Glyconutrients' Role in Autoimmunity
"… A Spoonful of Sugar is the Medicine Going Down."
-Sharon Riesen, M.D., Associate Professor of Pediatrics at Loma Linda University
Each cell of the body has a nametag called a cell marker. This nametag or cell marker is what tells the immune
system, "Hey, I am part of your body so leave me be." When the nametag is not present, the immune system treats the
tissue or system as a foreign invader and attacks.
The cell marker is made by glyconutrients. A glyconutrient is a sugar. Eight of these sugars are important
to health. A 2002 study showed that individuals with fibromyalgia who took a combination of different supplements,
including glyconutrients, experienced significant improvement in their symptoms.
Types of Glyconutrients
Mannose prevents infection and inflammation and has been used in studies to support Rheumatoid
Arthritis, lupus, and to lower blood sugar and triglyceride levels in diabetics. Glucose,
or table sugar, is generally over-consumed, but has been found deficient in the brains of Alzheimer's patients. Galactose
is found in many fruits, herbs, and dairy products. This sugar enhances wound healing and decreases inflammation. Fucose
is found in human breast milk and certain mushrooms. Fucose metabolism is thought to be abnormal in diabetics and during
episodes of shingles. This sugar guards against respiratory tract infections and inhibits allergies.
Lower-than-normal levels of N-acetylgalactosamine have been found in people with heart disease. It helps
repair cartilage, decreases pain and inflammation, and increases range of motion in osteoarthritis. This sugar also
supports Crohn's disease, ulcerative colitis, and interstitial cystitis. Arabinogalactan
fights specific cancers, hepatitis B and C, chronic fatigue and infections. N-Acetylneuraminic acid
is anti-viral. In Sjogren's Syndrome and in alcoholics, the processing of this sugar is disturbed. Xylose
is often used to sweeten sugarless gum and is a good non-toxic sugar substitute.
Essential Glyconutrients are only found in vine-ripened produce. (Note: Most often, produce
that is bought in a grocery store or health food store
is picked before it is ripe so that it travels better.) In addition, overall nutrient content decreases with processing
and storage. In other words, for maximum glyconutrient intake, it is advisable to consume only fresh-picked and fully ripened
fruit and vegetables, which are minimally processed.
Glyconutrient Food Sources
Mannose
Aloe Vera
Fenugreek
Shiitake Mushrooms
Glucose
Aloe Vera
Bananas
Cherries
Cocoa
Echinacea
Garlic
Grapes
Hawthorn
Herbs
Honey
Licorice
Mangoes
Sarsaparilla
Strawberries
Galactalose
Apples
Apricots
Asparagus
Avocadoes
Bananas
Beetroot
Blackberries
Boswellia
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Cherries
Chestnuts
Cranberries
Cucumbers
Currants
Dates
Echinacea
Eggplant
Grapes
Green beans
Kiwi Fruit
Leeks
Lettuce
Mangoes
Mushrooms
Nectarines
Onions
Oranges
Parsnip
Passionfruit
Peaches
Pears
Peas
Pineapple
Plums
Potatoes
Prunes
Pumpkin
Raspberries
Rhubarb
Spinach
Strawberries
Tomatoes
Fucose
Breast milk
Seaweed
Yeast
N-Acetylglucosa-mine
Red algae
Shark cartilage
Shiitake mushroom
Arabinogalactan
Carrots
Coconut
Echinacea
Tomatoes
N-Acetylneurami-nic
Acid
Hen eggs
Whey protein isolate
Xylose
Aloe Vera
Blackberries
Boswellia
Broccoli
Cabbage
Echinacea
Eggplant
Green beans
Guava
Loganberries
Okra
Pears
Peas
Psyllium Seeds
Raspberries
Spinach
Resources
The easiest and most reassuring way to get all of the necessary glyconutrients is through powdered formulations specifically
designed for that purpose. It is also possible to make your own glyconutrient powder. A recipe can be found here.
You can also buy very effective pre-made glyconutrient powders and supplements. For the glyconutrient formulation that
I trust most, click here.
