The right to eat for healthy aging

An area called biogerentology has emerged in the medical community where researchers are studying every aspect of aging. Evidence has shown that as we age, our body accumulates DNA code errors, accumulates waste both in and out of cells, accumulates damage to cell membranes, loses skeletal structure integrity, and accumulates damage due to oxidative stress. In fact, the life story played in our bodies is a constant struggle between oxidative stress and antioxidants. In the end, oxidative stress wins, and some would argue that trying to prevent this inevitable result is pointless.

Although aging cannot be reversed, it may be possible to reduce the risk of age-related diseases and delay their onset. The three major age-related diseases are (1) cardiovascular, (2) cancer, and (3) neurodegenerative diseases. These diseases can make the last years of life miserable. But are these a necessary consequence of aging, or can people take eating and healthy lifestyle changes to prevent these diseases?

Nature has constructed our bodies at the species level so that we can live long enough to reproduce and raise our pups. After that, the body usually begins to decline, and we can decide for ourselves how quickly that decline occurs. Modern preventive medicine has demonstrated the value of monitoring and maintaining blood pressure and cholesterol levels and screening tests for early detection of cancer. In addition to medical research, people can also eat health-promoting food. For example, good vegetables that lower blood sugar. Fasting glucose levels (low 80 mg / dL or less) and stable (postprandial glucose increases no more than 40 mg / dL at bedtime to low 80s) can be one of the secrets to longevity. Whenever there is an increase in blood glucose, abnormal reactions between sugar and protein occur, which produce anti-inflammatory products that accelerate aging in the body.

Anti-inflammatory life plan

Nutrition and diet are the foundation of good health and delay the onset of age-related diseases. Anyone seeking to delay age-related illnesses should adopt an anti-inflammatory life plan. Inflammation is the way the body sends more nutrition and immune activity to the injured area. But inflammation needs to be controlled. If the inflammation persists in places where it is not needed, then it causes the disease. Chronic low-level inflammation is a major cause of every age-related illness. For example, coronary heart disease begins as inflammation in the lining of the arteries (endothelium). Alzheimer’s disease begins as an inflammation of the brain. In cancer, the same hormones that increase inflammation also stimulate cells to divide more often, which increases the risk of malignant transformations. Therefore, healthy food intake to control inflammation could help prevent age-related diseases.

Our diet has a major effect on inflammation. Our bodies produce prostaglandins from polyunsaturated fatty acids, hormones that regulate inflammation. Some of the fats that promote inflammation are margarine, vegetable shortening, and polyunsaturated oils. It is better to cook with uneaten olive oil, which is 75% monounsaturated fat, than cheaper rapeseed oil, which is usually 58% monounsaturated fat. Foods that contain monounsaturated fats – good forms of fat – are lava, nuts, seeds and oatmeal. One of the principles where monounsaturated fats are preferred to polyunsaturated fats are essential fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are Omega 3 fatty acids found in certain fatty flavored fish and fish. These two nutrients, but especially DHA, play a vital role in promoting health in the cardiovascular and neurological systems of the body by reducing oxidative stress without adding inflammation. With the advent of DHA-500 mg supplements, people should strive to get 1,000 mg of DHA per day (roughly equal to ten typical discount stores for 1000 mg of fish oil supplements that contain only 100 mg of DHA / capsule).

Eat good carbs, but avoid bad carbs to control inflammatory responses

We are moving from fatty acids to carbohydrates, which are another source of inflammation. Like fat, there are both good carbs and bad carbs. Bad carbohydrates are digested quickly and quickly by increasing serum glucose: fruits with a high glycemic index (apricots, peaches, watermelon), vegetables (carrots, white potatoes) and especially processed sweet foods such as donuts, biscuits, cakes and other sugars. products. snacks. These sweetened complex carbohydrates can promote abnormal reactions with proteins when digested. Cancer cells feed on excess sugar (high serum glucose) in the body. So the next time you allow yourself to bake cakes, pies, pastries, etc., remember to feed your body’s cancer cells directly.

An abnormal reaction to sugars and proteins also irritates diabetes, which is a great model for accelerated aging. Diabetes in several decades marks a period of disability and health decline that we would normally experience in the last years of life. Diabetes is an inflammatory response to unstable blood glucose levels. Fasting serum glucose levels, like blood pressure levels, go unlimitedly high and low during the day. To check that healthy eating plans control blood glucose levels, people should periodically test for hemoglobin A1C (HbA1C) to achieve a glycated hemoglobin level of 5.0% or less to prevent many age-related diseases. Lab Corp defines the normal range as the HbA1C range (4.8%, 5.6%), the increased risk of diabetes (5.7%, 6.4%), diabetes> 6.4%, and the incidence of diabetes in adults with diabetes. glycemic control as http://michaelguth.com/pharmaceuticaleconomics/eatinghealthy.htm for the full version of this article with references.

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