44: Keto & Carnivore Diets with Dr. Paul Reynolds

Описание: 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

If you’re interested in keto, carnivore, metabolic health, diabetes, or healthy aging, this episode connects the biochemistry to the bigger metabolic picture.

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