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GuardYourPreciousProteins
AgainstPREMATUREGING
It may seem inconceivable,but scientists ong ago learnedwhy aging peoplesuffer so many disorders elated o their eyes,
kidneys,brain, andvascular ystem.While thesepathologicalprocesses re acceleratedn diabetics,
they affectall agingpeople o one degreeor another.In a startling evelation,StevenJoyal,MD, laysout an nnovative,
but remarhablysimple progrum to enable both diabeticsandnormal aging hurnans to avoid these hoirendous biologicalconsequences.
The articleyouare about o read s a sllmmaryof Dr.Joyal's ewbook itled V/LtatYourDoctorMay Not TeIlYouAboutDiabetes.
In fact, this book contains vital information for every agingperson. The reason s that most aging people sufferpre-d,iabeticpathologies nd should therefore follow similat strategiestoprotectagainstcommon age-relatediseases. >
coLLECTOR',SDIT|ON009 LtFEEXTENS|ON
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CUARD OURPREcloUs ROTEINSCAINS' i REI\ ' IATUREGINC
Diabetess a Formof Accelerated ging
For decades, scientists have been trying toun o*. th" ,oot causes of premature aging' The fact
that diabetes is a form of acceleratedaging cornes as
a surprise to most people. In fact, life expectancy-tcir
"*rrL*l*t diabetis li four to eight years less than
ior iron-diabetics. Both aging and diabetes share two
importalt biological processeshat damage he body;'nirrorlon,
whici results in damage 10 protein and
ii6ld mol".,-rl"s, andoxidative stress, haracrerizedby
iicreased free-radical activity and damage to tissues
bv moieiules like reactive sugar aldehydes And many
signs and qlrrptoms of diabetes also commonly occur
with aging, including:. Cardiovascular ilmenrs, uch as heafi altack'
poor clrculatioi in the legs,atherbsclerosls
?a seneral tenn for several diseasescharacter-
izeldby thickening and hardening of the
aderies),an d scroke.u lncreasedprevalenceof cerlain types of cancer
(pancreas,colon, and liver)'o iision problems, including cataracts, glaucoma'
and rel nal degenerarion'' ImPotence'o Hearing loss.
o Memory loss or other cognitive impairment'o Skin conditions, such as rashes, lfections,
thin skin, and discoloratlon.. Loss of elasticity and flexibility of skin and
olher i issues
Given that diabetes and aging share so many char-
acteristics, it's not surprising that they also respond 1o
many of the same prevention and treatment strategies'
Glycation nd GlYcotoxins:-AGEsAgeYouFaster
' When patients hear that glycation is- on e oi
the majoi consequences of diabetes and a con-tributing factor in diabetic complications, their
tvoical iesponse is, "I've never heard of it ls it
s"Jmething new?" When they hear that s-cien-
tists have known about glycation since at least
1912 and of its major impact on di'abetes an d
diabetic complications since the 1980s, their
tlpical response is, "Why haven't I heard about it?
Whv isnt mv doctor talking about it?"
Glycation is a biochemical process thatjnvolves
a serils of non-enzymatic reactions (those that dont
require enzymes to make them happen) between
ptot"itt. and/or certain lipids (fats) andglucose'
Th. result is th.e formation of toxic substances
known as AGEs-advanced glycation endproducts-
and ALEs-advanced lipoxidation end products '
If you've ever made toast, then you.ve experl-
encedilycation firsthand. Toasting bread involves the
Maillard reaction-the browning reaction that occurs
when foo.d s heated and cooked at high temperatures'
This reaction is also commonly observed when we
grill lamb chops, broil salmon steaks; and makeFrench fries.
Levelso[ AGEs an d AIEs jncrease s peoplegrow
older, and those levels are fueled by the foods we eat-
In the oast, scientists underestimated the impact ot
food-dirived glycotoxins' damage on human celis,
organs, and tissues.Recent groundbreaking research,
holwever, has uncovered startling evidence of the
critical role that food-derived glycotoxins play in
contdbuting to glycation in the body. Fudherrnore,
recent research indicates AGEs play an irrrportant
role in the aging process as well as in fiseases such
as diabetei, heart disease, kidney disease,cancer,
Alzheimer's fisease, and certain tl"pes of neuropathy'
Glvcotoxin levels increase dramatically in people
who have elevatedblood glucose1eve1secause hese
noxious substances thrive in high-glucose environ-
ments. Thus, glycotoxins are especially prevalent in
individuals who have metabolic slndrome, predia-
betes,or diabetes.Sites n the body that are especially
susceptible o he accumu ationof glycotoxins nclude
Lhe enal slomerulus (in rhe kidney), he retina (the
membrunJ at the baclt of the eye that helps you see),
and important blood vessels ike the coronary arteries
(the arteries that supply blood to the heart). We aiso
know that glycotoxins play a significant role in causing
chronic diseases that are associated with underlying
inflammation, such as heart disease and neuropathy.
62 I LIFE XTENSIONCOLLECTOR'SDlr lON 00 9
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GUARD OURPRECIOUSROTEINSCAINST REI\,IATURECINC
How Glycotoxins reFormedn FoodFood-derived glycotoxins are formed during a
series of chemical reactions that occur between
glucose and the proteins, lipids, and nucleic acids
derived from food. Glycotoxins trigger cells to send
messages that lead to the production of inflam-matory substances ca11edcytokines, which cause
tissue.damage in the body. Experimental studies
show that this is exactly what happens in glycotoxin-
induced vascr;lar (blooclvessel)damage often seen n
diabetes. Hemoglobin A1c (HbAlc) is an AGE that
is created when glucose molecules bind to hemoglo-
bin, a protein in blood. Measurement of this factor in
the blood is very he1pful in monitoring the level of
glycation daniage in prediabetes and diabetes.
An impodant strategy to reduce the level of
glycation damage is to keep blood glucose levels with-
in a healthy range(below
i00mg/dl premeal or after
a fast). We also know from extensive research in this
area that fasting blood sugar readings in the 70 to 85
mg/dl range appear optimal for diseaseprevention
and longevity.
Glycotoxins are also formed during food produc-
tion and preparation. Food manufacturers usevarious
heating processes o enhance flavor, color, and tex-
ture; to improve food safefy (sterilization and pasteur-
ization): and to extend shelflife' Unfortunately,
glycotoxins are a blproduct of theseprocesses'Foods
ii varied as cola drinks, baked goods, caramel, and
brewed products contain glycotoxins.
noodi high in fat and protein (such as meat and
poultry) tlpicaily have the highest glycotoxin levels'
ilo* yon p."p-e your food (or have it prepared for
you if you eat out) can also have a significant impact
on the forrnation of giYcotoxins.
clycotoxins are especially harmful to people with
diabetes, in whom these molecules are associated
with retinopathy (glycotoxins accumulate in the
rerinalbloodvesseJs),europathy theyaccumulate n
neripheral nerves, rbsulting in nerve damage), kidney
tailure (they are found in kidney tissue), heart disease,
and blood vesseldisease.
High blood glucose evels also nvite damage fromanother source-oxidative stress.
Oxidative tressYou may remember foom high-school chemistry
that mole;ules are composed of atoms, which in
turn each consist of a nucleris, protons, neutrons,
and electrons. The atoms of a molecule are held
together by chemical bonds. When these bonds are
briken-which occurs naturalb aspart of metabolism'
for example-highly reactive molecules called free
radicals cinbe pioduced. Exposure to envfonmental
Acceleratedging
Both agingand diabetes hare wo imPortant
biologicalprocessesha t damage he body:
glycation,which results in damageto protein
and lipid molecules, nd oxidalive tress,
characterized y ncreasedree-radical ct ivity
anddamageo t issues.
Clycation s a biochemicalProcessha t involves
a seriesof non"enzymaticeactions those ha t
don ' t requ i re nzymeso make hem happen)betweenproteinsand/or certain iPids fats)
an d glucose,which result n the formation
of dangerous lycotoxins alledadvanced
glycat ion ndproducts ACEs) .
Foods n the fat and meat (protein)grouPs
contain hirty-foldan d welve-fold igherAC E
content, espectively,ha n foods n the carbo-
hydrategroup. On the other hand, resh ruits,
vegetables, hole grains, aw nuts.an d other
unprocessed, nrefined oods have ow levels
of glycotoxins.
Glycotoxins re also ormedduring ood
productionand preparation. oodsprepared
under high heat (suchas broiling, rying,hot-
ovenroasting,an d barbecuing) re oadedwith
glycotoxins.
Preparingood at temperaturesess han 250"F
avoids he formationof dietaryglycotoxins.
Suchmethods se iqu ids nd ower ook ing
temperatures nd ncludepoaching, teaming,
braising, tewing,and slowcooking(as n a
crockpotcooker).
Th e damagewrought by glycation an be
preventedwith specif ic utr ients.Benfotiamine
helpsprevents he nervear d blood vessel
damage-and the resulting omplications-
that arecausedby glycation.
Carnosines an antioxidant hat actsas a shield
againstsugarmolecules,hu s preventing
glycation.Carnosine ls osiimulatesenzymes
an d othersubstanceso eliminatedamaged,
glycated roteins, hus helping o reduce he
impactof diabeiiccomplications.
Diabetes
CoLLECTORSDITION009 I LIFE XTENSION6l
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I
cUARDouR REclour*otl*t_ogll.PREy]::#
:'#:JrJ,iJ:T.1"":i.l'*lffiJ"fll:11;"fi:'Jff
#*#*i,*'g*,rum#}S$Hftlr*?H.;.ffi,.:*l'#:r':s1qi
ni-*-:*;[ql*ig+gf**":qg:;ir'*:tr'l*Hn*'[ft+t#.*f*?n the bodY.
Oxidative tress ndMetabolism
ff-l*"-'rt" -anv difterentflpeso{
t::;:1,:"*:u",'i'ii." iL"i tllv acrrtical'* l,l."l:t':':T::ill'#ffiJi$"if
p'ur"-"* "?'1"d'll:.1:il1:
iX:'TLfi ;;i. {; ;J "i: :l"l'-'*tl,i Xii.',*.14ili:*i^tn,liii;d.";t*at:::"n,}:li::,ilil5ffi::?:i;;;";i;".;in;".-':o:1i:,::,:".1',"1'll"r#;;;;;aicais, and thereforeoxidative stress
aswel1.Situations
: r ^ . ; . . . S t f e S Sthat can Promore
u^ru4lr vr
ittllo*i-"ri'..rrlinemia(highinsulinlevels)'-'
" ;iJ""d f;;G and ;ostmeal (postprandial)
i"J.f .".f ititfvc-eridesand cholesterol'
" if.t",.a ftitts of superoxide'which in turn"
;;#;;-htghlv
'"u"iiu" p"toxvnltrite- and can
il;;";;;;";;'magi''g"v'nrs
in thebodY'
in.l"ralrrgheart, idney'bloodvessel' nd eye
" H:Xi"t*t" episodes f ischemia(lack of blood
fl;l".a
oxvgen o tissue)whichoccurs n
aiuu"i"t paii-enrs ho ha'ue olonaryattery
ai"""t" ^.a peripheral ascular sease'
Oxidative stress, n turn,- stimulates:th" q:l*
.o;:;," ;; p"e'""i'" .r -Tl-']::i:"ff","17:i#"i:;t:ff;-i-"*u'"h evenusses{s1l:l :llil1ffi:l';';;'u"" u' u kevrigger"'di1!:.1::'
ffi"f;'";' ;;;;i;ti"ut"a ""p 'l'"""" :1. :::]*resistance how hat repeared xposure?l
'-":llt:
;.il;;t."" to oxidativestress an esult n hyper-
t\:T3;."see, herefore,reducing food-derived
*:*t'xn;'ififT:'ffi:ii,T':ilT:"*',r"
###*figffi*:fr:T;.i;$#q;
15fffi{tr5;:il;";;""* ;t.inf methods houldbe usedspar-
iieiil ..riui',lv no l every ayandorrJy fewdmesa
kfu::*:tiil:r*'ilff;:l?#3'#;Xi:i&'fi;;r* s""l' methodsseiquidsand
lower cooking temperatures and include poachlng'
i"r-1"g,
bralsing, stewing' and slow coolang (as in
'TJofft;'."i:?iout
for foodshat arebroiled'
U"it"*"a,""tU"d,
fried, or ovenroasted-these cook-
;;;;;;;"."
hish temperatures and dry cooking
;;"";ffi;;";hi"h"g"tt"t"i' hieh levels of dietary
slvcotoxins. Here's a qurcn"odparison
of different
3"l;;;rh.dt and tire resulting glycotoxin content
of some corhmon rooos'
$s
- .1 , ' rEEEv'rENr<roN coLLECTOR'S DITION2009
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GUARD OURPRECIOUSROTEINSCAINST REMATURECINC
BeefBOILEDor hourBeefBROILEDor
15rninutes
FRIEDhicken reast
BRoILED hicken reast
RAW ofuBROILEDofu
22kUe50ku/g5l ku/g
s8ku/g8ku/g
4l ku/g
ku/g: unirsofAGEsPergram ffood
Although broiling is believed to be a "healthier"
method than frying, it doesnt make much
whether you broil or fry a chicken breast;
up wiLh aboul the same amount of
58 kU/g and 6l kulg, respectively.-The
content of beef boiled for one hour is 22 kUlg'
broiling beef forjust
fifteen minutesresults
a value of 60 kU/g, roughly triple the glycotoxin
This is because the temperature involved
beef is much less than for broiling beef'
beef is broiled at temperatures that exc€ed
oili"g, on the other hand, is a cooking method
uses water and does not exieed a temperature
When it comes to tofu,-the choice between
w (8 kU/e) and broiled (a1 ku/e) is quite dramat-
generates about five times the glycotoxin
iomfarison, Iresh firdts and vegetables barely
the charts for dietary'glycotoxins (apples 0'13
0.01kU/g, and carots 0 1 kUig)'
ehooseGlYeotoxin'FreeoodsGlycotoxins found in foods cooked or othel.wise
under high heat (such as broiling, grilling,
tra ftvi"c) t...t*t,lut" itt ti.sues and organs thror-rgh-
ut the body. Sut they also remain tler e fo:: a very long
the rate of absorytion of food-derived
lycotoxlns is notveryhigh, the bodyt abilify to-remove
hem (through excretion) is limited. Studies show, for
example, that although abotn 70o/oof the glycotoxins
ou"ut "s.up"
being absorbed by the digestive tract
(the body doeshave ways to reslst these invaders) , only
j3% of tle absorbedglycotoxins show up in the urineover a 48-hourperiod. This means hat the glycotoxins
are deposited in tissues of the body, where they can
wreak havoc. So, to help you get started on your antl-
glycation ealjngprogram, els look al ho w Lochoose
and prepare glycotox n-free foods'
What's ookingWhen t comes o eating o prevenidla letesptease
remember that it's not onJywhat you eat thatt ilnpor-
tant, it is how it is prepared. For example, f you have
diabetes, given a choice between roasting, grilling' or
poaching salmon, which cooking method should you
select if you want to help avoid the fgod-derived gly-
cotoxins that promote nerve and blood vesseldamage,
both of which cause and contribute to major compli-
cations of diabetes? f you guessedpoached salmon,
you're right.Cooking foods using intense heat and without water
or other liquids, such as broth or wine, causes the
sugars10 bind non-enzJ,maically wilh proteins(col-
lagen and elastin fibers) to form glycotoxins Visual
evidence of this chemical reaction is the broming
reaction seen n food cookedunder high, dry heat.The
cookies and cake n the oven, the chicken on the grill,
and the potatoes in the frying pan are all browning
and manufacturing AGEs and AIEs, increasing your
risk of developing cardiovascular complications and
speedingup the aging process tself.
Whether or not you already have high blood glu-
cose evels,which typically accelerate he biochemical
reactions that lead to glycation inside the body, eat-
ins foods that are cooked with high heat adds food-
de-rivedglycotoxins, which further adds fuel to the fire
in terms of glycation. Cooking meats at high tempera-
tures also cieates other health hazards, such as the
formation of gene-mutating toxins-carcinogens-
that significantly increase the risk of cancer.Cooking with liquids, for example steaming or
poaching. inhibils the non-enz5,.rnalicl lachmenl of
ir-rg.. and fat to proteins. "The idea that how I cook
my food can have such a tremendous impact on my
diabetes s just incredible to me," saysJean,a 51-year-
o1dcourt clerk. "I was so excltedr.l'hen learned about
glycation and glycotoxins, and how broiling, barbe-
-uing, and grilling are damaging my health' It- was
enough to make me change how I cook and what I
order when I eat out, and now I feel much more in
control of my diabetes and mY life."
CoLLECTOR'SDITIONOO9 LIFE XTENSION6s
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CUARD OU R RECIOUSROTEINSGAINST REMATURE
EatingOut
Following an anti-giylationeating plan when
dining out is easyl-orie Lip s 1o alwaysverify how a particular menu-
it"* i. pi"put"d' If you dont seewhat vou want' asc
it ^ ourti.oln, item can be made fo r you For exam-
"f.Itl-til et,fted fisb dish can be poached insread
ffi;;;.;J*"d :*"i*l:':j *.lf f,',""f,;*rilied vegetables ChoosePoac
if'r. Ut"iLi steak or stir-fried chicken Here are some
olher tjps o considerwhen eaLhgou :"
.- oJn't stop at fasrfood establishments'
ff i ; i t";;fast-food restaur^ntsa'eloaded
ilh ;i;.;;;;;; ExamPlesf foods eryhigh
in dia-betes-acceleratingnd pt"ryu!or".' ,
asing-promoting glycotoxins include grrreo
il?*-u,l.*"t., foieJ tnitt"n deep-fried onion
rinss, and French fries
. b'rlT *"al"a ask f the reslauranl'scheFcan
i[o-" u tp"tinc entr6e{or you usi nB ow. ,
iemperaturecookingmethods hal use nqula'
[ketraising, poaching' and stewing'
, g."r"utiu"Iffthe
restaurant does not have a
LtitJt.""t
ee, order items from the appetizer'
.""r, ta"a, and side dish sectionsof the menu'
. ;;il; ;;;. ;*" dressingor condiments Your
f*thiu -ua" olive or 0axseed il dressingan
il;?;;; ;tPing fo r YourresLaurantalad
^, oooos*d to unhealthy corrlrnercialsalao. . ;dresslngs'
o Start your meal with bioth-based soup or a
i".fv 1.""" tA"a spritzeclwith oliveoi1and
vinegar.
What Your Doctor May Not klt You About Diabetes
also providesderailsof speclfic ufrienls that can
fr"toit"u.ot th e damage ausedby glycation'
Anti-GlYeationutrients
To help protect yourselfagainst he damagingcon-
*"";;;;: ;i;v;,i*, *Lere s one supplementhat
i;::;;;u; i.,ip."'^t' benfotiamine Few people
fr^""i"tti"fr.ir
t this special uariationoI vjtamin
g1 thut hu. been shownto prevent ner-ve nd blood
u"t*f i.*"g"-and the resulting complications-
ifr.i *" *"t?a Uy glycation What Your Doctor May
io, itL yo , Aboir Diabetesigtrlightsmany.experr-
-""rr.J"iuai*
that show hebenefito{ benfotiamine
;;-;;1#e pain due to the newe and inflammatory
i"-# ',^FJ"en by glycation,helpjng alleviaLe-xi-
darivedamage,and preventing. l.ytltton]nlY:::
damage to th e all-imporlant endotheuum ln ortluu
;;r;;:. o;" ;-"*ple ii a recentstudv hat showshow
benfotiamine ignificanllymproves lood ow ano
reduces oxidative stress in -patientswho are grven
;*Y+"n';:::"au*u)1"&i#)ou.?
##;:i,'l'?ffi ":H.:#':T$'Yf"".l*ini
r" i,.*""t;ng gly"otoxitt-ind"ced infl amma-
xliur:"*'*'t+tt*i'**':n:h'*tr'.'ft?ff#iT*.?F;:t$"#H# Hlltht
t"t#t ;.,-""
-givcotoxi"-r
$lt1*ffitffi'Jl;#:'#ff{fiT;r;Tffiliffi
i#*itix,;i**i**;*;l*:"t
InduceEndothelial Ysfunction
and nflammation
A groupof non-smokingatients eredivided
into two groups:one grouPconsumeda diet
hieh n gly"coroxins,he othera diet ow in glyco-
ioiinr. n""irltt rorrlhesix-weektudy, ublishedn
Proceedingsf rhe NationalAcademyof Sciences
in zooz,howed that Patientsn th e high-glyco-
,o*t *rouoha da 35/o nc'"ase n serum evels f
C-re"c--tiverotein a marker f inflammalion)' n
857oncreasen serumumornecrosisactor-alpha
iJ , (un mpoftant nflammatoryytokine)' nd
a 20lo decreasen endothelialunction Patients
in th e low-glycotoxinrouP,howeveq howeda
decreasen these igns f nflammation'
65 | LIFE XTENSIONCOLLECTOR',SDITION 00 9
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GUARD OU R RECIOUSROTEINSCAINST REMATURECIN6
Cooko YourHealthandMinimizeGlycotoxinFormationrom Food
DO:Marinateoods n iquids ndseasonings:
lemonuice, rywine,broth, llve il ,cider inegar'
ru"l fiee to add herbs and spices, ncluding
earlic,mustard,hyme, age,arragon, ndothers''Marinating
foods can help delay he reactions
that ea d o glycotoxinormaiion'
DO:Ea t oodspreparedsing ow-heatooking
methodshatempioy ater r iquid,ikepoaching'
stewing, raising, oiling,steaming, lowcooker
.".f.1"?, "a so"on. n.lud"a rawvegetablealad
(and ruit) every aY.
AVoID: Broil ing, frying' hot-ovenroastrng'
gr i l l ing,ndbarbecuing.
neuroDalhy cores, ilh the Breatest ffeclbeinga
r"J".i"" it o"it in these alienLs hisrecent ludy
""int*tif-r"L."ts of a 1999study,which showedsig-
ni6.canLmprovementsn neutopathyscores-allerr{ /
threeweeks n palientssutferingFtompainlul.penpn-
eral djabericneuropatlty'Thesepalients recerveop
to 320mgof benfoLiamine aily'wilh greaterbenents
seen n lhe high-dose rouP'"-
i""f.tit-"it" provides tremendous benefit by stop-
"i";;il;;;"; ial ion of sugar-derived ompounds
i"1i?i^itt"t"tr...fhateshatcandamageloodand
""*"."ff t. ien fdiamine also activatesa J<ey nzl'rne
"X'"a-t"""tWltdse,which renders these tdosephos-
phui". ttut-i"tt, thus inhibiting the damaging action
of slvcation." "ei"];ril-i"" supplementation therefore holds
";;; i ;;potenrial^torparientswh o have diabetjc
i"rt.trtf,t i a;rUetic etinopa hy 'and- idley disease
unJni tia"
"ff""ts
havebeen reported from its use'
Another important supplement for protectlng
against glycation-induced damage is carno^sine'
i?.r"ti"l L a molecule dipeptide)composedof Iwo
amino acids-beta-alanine and histidine' Carnosine
ls valuable because it hehs inhibit accelerated aglng
by interfering with glycation, thus protecting againstgiycation-induced damage and acting as an antl-
oxidanl 10 ight oddativesrress.
Bv bindine to protein molecules carnosineacts
u, u ,hi"ld nfuin.i trgrt molecules, hus preventing
qlvcation. Caneosine can also stimu-tate enzyrnes ana
iJh"t s,rbst.n""s to eljmirrate damaged, glycated pro-
tein, thus helping to reduce the impact of diabelic
complicationJ. Evidence of carnoslne's anti-glycation
abiliiies has emerged from several studies' In one
recent example involving human cells, carnosine^was
shovu'no protecr kidney cells againsL amagerrom
highglucose evels.Tn ano(her, nvesfigatorsnoted
thit c"uttto.itte and its two precursors-beta-alanine-
and histidine-may help inhibit the developrhent ot
atherosclerosis caused by high levels of glycation in
diabetes. When carnosine was compared with the anti-
si;catine drue aminoguanidine n cell cullure studjes'
irr'" .rpir"-J", prou-"d to be as effective, probably
il"""-tJ" it i"hibits glycation earlier in the process than
the drug does.
Whil"ehealthy people usually take 1,000mg a day
of carnosine in two divided doses(500 mg two times
artfvi, aitl"ti"t may consider taking 1,000 mg of
carnosine two to *rree times a daY'
SummarYAs we age,aLloFus face an onslaughtof damage
from oxiditive stress and glycation' Whether you
have diabetes,want to prevent diabetes' or want to
minimize rhe age-acceleratig impact upon-your-
body {rom free-radicaldamageandgly-calon ' lollow-
ing an inLegrated rogram thal includes nutrlt lonat
;";;il;"";",".,
unti-glvcationatingnlal'^nh1-
.iJ"f"*rc"p,r"n"
(*hJnapptopriale)'nd ifestyle
mod f icar joncan help combat these ns id ious lac lors
of aging. o
Steven oyal, D, s heVicePresidentf
Scientificilairs t he LifeExtensionoundation'
lfvouhave nyquestionsn hescientific
content ithj, article, leasealla LifeExtension@
Health dvisor t I 800'226'2370'
coLLECTOR',SDITIONOO 9 LIFE XTENSIoN 67