Dr. Nathan Bryan

Now, look, it's improving your metabolic flexibility and improving insulin sensitivity. Because people monitor fasting glucose levels. And glucose is bad because it sticks to proteins and renders things dysfunctional. But the inflammation that occurs from that is due to the hyperinsulinemia, the elevation of insulin for prolonged periods of time.

Now, look, it's improving your metabolic flexibility and improving insulin sensitivity. Because people monitor fasting glucose levels. And glucose is bad because it sticks to proteins and renders things dysfunctional. But the inflammation that occurs from that is due to the hyperinsulinemia, the elevation of insulin for prolonged periods of time.

Now, look, it's improving your metabolic flexibility and improving insulin sensitivity. Because people monitor fasting glucose levels. And glucose is bad because it sticks to proteins and renders things dysfunctional. But the inflammation that occurs from that is due to the hyperinsulinemia, the elevation of insulin for prolonged periods of time.

And so if you can improve insulin sensitivity, and that's where muscle mass comes in, because there's three main kind of cell types that take up glucose and are insulin sensitive. It's skeletal muscle, it's the liver cells, and it's the fat tissue. So if you increase in your skeletal muscle, then you're increasing insulin sensitivity, increasing glucose uptake.

And so if you can improve insulin sensitivity, and that's where muscle mass comes in, because there's three main kind of cell types that take up glucose and are insulin sensitive. It's skeletal muscle, it's the liver cells, and it's the fat tissue. So if you increase in your skeletal muscle, then you're increasing insulin sensitivity, increasing glucose uptake.

And so if you can improve insulin sensitivity, and that's where muscle mass comes in, because there's three main kind of cell types that take up glucose and are insulin sensitive. It's skeletal muscle, it's the liver cells, and it's the fat tissue. So if you increase in your skeletal muscle, then you're increasing insulin sensitivity, increasing glucose uptake.

And people who don't have a lot of muscle mass, then they're relying on the liver. It overburdens the liver, the fat cells, the adipose cells. And so you're working at 67% instead of 100%.

And people who don't have a lot of muscle mass, then they're relying on the liver. It overburdens the liver, the fat cells, the adipose cells. And so you're working at 67% instead of 100%.

And people who don't have a lot of muscle mass, then they're relying on the liver. It overburdens the liver, the fat cells, the adipose cells. And so you're working at 67% instead of 100%.

Yeah, the chronic hyperglycemia. And you monitor this through hemoglobin A1C. And what is that? That's sugar that's stuck to hemoglobin, the blood cell that carries oxygen to all cells in the body. But it's not unique to hemoglobin. It sticks to other proteins. It sticks to enzymes like nitric oxide synthase.

Yeah, the chronic hyperglycemia. And you monitor this through hemoglobin A1C. And what is that? That's sugar that's stuck to hemoglobin, the blood cell that carries oxygen to all cells in the body. But it's not unique to hemoglobin. It sticks to other proteins. It sticks to enzymes like nitric oxide synthase.

Yeah, the chronic hyperglycemia. And you monitor this through hemoglobin A1C. And what is that? That's sugar that's stuck to hemoglobin, the blood cell that carries oxygen to all cells in the body. But it's not unique to hemoglobin. It sticks to other proteins. It sticks to enzymes like nitric oxide synthase.

And in enzymology, these proteins have to be flexible and nimble and undergo conformational change to transfer electrons. If you got too much sugar and the sugar stuck to it, it's kind of, it's glue, right? If you spill a soda on the countertop and you come back the next day, what is it? It's sticky. That's glue. It's glucose. It's sugar. Sucrose in that case.

And in enzymology, these proteins have to be flexible and nimble and undergo conformational change to transfer electrons. If you got too much sugar and the sugar stuck to it, it's kind of, it's glue, right? If you spill a soda on the countertop and you come back the next day, what is it? It's sticky. That's glue. It's glucose. It's sugar. Sucrose in that case.

And in enzymology, these proteins have to be flexible and nimble and undergo conformational change to transfer electrons. If you got too much sugar and the sugar stuck to it, it's kind of, it's glue, right? If you spill a soda on the countertop and you come back the next day, what is it? It's sticky. That's glue. It's glucose. It's sugar. Sucrose in that case.

So it does the same thing in the body. Everything sticks together and then you can't, you know, red blood cells can't form. You can't deliver oxygen. develop, you know, coach your neurons, you develop neuropathy. It's just bad news. You have to eliminate sugar.

So it does the same thing in the body. Everything sticks together and then you can't, you know, red blood cells can't form. You can't deliver oxygen. develop, you know, coach your neurons, you develop neuropathy. It's just bad news. You have to eliminate sugar.

So it does the same thing in the body. Everything sticks together and then you can't, you know, red blood cells can't form. You can't deliver oxygen. develop, you know, coach your neurons, you develop neuropathy. It's just bad news. You have to eliminate sugar.

Certainly at the bottom, it's probably not as bad as smoking or seed oils, but it's certainly not good. I mean, again, it's risk benefit. Are there nutrients in that? There's probably not a lot of healthy protein, probably not a healthy fats. There's a lot of carbs. It's going to disrupt your sleep. It's going to disrupt your sleep. So what do you think, a D?

Certainly at the bottom, it's probably not as bad as smoking or seed oils, but it's certainly not good. I mean, again, it's risk benefit. Are there nutrients in that? There's probably not a lot of healthy protein, probably not a healthy fats. There's a lot of carbs. It's going to disrupt your sleep. It's going to disrupt your sleep. So what do you think, a D?