The AGE Pill provides three classes of advanced, specialized super-nutrients to the stem cells to delivering intense support for:
1. Removing glycation buildups that inhibit intercellular proteins. 2. Reduction of toxins and cellular sludge resulting from lipofuscin. 3. Significantly increasing ATP-providing Biological Hydrogen to greatly amplify cellular electrical energy. Theoretically, this process could increase electrical energy within the stem cells three or four fold, to where you may “feel like you were 20 again!”
Adenosine Triphosphate (ATP) and biological hydrogen are believed to be key in supporting the releases of vast stores of energy that are available to your body. Your new, elevated energy could help your cells to rebuild, rejuvenate and provide an environment to work at more optimum levels, potentially providing support to alleviate the ravages to our bodies that occur over our lifetime.
Aging is the result of decay and degeneration in our bodies. If we can slow or even reverse decay and degeneration by providing the proper nutrients, we should be able to slow and even reverse the effects of aging.
The AGE Pill provides specialized super nutrients to the stem cells, which enhance and allow the natural processes of the body to operate more efficiently… to do what you want to do, so you can be what you want to be. Now you can be revitalized, and feel as youthful as if you were 20 again.
To help you visualize the process of glycation, imagine a fresh hamburger patty. When the patty is uncooked, the patty is soft, pink and malleable; however, if we cook it, the patty turns brown and becomes harder and less shapeable. That browning effect comes from the proteins reacting with the sugars in the meat in a process similar to what happens in the body. That’s right, the meat gets “glycated” by the cooking process. In the body, glycation causes tissues to become harder, thicker and less pliable. This process results in:
Cataracts – The lens becomes cloudy and thicker until vision is impeded. This process is similar to the process of cooking an egg white. It starts out clear but becomes white and cloudy after the proteins in the egg become glycated by the cooking process.
Hardening of the arteries
Wrinkles and loss of skin suppleness
Kidney damage and failure
Loss of muscle flexibility
You can see how widespread and potent the aging effects of glycation can be to the tissues of the body. Because proteins make up a large percentage of the body’s structures, there is no tissue or organ that is safe from the process of glycation.
Glycation occurs more aggressively in diabetics, and that is what makes this disease such a devastating condition. In fact, Lancet, a well respected, peer-reviewed journal, estimates that diabetes ages the average heart by 40 years. The majority of this problem is directly related to the glycation process.
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