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Glycation Protocol 

   

Season your food with LOTS of Anti-glycation and high ORAC Herbs and Spices as a habit

   

“Glycation proteins produce 50 fold more free radicals than non-glycated proteins; Carnosine may be the most effective antiglycating agent known.” Durany et al

“Because Carnosine structurally resembles the sites that glycating agents attack, it appears to sacrifice itself to spare the target.” Hipkiss et al 2000

“Acetyl-L-Carnitine was shown to be effective in reducing glycation protein damage leading to cataract formation.”  Swamy-Mruthinti et al

ALA reduced the formation of glycosylated end products (AGEs).” Jain et al

“If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the caloric content.” Doctor Diane Hartle

“Because herbs and spices have very low calorie content and are relatively inexpensive they’re a great way to get a lot of antioxidant and anti-inflammatory power into your diet.” Doctor James Hargrove

“Losing weight will immediately shift your body’s response to insulin and melt away the glycosylation.” Doctor Mehmet Oz

“Even small amounts of fructose circulating in your blood stream are potentially damaging. The rate of fructose-protein cross linking is ten times that of glucose.” McPherson et al, Note this is HFCS glycation production

“While glycation is a normal part of aging it is far from desirable. The effects of glycation can be seen in the form of cross-linked proteins that accumulate in neurons, endothelial cells, eye lenses and senescent skin. Glycation induced cross-linking in vascular wall, skin, muscle and organs throughout the body leads to inelasticity of tissues that are characteristic of aging.” Life Extension

“The nighttime rise in melatonin production is one way the body cleans itself of glycated proteins.” Yin 2000

"Before you cook that chicken breast to a perfect golden brown or caramelize those onions to add to your favorite dish, you may want to heed the latest research. Browning your food – the cooking term is “caramelizing” – occurs when sugar molecules attach to protein. When the sugar attaches to the protein, a series of other reactions occur called glycation that causes proteins to stick together. When proteins stick together, it is called “cross linking”. The official term for these cross-linked proteins is Advanced Glycation End products, or AGEs." Doctor Al Sears

"Diabetics suffer from accelerated glycation that contributes to the secondary diseases that result in premature death. For instance, glycation’s destructive effect on the arterial system results in a loss of elasticity, hypertension, and atherosclerosis. Glycation is involved in disorders as diverse as cataract, cancer, and Alzheimer’s disease." Life Extension

"When taken over a long period of time, certain enzyme mixtures break down and stop cross linked protein chain formation. They contribute to tissue elasticity maintenance and therefore increase the capacity of body functions."  Doctor Anthony Cichoke 

"The interlocking of elastin with collagen strengthens the elasticity of the skin and helps it to remain smooth. Enzyme deficiencies can cause loss of muscle tone , aging skin and loss of elasticity." Doctor Anthony Cichoke 

"One 2008 study, published in the Journal of Medicinal Foods, found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit glycation and the formation of AGE compounds, making them potent preventers of heart disease and premature aging."   Doctor Joseph Mercola MD

"AGEs combine with receptors to trigger massive inflammation, which we now understand to be a root cause of chronic disease and even of aging itself."   Life Extension

"Damage to the endothelium which occurs in response to elevated glucose levels is an important first step in producing heart attacks, heart failure and stroke."   Life Extension

"A close relative of vitamin B1 called benfotiamine has the singular power to block major biochemical pathways of glucose-induced cell damage."   Life Extension

"Researchers at India's National Institute of Nutrition found that cumin (along with cinnamon, black pepper and green tea) can cut the formation of AGE or advanced glycation end products, by 40 to 90 percent. AGE are toxic cellular time bombs that form when an overdose of glucose wraps proteins. "the inhibition of the formation of AGE is believed to play a role in the prevention of diabetic complications."   British Journal of Nutrition

    

Glycation a Slow steady Killer

Glycation occurs when a sugar reacts with a protein or oil, resulting in sugar-damaged proteins or oils called advanced glycation end products (AGEs). Your body attempts to keep the glucose in your blood stream within close  limits to obviate glycation. Glycation is one reason a diet high in sugar and simple carbs is so destructive for your health.

Glycated proteins are a huge problem because they remain in your body, as your body seems to have no efficient way to remove more than a small amount of them, where they continuously generate large amounts of free radicals. Folks this will definitely make you old.

   

Glycations’ AGEs make you Old

"Rutin has the ability to protect skin from damage caused by advanced glycation end products (AGEs). AGEs accelerate the aging of skin cells, which cause the skin to lose elasticity and collagen. One clinical study found that rutin can effectively modulate the breakdown of collagen caused by AGEs.15"   Life Extension

Any of your body proteins can become glycated in the presence of glucose and since we are constructed of protein you can see the extent of this problem. One well-known AGE among diabetics is glycated hemoglobin (HbA1c). HbA1c is created when glucose molecules bind to hemoglobin in your blood. Measuring HbA1c in the blood can help determine the overall exposure of hemoglobin to glucose, which yields a picture of long-term blood glucose levels.

   

    

Glycation is Sugar, Protein or Oil with or without Heat

 

Cooking at high heat will produce AGEs in our food and since ingesting these AGEs can add to our internally generated AGEs we need to avoid frying and broiling as much as possible. Internally generated AGEs can best be avoided by going VERY light on the sugar and near sugar high GI foods. Anti-glycation foods and supplements can also help IMO.

L-Carnosine (See L-Carnosine Protocol) and melatonin (See Melatonin Protocol) have been demonstrated in several studies to be safe and effective anti-glycating agents.

  

Cooking at High Heat Produces Glycation

"In 2012 and a team of researchers at Mount Sinai School of Medicine identified a compound in over-cooked foods that plays a major role in the development of abdominal obesity and its related diseases. The scientists found that mice with sustained exposure to this compound (methyl-glyoxal) developed significant abdominal weight gain, early insulin resistance, immune changes consistent with inflammation/oxidation and type II diabetes.14 Methyl-glyoxal is a type of advanced glycation end product that is produced when food is cooked with dry heat. "   Are You Cooking Yourself to Death

When you cook at high heat you not only produce glycation but also damage your food and yourself in MANY other ways.

   

Negative effects of Glycation

  • “Age Related diseases” of all sorts

  • Premature aging

  • Alzheimer’s

  • Cardiovascular disease

  • Cataracts

  • Collagen problems

  • Diabetes related diseases

  • Massive free radical generation

  • Chronic inflammation

  • Kidney problems including failure

  • Wrinkles and sagging skin and organs

     

Your Eyes and Glycation

"One of the common denominators for diabetes and normal aging is the glycation of proteins and the resulting deterioration of their function.27 This means that fighting glycation everywhere in the body is a direct and important way to decelerate aging. Perhaps nowhere is the impact of glycation on accelerated aging as apparent as it is in the eye lens, the normally crystal-clear portal that focuses light on the retina. Glycation of lens proteins occurs in both diabetic and nondiabetic people, although diabetics experience cataracts much earlier than nondiabetics. Carnosine is a potent antiglycation agent and oxidative-stress reducer. One animal study of cataracts showed its ability to reduce levels of glycated lens proteins, prevent the loss of protective enzymes, and, ultimately, to delay the clouding of the lens."   Carnosine, Cataracts, and Visual Clarity

Glycation  is an important factor in the prime cause of Blindness, Cataracts. Please find out how L-Carnosine can help your prevent Cataracts as well as whole body glycation.

     

Common Spices are powerful Anti-glycation Agents

"One 2008 study, published in the Journal of Medicinal Foods, found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit glycation and the formation of AGE compounds, making them potent preventers of heart disease and premature aging."   Doctor Joseph Mercola MD

“Because herbs and spices have very low calorie content and are relatively inexpensive they’re a great way to get a lot of antioxidant and anti-inflammatory power into your diet.” Doctor James Hargrove

“If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the caloric content.” Doctor Diane Hartle

“The most potent [glycation] inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary.”   Inhibition of protein glycation by extracts of culinary herbs and spices

"Researchers at India's National Institute of Nutrition found that cumin (along with cinnamon, black pepper and green tea) can cut the formation of AGE or advanced glycation end products, by 40 to 90 percent. AGE are toxic cellular time bombs that form when an overdose of glucose wraps proteins. "the inhibition of the formation of AGE is believed to play a role in the prevention of diabetic complications."   British Journal of

     

The June, 2008 issue of the Journal of Medicinal Food published a report by Doctor James Hargrove and researchers at the University of Georgia which revealed that a number of common spices purchased at a major supermarket not only confer antioxidant benefits, but offer significant protection against the formation of advanced glycation end-products (AGE). Advanced glycation end-products are the result of the bonding of sugar with protein molecules, a process known as glycation, which increases when blood sugar levels are elevated. AGE compounds activate the immune system, leading to excessive inflammation and tissue damage. This damage can occur in the blood vessel walls, contributing to atherosclerosis.

Cloves and cinnamon emerged as the leading spices in phenolic content among the extracts tested. Phenols are plant compounds which have an antioxidant property. The total phenolic content of cloves was found to be 30 percent of its dry weight, which is significantly higher than blueberries, a food that is known for its antioxidant and phenolic content. The team discovered a strong correlation between the extracts’ phenol content and their ability to block AGE formation. Other extracts which significantly inhibited glycation were Jamaican allspice and apple pie spice, which is a blend of allspice, cinnamon and nutmeg. The remaining herbs and spices, including oregano, Cumin, sage, rosemary, and turmeric, also showed an ability to inhibit glycation, but at lesser dilutions. By extension any high ORAC (See ORAC Protocol) food or spice should offer good glycation protection.

“Because herbs and spices have very low calorie content and are relatively inexpensive, they’re a great way to get a lot of antioxidant and anti-inflammatory power into your diet,” Dr Hargrove advised. “Culinary herbs and spices are all generally recognized as safe and have been time-tested in the diet. Indeed, some of spices and herbals are now sold as food supplements because of their recognized health benefits.”   Doctor James Hargrove

Study coauthor and UGA College of Pharmacy associate professor Diane Hartle added, “If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the caloric content.”

   

Eat Raw Whole Food

"We found eating unaltered, raw food or food heated at low temperatures did not cause increased leukocytes. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused leukocytosis. The foods causing the greatest leukocytosis, were processed foods that had been refined, homogenized, pasteurized, or chemically preserved." Swiss Institute of Chemistry, Note the leukocytes are the immune system attacking a foreign invader; the "processed food" is not recognized as food.

Any time you COOK ANYTHING you breakdown fiber (prebiotics); kill bacteria (probiotics); hasten the digestive process, hasten the release of sugars into your blood stream and decrease the probiotic and prebiotic potential of that food. SO eat RAW as often as possible. Eating something raw with any cooked food is also a good idea.

     

Avoid to Avoid Glycation

  • Fructose

  • HFCS

  • Grains

  • Sugar

  • High GI Foods

  • High Heat cooking

  • Overweight

    

Helps Prevent Glycation

"A close relative of vitamin B1 called benfotiamine has the singular power to block major biochemical pathways of glucose-induced cell damage."   Life Extension

"As part of a comprehensive approach for skin health that includes a reduction in sugar-laden foods and refined carbohydrates, as well as limiting high-temperature cooking methods, these clinically proven compounds can reduce glycation and AGEs formation to retain the skin’s youthful appearance. "   Protect Your Skin From Age-Related Glycation

"Fortunately, the discovery of a relative of thiamine (vitamin B1) called benfotiamine has provided a way to powerfully boost intracellular levels of thiamine, the body’s natural defense against the AGEs that cause sugar-related tissue damage. Numerous studies confirm that benfotiamine blocks the pathways of Alzheimer’s disease, vision loss, cardiovascular disease, and kidney damage."    Block Deadly Effects Of After Meal Blood Sugar

"Researchers at India's National Institute of Nutrition found that cumin (along with cinnamon, black pepper and green tea) can cut the formation of AGE or advanced glycation end products, by 40 to 90 percent. AGE are toxic cellular time bombs that form when an overdose of glucose wraps proteins. "the inhibition of the formation of AGE is believed to play a role in the prevention of diabetic complications."   British Journal of

"Animal studies show that carnosine supplementation delays diabetes-induced deterioration of heart, liver, and kidney functions, lowering blood sugar and lipid levels, and reducing lipid oxidation.10 Carnosine also reduces levels of pro-inflammatory cytokines10 and glycation-indicative tissue damage in diabetic animals. ... The impact of glycation is felt throughout the body, and is not restricted to just those with diabetes. Carnosine supplementation may protect tissues most vulnerable to glucose-induced damage, including the heart and the brain."   New Studies Validate Age-Delaying Effects of Carnosine   Note 1 to 2 grams if you have serious needs

"While we are exposed to glycation on a daily basis, we are not helpless in the face of its destructive effects. A huge volume of published data support the use of specific nutrients that work hand-in-hand to reduce glycation and its effects, while also supporting healthy, energy-producing mitochondria."   How Glycation Accelerates Aging

"Taurine is an amino acid that has been found in extremely high concentrations inside mitochondria, where it regulates the enzymes responsible for harvesting energy from food molecules. Because of this important function, taurine is found most abundantly in heart and skeletal muscle, brain tissues, and the retina—all of which have extremely high metabolic rates that burn out mitochondria. Insufficient taurine in these tissues produces an energy crisis that results in accelerated aging.64,65 The good news is that adding taurine back to such cells in crisis can reduce oxidative stress and maintain – and often restore – mitochondrial function in aging cells. Indeed, taurine is one of the few nutrients capable of spurring brain cells to put out new shoots, called neurites, enhancing brain cell connections that preserve cognition and memory."   How Glycation Accelerates Aging   Note you MUST supplement Taurine especially after 40 or so

"One of the common denominators for diabetes and normal aging is the glycation of proteins and the resulting deterioration of their function.27 This means that fighting glycation everywhere in the body is a direct and important way to decelerate aging. Perhaps nowhere is the impact of glycation on accelerated aging as apparent as it is in the eye lens, the normally crystal-clear portal that focuses light on the retina. Glycation of lens proteins occurs in both diabetic and nondiabetic people, although diabetics experience cataracts much earlier than nondiabetics. Carnosine is a potent antiglycation agent and oxidative-stress reducer. One animal study of cataracts showed its ability to reduce levels of glycated lens proteins, prevent the loss of protective enzymes, and, ultimately, to delay the clouding of the lens."   Carnosine, Cataracts, and Visual Clarity

    

  • ALA
  • Allspice
  • Black Pepper
  • Benfotiamine   For serious Diabetic like problems
  • Blueberries
  • Cinnamon 
  • Cloves
  • Cumin
  • Curcumin
  • L-Carnosine
  • Acetyl-L-Carnitine
  • Green Tea
  • Melatonin
  • Oregano 
  • Pomegranate
  • Taurine
  • Turmeric 
  • Vitamin B1 as benfotiamine
  • Vitamin B6 as Pyridoxamine
  • Spices and Herbs
  • Raw Food
  • Good Body Weight
  • High ORAC foods

 

 

This site was last updated on 19 February 2018 08:19 AM

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