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, Dr. Paul Reynolds—Professor of Cell Biology—examines a controversial question: do ketogenic and carnivore diets increase glycation, or help reduce it? Glycation is the non-enzymatic process where sugars bind to proteins and form advanced glycation end products (AGEs), contributing to inflammation, oxidative stress, vascular damage, and accelerated aging. The primary driver of glycation inside the body is chronically elevated blood glucose—making carbohydrate intake a central factor. This episode explores how ketogenic and carnivore diets lower blood sugar and HbA1c (a direct marker of glycation), potentially reducing endogenous AGE formation. Dr. Reynolds also addresses common concerns about dietary AGEs from cooked meat, methylglyoxal production during ketosis, and whether ketones themselves are harmful. You’ll learn how cooking methods affect AGE formation, how the glyoxalase system detoxifies methylglyoxal, and why beta-hydroxybutyrate (BHB) may actually provide anti-inflammatory and antioxidant protection. The episode also highlights the often-overlooked role of fructose as a potent glycation accelerator in the modern diet. When the full metabolic picture is considered, ketogenic and carnivore diets may represent powerful strategies for reducing glycation burden and protecting long-term metabolic health. Topics Covered -What glycation is and how AGEs form -Endogenous vs dietary AGE production -HbA1c as a marker of glycation -Keto and carnivore diets and blood glucose control -Methylglyoxal and the glyoxalase defense system -Beta-hydroxybutyrate (BHB) as a signaling molecule -Cooking methods and AGE formation in meat -Fructose and processed sugar as glycation accelerators Timestamps 00:00 – Introduction to glycation and episode overview 00:32 – Keto and carnivore diet concerns about glycation 01:06 – What glycation is and how AGEs form 01:43 – Brownlee’s research on high blood sugar and glycation 02:20 – HbA1c as a marker of glycation 03:02 – What a ketogenic diet is 03:41 – Nutritional ketosis vs. diabetic ketoacidosis 04:22 – What a carnivore diet is 05:02 – Central question: do low-carb diets reduce glycation? 05:43 – Keto diets lowering blood glucose and HbA1c 06:25 – Clinical study showing diabetes improvements 07:10 – Concern about dietary AGEs from cooked meat 07:50 – High-heat cooking and AGE formation 08:32 – Absorption and clearance of dietary AGEs 09:14 – Kidney role in clearing AGEs 09:49 – Cooking methods that reduce AGE formation 10:35 – Practical cooking strategies for carnivore diets 11:14 – Endogenous vs. dietary AGE production 11:55 – Blood sugar as the dominant driver of glycation 12:38 – Methylglyoxal explained 13:23 – Study linking ketosis and methylglyoxal levels 14:06 – The glyoxalase detox system 14:54 – When methylglyoxal becomes harmful 15:41 – Why ketosis may reduce total methylglyoxal production 16:25 – Limitations of studies criticizing ketosis 17:10 – Beta-hydroxybutyrate as a protective signaling molecule 17:53 – Ketones increasing antioxidant defenses 18:35 – Ketones suppressing inflammation 19:19 – The glycation–inflammation cycle 20:01 – Fructose as a major glycation driver 20:43 – Benefits of removing sugar and processed foods 21:26 – Overall evidence: low-carb diets reduce glycation 22:09 – Cooking recommendations to minimize AGEs 22:47 – Final conclusion on keto, carnivore, and glycation If you’re interested in keto, carnivore, metabolic health, diabetes, or healthy aging, this episode connects the biochemistry to the bigger metabolic picture. 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)