In view of above quotes, can exogenous and endogenously made glycated substances be considered as significant factor to cause systemic inflammation, insulin resistance, diabetes and complications causing agents in diabetics type2? Many cooked, fried, prepared foods and fructose(fruits etc.) and glactose(diary,milk) are bit indicative to be linked to such effect by glycated substances. It is to be uinderstood that whether glycated substances are formed by mixing and cooking just only sugar with protiens and fats OR also all carbohydrates with protiens and fats? Best wishes.
