Anti-Ageing and Nutrition
The role of nutrition in staying young is well known. We all know about the elderly who enjoy the Mediterranean diet and also the residents of Okinawa, But away from the actual ingredients, what are the key markers when it comes to longevity and nutrition.
In The Age Code by David Cox, he identifies ten main causes of nutrition-based ageing. And they are:
- Metabolic stress – the effect on our body when we consistently consume excess calories.
- Consuming sugar and frying / BBQs which form AGEs (Advanced Glycation End Products).
- Excess saturated fat, added sugar and synthetic additives in ultra-processed food that effect the immune system.
- Deficiencies in key micronutrients such as vitamins, minerals and trace elements.
- A high dietary acid load, created by an imbalance of acidic foods (e.g. protein, salt and ultra-processed foods) to mineral-rich foods (leafy greens, fruits, vegetables and herbs).
- Too few beneficial fats (eg omega-3s and omega-9s), compared with saturated and trans fats.
- Too few beneficial plant chemicals (bioactive phytochemicals).
- Too little fibre, which accelerates gut and immune ageing.
- Hidden vulnerabilities to different dietary patterns or stimulants like caffeine due to gene variants we carry in our DNA.
- The timing of when we eat.
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