BYU Biology Professor Paul Reynolds, PhD delves into the complex topic of glycation, its effects on health, and the mechanisms behind insulin resistance.
He explains how glycation inhibits the function of other molecules in the body when glucose becomes attached during blood glucose spikes. Vision and immune function can suffer.
Moreover, Reynolds explains how it is glycation of fine LDL particles that makes them dangerous in heart disease, and not the LDL cholesterol itself.
The conversation also explores strategies for preventing glycation, including cold plunge therapy.
