What is Glycosylation

How Does Glycosylation Effect Me?

Glycosylation is the process or result of the addition of saccharides to proteins and lipids.

Many proteins that are critical to normal cell physiology are glycosylated, meaning they have sugars attached.

Variations in their Glycosylation pattern often lead to changes in there function.

The many toxins and chemicals in our every day life, along with the huge amount of processed foods we eat may break down the sugars on our cells. This may lead to poor cell to cell communication, which could lead to disease.

Many researchers around the world are doing extensive studies on determining the structure and content of glycoproteins and glycolipids found on the surface of cells. Some of these studies involve the the association between glycosylation and immune complex formation in various disease groups.

There are various mechanisms for Glycosylation:

• Glycosylation is a Enzymatic process
• The Donor Molecule is an activated nucleotide sugar
• The process is Site Specific

In Australia, someone has a stroke every 11 minutes. The alarming statistic in this is that one in five of these people are 25 years or younger.

Even if you are eating the recommended daily amounts of fruits and vegetables, you’re STILL not getting all of the vitamins your body MUST have to function properly!

You may THINK you’re getting the right assortment of fruits and vegetables.

Just like bananas you see in the store which are green, the rest of the produce is also cut before it matures. When these fruits and vegetables are picked green, they lack many of the necessary vitamins and minerals.