Carnosine – An Important Anti-Aging Nutrient | Gabriel Cousens MD

Carnosine – An Important Anti-Aging Nutrient | Gabriel Cousens MD

(gentle music) – So, the thing with
carnosine, actually I don’t– I have my own thing,
it’s a little different. But carnosine is a very unique thing. What we know about carnosine, it’s what we call a “dipeptide”, is it has some very
major positive effects, which is, of course,
what we’re interested in. I initially became interested in carnosine in the treatment of diabetes because carnosine, one
of its powerful effects is anti-glycation. – [Audience Member] Gly what? – Glycation, so let me just explain that. What that means is when
sugar unnaturally combines with protein or fatty acids
and disrupts the structure. When gyclation happens you get
50 times more free radicals and you start to get
complexes that build up in the arteries, in the
eyes, in the kidneys and in the nerves that
decrease their function and are the main cause of the chronic degenerative
problems of diabetes. Please be clear the diabetes
has accelerated aging, so it applies to everybody. It just works slowly in diabetes. So I was interested in that because carnosine has the ability
to undo the glycosylation and return proteins to their
normal shape and function. Very worthwhile because we can actually reverse the glycation process. In diabetes you have a thing called “A1C”. Anybody know what that is? A1C, raise your hand
if you know what it is. Okay, so some people know. What it means, it’s a
measure of a glycosylation of the body by measuring
the amount of sugar that’s unnaturally linked to hemoglobin. And if you have a
glycosylate of 5.8 or higher, it means you’re more likely have diabetes. But it’s really a measure simply of that, so in diabetes, you have extra sugar, you’re gonna get the extra fusing of sugar with protein and fats,
which disrupts the function, causes free radicals, causes oxidization, and ultimately causes these
compounds to be dysfunctional in toxic build-up in the body. Carnosine helps reverse that, which is pretty significant. So glycosylation is one problem. Oxidization is another, which is really about free radicals. It also protects about combining
what we call carbonyls, which are high in diabetes,
which are aldehydes, like in candida you
have a lot of aldehydes, so that’s another thing it does. It also protects against
cross-linking of protein. What’s that look like? It’s called “wrinkles”. Okay? So cross-linking, the proteins cross-link, but it affects your brain as well, because the neural fibers in your brain start to cross-link and
shut down your pathways. So not only does it impair brain function, but it also is associated
with Alzheimer’s process. Low levels of carnosine
have also been associated with increased Alzheimer’s. It also binds zinc and copper, which, again, protects against Alzheimer’s because the beta amyloid, which is part of the Alzheimer’s process, requires zinc. So it binds up the zinc so that process can’t happen so easily. So we’re looking at a series of things that are quite significant
with the carnosine. So it’s antioxidant, not its major role but it’s an antioxidant, the anti-glycosylation,
anti-carbonization, anti cross-linking… It improves circulation, improves heart and mental functioning. It protects against cross-linking, it protects against
mitochondrial degeneration, which of course is associated
with aging and also senility and also building up,
again, of free radicals. So they’re all kind of overlapping. So these are very, very important
effects of the carnosine. Now in the sum of it, it’s
a major anti-aging effect. Now they haven’t really
been able to prove much in humans yet, but it’s
been proven in mice as well as different insects that it has an anti-aging effect compared to normal is
like a 67% improvement. Now what’s interesting is with age between 10 and 70 the
carnosine decreases by 63%. I also wanna make a interesting point is that how do you get
carnosine, what’s it from? Meat. So we have an interesting question here: What to do? Because the carnosine
levels that are highest are in the heart and in the brain and in the muscles. Carnosine has been linked mildly to improved athletic performance as well. I don’t think that’s that important. Mostly it’s anti-aging is the key. So what you see if you eat a
seven-ounce piece of steak, that’s a lot, I guess
that’s pretty big, right? – [Audience Member] One cow (laughs). – One cow, practically, yeah. You will get about 250
milligrams of carnosine, which will last about five
and half hours in your body. There’s an enzyme called carnosinase which tends to break down the carnosine and mimic its positive
effects in the body. So for about five hours, your one helping of steak will help. Five and a half hours. What does that say for vegetarians? Well, you’re not eating meat. Now you got a problem. But do you really have a problem? Not really. First of all, meat eaters have a problem because they are only getting– How many steak meals are
you going to eat a day? One at the most, right? So you’re only gettin’ five hours, five and a half hours out of 24. So the researchers have found that about 1,000 milligrams of carnosine will basically overwhelm
the carnosinase to the point where the carnosine can
have its effect on the body, which I mentioned six major areas. Which is overall
anti-aging, anti-diabetic, anti-degenerative disease. Okay, big picture, okay? So, still, if you’re vegetarian you’re gonna have less, right? Because the body is making carnosine a little bit on its own too. So it turns out that we now are able to get a vegan source of
carnosine from bacteria. And that is what we have. We offer a vegan source. A quarter of a teaspoon,
that’s very little, will give you a thousand milligrams a day. So we’re actually doing way
better than meat eaters. So I recommend the carnosine
as a big player here as an anti-aging, anti-chronic disease, anti-Alzheimer’s, cardio-protective… – Actually– What? – [Audience Member] Memory. – We’re gonna, yeah. We haven’t quite– You know, with Alzheimer’s, but it does include cognition and memory as well because all those are compromised when the brain is oxidized or you have glycation end products
going on in the system. So it will help memory, cognition. Alzheimer’s, of course,
is the extreme of that. And so it is actually quite potent. I don’t have all of what I
just shared with you in that because everything’s always being updated, everything’s out of date
the minute you put it down. And I’ll go “This was done three days ago, “It’s already out of date”. But it’s the way it is. There’s no way to be constantly updated. So we have to see that
carnosine is very important. (gentle music)

14 thoughts on “Carnosine – An Important Anti-Aging Nutrient | Gabriel Cousens MD”

  1. Dr. Cousens, benfotiamine seems to have similar effects to carnosine on anti glycation, which is exciting news! Any comments on that would be greatly appreciated!

  2. Type 2 Diabetes is nothing more than the disease Berberi in disguise……..a Vitamin B1 Thiamine deficiency. Thiamine is required to metabolize glucose and reduce (AGEs). A high sugar/carb diet causes Thiamine to be dumped out of the body through the urine. The more sugar/carbs you consume the more Thiamine is required.
    ……..Please pass the Benfotiamine !

  3. Thanks for a great talk. I have a question; Would supplementing with Beta-Alanine raise the Carnosine levels within Cells? I've read that Beta-Alanine and L-Histidine, both amino-acids, combine in the Body to create Carnosine. The information I have states that L-Histidine is naturally abundant in the Body but Beta-Alanine not so much. So therefore, feasibly, supplementing with Beta-Alanine should provide the Body with ample amounts of Carnosine due to the Body's own convertion of L-Histidine and Beta-Alanine into Carnosine (the Longevity direction of this process) and thus circumventing the breakdown of Carnosine which otherwise happens if one were to supplement directly with Carnosine. The presence of the enzyme Carnosinase only breaks down Carnosine into L-Histidine and Beta-Alanine as a step of digestion, not when Carnosine is synthesized naturally in the Body from L-Histidine and Beta-Alanine. So My question is; Do You think this would be a good strategy My Cousens? Thanks and Bless <3 Danser

  4. Some of the antioxidants in meat:

    – Carnosine – taurine. – superoxide dismutase – glutathione – conjugated linoleic acid

  5. Hong Kong has the highest meat consumption in the world and the longest life expectancy of all countries…. therefore eat meat and live long!

  6. There is aready bio-technology that is able to increase our level of carnosine significantly without any supplements. Here is the general website of the producer along with scientific studies at Products file

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