (red meat), contains an average 2-3 times more CLA than grain-fed beef. Why? This is because grain-based diets reduce the pH of the digestive system in grain-fed animals, and inhibit the growth of bacterium that actually produces CLA.




  • Grass-fed meats including significantly more antioxidants vitamin E, glutathione, superoxide dismutase (SOD), and catalase (that play an important role in protecting our cells from oxidation), higher in beta-carotene (precursors to vitamin A), higher in alpha-tocopherol (vitamin E) (A&E itself together protect meat itself from damage), higher in B-vitamins (thiamin and riboflavin), and higher in minerals calcium, magnesium, potassium, zinc, iron, phosphorus, and sodium.


corn vs grass.jpeg

Could Not Afford Grass-fed Beef? No Problem.

Yes, good quality meat DO makes a big difference and it is safe to say that grass-fed meat gives you more worth for your buck on all fronts, with its significantly higher levels of omega-3s, antioxidants, minerals, and other important nutrients. Yet, if grass fed beef really hard to access, here is another good strategy to overcome this issue, you can still temporary choose grain-fed beef. As most of the current research also indicates that red meat, such as beef contains consistent levels of omega-6 regardless of diet. Hence, this is consider good news for people who can’t afford grass-fed beef, because at least grain-fed beef won’t slam you with more omega-6 than you can compensate for. What they’ll be missing out on are the significantly higher levels of omega-3s found in grass-fed beef, that’s all.

Also, if all you can afford or have access to is grain-fed meat only, do trim the excess fat off, and counter the leanness by incorporating a nice healthy fat-based sauce. As long as you avoid and NEVER consuming any processed meats, the increase risk of cancer will be largely reduced. Processed meats are those preserved by smoking, curing, or salting, cancer-causing chemicals such as nitrates, coloring and flavoring or the addition of chemical preservatives. This includes smoked bacon, ham, pastrami, salami, pepperoni, hot dogs, some sausages and hamburgers, and more.

But wait Kay, cooked meat will cause cancer too! Yes. This will be true ONLY when the meat is being overcooked or never marinated beforehand or used the wrong cooking oil to sauté your food.



Do You Know-

When it comes to eating meat, nasty chemicals are created such as Heterocyclic Amines (HCAs) and Polycyclic Aromatic Hydrocarbons (PAHs that linked to cancer causing), Advanced Glycation End Products (AGEs that build up in your body over time leading to oxidative stress, inflammation and an increase risk of heart diseases, diabetes, and kidney diseases) will formed when foods – particularly meat – are being cooked at high heat (grilling, frying, broiling, etc), but they are also naturally present even in uncooked meat as well. However, HCAs will only form when your meat is charred, PAHs will be transfer to your meat when fat drips onto heat source and smoke surrounds your food, and AGEs formation will be increase when your food is being pasteurized or sterilized.

In fact, dietary AGEs do not tell the whole story, because AGEs can also form through various metabolic pathways in the body. One study showed that while omnivores generally have higher dietary intakes of AGEs than vegetarians, vegetarians actually end up with higher concentrations of AGEs in their plasma. The authors hypothesized that their results were due to the increased fructose intake of vegetarians. 

But having that said, we can in fact significantly reduce or avoid the formation of all of these HAs, PAHs, and AGEs by prep food and cook food in a healthy way. This will be discussed in the next chapter.



If you want more anti-inflammatory, sustainable energy-generating foods topic knowledge like this one, or you want to get on track to a healthier eating lifestyle to take any confusion out of the equation, follow my blog!

Remember, Your Energy Matters! –KayChong

About: Kay Chong is currently an energy-based food, constant jet-lag recovering & healing food researcher,blogger, healthy eating lifestyle strategist, and a community pharmacist. Kay shares healthy, healing & recovering food recipes, energy boosting food recipes for flight attendants who travel frequently across different time zones and combating with constant jet lag health issues every day. Every recipes that Kay choose, she will make sure that all the ingredients in each and every recipes that are being shared here is the best, healthiest, toxin-free and contain the most healing energy in it. Why? Because Kay believes that the REAL FOOD INGREDIENTS are the most powerful DRUG that can CURE and PREVENT ANY CHRONIC DISEASES on earth!

You can also find Kay on her Twitter, G+, LinkedInFacebookPinterest, and Instagram.

Disclaimer: The techniques, strategies, and suggestions expressed here are intended to be used for educational purposes only.The author, Kay Chong is not rendering medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any nutrition program you receive full medical clearance from a licensed physician. Kay Chong claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material presented here.


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