GuardYour Precious Proteins

Against PREMATURE AGING

It may seem inconceivable,but scientists long ago learned why aging people suffer so many disordersrelated to their eyes, kidneys,brain, and vascularsystem. While thesepathologicalprocesses accelerated diabetics, are in they affectall agingpeopleto one degreeor another. In a startlingrevelation,Steven MD, laysout an innovative, Joyal, but remarhably simple progrum to enable both diabetics and normal aging hurnans to avoid these hoirendous biological consequences. The articleyou are aboutto readis a sllmmaryof Dr. Joyal's new book titled V/Ltat YourDoctor May Not TeIlYouAboutDiabetes. In fact, this book contains vital information for every aging person. The reason is that most aging people suffer pre-d,iabetic pathologies and should therefore follow similat strategies to protectagainstcommon age-related diseases. > >

coLLECTOR',S EDIT|ON 2009 ILtFEEXTENS|ON I

AGINC PREI\'IATURE ACAINS'i PROTEINS YOURPREcloUs CUARD

to For decades, scientists have been trying aging' The fact un o*. th" ,oot causes of premature as that diabetes is a form of accelerated aging cornes fact, life expectancy- tcir a surprise to most people. In *l*t diabetis li four to eight years less than "*rrL ior iron-diabetics. Both aging and diabetes share two body; 'nirrorlon, importalt biological processesthat damage the damage 10 protein and whici results in characrerized by ii6ld mol".,-rl"s, and oxidative stress, and damage to tissues iicreased free-radical activity bv moieiules like reactive sugar aldehydes And many signs and qlrrptoms of diabetes also commonly occur with aging, including: . Cardiovascular ailmenrs,such as heafi altack' poor clrculatioi in the legs, atherbsclerosls ?a seneral tenn for several diseases characterizeld by thickening and hardening of the aderies),and scroke. u lncreased prevalence of cerlain types of cancer (pancreas,colon, and liver)' o iision problems, including cataracts, glaucoma' and rel inal degenerarion' ' ImPotence' o Hearing loss. o Memory loss or other cognitive impairment' o Skin conditions, such as rashes, ilfections, thin skin, and discoloratlon. . Loss of elasticity and flexibility of skin and olher iissues

Aging Diabetesls a Form of Accelerated

If you've ever made toast, then you.ve experlencedilycation firsthand. Toasting bread involves the Maillard reaction-the browning reaction that occurs when foo.d is heated and cooked at high temperatures' This reaction is also commonly observed when we grill lamb chops, broil salmon steaks; and make French fries. Levelso[ AGEs and AIEs jncreaseas peoplegrow older, and those levels are fueled by the foods we eatIn the oast, scientists underestimated the impact ot food-dirived glycotoxins' damage on human celis, Given that diabetes and aging share so many charorgans, and tissues. Recent groundbreaking research, acteristics, it's not surprising that they also respond 1o holwever, has uncovered startling evidence of the many of the same prevention and treatment strategies' critical role that food-derived glycotoxins play in contdbuting to glycation in the body. Fudherrnore, Glycation -AGEs and GlYcotoxins: recent research indicates AGEs play an irrrportant AgeYou Faster role in the aging process as well as in fiseases such one oi ' When patients hear that glycation isas diabetei, heart disease, kidney disease, cancer, the majoi consequences of diabetes and a conAlzheimer's fisease, and certain tl"pes of neuropathy' tributing factor in diabetic complications, their Glvcotoxin levels increase dramatically in people tvoical iesponse is, "I've never heard of it ls it because these elevatedblood glucose 1eve1s s"Jmething new?" When they hear that s-cien- who have noxious substances thrive in high-glucose environtists have known about glycation since at least ments. Thus, glycotoxins are especially prevalent in 1912 and of its major impact on di'abetes and individuals who have metabolic slndrome, prediatheir diabetic complications since the 1980s, betes, or diabetes. Sites in the body that are especially tlpical response is, "Why haven't I heard about it? i 1o susceptible rhe accumu lation of glycotoxins nclude Whv isnt mv doctor talking about it?" Lherenal slomerulus (in rhe kidney), the retina (the Glycation is a biochemical process thatjnvolves membrunJ at the baclt of the eye that helps you see), a serils of non-enzymatic reactions (those that dont and important blood vessels like the coronary arteries require enzymes to make them happen) between (the arteries that supply blood to the heart). We aiso ptot"itt. and/or certain lipids (fats) and glucose' know that glycotoxins play a significant role in causing Th. result is th.e formation of toxic substances chronic diseases that are associated with underlying known as AGEs-advanced glycation end productsinflammation, such as heart disease and neuropathy. and ALEs-advanced lipoxidation end products '
EDlrlON2009 EXTENSIONCOLLECTOR'S 62 I LIFE I
' - - a i

ACINC PREI\,IATURE ACAINST GUARD YOURPRECIOUS PROTEINS

in Are How Glycotoxins Formed Food

Food-derived glycotoxins are formed during a series of chemical reactions that occur between glucose and the proteins, lipids, and nucleic acids derived from food. Glycotoxins trigger cells to send messages that lead to the production of inflammatory substances ca11edcytokines, which cause tissue.damage in the body. Experimental studies show that this is exactly what happens in glycotoxininduced vascr;lar (bloocl vessel) damage often seen in diabetes. Hemoglobin A1c (HbAlc) is an AGE that is created when glucose molecules bind to hemoglobin, a protein in blood. Measurement of this factor in the blood is very he1pful in monitoring the level of glycation daniage in prediabetes and diabetes. An impodant strategy to reduce the level of glycation damage is to keep blood glucose levels within a healthy range (below i00 mg/dl premeal or after a fast). We also know from extensive research in this area that fasting blood sugar readings in the 70 to 85 mg/dl range appear optimal for disease prevention and longevity. Glycotoxins are also formed during food production and preparation. Food manufacturers use various heating processes to enhance flavor, color, and texture; to improve food safefy (sterilization and pasteurization): and to extend shelflife' Unfortunately, glycotoxins are a blproduct of these processes'Foods ii varied as cola drinks, baked goods, caramel, and brewed products contain glycotoxins. noodi high in fat and protein (such as meat and poultry) tlpicaily have the highest glycotoxin levels' ilo* yon p."p-e your food (or have it prepared for you if you eat out) can also have a significant impact on the forrnation of giYcotoxins. clycotoxins are especially harmful to people with diabetes, in whom these molecules are associated with retinopathy (glycotoxins accumulate in the neuropathy(they accumulatein rerinal blood vesseJs), nerves, rbsulting in nerve damage), kidney neripheral tailure (they are found in kidney tissue), heart disease, and blood vesseldisease. High blood glucose levels also invite damage from another source-oxidative stress.

Diabetes

Aging Accelerated
Both aging and diabetessharetwo imPortant that damagethe body: biologicalprocesses glycation,which results in damage to protein stress, and lipid molecules,and oxidalive activity free-radical by increased characterized a n dd a m a g eo t i s s u e s . t that involves Clycationis a biochemicalProcess reactions(thosethat a seriesof non"enzymatic t d o n ' t r e q u i r e n z y m e so m a k et h e m h a p p e n ) e betweenproteinsand/or certainliPids (fats) which result in the formation and glucose, calledadvanced of dangerousglycotoxins g l y c a t i o n n d p r o d u c t s( A C E s ) . e Foodsin the fat and meat (protein)grouPs higherAC E containthirty-foldand twelve-fold than foods in the carbocontent, respectively, hydrategroup. On the other hand,fresh fruits, vegetables, whole grains,raw nuts. and other foods have low levels unprocessed, unrefined of glycotoxins. are Glycotoxins also formed during food Foodsprepared productionand preparation. under high heat (suchas broiling,frying, hotare oven roasting,and barbecuing) loadedwith glycotoxins. lessthan 250"F food at temperatures Preparing avoidsthe formation of dietaryglycotoxins. S u c hm e t h o d su s e l i q u i d sa n d l o w e rc o o k i n g and include poaching,steaming, temperatures braising,stewing,and slow cooking (as in a crockpotcooker). The damagewrought by glycationcan be prevented with specificnutrients.Benfotiamine prevents the nerveard blood vessel helps damage-and the resultingcomplicationsthat are causedby glycation. that acts as a shield is Carnosine an antioxidant thus preventing againstsugarmolecules, also siimulatesenzymes Carnosine glycation. to and other substances eliminatedamaged, glycatedproteins,thus helpingto reducethe impact of diabeiiccomplications.

Stress Oxidative
You may remember foom high-school chemistry that mole;ules are composed of atoms, which in turn each consist of a nucleris, protons, neutrons, and electrons. The atoms of a molecule are held together by chemical bonds. When these bonds are occurs naturalb as part of metabolism' briken-which reactive molecules called free for example-highly pioduced. Exposure to envfonmental radicals cinbe

EXTENSION 2009 I LIFE EDITION l6l CoLLECTORS

r*otl*t_ogll.PREy]::# youR cUARD pREclour

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in the bodY.

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as wel1. : r^.;.. . u^ru4lr vr Situations that can Promore ittllo*i-"ri'..rrlinemia(highinsulinlevels)'
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and include poachlng' lower cooking temperatures coolang (as in bralsing, stewing' and slow i "r-1"g, 'TJofft;'."i:?iout

use s""l' methods liquidsand

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cookfried, or oven roasted-these U"it"*"a, cooking hish temperatures and dry ""tU"d, "g"tt"t"i' ;;;;;;; "." hieh levels of dietary ;;"";ffi;;";hi"h of different slvcotoxins. Here's a qurcn "odparison glycotoxin content and tire resulting 3"l;;;rh.dt corhmon rooos' of some

for foodsthat are broiled'

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see,therefore,reducing food-derived

ACINC PREMATURE ACAINST PROTEINS GUARD YOURPRECIOUS

for BeefBOILED t hour '15 for rninutes BeefBROILED chicken breast FRIED breast BRoILEDchicken RAWtofu tofu BROILED
ku/g: unirsofAGEsPergramoffood

2 2 k Ue l 50ku/g 5l ku/g s8ku/g 8 ku/g 4l ku/g

Although broiling is believed to be a "healthier" cooking method than frying, it doesnt make much difference whether you broil or fry a chicken breast; you will end up wiLh aboul the same amount of glycotoxins: 58 kU/g and 6l kulg, respectively.-The AGE content of beef boiled for one hour is 22 kUlg' while broiling beef for just fifteen minutes results in a value of 60 kU/g, roughly triple the glycotoxin content. This is because the temperature involved in boiling beef is much less than for broiling beef' T1pical1y, beef is broiled at temperatures that exced Sbb'F.foili"g, on the other hand, is a cooking method that uses water and does not exieed a temperature of 212'F. When it comes to tofu,-the choice between raw (8 kU/e) and broiled (a1 ku/e) is quite dramatgenerates about five times the glycotoxin ic-broiling level. In iomfarison, Iresh firdts and vegetables barely make the charts for dietary'glycotoxins (apples 0'13 kU/g, bananas 0.01 kU/g, and carots 0 1 kUig)'

poaching salmon, which cooking method should you select if you want to help avoid the fgod-derived glycotoxins that promote nerve and blood vesseldamage, both of which cause and contribute to major complications of diabetes? If you guessedpoached salmon, you're right. Cooking foods using intense heat and without water or other liquids, such as broth or wine, causes the tically wilh proteins (colsugars 10 bind non-enzJ,ma fibers) to form glycotoxins Visual lagen and elastin evidence of this chemical reaction is the broming reaction seenin food cooked under high, dry heat. The cookies and cake in the oven, the chicken on the grill, and the potatoes in the frying pan are all browning

and manufacturing AGEs and AIEs, increasing your risk of developing cardiovascular complications and Glycotoxins found in foods cooked or othel.wise speeding up the aging processitself. prep^red under high heat (such as broiling, grilling, Whether or not you already have high blood gluitt ti.sues and organs thror-rghutra ftvi"c) t...t*t,lut" coselevels,which typically acceleratethe biochemical out the body. Sut they also remain tler e fo:: a very long reactions that lead to glycation inside the body, eattime. Although the rate of absorytion of food-derived ins foods that are cooked with high heat adds foodglycotoxlns is notveryhigh, the bodyt abilify to-remove de-rived glycotoxins, which further adds fuel to the fire ihem (through excretion) is limited. Studies show, for in terms of glycation. Cooking meats at high temperaexample, that although abotn 70o/oof the glycotoxins tures also cieates other health hazards, such as the being absorbed by the digestive tract you "s.up" have ways to reslst these invaders) , only formation of gene-mutating toxins-carcinogens"ut (the body does that significantly increase the risk of cancer. j3% of tle absorbed glycotoxins show up in the urine Cooking with liquids, for example steaming or over a 48-hourperiod. This means that the glycotoxins allachmenl of poaching. inhibils the non-enz5,.rnalic are deposited in tissues of the body, where they can ir-rg.. and fat to proteins. "The idea that how I cook wreak havoc. So, to help you get started on your antlfood can have such a tremendous impact on my glycation ealjng program, lels look al how Lochoose my diabetes is just incredible to me," says Jean, a 51-yearand prepare glycotoxin-free foods' o1dcourt clerk. "I was so exclted r.l'henI learned about glycation and glycotoxins, and how broiling, barbeeooking What's -uing, and grilling are damaging my health' It- was When it comesto eating to prevenidla lletes ptease enough to make me change how I cook and what I remember that it's not onJywhat you eat thatt ilnpororder when I eat out, and now I feel much more in tant, it is how it is prepared. For example, if you have control of my diabetes and mY life." diabetes, given a choice between roasting, grilling' or

Foods GlYeotoxin'Free ehoose

EXTENSION 2OO9 LIFE I 6s EDITION CoLLECTOR'S I

PREMATURE AGAINST PROTEINS PRECIOUS YOUR CUARD

eating plan when Following an anti-giylation dining out is easyl -a particular menuorie Lip is 1o always verify how see what vou want' asc it"* i. pi"put"d' If you dont for you For examit ^ ourti.oln, item can be made can be poached insread Itl-til et,fted fisb dish "f. *rilied vegetables ChoosePoac Here are some if'r. Ut"iLi steak or stir-fried chicken t: ou olher tjps to considerwhen eaLhg " .- oJn't stop at fasrfood establishments' restaur^ntsa'eloaded ffi ;it";;fast-food

EatingOut

who are grven reduces oxidative stress in -patients

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and in dia-betes-accelerating pt"ryu!or".', g-promoting glycotoxins include grrreo asin onion il?*-u,l.*"t., foieJ tnitt"n deep-fried fries ' rinss, and French ask if the reslauranl's cheFcan . b'rlT i*"al"a u tp"tinc entr6e {or you usi nB low . , i[o-" use nqula' iemperaturecookingmethodsthal poaching' and stewing' [ketraising, g. restaurant does not have a , "r"utiu"Iffthe order items from the appetizer' ee, LtitJt. ""t of the menu' .""r, ta"a, and side dish sections dressing or condi ments Your . ;;il; ;;;. ;*" oil dressingcan f*thiu -ua" olive or 0axseed salad ;tPing for Your resLaurant il;?;;; salao ^, oooos*d to unhealthy corrlrnercial . .; dresslngs' a o . Start your meal with bioth-based soup or

i#*itix,;i**i**;*;l*:"t;

with oliveoi1and i".fv 1.""" tA"a spritzecl

vinegar.

Diabetes What Your Doctor May Not klt You About of speclficnufrienls that can also providesderails glycation' fr"toit"u.ot the damagecausedby

conTo help protect yourself against the damaging *Lereis one supplementthat ;i;v;,i*, *"";;;;: i.,ip."'^t' benfotiamine Few people i;::;;;u; t this special'uariation oI vjtamin fr^""i"tti "fr.ir shown to prevent ner-ve and blood g1 thut hu. been complicationsthe resulting u"t*f i.*"g"-and May ifr.i *" *"t?a Uy glycation What Your Doctor many.experrhigtrlights yo, Aboir Diabetes io, itL that show the benefito{ benfotiamine -""rr.J "iuai* pain due to the newe and inflammatory ;;-;;1#e oxi',^FJ"en by glycation,helpjng alleviaLet i"-# gl.ytltton darive damage,and preventing. ]nlY::: how ;;r;;:. o;" ;-"*ple ii a recentstudvthat shows blood ow ano improves significanlly benfotiamine
2009 EDITION EXTENSIONCOLLECTOR',S I 65 | LIFE

Nutrients Anti-GlYeation

DYsfunction InduceEndothelial and lnflammation

weredivided patients A groupof non-smoking a diet into two groups: one grouP consumed low in glycothe hieh in gly"coroxins, othera diet in published study, the ioiinr. n""irlttfrorrl six-week of Sciences of Proceedings rhe NationalAcademy in ihowed that Patients the high-glycoin zooz, of ,o*t *rouo hada 35/oinc'"asein serumlevels an protein(a markerof inflammalion)' C-re"c--tive factor-alpha tumor necrosis in increase serum 857o and cytokine)' (un impoftantinflammatory iJ, Patients function in a 20lo decrease endothelial showeda grouP,howeveq in the low-glycotoxin signsof inflammation' in decrease these

damage to the all-imporlant

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ACIN6 PREMATURE ACAINST PROTEINS PRECIOUS YOUR GUARD

to Cook YourHealthand Minimize from Food GlycotoxinFormation

a o D O : M a r i n a tfe o d si n l i q u i d s n ds e a s o n i n g s : ollveoil, cidervinegar' dry lemonjuice, wine,broth, ru"l fiee to add herbs and spices,including and tarragon, others' sage, mustard, earlic, 'Marinating thyme, help delaythe reactions foods can formaiion' that leadto glycotoxin cooking usinglow-heat DO: Eatioodsprepared likepoaching' wateror liquid, thatempioy methods slowcooker boiling,steaming, braising, stewing, salad a rawvegetable .".f.1"?, ,"a so"on.In.lud" d (andfruit) every aY. AVoID: Broiling, frying' hot-oven roastrng' a g r i l l i n g ,n db a r b e c u i n g .

Another important supplement for protectlng against glycation-induced damage is carno^sine' L a molecule(dipeptide)composedof Iwo i?.r"ti"l amino acids-beta-alanine and histidine' Carnosine ls valuable because it hehs inhibit accelerated aglng by interfering with glycation, thus protecting against giycation-induced damage and acting as an antloxidanl 10fight oddative srress. Bv bindine to protein molecules carnosine acts thus preventing u, u ,hi"ld nfuin.i trgrt molecules, qlvcation. Caneosine can also stimu-tate enzyrnes ana iJh"t s,rbst.n""s to eljmirrate damaged, glycated protein, thus helping to reduce the impact of diabelic complicationJ. Evidence of carnoslne's anti-glycation one abiliiies has emerged from several studies' In carnosine^was recent example involving human cells, to shovu'n protecr kidney cells againsLdamage rrom high glucose levels.Tn ano(her, invesfigators noted thit c"uttto.itte and its two precursors-beta-alaninehelp inhibit the developrhent ot and histidine-may atherosclerosis caused by high levels of glycation in antidiabetes. When carnosine was compared with the studjes' si;catine drue aminoguanidinein cell cullure prou-"d to be as effective, probably irr'" .rpir"-J", than il"""-tJ" it i"hibits glycation earlier in the process the drug does. Whil"e healthy people usually take 1,000 mg a day two times of carnosine in two divided doses (500 mg may consider taking 1,000 mg of artfvi, aitl"ti"t carnosine two to *rree times a daY' damage As we age, aLl oFus face an onslaught of you from oxiditive stress and glycation' Whether want to or have diabetes, want to prevent diabetes' ng rhe age-accelerati impact upon- yourminimize ion' lollowbody {rom free-radicaldamageand gly-cal program thal includes nutrltlonat ing an inLegrated

SummarY

effeclbeing a wilh the Breatest scores, neuroDalhy sludy This recent r"J".i"" it o"it in thesepalienLs if-r" L."ts of a 1999study,which showedsigor{/ ""int*t improvements neutopathyscores-aller in ni6.canL

painlul.penpnthreeweeksin palients sutfering Ftom !p recerveo eral djaberic neuropatlty'Thesepalients greaterbenents daily' wilh to 320 mg of benfoLiamine high-dosegrouP' seeni n lhe "provides tremendous benefit by stopi""f.tit-"it" ion of sugar-derivedcompounds ;;";ial bloodand "i";;il; that candamage i"1i?i^itt"t"tr...fhates enzl'rne ."ff t. ien fdiamine also activates a J<ey tdosephos""*" which renders these "X'"a-t"""tWltdse,thus inhibiting the damaging action phui". ttut-i"tt, of slvcation. " "ei"];ril-i"" supplementation therefore holds potenrial^tor parients who have diabetjc ";;;i;; a;rUetic retinoparhy' and-kidley disease i"rt.trtf,ti have been reported from its use' unJni tia" "ff""ts

;";;il;"";", .iJ"f"*rc

mod of aging. o

eatingnlal'^nh1unti-glvcation "., (*hJn apptopriale)' lifestyle and "p,r"n" j f i c a r j o n c a n h e l p c o m b a t t h e s ej n s i d i o u s l a c l o r s

of MD, is the VicePresident Steven Joyal, Foundation' at Ailairs the LifeExtension Scientific on any lfvou have questions the scientific call please a LifeExtension@ oithj, article, content at Advisor I '800'226'2370' Health

EXTENSIoN 167 2OO9| LIFE EDITION coLLECTOR',S