I’ve noticed a frustrating pattern lately: every time I overindulge in a massive bowl of white rice or a stack of pancakes, my joints start to feel like they need a dose of oil. My fingers feel tight, and getting up from a chair becomes a chore.

It turns out that when my blood sugar spikes, it triggers a process called glycation. This is where sugar molecules attach to proteins in my joints, creating “Advanced Glycation End-products” (AGEs) that cause inflammation.

The Inflammation Connection

As a 77kg Filipino, I grew up in a culture where rice is the star of every meal, but my body is clearly protesting the volume. Whether it’s a large order of Chao Fan from Chowking or a sugary glaze from Jollibee, the refined carbs are fueling systemic inflammation.

This inflammation settles in the connective tissues, making everything feel stiff and “rusty.” It’s a physical signal that my glucose levels are swinging too high for my body to handle.

Breaking the Cycle

By sticking to my 15-hour fasting protocol and baseline testing, I am identifying exactly which foods turn my joints into stone. I suspect that the high-sodium, high-carb combos at places like McDonald’s or KFC are making the water retention and stiffness even worse.

Monitoring these reactions is my way of reclaiming my mobility. I want to move freely without the heavy price of a “carb hangover” slowing me down.