Carbohydrates are the Cause of Most Diseases via Glycation

It Turns Out that Many Degenerative Diseases Are Caused by Carbohydrates: Are You Surprised?

Since 1987 and the release of the Glycation Theory of Aging, there are now many published papers that describe the damaging effects of glucose-derived glycation end products:

• diabetes
• obesity
• heart disease
• even osteoporosis
• neurological diseases including bi-polar disorder, alzheimer’s disease, and parkinsons and many others
• aging skin and all body proteins

Glycated Proteins: 5,000 Plus Medical Research Papers Published Since 1984

I Rarely Find Anyone, Lay Public, Medical Doctor, or Scientist Who Has Ever Heard About Glycated Proteins

Why? Because everyone is still stuck on fat and cholesterol.

My mission: to teach you about glycated proteins that arise when a glucose molecule attaches itself to your body’s structural proteins including your DNA and RNA.

Forget cholesterol, that’s old news.

Since the collective wisdom and thinking process ended when cholesterol got blamed for heart disease and other diseases, looking at other possibilities stopped.

Even though all these papers have been published, our policy wonks fail to look at the data.

Glycation: the Cause of Most Degenerative Diseases

Glycation is a Major Killer

Harman’s Free Radical Theory of Aging was the early belief as to the causes of aging.

But the newest theory presented in the mid-1980’s was Dr. Anthony Cerami’s Theory on Glycated Proteins and their effect on aging.

Diabetes is a model of rapid aging. The normal aging process that occurs in non-diabetics accelerates when a person is diabetic. Dr. Cerami focused his initial work on this disease.

Few People Have Heard Anything About Gycation

Dr. Cerami wrote:

“As people age, their cells and tissues change in ways that lead to the body’s decline and death. The cells become less efficient and less able to replace damaged materials.

At the same time, tissues stiffen. For example, the lungs and the heart muscle expand less successfully, the blood vessels become increasingly rigid and the ligaments and tendons tighten.

Older people are more likely to develop cataracts, atherosclerosis, and cancer, among other disorders.

Few investigators would attribute such diverse effects to a single cause.”

It’s Only Recently that the Hazardous Biological Effects of Glycation Have Been Understood

Food chemists from 100 years ago understood the process by which glucose binds to proteins, but biologists were unaware of this process and how it would contribute to disease development.

The chemical reaction was known as the Maillard or browning reaction, the same way meat browns when cooked.

• glycated proteins cause the vast majority of degenerative diseases
• glucose or blood sugar is the offending agent
• diets high in carbohydrates are dangerous
• glucose from carbohydrates binds to tissue proteins, gluing them together
• glucose binds non-enzymatically in a hap-hazard way
• one glycated protein binds to the one next to it and a chain reaction forms

Glucose Also Binds to RNA/DNA, Your Organs, and Blood Vessels

We are all made of proteins that provide our structure and glucose attacks all of them: brain, skin, eyes, organs; everything.

The Medical Establishment is hardly aware of this condition. Patients are encouraged to eat carbohydrates that yield glucose upon digestion. Talk about a dangerous way to eat. Eat fat and reduce carbohydrates.

The focus is still on fat. Fat was never the problem, it was always carbohydrates.

Now, the degenerative diseases are increasing exponentially with the rise in carbohydrate intake.

• arthritis
• heart disease
• genetic problems
• diabetes
• heart and blood vessels
• repair and maintenance mechanisms wear and tear
• eyes become damaged
• skin loses its elasticity
• brain tissue deteriorates
• the list of problems caused by glycation is very long and scary

You Can Avoid Glycation by Consuming a Low- or Carbohydrate-Restricted Diet

Thousands of studies prove that glucose isn’t the inert, non-reactive, non-dangerous substance that most biologists believed it was for the last century.

We consume lots of glucose and we’re constantly building the deadly, irreversible glycated protiens driving us to premature disease and death.
This data shows that glucose and glucose-derived glycated proteins are involved in and speed-up the aging process in all individuals.

Glycation is the main reason that I advocate a low- or restricted-carbohydrate diet.

It Makes NO Difference if the Carbs are Processed, Such as White Flour, or Unprocessed Foods Such as Whole Grains

All carbs digest to glucose and fructose, or fruit sugar, is more dangerous than glucose.
You should reduce your carbohydrate intake to maintain good health and slow the aging process.

My books describe glycation in detail and outline the hazards of carbohydrates. They also show how to correctly follow a low-carb diet. The popular Atkins’s program is full of flaws — learn how to eat healthy, stay away from dietetic and medical advice about what to eat. They’ll still living as if it’s the early twentieth century.