Methuselah (TheoJunior via Flickr)

What is the maximum human lifespan is a fascinating question. And, more to the point, why is it so short?

There is no moral reason why we should deteriorate as we age and then die by the time we are 90, 100, 110 or – the maximum currently possible for humans – 120 years old. If we try to interfere with this factor – if we try to extend healthy human life – we are doing no more than Fleming did when he discovered penicillin; we just have different tools now. No doubt Fleming was considered a heretic in his day by some sections of the public.

The problem with extending the maximum human lifespan is that mammals are fairly complex beings, and evolution has resulted in our developing some fairly inefficient body processes.

For example, getting oxygen to our cells – via breathing and the red blood cells – is highly inefficient; it takes a lot of energy to get a single molecule of oxygen to a cell.

Science will improve this process massively, with huge benefits for oxygen capacity, physical endurance and general health. It is easy to see the life-saving benefits of this for, for example, premature babies and also those with lung disease such as emphysema.

Whales Live Longer

Some mammals do live a long time already. Some whales live up to 200 years, for example. Why shouldn’t humans? This isn’t a moral issue: it’s purely a physical one.

Some other beings – for example lobsters – live so long: that we have no idea of their life span. It seems to be indefinite. These are simpler beings, however, which reduces the accumulated damage of the type from which humans suffer. But the principle remains: lobsters show no signs of aging. In fact, in terms of fertility, the older they get, the more fertile they are.

Reducing Damage Is The Key

The key to healthy aging is reducing damage ion the body. This ranges from glycation (wrinkling, inside and out, promoted by high sugar levels in the blood), to oxidation – (free radical damage) (which anti-oxidants oppose), to reducing fat and building lean muscle (a high protein diet and interval training are both great for this; preferably both).

Check out this article from http://fightaging.com on a “20 minute argument in favour of Radical Life Extension”.

The maximum human lifespan is entirely brought about by physical restrictions. There is no morality to it: it is just a figure waiting to be extended by human science. Of course, lengthened lifespan will bring questions and issues, such as overcrowding.

But humans have shown they are resourceful and adaptable and they will, of course, use those skills as our lifespan increases, which it inevitably will. And – sooner than you probably think.

What Is The Maximum Human Lifespan? is a post from: Living To 150

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Glycation is a process which makes you age faster. Simple fact – which nobody disagrees with.

So how can you avoid it?

Fairly simple: the main way is to avoid eating food cooked at high temperatures.

So instead of having your food fried, grilled, oven cooked – favour food which is cooked at the temperature of boiling water – stews, casseroles, soups and sautes.

In this way you avoid the dangerous glycated food – the crispy bits – which just promote aging.

Now and again if you must! But basically, avoid ‘crispy’ food.

Salmon – Simple Sautéed Salmon Recipe

Salmon is a great fish to work in to your diet and it’s good for you too. Full of Omega 3, a “good fat” that may reduce the risk of heart disease, diabetes and more. Salmon is also a good source of B12, Niacin and vitamin D. In this simple salmon rec…

Longevity Solutions: Breaking the Glycation Connection

Longevity Solutions: Breaking the Glycation Connect. A step by step guide to prevention, detection, treatment, and reversal of sugar related disease.

Related articles for Glycation and Anti-aging

• 20 Ways To Look & Feel Younger (mygloss.com)
• Change diet and lower risk of heart disease by over eighty percent (gracemedeirosmj.wordpress.com)
• HbA1c – All Information (umm.edu)

Glycation – Best Avoided if You Want To Live a Long Time is a post from: Living To 150

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I have now received a comprehensive written report from visiting Dr Terry Grossman’s clinic in Denver. There are few surprises.

Blood sugar is a little higher than I would like. Homcysteine is higher than it was last year; that means increased heart disease risk so I will increase B vitamins and folic acid to deal with this.

My LDL cholesterl is even higher than last year. However, this time a VAP test (more in depth that the usual cholesterol test) reveals that many of these LDL particles are the worse, smaller kinds, which are more of a heart risk.

I will need to address this. How, I will know after talking to Terry Grossman for my follow-up consultation.

Apart from this news is good. Inherited factors are not bad; my ‘H-scan’ result places me at 38 years old biologically -  19 years younger than my physical age; and one or two environmental toxns need sorting out with a course of chelaton therapy.

After my telephone consultaton I will carry out Terry’s recommendations.Then he wants some repeat blood tests to monitor the hoped-for improvements.

So I will probably pop over to New York to have the retests. This seems crazy but is necessary for three reasons: 1. It’s good if the same lab does the tests – for comparison purposes; 2. Blood tests cost a fortune in the UK: 3. Sending blood to the States is very expensive – and if it’s delayed, it’s ‘dead’.

Anyway, it’s an excuse for a few days’ break in New York. I can go and see the stunning gospel choir in the Bronx I saw last time.

I also plan to try and get my parents to go over to have some basic blood tests at that time.

Question: Would you travel 3000 miles to get blood tests if you knew it would help you look after your health – and possible avoid cancer and heart disease? Leave a comment.

Health Report Has Arrived is a post from: Living To 150

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The latest anti-wrinkle potion has hit the shelves. From US company 3Lab, Super h Serum has wowed various celebs.

The product centres on three ingredients: a bio-engineered human growth hormone (HGH), stem cells from a rare apple with long-life properties, and EUK134 an anti-oxidant.

Folk are queueing up to buy at $300 (£200) a pop.

Natural Methods To Counter Wrinkles

Whether or not you get the Super h Serum, there are cheaper – and more deeply acting – ways to reduce wrinkle formation.

Firstly, cut right down on eating food cooked at high temperatures – especially browned food. This cuts down [tag-tec]glycation[/tag-tec – which is the cause of wrinkles.
(Glycation article)
Secondly, you can generate your own human growth hormone through a special type of exercise – interval training. This remarkable type of exercise has multiple health benefits, including turning fat into lean muscle and increasing the size of heart and lungs – in a way which is very beneficial for our health.

Wrinkle Cream Scramble at £200 per pot is a post from: Living To 150

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Continuing a review of the lifestyle changes I made after last year’s blood tests in Fort Lauderdale (April 2008), I will summarize the changes I made.

They were:

1. Avoiding glycation

2. Reducing the amount of sugar in my diet

3. Increasing exercise

In this entry I look briefly at:

3. Increasing exercise

My exercise regime a year ago was not great. I used to play racquetball once a week, and that had stopped. I would walk for half an hour or an hour sporadically. I was doing no weight training. I had started yoga and did this for 10-15 minutes most days.

I decided to get more organized!

1. I started to walk quickly for  20-30 minutes 2-3 times a week.

2. I joined the gym, just for the strength building exercise. I carried out a programme for 45 minutes 2-3 times a week.

3. I joined a tennis club and loved it, such that I played 3 times most weeks.

These were the changes I made after my blood tests in early 2008, which I managed to keep up pretty well to date.

I was now ready to review my lifestyle changes in the light of the recommendations of Dr Terry Grossman and his colleagues.

My Lifestyle Changes – Exercise is a post from: Living To 150

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Continuing a review of the lifestyle changes I made after last year’s blood tests in Fort Lauderdale (April 2008), I will sumarize the changes I made.

They were, basically:

1. Avoiding glycation.

2. Reducing sugar – of all types – in my diet

3. Increasing exercise

In this entry I look briefly at:

2. Reducing the amount of sugar in my diet

After my last blood tests it became clearer to me just how much of my diet consisted of sugar. Bread, rice, pasta, potatoes, fruit, sweet vegetables – all had a high proportion of sugar. Juiced fruit is as sugar rich as soda (eg cola) without having the natural fruit fibre to slow absorption down. And a high level of sugar in the diet correlates with Metabolic Syndrome, diabetes, cancer and heart disease.

So I did the following:

1.  Virtually cut out potatoes, rice, pasta and bread in daily use.

2. Cut out fruit juices and smoothies with fruit.

3. Chose my cooked vegetables to reduce sweet ones – carrots, peas, sweet corn, swwet peppers, parsnips; and focus on none-sweet – greens, cauliflower, broccoli, green beans.

4. When eating the sweet vegetables, I tried to eat them raw, eg with humus.

This had the effect of my eating fish and salad or chicken and salad for many meals.

Next I look at My Lifestyle Change – Exercise

——————–

Question: What do you think about cutting down all starchy food in your diet? Potatoes, pasta, even rice? Post a comment

My Lifestyle Changes – Sugar is a post from: Living To 150

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Getting healthier is incremental – bit by bit – for most people. You cannot do it all at once. It might be helpful if I to write down some of my own incremental lifestyle changes.

The lifestyle changes I made after last year’s blood tests in Fort Lauderdale (April 2008) were as follows.

1. Avoiding glycation

2. Reducing the amount of sugar in my diet

3. Increasing exercise

After this year’s visit to see Terry Grossman, I will make further changes, no doubt. For now, let’s look at these factors one by one.

1. Avoiding glycation.

I reduced the amount of food I cooked at high temperatures. This was to avoid glycation.

For example, I substituted frying my salmon for poaching or steaming it. Stir-frys became a ‘quick fry’ followed by steaming in a little liquid.

I stopped frying curry onions and spices before adding the liquid – I just put it all together to cook.

When cooking in foil in the oven, I cook for an hour at 250 degrees F (gas mark 1.5) instead of a hot oven for 20 minutes.

The food still tastes great. I love poached or steamed salmon now. I like to poach it in vegetable stock, or wine, or just some water with a little soy sauce or Worcestershire Sauce. Add some flavouring to taste – onions, garlic, chili seeds, chopped peppers – and steam for 5 minutes a side.

In the oven – add the same vegetables, pour a little olive oil over. You can also add sliced courgette, mushrooms, etc. A fantastic meal when you add a side salad or a few extra steamed green vegetables.

I still occasionally have fried food – but rarely cook it  except for the quick start to my stir-frys.

Next I look at My Lifestyle Changes – Sugar

My Lifestyle Changes – Glycation is a post from: Living To 150

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The poison – Acrylamide – is also in Tesco own label ‘hoops’, Hula Hoops and Duchy Original Crisps.

Acrylamide has the "potential to cause cancer even at very low levels of exposure". The Food Standards Agency (FSA) has been studying the levels of acrylamide in common foods for 3 years. It has been tricky for them – because it is in so many foods. However, there is one common factor in all these foods. Preparation at high temperature.

Acrylamide occurrs when a reaction takes place between sugar and asparagine, an amino acid (part of a protein). Many scientists believe it is a by-product of the well-known Maillard reaction – similar to caramelization – which is what causes browning in food.

Acrylamide was discovered by chance in foods in April 2002 in Sweden, when scientists found large amounts of the chemical in starchy food cooked at high temperature; potato chips (crisps), french fries and bread.

A Dutch study of 62,000 women over 11 years concluded that those women with higher levels of acrylamide in the diet are twice as likely to develop womb or ovarian cancer,  

GLYCATION

I have commented before on avoiding foods cooked at high temperature because it causes Glycation End-products. These cause damaging glycation – wrinkling – throughout the body. Glycation accelerates aging.

Acrylamide – a potential cause of cancer – is another reason to minimize food which has been roasted, baked, grilled, fried or barbequeued.

The FSA can study it as much as they like; in the end, most people would benefit from cutting down on food cooked at over 250 degrees F and increase raw food in the diet.

Acrylamide has not been found in food which has been boiled, or in raw food.

COMMENT ON ACRYLAMIDE

Royal Society of Chemistry:
http://www.rsc.org/chemistryworld/News/2007/December/05120703.asp

Grocery Meanufacturers’ Association:  
http://www.acrylamidefacts.com/sitecore/content/Home/FAQs.aspx

Wikipedia:
http://en.wikipedia.org/wiki/Acrylamide

Food Standards Agency:
http://www.food.gov.uk/safereating/chemsafe/acrylamide_branch/

FSA Identifies Cancer Poison in Pringles is a post from: Living To 150

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Antioxidants have been recognized as vital for good health since the early 1980s. However, one class of antioxidant is particularly beneficial: the poyphenols.

Polyphenols are particularly beneficial for reducing the risk of heart disease as well as for reducing aging tendencies in general.

Professor Williamson, Professor of Function Foods at Leeds University, has published a list of 20 common foods which are particularly high in polyphenols.

The list is:

• Berries:
  • Blackberries
  • Blueberries
  • Cranberries
  • Raspberries
  • Strawberries
• Apples
• Oranges
• Red Grapes (and red wine)
• Cherries
• Peaches
• Plums
• Broccoli
• Cereal bran
• Cherry tomatoes
• Red onions
• Spinach
• Black tea
• Green tea
• Coffee
• Dark chocolate

Caution

The benefit of dark chocolate will be partly outweighed (sorry about this…) by the sugar content.

Similarly, apples, oranges, cherries, peaches and plums can all be high in sugar so this must be born in mind when eating these foods, as sugar promotes glycation among other things.

Black tea is not so good if taken with milk (eg the omega 6 fatty acids present in high amounts in dairy foods promote inflammation, and need to be minimized in the diet).

However, all things in moderation 

‘Newspaper’ article from the Mail Online

Antioxidants Crucial For Health is a post from: Living To 150

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Following the most recent change I made to my diet – cutting back on food cooked at high-temperature – I lost 2 inches off my waist.

This was not intentional and I don’t know why this effect would occur: but it was the only thing that I changed.

The reason I cut down on “high temperature food” was to reduce glycation.

Suit Too Big

How did I know I lost weight? I bought a suit 3 months before that fitted perfectly.

I wear a suit rarely – about 10 times a year. This time when I put it on you could have knocked me over with a feather; it was like a clown suit, there was so much room in the trousers. (Damn.)

It’s not as if my weight fluctuates. It took about 15 years – from age 40 to age 55 – for my waist to go from 32″ to 34″. Now, it has returned to 32″ in two months.

Good – But Why?

A step in the right direction, I’d say. But, that reducing food cooked at high temperature would cause that “waist loss” is interesting.

Hi Slim – 2 inches From Waist is a post from: Living To 150

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Low-level inflammation causes millions to die every year. This type of inflammation can easily be identified with a simple blood test. Usually, it can easily be treated with a combination of all herbs and nutrients. In years to come it will be measured routinely, because it is such an effective predictor of disease.

What Is Low Level Inflammation?

We generally know when we have an inflammation, because it is characterized by the classic indications of heat, swelling, redness and pain.

However when there is low-level inflammation there are no obvious external signs. But what is certain is that this low level inflammation is an accurate predictor of many serious diseases.

What Problems Does It Create?

There is very clear data showing that low-level inflammation makes heart and artery disease much more likely. This has been confirmed by analyzing the results of major studies.

By itself, this is a very important factor in health and aging. Ofter all, half the population of Western countries die of heart and artery disease.

But there is more. Low-level inflammation is also an accurate predictor of many other degenerative diseases, including;

1. Alzheimer’s disease
2. Arthritis and rheumatism, and
3. Some, probably many, cancers

How Can It Be Measured?

The actual causative factors of inflammation – inflammatory cytokines – can be measured; but this is expensive. It is better first to measure two blood components which indicate the presence or absence of inflammation; then home in on the cytokines only if necessary.

These two blood components, which accompany inflammation, are easily and (fairly) cheaply measured. They are c-reactive protein (CRP) and fibrinogen. In the UK you might even get your doctor to get these measured for you.

If these two are very high and there is no obvious inflammation present (such as an infection), then some sort of low level inflammation is present. This inflammation will be wearing out body tissues and certainly leading us towards degenerative diseases.

The level of CRP you are aiming for is less than 1 mg/L (milligram per litre) for men, and less than 1.5 mg/L for women (Philip Miller, 2005, p184 – see end of next paragraph). Over 2 mg/L for men and 3.5 mg/L for women leads to significant additional risk for heart disease, and other degenerative diseases.

How Can Inflammation Be Treated?

Low-level inflammation can be treated through diet and by using supplements.

Diet: this is pretty much the standard anti-aging diet, namely:

1. Plenty of fresh vegetables, many of them preferably raw.
2. Reduce to a minimum potatoes, pasta, bread and rice.
3. Reduce all types of sugar to a minimum – honey and maple syrup included
4. Moderate amounts of fruit, mainly berries, eaten whole and not as juice.
5. Choose foods low on the glycemic index.
6. Eat healthy fats. Apart from trans fats and saturated fats, which should obviously be avoided, Omega 6 fatty acids promote inflammation. These are present in most oils except olive oil, and in meat and dairy products as well as in grains. Grass-fed meat is lower in Omega 6 fats than grain-fed meat. Omega 3 fatty acids on the other hand, are anti-inflammatory. They are found in olive oil, nuts, seeds and fish and in vegetables in small amounts.

Supplements: The top supplement to take to reduce generalised inflammation is fish oil. All adults are advised to take at least 1 gramme of DHA + EPA daily, and up to 3 grammes.  Probably 2 grammes is good to aim for. This is provided by 6 capsules a day of the typical omega 3 supplement – but check the label – some are stronger than others. Look on the label for the level of EPA and DHA and add them together.  You are looking for 2 grammes or 2000 mg. (Ignore the total amount of fish oil – you are looking just for EPA and DHA.)

Other anti-inflammatory supplements include bromelain – from pineapple, the hormone DHEA and vitamin K.

Herbs which can counteract low-level inflammation include natural, ginger, turmeric and ginkgo.

The exact treatment protocol use will be best determined by a professional you’re working with. Or you might start with that given in Philip Miller‘s excellent book “Life Extension Revolution” (2005 edition, page 194).

The 4 ‘-ations’ – Essential Indicators of Health

The 4 ‘-ations’ – which include inflammation – are four very damaging processes which cause aging and which produce the degenerative disease which kill most of us. The other three of these processes are methylation, oxidation and glycation.

The knowledge of how to deal with these 4 killers is growing rapidly, mainly among the few researchers who are interested in longevity or healthy aging.

It typically takes 25 years for the medical profession to absorb new information of this magnitude. This means it is up to us as individuals to learn about, and take control of, these processes.

Fortunately, the evidence is clear and the solutions are quite simple. To me, this is an absolutely fascinating topic. I hope I have conveyed that to you in these four articles, and that you find them useful.

Aging and Longevity – 4. Inflammation is a post from: Living To 150

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Glycation is one of four key process which lead to aging by damaging cells. Addressing these four issues reduces aging.

What Is Glycation?

Glycation is a process where sugar and protein molecules combine to form a tangled mess of tissue. Glycated tissue is tough and inflexible, leading to wrinkling not only of the skin, but also of important internal organs. Furthermore, glycated tissues then produce Aged Glycation End-products [AGEs], which further compound the problem by producing large numbers of damaging free radicals.

All in all, glycation is a nightmare process which degrades important body tissues. It must be dramatically reduced if aging is to be minimized.

What Problems Does Glycation Cause?

Glycation causes tough, wrinkled connective tissue. This is most visible on the skin as wrinkles. However, it occurs all through the body. Tough, inelastic connective tissue is very damaging to organs where flexibility is vital. This is especially important in the heart, kidneys, brain, eyes and pancreas.

The lack of flexibility in the important organs leads to reduced functionality and early death. The reason diabetics suffer from organ ailments earlier than most people is that their raised blood sugar level produce greater glycation.

How Can We Reduce Glycation?

Glycation cannot be stopped completely; neither can it be reversed, currently. However, it can be reduced considerably by making changes in lifestyle and diet.

There are two main causes of glycation;

1. High blood glucose level, and
2. Eating foods cooked at high temperatures – over 250°F (110°C, oven gas mark 1½)

1. High Blood Glucose

Continually high blood glucose promotes glycation, as well as other aging processes and degenerative diseases. If glycation is to be reduced, then so must the intake of sugar from the diet.

Sugar in the Diet

Dietary sugar comes from the obvious sugary sources – including honey and maple syrup – but it also comes from starchy food, many of which are close to 100% sugar. When they are broken down in the body.

These high sugar foods include potatoes, Rice, pasta, and all grains, including bread.

To reduce glycation, all these foods should be reduced to a minimum. This is most easily done by cutting them out of the diet when eating at home, and eating minimal amounts when visiting or eating out.

As a further guide, Kurzweil and Grossman (Fantastic Voyage, 2004 edition p57) suggests that a person 160 pounds [72 kg, 10 stone] should probably be limiting their total carbohydrate (= sugar + starches) intake to between 90-180g (3-6 oz). This will be derived mainly from sources such as vegetables, beans and small amounts of fruit, rather than the usual starch sources – potatoes, bread, pasta and rice.

2. Food Cooked At High Temperature

High temperature cooking produces glycation which, when eaten, causes glycation in our own tissues.

Food cooked at a temperature above 250°F promotes glycation. Do not barbecue, fry, grill, roast, [or broil]. Eat plenty of raw food in salads, and use slow cooking, steaming, simmering and stewing to prepare food.

Ideally, make sure all the food you eat is prepared in this way. Practically, only eat foods cooked at high temperatures on rare occasions, such as when visiting friends.

Wikipedia on glycation

Glycation Is Crucial To Aging

Although carnosine can be used to help reduce glycation:

see information about carnosine here

… it is best to reduce the process to a minimum using the above measures. Once tissue has become glycated there is no known way to reverse it, so it is best to reduce glycation as soon as possible.

However, taking carnosine in addition will only help, according to today’s evidence.

By using the above methods to help address glycation. You will age more healthily. By reducing blood glucose, you will be helping the body in various other ways too, by reducing the chance of developing heart and artery disease and certain cancers.

Practical application

When eating out, it’s a fairly simple matter to choose foods which follow these guidelines. "Salad-and-something" is an option which is often available; or order a protein choice such as braised fish or chicken plus mixed vegetables – hold the potatoes.

As in all things, don’t strain too much to get 100%. But doing 95% of all you can to avoid glycation is great. It will reduce your aging significantly. Oh – and it will certainly help reduce the amount your skin wrinkles.

Living A Long And Healthy Life

The evidence is strong that glycation is closely involved in most if not all degenerative diseases and in aging. Dealing with this and the three other ‘-ations’ – methylation, oxidation and inflammation- should be a priority for anyone concerned with living a fulfilling life with minimal illness.

Aging and Longevity – 3. Glycation is a post from: Living To 150

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Oxidation is essential for human life. For example, energy production requires the oxidation of glucose into carbon dioxide, as well as its opposite – the ‘reduction’ of oxygen to water.

However, there are times when we don’t want oxidation to occur.

Essentially, oxidation is the removal of an electron from an atom or molecule. There are times when this electron removal serves to damage the molecule from which it is removed. This can result in damage to proteins, lipids, and the DNA of cells.

Free Radicals And Oxidation

Free radicals are naturally produced by many body processes. They are molecules which are hungry for an extra electron – they are powerful oxidising agents. The body has natural processes to deactivate free radicals. But if they become too numerous, they will oxidize important structures sucha as the brain, removing electrons and causing widespread damage.

As they an essential part of life, free radicals cannot be eliminated completely. However, through dietary and lifestyle changes we can minimize them.

What Problems Does Oxidation Cause?

As with inflammation, oxidation is involved in all major degenerative diseases. These include heart and artery disease, cancers, diabetes and Alzheimer’s disease.

How Can We Avoid Oxidation

There are two approaches to avoiding oxidation:

1. Making changes to reduce free radicals, and
2. Maximising antioxidants.

1. Reducing Free Radicals

We can help to reduce the number of free radicals the body produces by:

• Eating a healthy diet with plenty of vegetables and moderate amounts of fruit
• Reduce exposures to toxins. This includes:
  • avoiding cigarette smoke
  • avoiding other chemicals and fumes in the air as far as possible
  • eating organic foods to avoid chemicals added during growing, and
  • removing the chlorine from water before drinking it.
• Avoiding anything but moderate exposure to sun. Direct sunlight on the skin produces large numbers of free radicals.
• Maintaining harmony and balance in our everyday lives, thus reducing stress to a minimum
• Avoiding low-grade inflammation, which generates many free radicals

Two additional things which increase oxidation are the process of aging, and extreme exercise. As we age, we need more antioxidants to mop up free radicals. So older people have more of a need to supplement their antioxidant intake.

Similarly, athletes have an increased need for antioxidants, because of the extra free radicals extreme exercise causes.

2. Maximising antioxidants

Antioxidants are are obtained from food and are made within the body.

Antioxidants From Food

These include vitamin C, vitamin D, beta-carotene and selenium. These are present in vegetables and in fruit. Green tea contains valuable antioxidants called catechins. Green tea is highly recommended as a regular regular drink. (Black tea has antioxidants too, but green tea is better. Take it without sugar or milk.)

By all means, supplement your diet with a top quality multi-mineral vitamin supplement. I recommend Life Extension Foundation’s ‘Life Extension Mix’. A good multi-mineral formula will also contain minerals which catalyse the processes of anti-oxidation; ie, they enable them without being used up themselves.

Antioxidants Made Within The Body

These include coenzyme Q10, alpha-lipoic acid [ALA] and N-acetylcysteine [NAC]. These are available to take in supplement form if desired.

More Antioxidants = Live Longer and Stay Healthier

Oxidation – loss of an electron – is a natural part of life. So are the presence of ‘free radicals’ – those elements which ‘steal’ these electrons. But, however natural it may be, we greatly benefit from keeping oxidation to a minimum.

This is where we can act: to keep to a minimum those situations which cause free radicals to be formed; and to take foods and supplements which maximise our supply of anti-oxidants.

By doing this we will stay healthier for longer and age more healthily.

The 4 ‘-ations’ – Vital Indicators of Health

The 4 ‘-ations’ of which oxidation is one – the others are methylation, glycation and inflammation - are four processes which are very damaging to the cells of our body. We have the power to reduce these processes to a minimum and thus greatly reduce the likelihood of developing diseases such as cancer, heart and artery disease, Alzheimer’s disease and diabetes.

Aging and Longevity – 2. Oxidation is a post from: Living To 150

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What is Methylation?

Methylation is a process which occurs in every one of our cells. It involves a chemical methyl group (CH3) being passed around a series of molecules in a cycle.

Methylation enables the body to:

• Detoxify toxins within the cell
• Repair damaged DNA
• Create new cells

What Problems Does Defective Methylation Cause?

If the cycle of methylation is not working well a dangerous substance called homocysteine accumulates in the blood. High homocysteine levels cause serious damage to the cells and the DNA. This leads to premature aging – and premature death.

High homocysteine is closely involved in:

• Heart and artery disease
• Diabetes
• Alzheimer’s disease
• Various types of cancer
• Depression
• Parkinson’s disease
• Low thyroid function
• IBS (inflammatory bowel syndrome)
• ME (Myalgic encephalitis)

and other serious degenerative diseases.

For example a raised homocysteine level can easily double or even quadruple the chances of atherosclerosis and other artery problems, leading to serious illness or death.

What Causes Poor Methylation?

Poor methylation is due either to an insufficient supply of methyl groups necessary to the process; or a deficiency of the nutrients which facilitate the process. The main nutrients required are; vitamin B12, folic acid, and zinc.

The Heart And Arteries And Homocysteine

It is well known that cholesterol can contribute to heart and artery disease. What is not generally known, is that before cholesterol can accumulate in the arteries damage must already be present. This arterial damage can be caused by a high level of homocysteine in the blood.

In fact, the level of blood homocysteine is a much more accurate indicator of heart and artery disease than cholesterol is. Once this sinks in with the medical establishment measurement of homocysteine will supplement routine measurement of cholesterol.

How Can I Lower Homocysteine?

To improve methylation and thus reduce homocysteine there are two approaches. A combination may be needed. The two approaches are:

To increase the elements in the blood, which supply the necessary methyl groups – primarily TMG (trimethylglycine) and SAM-e (S-adenosyl-methionine), and:

To make sure the nutrients, which enable methylation to take place all present in sufficient quantities – these are primarily vitamin B12, folic acid and zinc.

The amount of these nutrients to be taken is determined by a blood test indicating the level of homocysteine and an assessments of the deficiencies present. Professional help is an advantage, if it can be found.

What Level Should Homocysteine Be?

The target level of homocysteine in the blood is 6.3 µmol per liter of blood or less. If as high as 15 µmol per liter – and this level is not rare – the risk of coronary artery disease is quadrupled. A simple blood test will show the level of homocysteine present.

Your doctor will have heard of homocysteine, and can have it measured. However, he or she will probably not to know why you want to test it and not know the implications of a level above 6.3 µmol per liter. So be prepared to explain your concerns to the doctor and to take in some printed material to back yourself up.

Homocysteine – A Crucial Test

Measuring homocysteine is very important. If it is high it means you have a much higher chance of serious ill health than otherwise. This measure of the effectiveness of methylation in your body should be checked annually.

The 4 ‘-ations’ – Vital Indicators of Health

The 4 ‘-ations’ – methylation, oxidation, glycation and inflammation - are processes which damage and kill our cells. If we act to take control of these processes we will slow the path of aging and reduce greatly our chances of developing 21st century diseases – including cancer, heart and artery disease, Alzheimer’s disease and diabetes.

Aging and Longevity – 1. Methylation is a post from: Living To 150

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To remain healthy as we age there are processes we must deal with. In particular, there are four major causes of cell damage – which will reduce their function or kill them. I call these processes the “four -ations”.

The “four -ations” are:

1. Methylation
2. Oxidation
3. Glycation
4. Inflammation

It is possible to address each of these four processes successfully thereby reducing them significantly. It is also possible to measure our improvement by using blood tests.

Methylation

What is Methylation?

Methylation is a fundamental detox process occurring constantly in every cell, without which it could not function. Chemically, it is the process of moving a methyl group – CH3 – around in a cycle. For this to happen, there has to be a source for the required methyl groups – the raw material; there also need to be certain catalysts present – primarily B vitamins – to enable the cycle to happen.

A lack of either raw material or the required catalysts causes a blockage to the cycle leading to serious health issues.

Why does Methylation Lead To Aging?

Methylation is a detox process. When it is working well, the body can:

• Destroy cancer-causing toxins
• Repair damage DNA
• Produce certain anti-aging hormones

When methylation is not working well, degeneration and aging will occur. For example, deficient methylation is probably the most important indicator of heart and artery disease. In fact, although much less well-known, methylation is a more important indicator than cholesterol level.

This lack of awareness is largely because of the huge publicity afforded to cholesterol lowering drugs – statins – and the massive profits they produce. It is also a ‘time thing’: it typically takes 25 years for the medical profession and the newspapers to come around to a new idea, in this case the fact that methylation is so vitally important.

Oxidation

What is Oxidation?

Oxidation is the loss of an electron by an atom or molecule. If an important molecule loses an electron – say a vital protein or an enzyme – this can easily cause serious damage.

This oxidation is caused by FREE RADICALS. Free radicals are produced as part of many body processes. The body has evolved to counteract their production. ANTI-OXIDANTS will immediately immobilize free radicals. Too many free radical increase aging; by mopping them up, anti-oxidants reduce aging.

Why Does Oxidation Lead to Aging?

If there are not enough anti-oxidants to make safe the number of free radicals, the free radicals start to disrupt the body’s healthy cells. Many body processes can easily be disrupted in this way, leading to widespread damage and aging.

Glycation

What is Glycation?

Glycation is a damaging combination of a sugar molecule with a protein molecule to create a distorted structure. As the amount of glycation increases these damaged structures tangle together and start to produce huge numbers of free radicals. These are called ‘AGEs’ – Advanced Glycation End-products.

Why Does Glycation Lead To Aging?

Glycated tissue is hard and inflexible. It is responsible for wrinkling of skin – a clear sign of aging. It also produces similarly inflexible tissues throughout the body. The organs worst affected by glycation are those where flexibility is crucial: the brain, heart, eyes and kidneys.

These effects of glycation bring on aging rapidly.

Inflammation

What Is Inflammation?

Generally, inflammation is characterised by heat, swelling and pain. However the type of inflammation which leads to aging is insidious; it is LOW GRADE inflammation which can permeate the whole body. This does not announce itself by heat, swelling and pain; but can only easily be detected through blood tests.

Why Does Inflammation Lead To Aging

More and more research is showing a positive link between low grade inflammation and:

• Heart and artery disease
• Alzheimer’s disease, and
• Cancer

The processes through which low grade inflammation promotes these serious degenerative diseases lead inexorably to aging and death at an earlier age than would otherwise happen.

The Importance Of Dealing With The ’4 -ations’

Dealing with the “4 ations” are a vital part of any anti-aging programme. They are dealt with quite easily if there is a willingness to change your diet and take some nutrients and herbs.

These 4 aging process can be measured while undergoing changes in diet and supplement intake. It is then possible to see if your chosen approach to dealing with these important issues is effective.

For more information on each of the ‘-ations’ see these articles: Methylation, Oxidation, Glycation and Inflammation.

The Four Ways We Kill Ourselves is a post from: Living To 150

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Drug companies researching Alzheimer’s Disease have focused on two of the probably causes involving the presence of the two proteins beta-amyloid and tau. 

It is thought that beta-amyloid may well be the starting point of Alzheimer’s. Two drugs aimed at this protein have, after considerable research, been dumped. another drug being developed by a Scottish company targets tau. Tau is a key protein in the formation of the tiny tubules which transport substances around the nerve cell.

The True Causes of Alzheimer’s

To treat Alzheimer’s disease effectively it would be best to focus on the general causes of the disease. The "four ‘-ations’"  are all involved in Alzheimer’s disease; methylation, oxidation, glycation and inflammation.

If these "four ‘-ations’" are dealt with then Alzheimer’s disease will be much less likely. Then the drugs will not be necessary.

Alzheimer’s Drugs Fail is a post from: Living To 150

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Avoiding facial wrinkles is a big issue for many people – especially many women. Some resort to extreme measures such as injecting toxins into the skin – Botox – or surgical operations.

However, this ignores the main functional problem produced by  wrinkles; they don’t just affect the face, but affect the whole body. In fact, the main problem with wrinkles is that they reduce the flexibility of organs which need to be flexible. Facial wrinkles are just the external indication of the main problem; glycation.

By reducing the flexibility off the brain, heart, kidneys and eyes glycation promotes aging.

So, to help you keep looking young externally, and also to help you keep young internally, addressing glycation is a key issue.

The Main Causes Of Glycation

The Main causes are:

1. Blood glucose, which is too high.
2. Eating foods cooked at temperatures which are too high

1. High Blood Glucose

A continually high level of blood glucose promotes glycation. The main solution, for most people is dramatically to cut down the amount of starch in the diet; bread, pasta, rice and potatoes. Ideally, don’t eat any. Practically, reduce to a bare minimum.

Preferably, monitor blood glucose level with blood tests.

2. Food Cooked At High Temperature

Food cooked at temperatures above 250°F promote glycation. To avoid this, avoid frying, grilling, roasting, [and broiling]. Prepare foods uncooked [salads], and use slow cooking, steaming, simmering, stews to prepare your food.

Ideally, make sure all the food you eat is prepared in this way. Practically, only eat foods cooked at high temperatures on rare occasions, such as when visiting friends.

Practical application

When eating out, it’s a fairly simple matter to choose foods which follow these guidelines. Salad-and-something is a common option; or or a protein choice plus mixed vegetables – hold the potatoes.

As in all things, don’t strain too much to avoid glycated foods 100%. But 95% is great – and it will help your skin, long term.

How To Avoid Aging Wrinkles is a post from: Living To 150

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From my blood tests for longevity, the overall test results I have received are good.

Kidney and liver show no malfunction. There are good to very good signs that cancer, heart disease and arthritic tendencies are not present. Prostate signs are good.

Thyroid indications are good. Vitamins B12 and D are good. Glycation level is good. (If bad, this causes faster aging by speeding up wrinkling of the skin and throughout the body)

Two Areas In Need of Attention

1. Blood glucose is at the beginning of the high range. This is not a great cause for concern; as the insulin tests shows the pancreas is working well; and the are good signs that metabolic syndrome is not present to any degree. However, I would be happier if the level was lower.

2. Both LDL (‘bad’) and HDL (‘good’) cholesterol are high. This means that the ratio between them – which is key – is good. Triclyceride levels – fats in the blood – are good, which lends weight to he view that the fat and cholesterol situation is not dangerous.

However, I would like the LDL to be lower.

Conclusion

LEF say that these two high results could well involve genetic factors. This is strengthened by the fact that my diet is low in carbohydrates and dietary cholesterol, and that no liver malfunction is indicated.

These tests have been extremely useful. I have been able to use some test results to check the implications of others. I feel I have had a very good assessment of my general level of health. Keeping a regular check – say, annual – should help highlight any problems early, for relatively easy treatment.

Tomorrow I will talk about my next steps.

Results Of My Blood Tests For Longevity is a post from: Living To 150

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I plan to interpret my own blood tests, using my studies of anatomy and some biochemistry in my career, LEF (Life Extension Foundation) advice line; the books I have, particularly by Philip Miller (Life Extension Revolution), Internet searches; and advice from a knowledgeable friend in the UK. I am not an expert in blood test interpretation, but with this help I should be able to get a fair way.

I will get as far as I can in improving my test results, and then consult a life extension specialist to go further.

The Tests Which Were Done

I’ve had just over about 60 tests carried out by Life Extension Foundation. These are to test:

• The sugar in the blood/insulin response
• Kidneys
• Liver

• Electrolytes
• Cholesterol and triglycerides
• Homocysteine (heart and artery health)
• Prostate
• Some hormones – Testosterone, DHEA, Estradiol
• C-Reactive Protein (indicates ‘systemic inflammation’)
• White and red blood cell numbers and shapes
• Thyroid hormones – 3 tesets
• Vitamins B12, D
• Hemoglobin A1c (test for ‘glycation’ – which causes wrinkling of skin and vital organs)

I will talk about the results next post.

Blood Tests For Longevity – Details Of Mine is a post from: Living To 150

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Longevity is easier to achieve today than it has ever been. We are killing ourselves a little bit every day in ways that are not that hard to address. We just need the knowledge, and the will to do so.

4 of the main ways we are slowly killing ourselves are:

1. By allowing blood homocysteine to be too high
2. Not addressing low level inflammation in the body
3. Having an excess of glycotoxins (these cause wrinkles – inside the body and out), and
4. Too many free radicals (and too few anti-oxidants to mop them up)

All 4 factors produce aging; and they create disease – especially cancer and heart disease. They can all be addressed.

The first 2 are easily measured by appropriate blood tests. They are usually successfully treated with supplements and herbs. A re-test after a few months will show the progress being made.

For numbers 3 and 4 on the list, the treatment is to change lifestyle and diet to prevent additional free radicals and glycotoxins being formed; and to take supplements to reduce the levels which are present.

For example, sun-bathing creates huge numbers of free radicals so should be avoided; bar-b-q cooked meat is high in glycotoxins and similarly should be avoided. A large amount of fruit and veg in the diet always helps; as does a dramatic reduction in the intake of starchy food.

For supplements, common anti-oxidants include vitamins A, C and E; and to counteract glycation, carnosine is a powerful aid.

Longevity: Staying Healthy While Aging Is One Thing; But Living To 150….? is a post from: Living To 150

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