Glycation 101: The Sticky Mess of Sugar and Why It Matters

In this episode of College of Glycation, Professor Paul Reynolds dives into the science of glycation—a surprisingly important process where sugar molecules bind to proteins and fats in the body, creating compounds called AGEs that can accelerate aging and disease. Starting with the basics, Reynolds unpacks how glycation happens, why it matters for your cells, and what role sugar and processed foods play in fueling the problem.

You’ll hear how a kitchen chemistry reaction from 1912 turned into a major biomedical insight, what decades of research reveal about AGEs and chronic illness, and how diet—especially carbs and fructose—can turn up the heat. From blood vessels to brain tissue, the effects of glycation are far-reaching. Whether you're curious about nutrition, health science, or just want to understand what’s going on behind the scenes when you eat that donut, this episode brings clarity to a sticky topic.

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