That's not going to help in our mashing procedure.

这对我们的糖化过程没有帮助。

You know, I mentioned earlier these advanced glycation end products.

你知道吗，我之前提到了这些高级糖化终产物。

And sugar stuck to hemoglobin is what we call hemoglobin A1c.

并且粘血红蛋上的糖就是我们所说的糖化血红蛋A1c。

If you have hemoglobin A1c of greater than 5.7, you're diabetic.

如果你的糖化血红蛋A1c过5.7，那么你患有糖尿病。

And so much so that glycation is actually pretty similar to aging.

而且糖化作用实际上与衰老非常相似。

If you have, you know, your hemoglobin A1C is over 6.4, you're now insulin dependent.

如果你的糖化血红蛋（HbA1C）过6.4，你现就需要依赖胰岛素了。

The rest of the flavor comes from what's known as the mash bill.

其余的风味则源自所谓的糖化醪，即混合了水并经酵母发酵的谷物，如玉、和黑。

But I mean, his pressure to saccharate went down this year.

我的意思是，他今年糖化压力方面有所减轻。

And you end up with advanced glycation end products, all sorts of different things.

于是，最终产生了高级糖化终产物，以及其他各种不同的问题。

When you look at my HbA1c, it's like below 5.3%.

当我看我的糖化血红蛋时，它就像低于5.3%。

And then when we're fully glycated, when we're fully cooked, when we're fully aged, we die.

当我们完全糖化了，当我们完全老化了，我们就会死亡。

So glycation is a process that we can't stop.

所以糖化作用是我们无法阻止的一个过程。

And it's like, that's basically like taking you from HbA1c from like 5.2 to 5.5.

这基本上就是把你的糖化血红蛋从5.2提升到5.5。

Yes, there are some studies that show positive effects in things like reducing hemoglobin A1C, reducing blood pressure, reducing body mass index.

是的，一些研究表明，这种做法降低糖化血红蛋（A1C）、降低血压和降低体重指数方面有积极效果。

So again, fewer, if any, highly processed foods because of those glycation end products that we talked about before.

因此，再次强调，尽量避免或减少高度加工食品的摄入，因为这些食品中含有的糖化终产物是我们之前讨论过的有害物质。

Glucose and glycation kind of sound like similar words.

葡萄糖和糖化作用听起来有点像相似的词。

Very rare will I see a guy around 4.7 HbA1c, extremely rare.

我很少见到男性的糖化血红蛋（HbA1c）水平4.7左右，这种情况极为罕见。

It's because it is the glucose that is doing the glycating.

这是因为进行糖化作用的是葡萄糖。

Glycation is a process where sugar in the bloodstream mucks onto proteins, creating something called advanced glycation end products or AGEs for short.

糖化，就是血糖黏蛋质上，这过程我们称为糖化终产物（AGEs）。

Well, all of these processes, so the mitochondria and the glycation, they also increase inflammation.

所有这些过程， 包括线粒体功能和糖化作用，都会增加炎症。