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)
Topic Glycation and kidney health: how advanced glycation end-products accelerate silent kidney damage, create a self-reinforcing clearance failure, and link diabetic kidney disease to cardiovascular risk — and the practical levers that slow the process. Summary Paul Reynolds, biomedical scientist and Professor of Cell Biology, explains why the kidney is uniquely vulnerable to glycation in this episode of the College of Glycation. The organ filters roughly one-fifth of cardiac output and is also the primary site that clears circulating AGEs; when function declines, AGE free adducts and dicarbonyl precursors rise sharply, driving further injury in a self-reinforcing loop. AGEs damage the kidney through three coordinated mechanisms: RAGE activation that triggers NF-κB inflammation and oxidative stress, chemical cross-linking that thickens and stiffens the glomerular basement membrane, and injury to non-renewable podocytes that produces proteinuria and progressive fibrosis. Circulating AGEs predict future loss of kidney function and cardiovascular mortality beyond standard clinical markers. Dietary AGEs contribute meaningfully — restriction lowers plasma levels even in advanced disease. Practical steps include shifting from high-dry-heat cooking (grilling, frying, roasting) to moist methods (steaming, poaching, stewing), controlling blood glucose to limit endogenous formation, and supporting endothelial and antioxidant defenses through activity and whole-food nutrition. Experimental approaches such as AGE cross-link breakers and RAGE blockade remain preclinical, so the near-term gains remain the ones under personal control. References and more For complete show notes and references, we invite you to become an Insider subscriber. You'll enjoy a weekly newsletter, premier early access to College of Glycation episodes with full reprints of cited publications, a dedicated College of Glycation question portal with live recorded answers, Paul's Weekly Research Review Podcasts, and more. Learn more: paulreynoldsphd.com Translation Notes You can click the gear icon at the bottom of this video to auto-translate captions. For example, to translate into French, select Subtitles, choose Auto-Translate, then first choose English, then choose Auto-Translate again, then choose French. Timestamps 0:00 Intro: Silent kidney loss & glycation 1:48 Glycation basics & AGE drivers 3:09 Why the kidney is so exposed 4:28 Kidney both victim and AGE clearer 5:14 Glomerulus damage & microalbuminuria 6:41 Fibrosis as end-stage scarring 7:19 RAGE signaling & oxidative loop 8:39 AGE cross-links thicken basement membrane 9:18 Podocyte injury & proteinuria 10:41 AGEs as uremic toxins 11:23 Diabetes as main accelerator 12:44 Circulating AGEs predict kidney decline 13:22 AGEs linked to CV events & mortality 14:43 Dietary AGE restriction lowers blood AGEs 16:40 Cook with moisture, not high dry heat 17:18 Blood sugar control is the master lever 18:30 Activity & plant foods lower oxidative stress 19:10 Alagebrium & RAGE aptamers (early research) 21:44 Protect kidneys by lowering glycation burden NOTE The information presented is for educational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Paul Reynolds is a biomedical scientist and professor of cell biology, not a licensed clinician. Always seek the advice of your own qualified health providers with questions you may have regarding medical conditions. #KidneyHealth #CKD #DiabeticNephropathy #AGEs #RAGE #Glycation #insulinresistance #inflammation #OxidativeStress #ROS #Redox #CollegeOfGlycation #Ketodiet #LowCarb #InsulinResistance #HealthyAging #SugarDamage #HealthyLiving #KetoDiet #LowCarb #HealthPodcast #AntiAging #Nutrition #BiomedicalScience #BloodSugar #Wellness #HealthTips #SciencePodcast #HealthyEating #CellularHealth #Keto #KetoCommunity #HealthEducation Paul’s favorite yerba mate: https://unicity.link/121f260bfe Yerbe mate with a special formulated Balance fiber: https://ufeelgreat.com/c/PaulReynolds 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)