Anti-Aging Foods and Beyond

healthy_pain_free_couple

What causes us to age? Scientist who study Gerontology are not exactly sure. Some believe it is due to genetics, exposure to the sun, breathing, eating, or some kind of predetermined biological clock. One thing gerontologists all agree on is that that chronological age has little bearing on biological age. In other words, the number of years you have walked on this planet is not necessarily an indicator of how old you will look and feel. These scientists who study longevity say that what has the greatest impact on your biological age is diet and lifestyle.

According to geneticist Richard Cawthon and his colleagues at the University of Utah the causes of aging in persons over the age of 60 can be narrowed down to these four factors:

  1. Telomere shortening                  4%
  2. Oxidative stress                      44%
  3. Glycation                                46%
  4. Chronological age                     6%

Telomere Shortening (4%)

Telomeres are sequences of nucleic acids extending from the ends of chromosomes and acting to maintain their integrity. Think of it as the little plastic tip on the end of your shoelaces. Every time a cell replicates itself the plastic tip gets a little shorter. The telomeres that translate the information required to replicate an identical youthful cell are shortened–creating a “lost in translation” scenario that leads to the cellular damage and ultimate cellular death and is we call “aging.”

The rate of telomere shortening in humans varies from person to person. Therefore, you might consider this factor as genetic or something we inherit from our parents. But, is the rate of telomere decay something we can change? Scientists have recently discovered an enzyme called “telomerase” that can not only slow down telomere shortening but, actually reverse it. This enzyme is found in humans and also in certain plants.

Dr. Dean Ornish found in his research that just three months on a whole-food, plant-based diet, coupled with exercise, could significantly boost telomerase activity. This is the only intervention that had been shown to do so. In a five year follow up study he found that those who changed their diet and lifestyle to healthier options actually grew their telomeres while those who did not in a control group predictably saw their telomeres shrink with age.

Oxidative Stress (44%)

Oxidants are highly reactive substances containing oxygen which cause free radical damage to DNA, proteins, and lipids (fats.) Free radicals steal electrons/energy and are called acidic or oxidizing (which means to burn up, break down, rust, decay.) A free radical is an unstable molecule that is missing an electron making it unstable and deficient in energy. Free radicals cause cellular damage which can lead to wrinkles and dry, sagging skin and they pre-maturely age you. While smoking is a primary source of free radicals they also come from drinking alcohol, air pollution, radiation, stress, coffee, processed food and food cooked above certain temperatures

Free radicals are like energy vampires which attack and snatch energy (electrons) from other cells to satisfy themselves thereby making new free radicals. This chain reaction process continues until these free radical energy vampires encounter an antioxidant which has extra energy in the form of spare electrons. The antioxidant will happily give up its spare electrons in order to neutralize the free radical. Things that are healthy contribute electrons/energy and are called alkalizing or reducing.

The “total antioxidant capacity” in foods is called the Oxygen Radical Absorbance Capacity (ORAC.) Foods that are high in phytonutrients such as chlorophyll, lycopene, and beta-carotene have the highest ORAC value. Foods that have the most phytonutrients are whole, raw sprouts, fruits, vegetables, nuts, seeds, herbs and spices. These are the anti-aging foods. Here are the foods with the highest ORAC value:

Food & ORAC

Spices  (Cloves)                       314,446

Herbs (Oregano dried)            200,129

Chaga mushrooms                   110,400

Acai berry                               102,700

Goji berries                                25,300

Pecans                                       17,940

Beans                                          8,000

Pistachio nuts                              7,983

Plums                                          7,581

Lentils                                         7,282

Blueberries                                  6,552

Blackberries                                5,347

Garlic, raw                                  5,346

Cilantro                                       5,141

Raspberries                                  4,882

Almonds                                     4,454

Dill                                              4,392

Apples, red delicious                  4,275

Strawberries                                3,577

Cherries                                       3,365

Cabbage, red                               3,145

Broccoli                                       3,083

Pears                                            2,941

Lettuce, red leaf                          2,380

Alfalfa sprouts                            1,510

There are no antioxidants found in beef, chicken, fish, cheese, eggs, milk or any animal products.

Glycation (46%)

Chemical changes occurs when we apply heat to food. This creates acidic toxins including carcinogens, mutagens, and twisted proteins, twisted carbohydrates, and twisted fats. This results in Advanced Glycation End Products (AGE’s.)

Glycation happens when glucose, the main sugar we use as energy, binds to some of our DNA, proteins, and lipids, leaving them unable to do their jobs. The problem becomes worse as we get older, causing body tissues to malfunction, resulting in disease and accelerated aging. AGEs are also formed by high sugar consumption. The best way to avoid glycation is to eat a whole food plant-based minimally processed diet.

Chronological Age (6%)

There are certain risk factors that increase over time such as the accidental exposure to infectious diseases. These risk factors can be mitigated by doing things that will boost your immune system.

Calorie Restriction

Every single research study that has ever been conducted on longevity shows that calorie restriction increases lifespan. In fact, when the calorie intake is cut in half the lifespan of certain test animals doubles. And, when you cut the calories in half and fast one day a week the lifespan triples. Every time you eat food, even the most nutritious food, the digestive process causes some degree of oxidative stress on the body. Simple foods are easier to digest than complex foods. The simplest foods are plant-based. The higher you eat up the food chain the more difficult it is for the body to digest.

However, it is important to insure that you are getting enough vitamins, minerals, protein and essential fatty acids. If you are going to cut your calorie intake in half you must make sure you are eating a very nutrient rich diet. This type of diet is called the Calorie Restricted Optimal Nutrition (CRON) diet. The most nutritious food on land are sprouts. The most nutritious food in fresh water is blue-green algae, spirulina and chlorella. The most nutritious food in the ocean are sea vegetables.

Conclusion

When carefully examining all the factors that cause us to age it turns out that genetics play a very small role. We tend to inherit our parents habits more than we inherit their genes. The things that have the greatest impact on your biological age is diet and lifestyle. Foods with the most antioxidents have the greatest effect on reversing pre-mature aging in humans. Other lifestyle factors play an important role in logevity as well. In summary, here are the top ten natural anti-aging strategies:

  1. Eat a whole food plant based minimally processed diet
  2. Regular Fasting
  3. Blue-green algae, spirulina and/or chlorella
  4. Reduced stress
  5. Pure Water
  6. Exercise
  7. Sunshine
  8. Fresh Air
  9. Adequate Rest
  10. Positive Thinking

By Brian Hetrich via Lindsay Johnson @ HHI

Breatharianism: Science Examines People Who Claim Not To Eat & Here’s What They Found

breatharianism

Breathariansim refers to the practice of sustaining oneself without the need for food. This concept is not new; in fact, for thousands of years, various cultures around the world have written of this ability. In the third book of the Yoga Sutras, for example, approximately twenty-five siddhis are listed as having extraordinary abilities. This is a common theme throughout Buddhism, and various other spiritual traditions as well. Clairvoyance, psychokinesis, and many more are all special traits attributed to the siddhis, as is the liberation from hunger and thirst.

Though modern day science has seen evidence of extended human capacities like telepathy, remote viewing, and pre-cognition, very little work has gone into examining breatharianism. Some brilliant minds do believe it’s possible, however, including Nikola Tesla. In 1901, he made the following argument:

My idea is that the development of life must lead to forms of existence that will be possible without nourishment and which will not be shackled by consequent limitations.  Why should a living being not be able to obtain all the energy it needs for the performance of its life functions from the environment, instead of through consumption of food, and transforming, by a complicated process, the energy of chemical combinations into life-sustaining energy?(source)

Liberation from food and hunger does indeed sound unrealistic and, from what we know of modern day biology, impossible. But the history of science has shown us many times that the impossible can become the possible in an instant. A great example of this is the recent discovery that humans can actually influence their autonomic immune system using the power of the mind.

Let’s take a look at what happened when people who claimed that they don’t eat were examined by science.

Breatharianism

The Qigong practice of Bigu, and Qigong practices (which include the liberation from food) examined by science have yielded some extraordinary results. A study published in the American Journal of Chinese Medicine, as seen in the the US National Library of Medicine, demonstrated that a woman with special abilities was and is able to accelerate the germination of specific seeds for the purposes of developing a more robust seed stock.

The Catholic Charism of India also involves the claim of living well without eating food. Dean Radin, Chief Scientist at the Institute of Noetic Sciences, explains the concept in his book Supernormal: Science, Yoga, and the Evidence for Extraordinary Psychic Abilities:

The implication is that the human body can transmute ambient energy into nutrients, and through the practice of cultivating this ability one can live comfortably for as long as one wishes without food, and possibly without drinking water. This is described as a siddhi in the Yoga Sutras as Pada 111.30: liberation from hunger and thirst.

This flies in the face of a substantial body of medical knowledge, which has established that the human body can last about five days without water, and a few weeks at most without food. Beyond that, you’re dead. As a result, despite a host of historical examples of people lasting for years without eating, and sometimes without drinking, most nutritionists and biochemists regard such claims to be ridiculously impossible, and the people who make the claims—currently dozens to hundreds worldwide—to be seriously delusional. Some of those claimants may well be delusional. But all of them? 

Prahlad Jani

Prahlad Jani is a local of Ahmedabad, India, who claims that at the age of 11, the Hindu goddess Amba appeared to him and told him that he would no longer have to eat food. He has apparently lived in a cave since the 1970s, and claims not to have eaten anything for most of his 81 years (as of 2012).

Jani was tested in 2003 and in 2010 at Ahmedabad’s Sterling Hospital by Dr. Sudhir Shah and his large team of doctors. Dr. Shah is a consultant neurologist who has been practicing for 20 years, as well as a professor and department head of neurology at KM School of PG Medicine and Research.

During the first test, which took place in 2003, Jani was monitored 24/7 by hospital staff and video cameras, where it was confirmed that Jani neither ate nor drank. He also did not show any physiological changes which, according to modern day medicine, should be impossible. This test took place over a 10 day period. Although it might not seem like a significant amount of time, to go 10 days without food and water and not experience any physiological changes is actually quite astounding.

He was tested again at Sterling Hospital in 2010 from April 22nd to May 6th. This time, he was observed by thirty-five researchers from the Indian Defence Institute of Physiology and Allied Sciences, among other organizations. This time, Jani was observed to not eat or drink for two weeks. As with the previous test, he exhibited no deleterious effects from this abstention.

This truly is unbelievable, and goes against everything we know about both human physiology and the nutritional requirements of the body.

As one might expect, neither these tests nor their results were published in medical journals.  The studies have also generated a lot of criticism. The main arguments against these tests were, however, quite weak in my opinion. One argument holds that Jani escaped the scrutiny of the hospital staff and video cameras with the assistance of his disciples, and that he did in fact eat/drink something. Yet hospital staff maintains this is impossible because he was monitored around the clock, as per the requirements of the study.

Even with these criticisms, the evidence is solid and appears to correspond with a known siddhi.

A statement from a scientific group (which included the Defence Institute of Physiology and Allied Sciences) given to ABC News back in 2012 reads as follows:

We realized that, if this whole phenomenon really exists in a human being even for 15 days, it would have immense application in unraveling secrets of medical science and its application for human welfare.

Instead of ignoring this case, we selected to investigate further, in a rational and scientific way. We again make it clear that the purpose of this study was not to prove or disprove a person, but to explore a possibility in science and study a new phenomenon. (source)

It’s an interesting case, isn’t it?

Michael Werner

Another case comes from a doctor of chemistry named Michael Werner, who is the managing director of a pharmaceutical research institute in Switzerland. This man claims to not have eaten any solid food since January 1st, 2001. He was studied in a ten-day observational test in October 2004 by the intensive care unit at a hospital in Switzerland, and as with Jani, displayed no significant or dangerous physiological changes. These results have yet to be published, however.

Dean Radin offers an insightful explanation for why these results might not ever be published, and for why not much attention has been given to this phenomenon:

Perhaps the most curious aspect of the breatharian tests is the in-your-face nature of the claimed phenomenon and yet an almost complete lack of interest from the scientific community. If it is possible to live well without eating food, this ought to be easy to demonstrate, and if it held up, the scientific and social consequences would be astounding. 

The fact is, as with many other observed phenomena that science can’t explain, most researchers regard things like this as ridiculous and extremely unlikely, and therefore don’t even take the time to look into them. They dismiss the claims out of hand rather than approaching them with scientific neutrality and curiosity.

Another reason for this silence could be simple fear; researchers rely on funding from various parties, and they know it will be denied them if the topic seems too ‘out there.’ They also know what kind of criticism they would face from the mainstream scientific community should they go ahead and publish a study on something so esoteric.

Werner learned of breathariansim from an Australian spiritual teacher names Jasmuheen, who teaches how to transition from eating to not eating. And Jasmuheen has also been the subject of a study, but she began showing signs of stress, high blood pressure, and dehydration after just 48 hours.  As most of you reading this know, this is not something you can just go and try. It can be very dangerous, and there have been multiple reports of deaths occurring as a result of people engaging in this practice. Clearly, there is much more involved than simply refraining from eating or drinking.

The Science Of Fasting

Science is now showing just how beneficial food deprivation can be. Mark Mattson, the current Chief of the Laboratory of Neuroscience at the National Institute on Aging and a Professor of Neuroscience at Johns Hopkins University, gave a great TED talk on fasting in 2014. This practice has been shown to generate new stem cells, repair DNA, fight cancer, fight both Parkinson’s and Alzheimer’s disease, and more.

It’s also interesting to note that all caloric restriction models in animal studies have shown significant health benefits and improvements, including a longer life span.

To learn more about the science of fasting, you can read a more detailed article and watch a TED talk by Dr. Mattson HERE.

by Arjun Walia via health freedoms alliance

The ELT (Raw Vegan BLT) – Recipe Week

ELT-recipe

BREAD:

1 batch is too large for the blender* so make a ½ batch twice.

Blend ingredients (EXCEPT Chia) until creamy. Place in a mixing bowl and add enough chia to form a soft spreadable mix.                               

3 cups Pumpkin Seeds*

3 cups Sunflower Seeds*

1 Chopped Zucchini

1 cup Sun-dried Tomato*

2 Tbsp Dried Basil

1 tsp Salt*

3 Tbsp Olive Oil*

3 cups Water      

¼ cup Apple Cider Vinegar*

1 cup Ground Chia*

Spread evenly, 1 inch thick, on teflex dehydrator tray. Dehydrate 6 to 8 hours at 115°F flipping half way through. It should be dry all the way but not hard as a cracker. Set aside.

AVO MAYO:

3 Ripe Avocados

1/4 cup Olive Oil*

2 Tbsp Lemon Juice

2 Tbsp Apple Cider Vinegar*

1 tsp Mustard

½ tsp Salt*

½ tsp White Pepper

BBQ ZUCCHINI/EGGPLANT:

Slice 3 large eggplant (or zucchini) with a mandolin*.  Salt, let sit 2-3 hours, rinse, and pat dry. Set aside.    

               

SAUCE:

Blend the following ingredients until smooth, should be the consistency of heavy cream.

1 ½ cups Sun-dried Tomato*

1 cup Sun-dried Tomato Soaking Water

½ cup Olive Oil*

2 Tbsp Apple Cider Vinegar8

¼ tsp Hing

2 Tbsp Lemon Juice

2 Tbsp Sage    

2 tsp Smoked Paprika*

¼ tsp Chipotle*

1 Tbsp Italian Seasoning     

1 tsp Cumin*

1 ½ tsp salt*

Cover zucchini/eggplant with sauce and place on a dehydrator tray. Let dry until desired crispiness is achieved (6 to 8 hours minimum).

Serve with lettuce and sliced tomatoes.

Upaya Note: Phase 1 means it is suitable for diabetics

*available at Upaya Naturals

Analysis of more than 1.5 million people finds meat consumption raises mortality rates

Death rates higher when red and processed meats are eaten daily, according to Mayo Clinic reviewers

American Osteopathic Association

A review of large-scale studies involving more than 1.5 million people found all-cause mortality is higher for those who eat meat, particularly red or processed meat, on a daily basis. Conducted by physicians from Mayo Clinic in Arizona, “Is Meat Killing Us?” was published today in the Journal of the American Osteopathic Association.

The authors analyzed six studies that evaluated the effects of meat and vegetarian diets on mortality with a goal of giving primary care physicians evidence-based guidance about whether they should discourage patients from eating meat. Their recommendation: physicians should advise patients to limit animal products when possible and consume more plants than meat.

“This data reinforces what we have known for so long – your diet has great potential to harm or heal,” said Brookshield Laurent, DO, assistant professor of family medicine and clinical sciences at New York Institute of Technology College of Osteopathic Medicine. “This clinical-based evidence can assist physicians in counseling patients about the important role diet plays, leading to improved preventive care, a key consideration in the osteopathic philosophy of medicine.”

While findings for U.S. and European populations differed somewhat, the data found the steepest rise in mortality at the smallest increases of intake of total red meat. That 2014 study followed more than one million people over 5.5 to 28 years and considered the association of processed meat (such as bacon, sausage, salami, hot dogs and ham), as well as unprocessed red meat (including uncured, unsalted beef, pork, lamb or game).

A 2014 meta-analysis examined associations with mortality from cardiovascular disease and ischemic heart disease. In that study of more than 1.5 million people, researchers found only processed meat significantly increase the risk for all-cause mortality.

Combined, the findings of these studies are statistically significant in their similarity, the reviewers noted. Further, a 2003 review of more than 500,000 participants found a decreased risk of 25 percent to nearly 50 percent of all-cause mortality for very low meat intake compared with higher meat intake.

They also found a 3.6-year increase in life expectancy for those on a vegetarian diet for more than 17 years, as compared to short-term vegetarians.

Open access to the full review is available until July 1, 2016: http://jaoa.org/article.aspx?articleid=2517494

About The Journal of the American Osteopathic Association

The Journal of the American Osteopathic Association (JAOA) is the official scientific publication of the American Osteopathic Association. Edited by Robert Orenstein, DO, it is the premier scholarly peer-reviewed publication of the osteopathic medical profession. The JAOA’s mission is to advance medicine through the publication of peer-reviewed osteopathic research.