Hi, how have your blood pressure and SDR values been tracking lately? Noticed any patterns or changes?

Carboxylation, specifically the binding of carbon dioxide to proteins, does indeed inhibit glycation. This occurs because carbon dioxide reacts with amine groups on proteins to form carbamino groups, which prevents sugars from attaching to these same sites. Glycation, or the non-enzymatic attachment of sugars to proteins, alters protein function and contributes to degenerative processes, especially under conditions of metabolic stress where carbon dioxide levels are low. When carbon dioxide is abundant, it not only inhibits glycation but also supports proper protein function and cellular respiration, reducing the accumulation of harmful byproducts like lactic acid and reactive oxygen species ‌1‌‌3‌‌7‌.

Other factors that inhibit glycation include:

1. Adequate Thyroid Function: Thyroid hormones regulate oxidative metabolism and protein turnover, reducing oxidative stress and glycation. Both hypo- and hyperthyroid states can influence the levels of glycation products, with optimal thyroid function promoting protein degradation and reducing oxidative damage ‌5‌.

2. Glycine and Gelatin: Glycine, abundant in gelatin, protects proteins against oxidative damage and inhibits lipolysis, which reduces free fatty acids that can exacerbate glycation. Glycine also has anti-inflammatory effects, opposing estrogen's excitatory actions that promote metabolic stress and glycation ‌2‌‌8‌.

3. Avoidance of Polyunsaturated Fatty Acids (PUFAs): PUFAs are highly prone to peroxidation, producing reactive aldehydes like malondialdehyde (MDA) and 4-hydroxynonenal (HNE), which damage proteins far more aggressively than sugars. Minimizing PUFA intake reduces lipid peroxidation and the associated glycation-like damage ‌3‌‌4‌.

4. Aspirin: Aspirin has anti-inflammatory properties and improves mitochondrial respiration, reducing oxidative stress and the formation of advanced glycation end-products (AGEs). It also helps regulate blood sugar and lipids, indirectly mitigating glycation ‌4‌.

5. Vitamin D and Vitamin K: These vitamins regulate calcium metabolism and support mitochondrial function, reducing metabolic stress and glycation. They also require carbon dioxide for optimal function, linking their protective effects to proper respiratory metabolism ‌2‌.

6. Light Exposure: Light activates key respiratory enzymes, promoting glucose oxidation and reducing reliance on anaerobic glycolysis, which produces lactic acid and increases glycation risk ‌6‌.

7. Avoidance of Lactic Acid-Producing Foods: Foods like yogurt and sauerkraut, which contain bacterial lactic acid, can exacerbate metabolic stress and glycation. Avoiding these can help maintain a high carbon dioxide background, which is protective ‌6‌.

In essence, maintaining a high metabolic rate with adequate thyroid function, sufficient carbon dioxide production, and a diet rich in protective nutrients like glycine, while avoiding stressors like PUFAs and lactic acid, creates an environment that minimizes glycation and its harmful effects. Let me know if you'd like to explore any of these points further.