In this episode of the College of Glycation, Dr. Paul Reynolds introduces the foundational science of glycation—one of the most important and underrecognized processes driving aging and chronic disease. He explains how glucose, while essential for energy, can also react with proteins in the body through a non-enzymatic process that gradually leads to the formation of advanced glycation end-products (AGEs). Using clear analogies and step-by-step explanations, Dr. Reynolds walks through how glycation begins, how it progresses, and why its effects accumulate silently over time in tissues like blood vessels, kidneys, nerves, and eyes.

This episode also explores the real-world implications of glycation in modern health, highlighting how lifestyle factors—such as diet, cooking methods, physical inactivity, and chronically elevated blood sugar—accelerate the process beyond what the body can manage. Dr. Reynolds outlines the body’s natural defense systems and, more importantly, the practical steps individuals can take to reduce glycation burden, improve metabolic health, and slow the long-term trajectory of aging and disease.

Paul’s favorite yerba mate: https://unicity.link/121f260bfe  

Yerbe mate with a special formulated Balance fiber: https://ufeelgreat.com/c/PaulReynolds  

For the full Metabolic System storefront: https://shop.unicity.com/paulreynolds  

Paul’s favorite source for clean, earth-sourced essentials such as salt, electrolytes, hydration, pre-workout and more. Go to https://redmond.life and use PAULSALT for 15% discount.  

Paul’s favorite exogenous ketones: A high-quality option is the NSF-certified goBHB from Clean Form Nutrition, where you can use the code Paul10 for a 10% discount: https://cleanformnutrition.com/products/go-bhb  

Paul’s favorite allulose source: https://rxsugar.com (discount: PAUL20)  

Paul’s favorite health check-up for men or women: https://blokes.co/DRPAUL (discount: DRPAUL for 50% off of labs and smart supplements and 15% off all other products)

Id. d’épisode : 1000760269744

GUID : 05d94c06-ae70-47be-ae5c-2d2f89e5fa17

Date de publication : 8/4/2026 à 16:00:00