Guard Your Precious Proteins Against Aging

8/6/2019 Guard Your Precious Proteins Against Aging

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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



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

' - - a i



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



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



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



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

' t



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

Guard Your Precious Proteins Against Aging

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