What Is It?
The human body is a miracle of design. At conception, our cells are encoded
with a genetic blueprint for the construction and maintenance of a full-grown
adult human. If their work area is kept clean and all the necessary nutrients
are provided, our cells continue to do their job perfectly and for a lot longer
than you might expect.
Current thinking holds that the human body is genetically engineered to last
up to 120 years. So why do so many of us wind up on the scrap pile,
sputtering to a painful conclusion in our 60’s and 70’s? The
reason is more a function of poor maintenance, how we live our lives, than
it is the result of some mysterious biological clock winding down. In other
words, if people took better care of themselves, they would live longer....
a lot longer. It’s never too soon to start preparing for a healthy
future. If you’re 30, 40 or 50 something, the information in this
article could make the difference between aging gracefully and healthfully
or suffering years of pain and dying prematurely.
In her book, Stop Aging Now, Jean Carper states: “In
the natural, universal order of things, as we get older, two critical things
happen biologically to hasten aging. The rate of increase of cell damaging
free radical reactions accelerates dramatically. Even worse news, your
inborn abilities to diffuse and repair the damage from the free radicals -
your detoxification systems - lose steam also as you age. This means
that the older you get, the more damage accumulates in your cells and the more
the aging process speeds up.”
“We can never escape aging because nature’s plan builds it into
our genes, some say, because nature cares little about us after 40 or 50, when
we have performed our duties of reproduction, providing fresh gene pools for
evolution. It becomes more difficult with time to fend off free radicals
that are taking away our youth.”
Today the average life expectancy for the average American is 75.5 years.
75-1/2 years sounds like a reasonable age to reach until you take into consideration
the findings of a recent Surgeon General’s report that 80% of Americans
do not die of old age. They die of degenerative diseases. Diseases
like cancer, heart disease, diabetes and arteriosclerosis. We don’t
catch degenerative diseases like we catch a cold. We earn them over
years of poor life style and eating habits.
The aging of our cells, or senescence, is controlled primarily by two factors.
Heredity (our genetic makeup) and the impact of internal and external hostile
elements that result from the way we live our lives (the kind of foods we eat,
the quality of air we breathe, the amount of stress we hold in our bodies).
To a degree, our life span depends upon the number of times our cells are
programmed to replicate themselves (genetic potential) and the amount of time
between the generations of cells. This time frame is not set in stone. The
life span of cells and their replication rates are dramatically influenced
by lifestyle factors like stress and the quality of our nutrition.
Many people have a fatalistic attitude about how long they will live and their
potential for quality of life. The danger with this attitude is that
it causes them to give up responsibility for themselves. For example, “If
nothing I do matters, and I’m going to die anyway, why should I bother?” However,
there is plenty of evidence to suggest that we can influence our potential
for developing degenerative disease, improve our vitality, and improve the
length and quality of our lives.
Smoking, consumption of excess alcohol, rancid and oxidized fats, chemicals
in food, nutrient deficient diets, overeating, stress, and pollution are all
factors that speed the aging process. One of the biggest culprits is
polyunsaturated fat from vegetable oils, which can become rancid very easily. Vegetable
oils absorb oxygen molecules, creating lipid hydroperoxide. In our bodies,
these molecules split apart, releasing very powerful free radicals that cause
a chain reaction of destruction. The overall acceleration of aging that
these fats cause is even more common than heart or vascular disease. The
most common sources of these fats are margarine, shortenings, and salad oils
from corn, safflower and sunflower. On the other hand, monounsaturated
fats (olive and avocado) slow the aging process. They are slow to oxidize,
curb free radical reactions, and lower LDL cholesterol.
One of the most powerful things we can do to slow aging and increase longevity
is to eat a nutrient-dense, low-calorie diet. On the island of Okinawa,
there are more people over the age of 100 than in any other population. These
people eat 17 to 40% fewer calories than other Japanese and have 30 to 40%
less heart disease, strokes, cancer, diabetes and age-related brain disease. This
is exactly the opposite of the way Americans eat (low nutrient, high calorie). Excess
calories are the enemy of youth because converting them into energy requires
more oxygen, which releases more free radicals (a natural by-product of metabolism). The
more free radicals in our bodies, the more potential damage to the body. Restricting
calories by eating less but more nutrient-dense food reduces free radical production. Experiments
have shown that underfeeding animals produced higher levels of antioxidant
enzymes and that these caloric restricted animals have 1/3 stronger immune
systems than normal animals. The answer is to eat whole foods, which
are naturally low in calories and high in nutrients
The following are keys to a longevity diet:
- Eat at least 5 to 9 servings of fruits and vegetables a day (1/2 cup of
cooked or chopped, 1 cup of raw leafy veggies or 1 piece of fruit)
- Eat vegetables both raw and lightly cooked (raw are highest in antioxidants,
but cooking lightly helps absorption)
- Eat vegetables and fruits that are deeply colored. The deeper the
pigment, the more antioxidants. For example: red grapes, red onions
and yellow onions have much more quersetin than green grapes and white onions. Blueberries
contain high amounts of antioxidant flavonoids.
The following is a list of the best antioxidant fruits and vegetables:
- Avocado - high in glutathione, the widest acting antioxidant. Eating
avocados lowers and improves blood cholesterol better than a low-fat diet.
- Berries - blueberries, cranberries, raspberries all loaded with antioxidants
and protect us from premature aging.
- Broccoli - contains a broad spectrum of antioxidants including sulforaphane,
discovered by Johns Hopkins scientists. Fed to animals, broccoli slashed
cancer rates by 2/3. ther antioxidants in broccoli include vitamin
C, betacarotene, quersetin, and glutathione.
- Cabbage - especially Savoy cabbage, which has the strongest antioxidants. Accelerates
the disposal a harmful form of estrogen that promotes breast cancer. Researchers
in New York found that about 70% of a large group of women who ate cabbage
started burning off dangerous estrogen within 5 days.
- Carrots - a recent Harvard study found that women who ate carrots at least
5 times a week reduced their risk of having a stroke by 68%. The betacarotene
in one carrot (6 mg) eaten daily cuts lung cancer risk in half.
- Citrus fruit - an orange is a complete package of every class of natural
anti-cancer inhibitors known including carotenoids, terpenes, flavonoids
and vitamin C. Grapefruit reduces cholesterol and may reverse arteriosclerosis
- contains glutithione that fights off all kinds of free radical damage.
- Grapes - contain 20 antioxidants in the skin and seeds. The more
colorful the skin, the more antioxidants. Red and purple grapes are
more powerful than white grapes.
- Raisins - have 3 to 5 times more antioxidant content than fresh grapes
- Onions - loaded with antioxidants. Prevent cancer, raise HDL cholesterol.
Red and yellow onions are the richest food in quercetin which inactivates
cancer-causing agents, is anti-inflammatory, anti-bacterial, anti-fungal and
- Spinach - high in lutein and betacarotene, reduces risk of cancer, heart
disease, high blood pressure, strokes, cataracts, and macular degeneration.
Spinach cuts the risk of macular degeneration by 25%. It’s also rich
in folic acid, a brain and artery protector.
- Tomatoes - The richest and only reliable source of lycopene which preserves
mental and physical functioning among the elderly. High blood levels
of lycopene reduce the risk of pancreatic and cervical cancer as well as
other cancers of the digestive tract. Cooking and canning tomatoes
does not destroy lycopene.
Eating foods high in antioxidants is smart, but limiting the production of
free radicals makes even more sense. There are plenty of things a person
can do to limit free radical production in their bodies.
- Exercise puts more stable oxygen in the system. Poorly oxygenated
tissue is more prone to free radical damage than tissue with healthy amounts
- Chlorine in water, pesticides in food, and smog are all harmful
toxins. You may not be able to do a lot about smog, but you can drink
purified water and eat organically grown produce and meats.
- Stress promotes formation of free radicals, so it’s very important
to learn to manage stress.
- Maintain healthy intestines. The colon produces more free radicals
than any other part of the body. Keep it clean and running properly. Repopulate
with bifidobacteria, a natural enemy of pathogenic bacteria
in the colon.
- Get enough sleep. Melatonin, a powerful antioxidant, is produced
during sleep. Sleep not only restores tissues, its also important
for removing free radicals from the body.
- Drink plenty of water. It helps absorb the damaging effects of an
excited form of oxygen called singlet oxygen (which is a free radical). If
we’re drinking enough, this free radical will be absorbed into the
water as heat and will be harmless. If we’re not drinking enough
water it will damage the tissues.
In Stop Aging Now, Jean Carper says “Aging - the detrimental
changes that occur as you get older - is actually in large part, a monumental,
progressive deficiency disease. As we get older, our bodies are less
and less able to extract nutrients from our food because our digestive systems
weaken with age. But our older bodies don’t require fewer nutrients
to stay well, and in many cases require more to avoid disease. High
quality, easily absorbed supplements seem like the best insurance for everyone
over the age of 50. Older people don’t metabolize vitamins nearly
as well as younger people. So, they have to take higher potencies of
vitamins to get the same effect.
- Super Green foods such as blue-green algae, spiulina and
chlorella are nutrient dense and require almost no digestion. Include 3-6
- Systemic Enzymes such as Vitalzym and Wobenzym help to
stave off inflammatory and degenerative conditions associated with aging.
- Digestive Enzymes help the body extract dietary nutrients
that it requires for cellular repair and maintenance.
- Zinc deficiency, common in 95% of older people can lead
to a decrease in appetite. Zinc deficiency can cause or worsen arthritis,
depression, macular degeneration, and poor immune function. 40% of
people 51 and older don’t eat enough. 30 to 50 mg of zinc a
day can spark the appetite.
- B vitamins are essential to keeping our minds sharp as
we age. Niacin has been shown to prevent and even
reverse symptoms of senility. 100 mg a day works well as a preventative
amount. People with low levels of B-12 and folic acid also test low
in cognitive function. Dementia and confusion have been shown to improve
with B-12 injections and folic acid supplementation.
- Antioxidants block free radical damage. They have an extra
electron in their molecular structure to give up without becoming unbalanced.
We produce fewer and fewer antioxidant enzymes in our bodies as we age, so
if we want to stay young looking longer, we want to increase our intake of antioxidants in our foods and supplements. The best known antioxidants are vitamin C, E, betacarotene.
A Harvard study of 87,000 nurses found that incidents of major heart disease
(the #1 cause of death in women) was reduced by 41% in women taking 100 to
250 IU’s of vitamin E a day for two years or more.
They also showed a 29% lower stroke risk and a 13% lower overall mortality
rate than women not supplementing vitamin E. These are helped by zinc,
selenium, folic acid, B-6, manganese, and magnesium. Other powerful antioxidants include SOD, CoQ10, pycnogenol, quercitin, grape seed extract
and NAC. It’s a good idea to use a variety, because they work in different
parts of the body. For example: Vitamin C neutralizes free
radicals in watery tissues and pycnogenol works more in the connective tissues.
Polyphenols and bioflavonoids are found in many herbs, spices, fruits and
vegetables and also have powerful antioxidant properties. Eat plenty of fresh
fruits, vegetables, whole grains, raw nuts and seeds.
- A good multi-vitamin and mineral combination. Not one
designed to be taken only once a day.
- Warning: Excess iron in the body, especially past middle
age, is much more apt to make you sick and old than keep you young and energetic. Iron
turbo-charges free radicals, making them more active and destructive. Iron
converts harmless cholesterol into the type that damages arteries and the
heart. If you have high cholesterol, too much iron is especially dangerous. In
a 1992 Finnish study, men with high iron levels were twice as likely to suffer
heart attacks as men with low iron levels. To minimize free radical
activity, stay away from extra iron - cut down on animal products and iron-fortified
cereals. Restrict iron. Unless you are a child, an adolescent or a
woman of childbearing age, chances are you don’t need extra iron.
The nutritional suggestions in this material are not offered to treat, mitigate
or cure disease, and should not be used as a substitute for sound medical advice.
This information is designed to be used in conjunction with the services of
a trained, licensed healthcare practitioner.