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Why Quitting Sugar Could Save Your Life
The Dr. Hyman Show
Food is the Key to Slowing Glycation
Eight biological processes, essential yet unavoidable, transpire at the cellular level throughout our lives. Although research methods exist for assessing these processes, they are not widely available in clinical practice. Notably, glycation occurs when glucose binds to proteins, impairing their flexibility and function while contributing to cellular fragility. This process is ongoing throughout the body and is measured by hemoglobin A1C levels. While glycation is a natural phenomenon associated with aging and linked to cardiovascular disease and dementia, it can be mitigated by dietary choices. Specifically, reducing the intake of substrates, especially glucose and fructose, which is significantly worse, can effectively slow the glycation process.
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