A few nights ago, Donna Gates, author of The Baby Boomer Diet, came on UW Radio wielding nothing but anti-aging truth bombs.
We spoke a lot about digestion and the importance of adding fermented foods to our diet. We also talked about reproduction, A1 and A2 milk, the reasons WHY we age, and the fascinating concepts of jing and chi.
This is Part 3 of my series on aging and oxidative stress. If you missed Part 1 and Part 2, please check them out.
I’ve never been a fan of calorie restriction. Just the thought of it makes me ravenous and irritable. I like to eat! However according to science, my exuberance for forage comes with a hefty price.
Food is my best friend. Aging is my worst enemy. Research shows that we can’t have one without the other. Studies on various animals and fungi have consistently demonstrated the benefits of caloric restriction on the aging process. Thus the conundrum:
Feed my belly and shorten my life? Or live longer and just learn to deal with the hunger pangs? Hmm…
All food must be metabolized. It is the process of metabolism (the conversion of food to energy) that produces pro-aging molecules called free radicals. More food. More metabolism. More free radicals. More aging. Ugh!
As much as I’d like to meet my great-grandchildren, a 1200-calorie diet doesn’t sound so appealing. Sorry, kids.
In fact, I have the double whammy, a love for eating and intense exercise. Yes, exercise is good for us. However it also increases the metabolism, which generates more free radicals! It’s not fair.
This is Part 2 of my series on aging and oxidative stress. Please read my previous post, Oxygen is Killing Us.
I don’t want to get old. Really, I’m just not interested.
Yeah, you can lecture me on the wisdom we acquire as we age. I couldn’t agree more. I’m totally down with that. But that’s not what I’m talking about. The aging I’m referring to is the kind that shuffles down the street, drives 50 mph in the fast lane, and knows when a storm is coming by how his joints feel. Nope. You can count me out of that one.