Tuesday, August 01, 2006
Baby Face....you got the cutest litlle....
How to Eat for Youthful Aging
"Most of the characteristics that determine health and vitality after mid-life are related to the inducible or modifiable genetic factors and not the hard-wired or constitutional factors. In fact, gerontologists now state that 75 percent of an individual's health after age 40 is dependent upon what the person has done to his or her genes, not the genes themselves," notes Dr. Bland, a man who has obviously induced the right genes since, at age 60, he has twice the energy of men half his age.
So, which genetic factors does Dr. Bland recommend we induce and what foods should we eat to do so?
In fruit flies, the rate at which cells age is directly related to how well those cells can protect themselves against free radical damage. According to this free radical theory of aging, which applies to us as well, the less exposure to free radicals and the more antioxidant protection a cell has, the longer its youthful lifespan.
So, for youthful aging, we need to avoid unnecessary exposure to free radicals and keep our cells well supplied with antioxidants, both by consuming them ready-made in the foods we eat and by inducing those genes that maximize our own internal production of antioxidants.
In addition to familiar antioxidants in foods, such as vitamins E, C and beta-carotene, our cells rely for protection on a number of very powerful antioxidant enzymes, including superoxide dismutase, glutathione peroxidase, and glutathione reductase, all of which are manufactured in our cells—if the right messages are sent to our genes by phytonutrients, especially the flavonoids.
Enjoy Lots of Flavonoid-rich Fruits, Vegetables, Legumes, and Whole Grains:
One of the largest groups of phytonutrients, the flavonoids (the red, blue and purple pigments in plants), includes compounds such as:
Quercitin (onions,green tea, apples,cranberries,buckwheat, beans, such as black beans)
Gingerol (ginger)
Kaempferol (strawberries, cranberries, broccoli, cauliflower, Brussels sprouts, cabbage chives)
Resveratrol (grape skins, wine, peanuts)
Rutin (citrus fruits, like oranges, lemons, and grapefruit; buckwheat, parsley, tomato, green tea)
Hesperidin (citrus fruits like oranges, lemons, and grapefruit)
Catechins (green tea, grapes, apples, lentils, black-eyed peas)
Anthocyanins (many red, purple, or blue fruits and vegetables, including blueberries, purple cabbage, eggplant)
Isoflavones (soy, chickpeas, peanuts, and other legumes)
Coumestans (soy, peas, Brussels sprouts)
To make sure we provide our cells with a constant supply of flavonoids, these foods should be staples in any anti-aging plan.
The following trace minerals, and thus the foods in which they are concentrated, are also necessary since they are essential components of our antioxidant enzymes:
Zinc (crimini mushrooms, spinach, Swiss chard, pumpkin seeds and sesame seeds)
Manganese (cloves, cinnamon, romaine lettuce, spinach, thyme, turmeric)
Copper (crimini mushrooms, blackstrap molasses, Swiss chard, spinach, collard and mustard greens)
Selenium (crimini mushrooms, cod, shrimp, tuna, halibut, salmon, eggs, barley)
http://whfoods.org/genpage.php?tname=faq&dbid=40#how
"Most of the characteristics that determine health and vitality after mid-life are related to the inducible or modifiable genetic factors and not the hard-wired or constitutional factors. In fact, gerontologists now state that 75 percent of an individual's health after age 40 is dependent upon what the person has done to his or her genes, not the genes themselves," notes Dr. Bland, a man who has obviously induced the right genes since, at age 60, he has twice the energy of men half his age.
So, which genetic factors does Dr. Bland recommend we induce and what foods should we eat to do so?
In fruit flies, the rate at which cells age is directly related to how well those cells can protect themselves against free radical damage. According to this free radical theory of aging, which applies to us as well, the less exposure to free radicals and the more antioxidant protection a cell has, the longer its youthful lifespan.
So, for youthful aging, we need to avoid unnecessary exposure to free radicals and keep our cells well supplied with antioxidants, both by consuming them ready-made in the foods we eat and by inducing those genes that maximize our own internal production of antioxidants.
In addition to familiar antioxidants in foods, such as vitamins E, C and beta-carotene, our cells rely for protection on a number of very powerful antioxidant enzymes, including superoxide dismutase, glutathione peroxidase, and glutathione reductase, all of which are manufactured in our cells—if the right messages are sent to our genes by phytonutrients, especially the flavonoids.
Enjoy Lots of Flavonoid-rich Fruits, Vegetables, Legumes, and Whole Grains:
One of the largest groups of phytonutrients, the flavonoids (the red, blue and purple pigments in plants), includes compounds such as:
Quercitin (onions,green tea, apples,cranberries,buckwheat, beans, such as black beans)
Gingerol (ginger)
Kaempferol (strawberries, cranberries, broccoli, cauliflower, Brussels sprouts, cabbage chives)
Resveratrol (grape skins, wine, peanuts)
Rutin (citrus fruits, like oranges, lemons, and grapefruit; buckwheat, parsley, tomato, green tea)
Hesperidin (citrus fruits like oranges, lemons, and grapefruit)
Catechins (green tea, grapes, apples, lentils, black-eyed peas)
Anthocyanins (many red, purple, or blue fruits and vegetables, including blueberries, purple cabbage, eggplant)
Isoflavones (soy, chickpeas, peanuts, and other legumes)
Coumestans (soy, peas, Brussels sprouts)
To make sure we provide our cells with a constant supply of flavonoids, these foods should be staples in any anti-aging plan.
The following trace minerals, and thus the foods in which they are concentrated, are also necessary since they are essential components of our antioxidant enzymes:
Zinc (crimini mushrooms, spinach, Swiss chard, pumpkin seeds and sesame seeds)
Manganese (cloves, cinnamon, romaine lettuce, spinach, thyme, turmeric)
Copper (crimini mushrooms, blackstrap molasses, Swiss chard, spinach, collard and mustard greens)
Selenium (crimini mushrooms, cod, shrimp, tuna, halibut, salmon, eggs, barley)
http://whfoods.org/genpage.php?tname=faq&dbid=40#how
Post a Comment