Insulin and Glycation
Oxidation and free radicals have become movie stars over the last few years, but sadly glycation has been virtually ignored. Glycation is the same as oxidation except substitute the word glucose. When you glycate something you combine it with glucose. Glucose combines with almost anything; it's a very sticky molecule.
Glucose especially binds or sticks to proteins. The glycation of proteins is very significant. If these conjugates stick around a while it produces what are called advanced glycated end products. This acronym is very meaningful; it translates to A.G.E.'s.
Glycation damages proteins to the extent that white blood cells will come around and phagocytize it in order to get rid of it. The result of getting rid of this protein is that you are forced to synthesize more and this puts more of a strain on your ability to repair and maintain your body.
An even worse scenario is that some glycated proteins can't turn over very rapidly, like the proteins in collagen and nerve tissue. These glycated proteins cannot be disposed of, so the protein accumulates, and the A.G.E.'s accumulate and they continue to do cellular damage. Some of the glycated proteins are deposited in the collagen that makes up the matrix of arteries. A.G.E.'s are so toxic that we know that there are hundreds of receptors for A.G.E.'s on every macrophage. The real problem is what happens when these macrophages combine an A.G.E. product.
It sets up an inflammatory reaction in the arterial collagen and this of course is one of the causes of cardiovascular disease. The same inflammation is also implicated in arthritis, headaches and virtually all other inflammatory diseases. High carbohydrate diets lead to insulin resistance and high blood glucose levels. High blood glucose levels leads to glycated proteins and A.G.E.'s which make the person very pro-inflammatory. HIGH CARBS AND STRESS!
Peter Thibodeau, DC
www.thibodeauwellnessscience.com
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