The College of Glycation is an educational video series dedicated to helping viewers understand one of the most critical and often overlooked processes in human biology: glycation. Led by Dr. Paul Reynolds, Professor of Cell Biology and Physiology at Brigham Young University, this series explores how sugar interacts with proteins and fats in the body, forming harmful compounds called Advanced Glycation End-products (AGEs). These compounds accelerate aging, contribute to chronic diseases, and play a key role in metabolic dysfunction. Each video is designed to break down complex topics into clear, practical insights. Whether you’re a healthcare professional, student, or simply someone seeking to improve your health, this series will give you a deeper understanding of the biological roots of inflammation, insulin resistance, and cellular damage—and what you can do to address them.
Curated by: PaulReynoldsPhD (74 videos)
In this eye-opening episode of the College of Glycation series, Dr. Paul Reynolds—Professor of Cell Biology and Physiology—tackles one of the most frustrating and misunderstood questions in nutrition today: Are “healthy foods” secretly contributing to glycation and aging? After receiving an overwhelming response from viewers experiencing what he calls “metabolic health anxiety,” Dr. Reynolds dives deep into the science of advanced glycation end products (AGEs) from a new angle—focusing specifically on exogenous AGEs, or those that come from the foods we eat. This episode reframes the conversation by revealing a powerful insight: it’s not just what you eat—it’s how you prepare it. Drawing from landmark studies and biochemical mechanisms, Dr. Reynolds explains how cooking methods like roasting, grilling, and frying can increase AGE content by up to 100x compared to boiling or steaming. He walks through common “health foods” like almonds, olive oil, and legumes, showing how their glycation impact varies dramatically depending on preparation. You’ll also learn how your body processes dietary AGEs, including absorption rates, tissue retention, and the role of liver and kidney function in clearing these compounds. Most importantly, this episode provides practical, science-backed strategies to reduce your total AGE burden—without eliminating nutritious foods or falling into dietary confusion. Topics Covered: -What glycation is and how AGEs form in the body -The difference between endogenous and dietary (exogenous) AGEs -Why cooking methods—not just foods—drive AGE content -Raw vs roasted foods (e.g., almonds) and dramatic AGE differences -Olive oil, legumes, and how preparation changes their impact -How AGEs trigger inflammation via RAGE and NF-κB signaling -What happens when you consume AGEs (absorption and clearance) -The role of liver, kidneys, and metabolic health in AGE burden -How high-AGE diets affect inflammation and vascular function -Practical strategies: low-AGE cooking, marinades, and food prep -The concept of total AGE burden and long-term health outcomes Timestamps 00:00 Intro & Diet Anxiety from Listeners 00:33 Why “Healthy Foods” Can Still Be Confusing 01:07 What This Episode Will Cover 02:19 Glycation Basics & Why It Matters 03:39 How AGEs Cause Damage (Inflammation & Disease) 04:22 Endogenous vs. Dietary AGEs 05:04 Cooking Methods & the Maillard Reaction 07:06 How Preparation Changes AGE Levels (Examples) 07:47 Almonds: Raw vs. Roasted 09:42 Olive Oil: Heating & Context 11:01 Beans & Legumes (Low AGE Foods) 12:23 What Happens to AGEs in the Body 15:17 Absorption, Storage & Clearance Limits 16:41 When AGE Burden Becomes a Problem 18:03 The “Two-Front War” of Metabolic Dysfunction 18:47 Immediate Effects of High-AGE Meals 19:28 Practical Cooking Strategies (Lower AGE) 20:54 Marinades, Nuts & Oil Usage Tips 22:50 Total AGE Burden Explained 24:16 The Three Drivers of Glycation 25:37 Key Takeaways & What You Can Control 27:02 Blood Sugar as the Primary Driver Whether you're trying to optimize metabolic health, manage insulin resistance, or simply understand how everyday foods impact aging at the molecular level, this episode offers clarity, nuance, and actionable tools grounded in real science. About Dr. Paul Reynolds Dr. Reynolds is a biomedical scientist and professor at Brigham Young University, known for translating complex biochemical processes into clear, engaging insights. His College of Glycation series explores the hidden molecular drivers of aging and chronic disease—and empowers viewers to take control of their health through science. #exogenousages #foodscience #glycation #AGEs #reduceglycation #healthyaging #nutrition #metabolichealth #insulinresistance #inflammation #oxidativestress #CollegeOfGlycation #lowcarb #ketodiet #healthpodcast #biomedicalscience #bloodsugar #healthtips #wellness #cellularhealth #scienceeducation 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)