Posts Tagged ‘healthy aging’
An Explosion Of Longevity – Dr. Bruce Ames Aging Research
November 30th, 2008
This is exciting, Dr. Bruce Ames of the University of California, Berkley, has done some ground breaking research in aging. Dr. Ames posted a lecture on the subject and we are pleased to present it here.
Life expectancy went from the 40s in the early 1900′s to nearly 80 now. Thanks to break throughs in healthy aging Dr. Ames expects to blast through that barrier again in this century. In these two videos Dr. Ames talks about studies with aged rats. The rats were lethargic, became fatigued easily, and couldn’t find cheese in a maze.
In the study the rats were given Caratine and alpha-lipolic acid (ALA) (these supplements are available in health food stores). Overnight, the rats became like young rats, running the mazes, finding the cheese, and doing all the things that young rats do. These supplements might be an important factor in longevity and quality of life during old age.
Dr. Ames found the same compounds work to help people get the same type of tune up. Below you’ll find part A and part B of a discussion Dr. Ames did on the experiments.
Together the videos run about 20 minutes.
Bruce Ames Lecture on Aging part A
Bruce Ames Lecture on Aging, Part B
Posted in Healthy Living | 
Tags: aging, aging research, anti-aging, healthy aging, longevity, quality of life | 
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Don’t AGE Yourself With Your Cooking
October 24th, 2008
The way you cook may be just as important to your health as the food itself.
“Advanced glycation end products” (AGE) is a class of toxins that have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s. And they are absorbed into your body when you eat animal products cooked or processed at high temperatures. (Think grilling, frying, smoking, or broiling, as well as pasteurizing.)
A recent study published in the Journal of Gerontology: Medical Sciences evaluated 172 healthy men and women in two age groups – a younger group (between the ages of 18 and 45) and an older group (between the ages of 60 and 80). The researchers wanted to determine how age and diet influences the accumulation of AGE in the body.
While researchers found that AGE levels were 35 percent higher in the older group, they could be very high in young, healthy people, as well. In fact, AGE levels in some of the younger, healthy adults in this study were as high as those seen in diabetic patients.
The higher the consumption of foods rich in AGE, the higher the blood levels of AGE and CRP and other markers of inflammation… in all the study participants.
So how can you cook to AGE less? It’s pretty simple. Just keep the heat down and maintain the water content in your food. That means enjoying more raw, fresh foods. And when you do turn on the heat, choose to boil, slow-roast, steam, or stew. Also, because pasteurizing promotes AGE, opt for raw milk, cheeses, and juices.
[Ed. Note: Kelley Herring is the founder and CEO of Healing Gourmet (www.healinggourmet.com), and is editor-in-chief of the Healing Gourmet book series. Learn more about how simple lifestyle choices can improve your health by reading ETR's free natural health e-letter.]
This article appears courtesy of Early To Rise, an e-zine dedicated to making money, improving your health and quality of life. For a complimentary subscription, visit http://www.earlytorise.com.
Posted in Health Hazard |
Tags: alzheimers, Diabetes, healthy aging, kidney disease, vascular disease |
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