Glyconutrients are types of sugars that are critical to your health. If you are experiencing health issues, it is important to understand glyconutrient functions and sources. This will allow you to determine if they can help you with your situation. Then you can increase them in your diet. Watch the following video to learn more about them. Then read the information below for more specific information on each of the 8 glyconutrient.
Your body burns the glyconutrient called glucose for energy. Too much glucose and you can develop hyperinsulinemia (too much insulin in the blood) which can lead to diabetes, PCOS, ED, hypothyroidism and much more. Too little glucose and you can have problems with fainting and even end up in a coma. The various forms of natural table sugar, turbinado and starches are how most people get their glucose. This causes a major problem because the fiber is no longer in place to hold on to the sugar and slowly release it into your body. It is the fast release of sugar while leading a sedentary life that causes so many of the problems listed above. Therefore, the best sources of glucose are whole fruits and foods made with whole grains as the fiber is still in place to allow the slow release of the sugar into your body.
The glyconutrient called mannose helps with healing and eases inflammation such as in rheumatoid arthritis. Mannose has also been shown to lower blood Sugar and triglyceride levels in diabetics as well as encourage the good microbes for a healthy intestinal flora. The aloe plant, apples, oranges and berries are excellent sources of mannose.
Glyconutrient Function and Sources: Galactose
Galactose is a major component of breast milk. Therefore, it would be sensible to conclude that it is extremely helpful to the developing body of a child. Galactose also helps in wound healing and long term memory formation. Too much galactose is thought to increase the appearance of aging. Sources are milk, foods made with milk, cacti, flax seeds and sugar beets.
Glyconutrient Function and Sources: Fucose
The glyconutrient called fucose guards against respiratory tract infections and inhibits allergic reactions. Research suggests the sugar is active against viruses including herpes and the AIDS virus. Fucose is abundant in breast milk.
Glyconutrient Function and Sources: Xylose
The glyconutrient called xylose is an antibacterial and antifungal. It may help prevent cancer of the digestive tract. Also, xylose is often used as a substitute for corn syrup and sucrose since it does not cause dental cavities. Excellent sources of xylose are blackberries, green beans, pears, kelp and boswellia.
Glyconutrient Function and Sources: N-Acetylglucosamine
The glyconutrient called N-acetyleglucosamine helps repair cartilage, decreases pain and inflammation, and increases range of motion in osteoarthritis. N-acetylglucosamine plays a vital role in learning, and works against tumors and HIV. N-acetyleglucosamine is a metabolic product of glucosamine. Therefore, ensuring proper amounts of glucosamine will ensure proper amounts of N-acetyleglucosamine.
Glyconutrient Function and Sources: N-Acetylneuraminic Acid
The glyconutrient called N-Acetylneuraminic Acid is abundant in breast milk, and important for brain development and learning. This saccharide has been shown to inhibit strains of influenza viruses more effectively than many antiviral prescriptions. This monosaccharide influences blood coagulation and helps lower Ill (bad cholesterol) levels.
Glyconutrient Function and Sources: N-Acetylgalactosamine
Decreased levels of the glyconutrient called-Acetylgalactosamine have been found in heart disease patients. Good sources are cartilage and red algae.
Again, it is essential that you get ample amounts of these 8 sugars through diet and/or supplementation. Many people have experienced full recovery from genetic disorders such as downs syndrome and auto immune diseases by simply giving their body the essential sugars that were missing. Ensure your health and well being with these 8 essential sugars formally called glyconutrients.