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Scientists Are Just Now Quantifying the Huge Impact that Sugar Metabolism Chemistry Has on Health and Aging

Scientists Are Just Now Quantifying the Huge Impact that Sugar Metabolism Chemistry Has on Health and Aging

The chain-reactions that occur during and after the body converts glucose (blood sugar) to energy are called "glycation" reactions. Glycation reactions are taking place in your body every day. The rate of waste product formation is dependent on age, health, blood sugar levels, and other factors. In any case, the accumulation of waste products from these reactions, in tissues and organs throughout the body, pose a real threat to life and health. Even as you read this, glycation waste products may be setting you up for serious health problems by:

•Making normally supple body structures stiff and brittle
•Impairing nerve function and sensitivity
•Depositing sticky, debilitating waste throughout the cells and organs in your body
•Interrupting essential intercellular communication
•Contributing to buildup in your arteries
•Clogging pathways in the brain
•Causing tissue damage in your joints
•Destroying capillaries in the kidneys and the eyes
Scientists have identified three distinct stages of glycation reactions. In the Early Stage, the reactions are rapid and the molecular products created are unstable but relatively harmless. Often these "Early Glycation Products" or "Schiff's Bases" break down into the same molecules that created them to start with.

In the Intermediate Stage, the Early Glycation Products go through a molecular rearrangement to form more stable "Intermediate Glycation Products" called "Amadori Products." These reactions can also reverse themselves and recreate Early Glycation Products.

The third stage "Advanced Glycation" happens as intermediate Glycation Products degrade due to a host of factors. The Advanced Glycation reactions are virtually irreversable and form a tar-like residue called "Advanced Glycation End-products" (AGE).

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Large Study Shows that Those with Highest Blood Levels of Vitamin C Live Twice as Long as Those with Lowest Levels

High blood levels of Vitamin C may lower the risk of mortality due to all causes by as much as 50%. This is the conclusion from a published study conducted by Dr. Key-Tee Khaw at the University of Cambridge School of Clinical Medicine.

The researchers collected and analyzed data for 19,496 men and women 45 to 79 years of age. The subjects, who were participants in the Norfolk arm of the European Prospective Investigation into Cancer and Nutrition (EPIC) study, were followed for 4 years. Overall, those with blood levels of Vitamin C ranging in the top 20% were 50% less likely to die, from all causes, than those in the lowest 20%.

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