Glycation is a process that occurs in the bodyGlycation or glycosylation is a process that occurs in the body causing aging and damage to cells. A natural substance called Carnosine has been discovered that can reduce the effect that it has on the body.There are two main causes; •Continually high blood glucose levels •Eating foods cooked at high temperatures, for instance over 250°F or 110°C glycosylation is a process where sugar and protein molecules combine causing tough inelastic connective tissue. On the skin this becomes evident as wrinkles, however, it affects internal organs as well causing damage to those where flexibility is vital. This is especially important in the heart, kidneys, brain, eyes and pancreas. The lack of flexibility in these organs leads to reduced functionality and early death. The reason diabetics suffer from early organ failure is that their raised blood sugar levels produce greater glycation. Proteins are found in almost every part of your body and are used to carry oxygen and nutrients to the tissues, making the life of the cell possible. To function properly, proteins need to remain as single molecules moving around to perform their tasks. When you eat certain foods, glucose molecules, sugars and chemicals known as aldehydes attach themselves to protein molecules causing the molecules to stick to other protein molecules at which time the combined molecules may attach to a single protein molecule in a process referred to as cross linking. Glycation and crosslinking have been implicated in many progressive diseases of aging including: •Vascular diseases •Erectile dysfunction •Kidney disease •Stiffness of joints and skin •Arthritis •Cataracts, retinopathy •Neuropathy •Alzheimer's Dementia •Impaired wound healing •Urinary incontinence •Complications of diabetes •Cardiomyopathies A simple definition of glycosylation is the cross-linking of proteins and sugars to form non-functioning structures in the body. Glycation changes the shape and properties of proteins and crosslinking reduces the flexibility, elasticity, and functionality of the proteins and, because of these reactions molecules known as AGEs are produced. AGE is an acronym for Advanced Glycation End-products. These AGEs travel around the body binding to cells and causing them to produce a number of poisonous chemicals and toxic by-products. AGEs also cause the production of free radicals which in turn can create more aldehydes which stimulates more glycation and so a vicious cycle is started. Food manufacturers add AGEs to foods; •As a flavour enhancer •As a colourant to improve the look •Some of the foods with these dangerous compounds are: •Donuts •Barbecued meats •Cake •Dark colored soda drinks •Foods with significant browning or caramelization, There are ways that you can protect yourself from this chemical reaction and they should be mentioned again: •Minimize your intake of simple carbohydrates and sugars Dietary sugar comes from the obvious sugary sources, including honey and maple syrup, but also comes from starchy food such as potatoes, rice and grains. •Not eating foods cooked at high temperatures Meats cooked at high temperature such as fried, braaied or barbecued should be kept to a minimum as they also undergo a process of glycosylation during cooking and can be extremely bad for your body. •Deactivate the aldehydes (glue) before they attach themselves to the protein Preventing the protein which has already got ‘glue’ on it from sticking to another protein Carnosine can be used to help reduce glycation but it is best to reduce the process to a minimum using the above measures. Carnosine has two unique abilities. •It has an ability to attach to glycating agents and neutralize them •It has the ability to put a protective shield around a protein molecule which already has a glycating agent attached to it By providing that shield it prevents that protein molecule from ‘cross-linking’ with another protein molecule and forming an AGE What Is Carnosine? •Carnosine is a multifunctional dipeptide made up of a chemical combination of amino acids •It is found both in food and in the human body •Long-lived cells such as nerve cells and muscle cells contain high levels of carnosine •Carnosine levels decline with age and so muscle levels decline •Since carnosine acts as a pH buffer, it can keep on protecting muscle cell membranes from oxidation under the acidic conditions of muscular exertion •Carnosine enables the heart muscle to contract more efficiently No other natural substance has, to date, been discovered that can perform this task. Vitamins such as C and E, although helpful for free radicals, do nothing to help prevent glycation! It is suggested that a carnivorous diet (a diet which includes meat) contains a potential antiglycating agent, carnosine (b-alanyl-histidine), whilst vegetarians may lack intake of the dipeptide. If you wish to do all you can to protect yourself against glycation and the damage it can cause you should supplement with Carnosine every day. Glycation is only one of the components in the four main causes of aging and degenerative disease. You should also address: •Free Radicals •Methylation •Chronic Inflammation The Xtend-Life range of Total Balance anti-aging supplements address all four concerns, and their Digesten-K formula helps the body to properly and fully absorb and assimilate all the nutrients contained in Total Balance to ensure that they work optimally.
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Your Wellness Coach
Wellness is not just about what you eat and drink but is rather like a puzzle where you need to get all the pieces to fit. This means that it is a life-long process of balancing all the interrelated dimensions including general health and wellbeing, emotional and financial stability, intellectual and occupational stimulation and social and spiritual factors. |
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