Red Meat Sugar Glycans and Inflammation – Extended Version

I’m Shelley Schlender for How on Earth.  Up next is an extended interview with University of California in San Diego scientist Ajit Varki  about his team’s new mouse study that indicates that a “sugar” in red meat, called sialic acid, can trigger inflammation when fed to mice.  This sugar is intriguing because it’s a molecule … Continue reading "Red Meat Sugar Glycans and Inflammation – Extended Version"