Sweet code of life - part 2

cell glycosylation

Communication is vital on every level. In a relationship with our partner if we did not have good interactions (of the verbal kind) it certainly wouldn't make for a healthy coexistence together and would probably be short lived. If a company had poor internal and external liaison with all levels of staff problems would arise. Should a government have poor communication then again we have problems within the parties, and if these governments had poor communication with the governments of other countries then misunderstandings can result in global conflict whether they be economic or politically based. Interestingly enough progress is directly related to the speed at which information can be transferred.

The complexity of the entire operations of the human system is so far reaching it requires an coding sequence which makes anything that man has created pale into insignificance by comparison. We are now aware that the human genome contains no less than 3 billion bits of information encased inside the DNA of every nucleus, of every single cell in the entire body.

diagram displaying glycoformations on cell surface

The following article puts things into context:

"The Celera Corporation completed the mapping of the human genome on April 6, 2000. It is estimated that 3 billion bits of information can be transferred through the genes. However, what about the glycome or sugar code? It is estimated that 3 billion bits multiplied by 8 (# of glyconutrients) to the power of 6 (# of attachment points) can be transferred through the glycome. That number equals 17 tredecillion bits of information that can be transferred through the sugar code. We are talking about a revolutionary medical paradigm shift. Last year's medical dogma is today's medical fallacy."

[note: tredicillian = 1,000,000,000,000,000,000,000,000,000,000,000,000,000,000]

In Health and Longevity, Dr. Tim Jaeger, DC

Dr. Tim Jaeger is a Doctor of Chiropractic with an extensive background in nutrition and is an avid researcher focusing on immunology and natural approaches to anti-aging and longevity. Dr. Jaeger is founder and President of Millennial Wellness, LLC, and devotes much of his time consulting and lecturing on longevity, cancer, heart disease, weight loss, disease prevention and wellness.

electron image of glycosylated cells

To understand the potentiality of not eating properly lets consider 4 good reason's why we need glyconutrients

1.We were designed to consume higher saccharide levels. We are virtually identical to our ancestral hunters and gatherers. Which of whom had no access to the refined saccharides we have today which is mostly glucose, fructose and galactose. So what did they eat? Well for the most part it came from plant sources such as roots, beans, seeds, nuts, tubers, fruits, flowers and gums. This could comprise of anything from 40 to 80% of their diet. This would surmount to 100g of polysaccharide fibre daily. Today we are lucky if the average person manages to consume 14% of this amount.

2.Very few of us eat enough fruit and vegetables. Plants are the highest resource of saccharides on the planet which are a direct by-product of plant photosynthesis, and the shear diversity is staggering. These include both soluble and non soluble polysaccharide fibres that give structure to all plant cells. These fibres typically include glucose and fructose however they can also contain a diversity of various monosaccharides can include galactose, mannose and xylose.

3.However after saying this there are significantly less levels in saccharide content than even 30 years ago. Scientific analysis on plant nutrient contents (particularly fruits and vegetables) were not carried out 50 years ago so little if at all data is available of that time. But going on data sampling we have so far shows conclusively that the nutrient content is declining. Even as recently as the 1970's. The main contributors to this problem being less nutrient rich soils, more pollution, overuse of fertilisers and pesticides and premature harvesting resulting in crops being picked for market whilst still `green' for longer storage periods.

4.Modern practices of cooking and processing foods all but which further depletes their nutritional value. The first nutrients to suffer from this procedure are water soluble vitamins such as C and B1(thiamine) which are prone to losses when fruit and vegetables are washed and cooked in water.

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