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 episode of the College of Glycation series, Dr. Paul Reynolds—Professor of Cell Biology and biomedical scientist—dives into one of the most overlooked and clinically important connections in modern health: the link between fermented foods, glycation, and metabolic dysfunction. Building on the biochemical foundations of glycation, Dr. Reynolds explains how Advanced Glycation End Products (AGEs) form through the non-enzymatic reaction between sugars and proteins—and how these compounds accumulate over time to drive inflammation, tissue damage, insulin resistance, and accelerated aging. You’ll learn how fermentation pre-digests sugars, delivers living microbes and bioactive compounds (lactic acid, acetic acid, short-chain fatty acids, and peptides), boosts gut microbial diversity, blunts postprandial glucose spikes, inhibits AGE formation, down-regulates RAGE signaling, strengthens the intestinal barrier, reduces metabolic endotoxemia, and improves insulin sensitivity. Topics Covered: -What glycation is and how AGEs form and accumulate -The historical role of fermented foods across global cultures and their loss in modern diets -How fermentation-poor diets increase exogenous and endogenous AGE load, inflammation, and insulin resistance -The Stanford 2021 study: fermented foods increase microbial diversity and lower inflammatory proteins -How organic acids and live cultures blunt glycemic impact and postprandial glucose excursions -Direct anti-glycation, antioxidant, and RAGE-modulating effects of fermented food metabolites -Clinical evidence linking fermented dairy and kimchi to lower type 2 diabetes risk and improved insulin sensitivity -Practical strategies: daily servings, timing with meals, label reading, and cautions Timestamps 00:35 – What glycation is and how AGEs drive chronic disease and aging 01:14 – The spontaneous, cumulative chemistry of glycation 02:37 – The ancient history of fermentation — older than agriculture 03:17 – Traditional fermented foods from every culture on Earth 04:01 – Why our ancestors fermented: preservation, bioavailability, and metabolic protection 04:43 – How the modern Western diet quietly engineered out living fermented foods 05:25 – The striking consequences of a fermentation-poor diet (Uribarri 2010 & Cani 2007) 07:33 – Which fermented foods actually matter (the traditional, living ones) 08:59 – The 5 key mechanisms: how fermented foods lower your glycation burden 09:43 – Mechanism 1: Boosting gut microbial diversity (Stanford 2021 study) 10:27 – Mechanism 2: Pre-digestion, organic acids, and blunted glucose spikes (Östman 2005) 12:38 – Mechanism 3: Direct inhibition of AGE formation and RAGE signaling (Marco 2017) 13:25 – Mechanism 4: Improved insulin sensitivity and lower diabetes risk (Chen meta-analysis & An 2013) 14:56 – Mechanism 5: Strengthening the intestinal barrier and reducing endotoxemia (Dimidi 2019) 16:20 – Why fermented foods are a true glycation reset tool 17:03 – Practical protocol: daily servings, dose response, and how to use them 17:43 – Smart timing strategies — pair with carbs, morning dairy, evening vegetables 19:48 – Important cautions: labels, added sugar, histamine, and SIBO 20:28 – The modern diet is glycation-maximizing — fermented foods fix it all at once Whether you're focused on metabolic health, inflammation, blood sugar control, gut health, longevity, or reversing years of glycation damage, this episode provides a deep, science-backed look at why fermented foods belong at the center of any glycation reset strategy—and how to make them a simple daily habit. About Dr. Paul Reynolds Dr. Reynolds is a biomedical scientist and Professor of Cell Biology, known for translating complex biochemical mechanisms into clear, practical insights through his College of Glycation series. #FermentedFoods #Fermentation #GutHealth #Microbiome #Glycation #AGEs #InsulinResistance #MetabolicHealth #AntiAging #LowCarb #Keto #HealthPodcast #Longevity 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)