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 essential episode of the College of Glycation series, Dr. Paul Reynolds—Professor of Cell Biology and Physiology—delivers a powerful exposé on how everyday food choices directly fuel the formation of advanced glycation end products (AGEs). Moving beyond glycation’s internal mechanisms, Dr. Reynolds now uncovers the hidden dietary sources of AGEs that infiltrate our bodies through cooking methods, processed foods, and sugary diets. Dietary glycation isn't just a culinary curiosity—it’s a critical metabolic concern. AGEs, those stubborn molecular byproducts, don’t just form inside the body—they’re also delivered on your plate. Fried bacon, roasted snacks, sugary cereals, and even your grilled chicken could be aging you from the inside out. In this episode, Dr. Reynolds breaks down how endogenous and exogenous glycation pathways interact, what makes certain foods more glycotoxic, and how to reclaim your metabolic health with smarter food prep and better nutrition. Using decades of peer-reviewed science, Dr. Reynolds reveals how food-derived AGEs trigger oxidative stress, inflammation, endothelial dysfunction, and chronic disease—from diabetes to cardiovascular conditions. But this episode isn’t just a warning—it’s a roadmap for action. Learn how to cook low-AGE meals, identify glycotoxic ingredients, and combat the biochemical storm unleashed by modern diets. Topics Covered: -The science of dietary glycation and AGE formation -Cooking methods that amplify or reduce AGEs -Processed foods, refined carbs, and the glycation cascade -Fructose vs. glucose in endogenous AGE generation -Practical tips to lower dietary AGE intake -Emerging research on AGE measurement and mitigation -The historical rise of glycation in modern food culture Timestamps: 00:01 – Intro to Dietary Glycation 00:38 – Food and Cooking’s Role in AGE Formation 01:18 – What is Glycation? (Quick Refresher) 01:59 – AGEs: What They Do in the Body 02:42 – Chronic Disease and AGE Pathology 03:23 – Brain & Vessel Impact, Alzheimer’s Link 04:05 – Aging, Wrinkles & Skin Damage 04:47 – Autophagy Disruption and Inflammation 05:31 – Endogenous vs. Exogenous Glycation 06:14 – Liver's Role and Cooking Methods 06:58 – High-Temp Cooking and AGE Load 07:40 – Processed Foods and Sugar Bombs 08:22 – High Fructose Corn Syrup & Bloodstream AGEs 09:01 – Exogenous = Endogenous in Effects 09:44 – AGE Diets & Inflammation in Healthy People 10:28 – Cooking Methods: The Good vs. Bad 11:10 – Ultra-Processed Foods & Snacks 11:56 – Refined Carbs and High Glycemic Foods 12:41 – Fructose: The Glycation Supervillain 13:25 – Better Cooking Methods to Reduce AGEs 14:08 – Whole Foods Over Packaged Products 14:55 – Choosing Low Glycemic Foods 15:37 – Cutting Fructose & Refined Sugars 16:19 – Boosting Anti-AGE Nutrients 17:01 – Historical Perspective on Glycation 17:44 – Non-Invasive AGE Testing & Research 18:30 – Western Diets vs Traditional Diets 19:18 – Final Takeaways & Lifestyle Changes 20:03 – How to Fight Back: Practical Summary Whether you’re managing diabetes, striving for healthier aging, or simply want to reduce the silent damage caused by your meals, this lecture equips you with the knowledge to transform your kitchen into a metabolic ally. About Dr. Paul Reynolds Dr. Reynolds is a dynamic educator and biomedical scientist at Brigham Young University, known for translating complex molecular pathways into accessible and actionable insights. Through his College of Glycation series, he empowers viewers to combat the hidden molecular processes that silently drive aging and chronic disease. #Glycation #AGEs #inflammation #OxidativeStress #ROS #Redox #CollegeOfGlycation #Ketodiet #LowCarb #InsulinResistance #HealthyAging #SugarDamage #HealthyLiving #HealthPodcast #AntiAging #Nutrition #BiomedicalScience #BloodSugar #Wellness #HealthTips #SciencePodcast #HealthyEating #CellularHealth #PodcastEpisode #Keto #KetoCommunity #HealthEducation #Food #FoodPrep #InflammatoryFoods #cookingmethods Paul’s favorite yerba mate: https://ufeelgreat.com/usa/en/c/C63EE3 Paul’s favorite source for clean, earth-sourced essentials such as salt, elecrolytes, 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)