December 8, 2023 • 19 mins
There are a handful of strategies that you can engage that slow the phenomena of aging, i.e., slow or stop the development of skin thinning and development of wrinkles, deterioration of joint health, so-called hardening of the arteries or atherosclerosis, reduction in hormonal status, loss of muscle, loss of bone density, etc. One issue that is rarely discussed is the process of glycation, i.e., glucose modification of proteins. Glycation is something you have enormous control over and thereby slow numerous phenomena of aging. You can reduce the likelihood, for instance, of developing cataracts, reduce the likelihood of thinning skin and age spots, reduce risk for cardiovascular disease, reduce potential for joint deterioration. It’s also something you can measure and track.
So, in this episode of Defiant Health, let’s discuss how you can easily and effectively minimize the process of glycation and thereby take over this important aspect of aging.
For BiotiQuest probiotics including Sugar Shift, go here.
A 15% discount is available for Defiant Health podcast listeners by entering discount code UNDOC15 (case-sensitive) at checkout.*
_________________________________________________________________________________
Get your 15% Paleovalley discount on fermented grass-fed beef sticks, Bone Broth Collagen, low-carb snack bars and other high-quality organic foods here.*
For 12% off every order of grass-fed and pasture-raised meats from Wild Pastures, go here.
*Dr. Davis and his staff are financially compensated for promoting BiotiQuest and Paleovalley products.
Books:
Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
There are a handful of strategies that you can
engage that slow the phenomenaof aging, that is, slow or stop
the development of skin thinningand development of wrinkles,
deterioration of joint health,so-called hardening of the
arteries or atherosclerosis,reduction in hormonal status,
loss of muscle, loss of bonedensity, etc.
(00:27):
One issue that is rarelydiscussed is the process of
glycation, that is, glucosemodification of proteins in the
body.
Glycation is something you haveenormous control over and
thereby can slow numerousphenomena of aging.
You can reduce the likelihood,for instance, of developing
(00:47):
cataracts, reduce the likelihoodof thinning skin and age spots,
reduce risk for cardiovasculardisease, reduce potential for
joint deterioration.
It's also something you canmeasure and track.
So in this episode of DefiantHealth, let's discuss how you
can easily and effectivelyminimize the process of
glycation and thereby take overthis important aspect of aging.
(01:10):
Later in the podcast let's talkabout Defiant Health's sponsors
.
That include Paleo Valley, whoprovides fermented grass-fed
beef sticks, bone broth, proteinrich in collagen, organic
supergreens and low-carbsuperfood bars, and now 100%
grass-fed and finished pasturedmeats.
And Biodiquest, who providesunique probiotics such as sugar
(01:32):
shift to support healthy bloodsugars.
Simple slumber to assist inobtaining healthy sleep.
Antibiotic antidote to help yourecover after a course of
antibiotics, probiotics craftedwith the unique property of
combining synergistic microbes.
In this relatively briefconversation, I want to share
(01:53):
with you some little-knownsecrets on how to take control
over many aspects of aging, byaddressing something called
endogenous glycation.
And all that means is, first ofall, it's endogenous, it's a
process that occurs in the body.
I did make that distinctionbecause there's also a process
called exogenous glycation, thatis, ingesting things that lead
(02:13):
to this process of glycation.
We're not going to talk aboutthat.
That's not quite as important.
That's a different kind ofstory.
Today we're going to focus onendogenous glycation, that is,
glycation occurs within the bodydue to the foods you eat.
Now glycation refers to glucosemodification of proteins, that
is, blood glucose, blood sugarreacts with the amine group of
(02:37):
proteins, the NH4 group ofproteins, and this is an
irreversible reaction.
Once you have a glycationreaction the reaction between a
sugar glucose and a protein itis irreversible and this is part
of the aging process, as itoccurs in virtually every organ
of the body.
Now there's a low level ofglycation going on all the time,
(02:58):
even when your blood glucose,your blood sugar, is normal,
even while you're sleeping.
But every time your bloodglucose goes above 100
milligrams per deciliter, theglucose begins to react with the
proteins in your body.
So, as you can imagine, if youhad a bowl of oatmeal which
we're told is healthy, of course, right, if your blood glucose
in a non-diabetic is about 150milligrams, you are glycating
(03:21):
like crazy.
Or say you have a slice ofpizza conventional pizza and
your blood glucose is 170.
As a non-diabetic, you areglycating proteins all
throughout your body.
Now, if it's worse, if you're apre-diabetic or type 2 diabetic
, in which case a bowl ofoatmeal and a pre-diabetic would
typically give you a bloodglucose above 200, and a type 2
diabetic well towards 300.
(03:43):
So those people glycate likecrazy and those are instances,
those are examples ofaccelerated aging from this
process of glycation, glucosemodification of proteins.
So blood glucose is somethingyou want to pay a lot of
attention to.
In fact, one of the rules Ihave in my programs is the blood
glucose no change rule.
(04:03):
If you were doing finger stickblood glucose, for instance,
let's say you start at 90milligrams per deciliter and you
eat something 30 to 60 minuteslater after the start of that
meal, we check another bloodglucose, looking for the peak
blood glucose, and we look forno change.
So if you start at 90, you wanta blood glucose of about 90,
accepting that these devices areaccurate to plus or minus about
(04:25):
10 milligrams.
So if we went from 90 to 100,that's essentially no change.
But if we went from 90, say, to180, as it would say with a
donut or a bagel, that meansyou're glycating proteins at a
rapid rate all throughout yourbody, just like the
pre-diabetics and type 2diabetics do.
So let's talk about some of thechanges that can occur in the
(04:48):
various Proteins throughout thebody.
So if your blood glucose goesabove 100 milligrams per
deciliter and glucose reactswith the proteins in the lenses
of your eyes, so calledcrystalline proteins in the
lenses of your eyes, you developopacities.
That adds up over time to leadto cataracts.
If you glycate the Proteins inyour retina, it leads to
(05:10):
deterioration of vision and caneven lead to blindness long term
.
One of the proteins that'subiquitous in the body in virtue
all organs is collagen.
Collagen is the structuralprotein in your skin and dermal
layer of skin, in your jointcartilage, in your brain, in
your heart.
Collagen is virtuallyeverywhere in your body and
collagen is very glycation prone.
(05:32):
So when your blood glucoseexceeds 100, you glycate the
collagen in your skin, in thedermal layer of skin, that over
time leads to fragmentation andDeterioration of your collagen
and it breaks down and your skinbecomes thinner and it also
develops age spots.
So glycation of collagen in thedermal layer of skin
(05:53):
accelerates skin aging.
If you glycate the collagen inyour joint cartilage Joint
cartilage is about 70% collagenif you glycate that collagen,
your joints Cartilage becomesbrittle and stiff and it breaks
down over time and that leads tobone-on bone arthritis, so that
high blood glucose viaglycation also erodes your joint
(06:15):
cartilage.
The immunoglobulins, theantibodies in your in your blood
Stream that protect you fromviruses and bacteria and other
invaders, is also Glycationprone and therefore in pairs it
impairs your immune response.
So those antibodies, thoseimmunoglobulins, are prone to
glycation and it pairs theirability to protect you from
(06:35):
infections.
Insulin is also glycation prone.
So insulin, of course, isresponsible for allowing blood
glucose to enter the body'scells.
But when insulin is glycatedit's less able to do its job and
you're more likely to developinsulin resistance.
That is a poor response intoinsulin and that's a fundamental
process that underlies risk forheart disease, dementia,
(06:58):
cancers and other healthconditions.
So glycating insulin is a verybad thing, and every time your
blood glucose goes above ahundred, you are glycating your
insulin.
Now let's pause for a minute tolet me tell you something about
Defiant Health's sponsors.
The Defiant Health podcast issponsored by Paleo Valley makers
(07:19):
of delicious grass-fed beefsticks, healthy snack bars and
other products.
We're very picky around hereand insist that any product we
consider has no junk ingredientslike carrageenan,
carboxymethylcellulose,sucralose and, of course, no
added sugars.
All Paleo Valley productscontain no gluten nor grains.
In fact, I find Paleo Valleyproducts among the cleanest in
(07:41):
their category.
One of the habits I urgeeveryone to get into is to
include at least one, if notseveral, servings of fermented
foods per day in theirlifestyles.
Unlike nearly all other beefsticks available, paleo Valley
grass-fed beef sticks are allnaturally fermented, meaning
they contain probiotic bacterialspecies.
And now Paleo Valley isexpanding their Wild Pastures
(08:04):
program that provides 100%grass-fed, grass-finished
pastured beef and pasturedchicken and pork raised without
herbicides or pesticides, andthey just added wild-cut seafood
caught from the waters ofBristol Bay, alaska.
Among their other new productsare pasture-raised fermented
pork sticks, chocolate-flavoredgrass-fed bone broth, protein
(08:26):
and grass-fed organ complex incapsule form, and new
essentially electrolytes inpowder form to add to potassium
and magnesium intake, availablein orange, lemon and melon
flavors, and for the fall andwinter season they've brought
back pumpkin spice superfoodbars.
Listeners to the Defiant Healthpodcast receive a 15% discount
(08:46):
by going to paleovalicom.
Backward slash defiant healthand I'd like to welcome Defiant
Health's newest sponsor,biodicuest.
I've had numerous conversationswith Biodicuest founders Martha
Carlin, an academicmicrobiologist, dr Raul Cano.
They have formulated uniquesynergistic probiotic products
(09:08):
that incorporate what are calledcollaborative or guild effects,
that is, groups of microbesthat collaborate with each other
via specific metabolites,potentially providing
synergistic benefits.
They have designed their sugarshift probiotic to support
healthy blood sugars.
Simple slumber to support sleep.
Ideal immunity to support ahealthy immune response.
(09:29):
Heart-centered that supportsseveral aspects of heart health.
And antibiotic antidotedesigned to support recovery of
the gastrointestinal microbiomeafter a course of antibiotics.
The Biodicuest probiotics are,I believe, among the most
effective of all probioticchoices for specific health
effects.
Enter the discount code UNDOC15, undoc All Caps 15, for a 15%
(09:57):
discount for Defiant Healthlisteners.
Another group of particles thatare very glycation prone are LDL
particles low densitylipoprotein particles.
When your doctor gives you anLDL cholesterol, what he's
trying to do is very crudelyguesstimate how many LDL
(10:18):
particles there are.
It's not about the cholesterol.
The cholesterol is nothing morethan an indirect marker for
these particles.
But it's very unreliable.
It's very inaccurate.
We can actually measure LDLparticles so let's focus on
these LDL particles.
Ldl particles are glycationprone, especially if they're
abnormally small.
So it's kind of a double whammyin that when you eat something
(10:42):
that's made of sugar or theamylopectin A of wheat and
grains, so any sugar or thestarch of grains is converted to
VLDL particles in the liver.
That in turn leads to formationof small LDL particles.
So consumption of wheat, grainsand sugars leads to formation
of small LDL particles, andsmall LDL particles are eight
(11:04):
fold more prone to glycationthan large, normal LDL particles
.
So you can see the doubleaction here.
You consume something that hasthe starch, the amylopectin A
starch of grains or sugars, andyour liver converts it to VLDL
particles.
That in turn creates small LDLparticles that are glycation
(11:24):
prone.
That is how heart disease iscaused by consumption of grains
and sugars via small LDLparticles that are very, very
glycation prone, and so it'sactually glycoxidized, glycated
and oxidized LDL particles thatleads to heart disease.
You can see that this idea ofLDL cholesterol is outdated,
(11:47):
should not even be used anymore.
It's glycoxidized LDL particlesthat are the actual cause for
coronary disease, heart attack,sudden cardiac death, but it
starts with consumption of wheatgrains and sugars and then
glycation of small LDL particles.
Another group of proteins thatare glycation prone are some of
(12:07):
the structures within DNA andthe proteins that surround DNA.
That can lead to mutations andthat can lead to such things as
cancers.
So that has to be better mappedout, but the research is
suggesting that DNA and relatedproteins are glycation prone and
that can be very dangerous.
Now you have access beyonddoing finger stick blood glucose
to keep your blood glucose fromrising.
(12:29):
That is my blood glucose, nochange rule.
You also have access to anothertest, hemoglobin A1C, that
common test that's meant toreflect your blood glucose over
the preceding 90 days or so.
Hemoglobin A1C is also glycatedhemoglobin, so that measure
gives you an idea how muchyou've been glycating the last
(12:50):
90 days or so.
90 days because that's theturnover rate of hemoglobin,
because recall that glycation isirreversible but hemoglobin is
constantly being turned over.
So, even though it'sirreversible, the glycation
process is irreversible.
You get new hemoglobin that'sthen susceptible to glycation.
Now what's an ideal level ofhemoglobin A1C?
(13:10):
We want to keep glycation rightto a minimum.
So we try to keep hemoglobinA1C to 5.0% or less.
It's very typical in myprograms that people have
hemoglobin A1C values of about4.7 to 4.8% very low.
Now the doctor will tell yousuch things as 5.7% is okay.
(13:31):
Is that true?
It absolutely is not true.
If you have a hemoglobin A1C of5.7%, the doctor says, well,
you're in the pre-diabetic range, but we'll just watch it right,
and doesn't tell you that therisk for cardiovascular death is
300% higher at that level andthat at 5.7%, you've been
glycating the proteins and thelenses of your eyes, right
(13:53):
Kidney tissue, your LDLparticles, your insulin, your
antibodies, your joint cartilageand you've been exposed to
accelerated aging.
So please do not accept thatadvice that hemoglobin A1C is of
, say, 5.7% or 6.3% are okay.
They're not okay.
Index of accelerated aging.
So we try to get our hemoglobinA1C to 5.0% or lower.
(14:16):
How do you do all this?
What's easy Don't eat foodsthat raise blood glucose, right?
So what foods are those?
Wheat, grains and sugars.
Those are the foods that raiseblood glucose to very high
levels and you thereby glycatethe protein in your body.
We also address common nutrientdeficiencies, nutrients that
(14:37):
are lacking in most modernlifestyles Vitamin D, magnesium,
iodine and omega-3 fatty acidsand when you put them all
together you get a synergisticeffect on minimizing insulin
resistance.
So when you're sensitive toinsulin that is, you don't have
insulin resistance your bloodglucose tends to be lower.
(14:57):
It doesn't tend to rise to veryhigh levels.
If you're insulin resistantthat is, the cells of your body,
your brain, muscles, othertissues don't respond well to
insulin, then your blood glucosetends to be higher and you can
have very high blood glucose iseating any kind of carbohydrate.
Another thing we do is weaddress dysbiosis, disrupted
(15:18):
microbial composition of thecolon and SIBO small intestine
bacterial overgrowth.
When you take action to correctyour disrupted gastrointestinal
microbiome, you reduce theprocess of endotoxemia, that is,
the trillions of microbesliving in your colon and small
intestine live and die rapidly.
They only survive for a fewhours at a time.
So there's a rapid turnover oftrillions of microbes when they
(15:41):
die, especially fecal microbesIn the colon and fecal microbes
that in so many people haveinvaded the small intestine, the
24 feet of small intestine.
When those fecal microbes, likeE coli and salmonella, die,
they release some of their toxiccomponents and one of the toxic
components is called endotoxin,a component of their cell wall
(16:02):
and endotoxin is able to enterthe bloodstream, especially if
those microbes have made it intothe small intestine, because
the small intestine is verypermeable.
So you get endotoxemia whenendotoxin enters the bloodstream
and endotoxemia is a majordriver of insulin resistance and
thereby higher levels of bloodglucose.
So when we correct thissituation, you have less
(16:23):
endotoxemia and lower bloodglucose and thereby less
glycation.
You've slowed the pace of aging.
So there you have it Glycation.
Endogenous glycation is theprocess in which glucose reacts
with the proteins of the bodyand impairs them, impairs their
action, whether it's insulin oran LDL particle, and leads to
(16:44):
all manner of modern healthconditions.
Now, if you'd like more detailon exactly how we managed to
correct dysbiosis and SIBO,please see my other episodes of
the Defiant Health Podcast, seemy blog, which is
drdavisinfinitehealthcom.
You can join my inner circle,drdavisinfinitehealthcom inner
circle, where we discuss thisvia live Zoom, as well as
(17:06):
discussion forum and a privateFacebook page, and we have
protocols on how to do all this,including how to make SIBO
yogurt what I call SIBO yogurt.
That is a collection ofmicrobes that so far has been
very effective in eradicatingSIBO, just by making something
that looks and smells likeyogurt.
It's not yogurt.
Of course you can't buy this inthe store.
We fermented ourselves in avery specific way to get a very
(17:29):
high bacterial count of about300 billion microbes per half
cup serving and that has workedincredibly well unexpectedly
well in eradicating SIBO.
And, of course, if you want moredetail on the diet we follow,
that is no wheat, no grains, nosugar.
That's all detail.
Also in my blog there areepisodes of this podcast, as
well as my wheat belly book,especially the revised and
(17:50):
expanded edition.
Now, if you've learnedsomething by listening to this
episode of the Defiant Healthpodcast, I invite you to
subscribe to your favoritepodcast directory.
Post a review, post a comment,tell your friends.
Thanks for listening, you, you.
There are a handful of strategies that you can
engage that slow the phenomenaof aging, that is, slow or stop
the development of skin thinningand development of wrinkles,
deterioration of joint health,so-called hardening of the
arteries or atherosclerosis,reduction in hormonal status,
loss of muscle, loss of bonedensity, etc.
(00:27):
One issue that is rarelydiscussed is the process of
glycation, that is, glucosemodification of proteins in the
body.
Glycation is something you haveenormous control over and
thereby can slow numerousphenomena of aging.
You can reduce the likelihood,for instance, of developing
(00:47):
cataracts, reduce the likelihoodof thinning skin and age spots,
reduce risk for cardiovasculardisease, reduce potential for
joint deterioration.
It's also something you canmeasure and track.
So in this episode of DefiantHealth, let's discuss how you
can easily and effectivelyminimize the process of
glycation and thereby take overthis important aspect of aging.
(01:10):
Later in the podcast let's talkabout Defiant Health's sponsors
.
That include Paleo Valley, whoprovides fermented grass-fed
beef sticks, bone broth, proteinrich in collagen, organic
supergreens and low-carbsuperfood bars, and now 100%
grass-fed and finished pasturedmeats.
And Biodiquest, who providesunique probiotics such as sugar
(01:32):
shift to support healthy bloodsugars.
Simple slumber to assist inobtaining healthy sleep.
Antibiotic antidote to help yourecover after a course of
antibiotics, probiotics craftedwith the unique property of
combining synergistic microbes.
In this relatively briefconversation, I want to share
(01:53):
with you some little-knownsecrets on how to take control
over many aspects of aging, byaddressing something called
endogenous glycation.
And all that means is, first ofall, it's endogenous, it's a
process that occurs in the body.
I did make that distinctionbecause there's also a process
called exogenous glycation, thatis, ingesting things that lead
(02:13):
to this process of glycation.
We're not going to talk aboutthat.
That's not quite as important.
That's a different kind ofstory.
Today we're going to focus onendogenous glycation, that is,
glycation occurs within the bodydue to the foods you eat.
Now glycation refers to glucosemodification of proteins, that
is, blood glucose, blood sugarreacts with the amine group of
(02:37):
proteins, the NH4 group ofproteins, and this is an
irreversible reaction.
Once you have a glycationreaction the reaction between a
sugar glucose and a protein itis irreversible and this is part
of the aging process, as itoccurs in virtually every organ
of the body.
Now there's a low level ofglycation going on all the time,
(02:58):
even when your blood glucose,your blood sugar, is normal,
even while you're sleeping.
But every time your bloodglucose goes above 100
milligrams per deciliter, theglucose begins to react with the
proteins in your body.
So, as you can imagine, if youhad a bowl of oatmeal which
we're told is healthy, of course, right, if your blood glucose
in a non-diabetic is about 150milligrams, you are glycating
(03:21):
like crazy.
Or say you have a slice ofpizza conventional pizza and
your blood glucose is 170.
As a non-diabetic, you areglycating proteins all
throughout your body.
Now, if it's worse, if you're apre-diabetic or type 2 diabetic
, in which case a bowl ofoatmeal and a pre-diabetic would
typically give you a bloodglucose above 200, and a type 2
diabetic well towards 300.
(03:43):
So those people glycate likecrazy and those are instances,
those are examples ofaccelerated aging from this
process of glycation, glucosemodification of proteins.
So blood glucose is somethingyou want to pay a lot of
attention to.
In fact, one of the rules Ihave in my programs is the blood
glucose no change rule.
(04:03):
If you were doing finger stickblood glucose, for instance,
let's say you start at 90milligrams per deciliter and you
eat something 30 to 60 minuteslater after the start of that
meal, we check another bloodglucose, looking for the peak
blood glucose, and we look forno change.
So if you start at 90, you wanta blood glucose of about 90,
accepting that these devices areaccurate to plus or minus about
(04:25):
10 milligrams.
So if we went from 90 to 100,that's essentially no change.
But if we went from 90, say, to180, as it would say with a
donut or a bagel, that meansyou're glycating proteins at a
rapid rate all throughout yourbody, just like the
pre-diabetics and type 2diabetics do.
So let's talk about some of thechanges that can occur in the
(04:48):
various Proteins throughout thebody.
So if your blood glucose goesabove 100 milligrams per
deciliter and glucose reactswith the proteins in the lenses
of your eyes, so calledcrystalline proteins in the
lenses of your eyes, you developopacities.
That adds up over time to leadto cataracts.
If you glycate the Proteins inyour retina, it leads to
(05:10):
deterioration of vision and caneven lead to blindness long term
.
One of the proteins that'subiquitous in the body in virtue
all organs is collagen.
Collagen is the structuralprotein in your skin and dermal
layer of skin, in your jointcartilage, in your brain, in
your heart.
Collagen is virtuallyeverywhere in your body and
collagen is very glycation prone.
(05:32):
So when your blood glucoseexceeds 100, you glycate the
collagen in your skin, in thedermal layer of skin, that over
time leads to fragmentation andDeterioration of your collagen
and it breaks down and your skinbecomes thinner and it also
develops age spots.
So glycation of collagen in thedermal layer of skin
(05:53):
accelerates skin aging.
If you glycate the collagen inyour joint cartilage Joint
cartilage is about 70% collagenif you glycate that collagen,
your joints Cartilage becomesbrittle and stiff and it breaks
down over time and that leads tobone-on bone arthritis, so that
high blood glucose viaglycation also erodes your joint
(06:15):
cartilage.
The immunoglobulins, theantibodies in your in your blood
Stream that protect you fromviruses and bacteria and other
invaders, is also Glycationprone and therefore in pairs it
impairs your immune response.
So those antibodies, thoseimmunoglobulins, are prone to
glycation and it pairs theirability to protect you from
(06:35):
infections.
Insulin is also glycation prone.
So insulin, of course, isresponsible for allowing blood
glucose to enter the body'scells.
But when insulin is glycatedit's less able to do its job and
you're more likely to developinsulin resistance.
That is a poor response intoinsulin and that's a fundamental
process that underlies risk forheart disease, dementia,
(06:58):
cancers and other healthconditions.
So glycating insulin is a verybad thing, and every time your
blood glucose goes above ahundred, you are glycating your
insulin.
Now let's pause for a minute tolet me tell you something about
Defiant Health's sponsors.
The Defiant Health podcast issponsored by Paleo Valley makers
(07:19):
of delicious grass-fed beefsticks, healthy snack bars and
other products.
We're very picky around hereand insist that any product we
consider has no junk ingredientslike carrageenan,
carboxymethylcellulose,sucralose and, of course, no
added sugars.
All Paleo Valley productscontain no gluten nor grains.
In fact, I find Paleo Valleyproducts among the cleanest in
(07:41):
their category.
One of the habits I urgeeveryone to get into is to
include at least one, if notseveral, servings of fermented
foods per day in theirlifestyles.
Unlike nearly all other beefsticks available, paleo Valley
grass-fed beef sticks are allnaturally fermented, meaning
they contain probiotic bacterialspecies.
And now Paleo Valley isexpanding their Wild Pastures
(08:04):
program that provides 100%grass-fed, grass-finished
pastured beef and pasturedchicken and pork raised without
herbicides or pesticides, andthey just added wild-cut seafood
caught from the waters ofBristol Bay, alaska.
Among their other new productsare pasture-raised fermented
pork sticks, chocolate-flavoredgrass-fed bone broth, protein
(08:26):
and grass-fed organ complex incapsule form, and new
essentially electrolytes inpowder form to add to potassium
and magnesium intake, availablein orange, lemon and melon
flavors, and for the fall andwinter season they've brought
back pumpkin spice superfoodbars.
Listeners to the Defiant Healthpodcast receive a 15% discount
(08:46):
by going to paleovalicom.
Backward slash defiant healthand I'd like to welcome Defiant
Health's newest sponsor,biodicuest.
I've had numerous conversationswith Biodicuest founders Martha
Carlin, an academicmicrobiologist, dr Raul Cano.
They have formulated uniquesynergistic probiotic products
(09:08):
that incorporate what are calledcollaborative or guild effects,
that is, groups of microbesthat collaborate with each other
via specific metabolites,potentially providing
synergistic benefits.
They have designed their sugarshift probiotic to support
healthy blood sugars.
Simple slumber to support sleep.
Ideal immunity to support ahealthy immune response.
(09:29):
Heart-centered that supportsseveral aspects of heart health.
And antibiotic antidotedesigned to support recovery of
the gastrointestinal microbiomeafter a course of antibiotics.
The Biodicuest probiotics are,I believe, among the most
effective of all probioticchoices for specific health
effects.
Enter the discount code UNDOC15, undoc All Caps 15, for a 15%
(09:57):
discount for Defiant Healthlisteners.
Another group of particles thatare very glycation prone are LDL
particles low densitylipoprotein particles.
When your doctor gives you anLDL cholesterol, what he's
trying to do is very crudelyguesstimate how many LDL
(10:18):
particles there are.
It's not about the cholesterol.
The cholesterol is nothing morethan an indirect marker for
these particles.
But it's very unreliable.
It's very inaccurate.
We can actually measure LDLparticles so let's focus on
these LDL particles.
Ldl particles are glycationprone, especially if they're
abnormally small.
So it's kind of a double whammyin that when you eat something
(10:42):
that's made of sugar or theamylopectin A of wheat and
grains, so any sugar or thestarch of grains is converted to
VLDL particles in the liver.
That in turn leads to formationof small LDL particles.
So consumption of wheat, grainsand sugars leads to formation
of small LDL particles, andsmall LDL particles are eight
(11:04):
fold more prone to glycationthan large, normal LDL particles
.
So you can see the doubleaction here.
You consume something that hasthe starch, the amylopectin A
starch of grains or sugars, andyour liver converts it to VLDL
particles.
That in turn creates small LDLparticles that are glycation
(11:24):
prone.
That is how heart disease iscaused by consumption of grains
and sugars via small LDLparticles that are very, very
glycation prone, and so it'sactually glycoxidized, glycated
and oxidized LDL particles thatleads to heart disease.
You can see that this idea ofLDL cholesterol is outdated,
(11:47):
should not even be used anymore.
It's glycoxidized LDL particlesthat are the actual cause for
coronary disease, heart attack,sudden cardiac death, but it
starts with consumption of wheatgrains and sugars and then
glycation of small LDL particles.
Another group of proteins thatare glycation prone are some of
(12:07):
the structures within DNA andthe proteins that surround DNA.
That can lead to mutations andthat can lead to such things as
cancers.
So that has to be better mappedout, but the research is
suggesting that DNA and relatedproteins are glycation prone and
that can be very dangerous.
Now you have access beyonddoing finger stick blood glucose
to keep your blood glucose fromrising.
(12:29):
That is my blood glucose, nochange rule.
You also have access to anothertest, hemoglobin A1C, that
common test that's meant toreflect your blood glucose over
the preceding 90 days or so.
Hemoglobin A1C is also glycatedhemoglobin, so that measure
gives you an idea how muchyou've been glycating the last
(12:50):
90 days or so.
90 days because that's theturnover rate of hemoglobin,
because recall that glycation isirreversible but hemoglobin is
constantly being turned over.
So, even though it'sirreversible, the glycation
process is irreversible.
You get new hemoglobin that'sthen susceptible to glycation.
Now what's an ideal level ofhemoglobin A1C?
(13:10):
We want to keep glycation rightto a minimum.
So we try to keep hemoglobinA1C to 5.0% or less.
It's very typical in myprograms that people have
hemoglobin A1C values of about4.7 to 4.8% very low.
Now the doctor will tell yousuch things as 5.7% is okay.
(13:31):
Is that true?
It absolutely is not true.
If you have a hemoglobin A1C of5.7%, the doctor says, well,
you're in the pre-diabetic range, but we'll just watch it right,
and doesn't tell you that therisk for cardiovascular death is
300% higher at that level andthat at 5.7%, you've been
glycating the proteins and thelenses of your eyes, right
(13:53):
Kidney tissue, your LDLparticles, your insulin, your
antibodies, your joint cartilageand you've been exposed to
accelerated aging.
So please do not accept thatadvice that hemoglobin A1C is of
, say, 5.7% or 6.3% are okay.
They're not okay.
Index of accelerated aging.
So we try to get our hemoglobinA1C to 5.0% or lower.
(14:16):
How do you do all this?
What's easy Don't eat foodsthat raise blood glucose, right?
So what foods are those?
Wheat, grains and sugars.
Those are the foods that raiseblood glucose to very high
levels and you thereby glycatethe protein in your body.
We also address common nutrientdeficiencies, nutrients that
(14:37):
are lacking in most modernlifestyles Vitamin D, magnesium,
iodine and omega-3 fatty acidsand when you put them all
together you get a synergisticeffect on minimizing insulin
resistance.
So when you're sensitive toinsulin that is, you don't have
insulin resistance your bloodglucose tends to be lower.
(14:57):
It doesn't tend to rise to veryhigh levels.
If you're insulin resistantthat is, the cells of your body,
your brain, muscles, othertissues don't respond well to
insulin, then your blood glucosetends to be higher and you can
have very high blood glucose iseating any kind of carbohydrate.
Another thing we do is weaddress dysbiosis, disrupted
(15:18):
microbial composition of thecolon and SIBO small intestine
bacterial overgrowth.
When you take action to correctyour disrupted gastrointestinal
microbiome, you reduce theprocess of endotoxemia, that is,
the trillions of microbesliving in your colon and small
intestine live and die rapidly.
They only survive for a fewhours at a time.
So there's a rapid turnover oftrillions of microbes when they
(15:41):
die, especially fecal microbesIn the colon and fecal microbes
that in so many people haveinvaded the small intestine, the
24 feet of small intestine.
When those fecal microbes, likeE coli and salmonella, die,
they release some of their toxiccomponents and one of the toxic
components is called endotoxin,a component of their cell wall
(16:02):
and endotoxin is able to enterthe bloodstream, especially if
those microbes have made it intothe small intestine, because
the small intestine is verypermeable.
So you get endotoxemia whenendotoxin enters the bloodstream
and endotoxemia is a majordriver of insulin resistance and
thereby higher levels of bloodglucose.
So when we correct thissituation, you have less
(16:23):
endotoxemia and lower bloodglucose and thereby less
glycation.
You've slowed the pace of aging.
So there you have it Glycation.
Endogenous glycation is theprocess in which glucose reacts
with the proteins of the bodyand impairs them, impairs their
action, whether it's insulin oran LDL particle, and leads to
(16:44):
all manner of modern healthconditions.
Now, if you'd like more detailon exactly how we managed to
correct dysbiosis and SIBO,please see my other episodes of
the Defiant Health Podcast, seemy blog, which is
drdavisinfinitehealthcom.
You can join my inner circle,drdavisinfinitehealthcom inner
circle, where we discuss thisvia live Zoom, as well as
(17:06):
discussion forum and a privateFacebook page, and we have
protocols on how to do all this,including how to make SIBO
yogurt what I call SIBO yogurt.
That is a collection ofmicrobes that so far has been
very effective in eradicatingSIBO, just by making something
that looks and smells likeyogurt.
It's not yogurt.
Of course you can't buy this inthe store.
We fermented ourselves in avery specific way to get a very
(17:29):
high bacterial count of about300 billion microbes per half
cup serving and that has workedincredibly well unexpectedly
well in eradicating SIBO.
And, of course, if you want moredetail on the diet we follow,
that is no wheat, no grains, nosugar.
That's all detail.
Also in my blog there areepisodes of this podcast, as
well as my wheat belly book,especially the revised and
(17:50):
expanded edition.
Now, if you've learnedsomething by listening to this
episode of the Defiant Healthpodcast, I invite you to
subscribe to your favoritepodcast directory.
Post a review, post a comment,tell your friends.
Thanks for listening, you, you.
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