An amazing new science called
Glycobiology
has emerged!
Glycobiology is the study of
how simple sugars impact living systems.
Glyco means "sweet" and
refers to saccharides, monosaccharides, carbohydrates, or simple
sugars- not to be confused with table sugar.
The past decade has seen a
renaissance in carbohydrate research and technology. "There is more to
simple sugars than we thought."
"Carbohydrates are now known to be the basis of multicellular intelligence-
the ability of
cells to communicate, cohere, and work together to keep you healthy and balanced."
-Sugars That Heal: The New
Healing Science of GLYCONUTRIENTS, Emil I. Mondoa, M.D.
"We now know that
carbohydrates are fundamental to health in far more important ways than
simple energy production. Carbohydrates act as recognition
determinants in cell-cell communication and as such, they are vital to every
aspect to human health... Carbohydrate molecules provide the most specific
form of biological information for the code of life."
Glycobiology has Become a
Global Phenomenon
These newly identified
nutrients are termed
Glyconutrients. Carbohydrates were previously
thought to be nothing more than mere energy sources or useless irregularities that coated
cells.
"When I was a medical
student twenty years ago I was taught that the unusual sugars found on the
coats of cells were mostly a nuisance that prevented scientists from
studying the precious proteins entombed within them."
-Sugars That Heal: The New
Healing Science of GLYCONUTRIENTS, Emil I. Mondoa, M.D.
In 1981 a pharmaceutical
company discovered the active ingredient of Aloe Vera. A
health giving carbohydrate named
mannose
was discovered. Later in 1996 Harper's Biochemistry, a medical text,
published a select list of eight monosaccharides (carbohydrates/sugars)
fundamental for cellular communication, healthy structures, functions and
processes. Mannose was one of the eight sugars listed.
Food Technology!
Trying to find the eight
sugars in modern foods isn't quite so easy. You see, only two are
predominantly available in the global food chain. The other six are
not readily available or are processed out of foods. Actually five sugars
are found in human breast milk.
