Category Archives: longevity
by Dr. David Jockers
(NaturalNews) Our ancient ancestors grew up in a world of stress and scarcity. Food was often not available and intermittent fasting was common. This form of life left a genetic blueprint with key information pertaining to our health and wellbeing. Intermittent fasting reduces oxidative stress, enhances cellular repair processes and appears to be a key strategy for anti-aging and longevity.
Thousands of years of food scarcity led our bodies to develop a protective mechanism to adapt to alternating phases of food abundance and scarcity. During times of food scarcity, our cell membranes become more sensitive to insulin. This is especially important when food is scarce because it ensures that every bit of food be efficiently used or stored.
During times of food abundance the body desensitizes the cells to insulin in an effort to avoid the stress of a heavy calorie intake. This results in elevated insulin levels, increased fat storage and increased oxidative stress and inflammatory conditions in the body. Insulin also enhances cellular division, which is a risk factor for cancer formation.
Today, we have a massive abundance of food sources. We can virtually eat anytime we would like. In fact, many health coaches recommend eating 5-6 small meals throughout the day. This process, however, sends the body the signal of surplus that inhibits key tissue repair hormones, which have powerful anti-aging effects.
Turning on Genetic Repair Mechanisms
Intermittent fasting acts to turn on certain genetic repair mechanisms that enhance cellular rejuvenation. This adaptation appears to allow certain cells to have a longer lifespan during times of famine. It is energetically less expensive to repair a cell than it is to divide and create new cells. This has a positive effect at shutting down cancer cell formation and proliferation.
These genetic repair mechanisms are turned on through the release of human growth hormone (HGH). HGH is known to create physiological changes in metabolism to favor fat burning and protein sparing. The proteins and amino acids are utilized to repair tissue collagen which improves the functionality and strength of muscles, tendons, ligaments, and bones. HGH also improves skin function, reduces wrinkles & heals cuts and burns faster.
HGH and insulin are opposites in function. HGH is focused on tissue repair, efficient fuel usage and anti-inflammatory immune activity. Insulin is designed for energy storage, cellular division and pro-inflammatory immune activity. Insulin is the dominant player in this game. When conditions demand an insulin release (carbohydrate intake), HGH is inhibited.
Fasting is a Powerful Healing Modality
Intermittent fasting is one of the most powerful modalities for reducing inflammation, boosting immunity and enhancing tissue healing. This is one of the reasons why many people feel nauseated when they have infections. This innate mechanism is the body’s way of influencing us to fast so it can produce the right environment to boost natural immunity.
Researchers at the Intermountain Medical Center Heart Institute found that men, who had fasted for 24 hours, had a 2000% increase in circulating HGH. Women who were tested had a 1300% increase in HGH. The researchers found that the fasting individuals had significantly reduced their triglycerides, boosted their HDL cholesterol and stabilized their blood sugar.
The best way to begin fasting is by giving your body 12 hours between dinner and breakfast every single day. This allows 4 hours to complete digestion and 8 hours for the liver to complete its detoxification cycle. After this is a standard part of lifestyle, try taking one day a week and extending the fast to 16-18 hours. Eventually, you may choose to do a full 24 hour fast each week.
Digestive enzymes enhance nutrient absorption, gut health and longevity
by PF Louis
(NaturalNews) A survey of holistic practitioners by Ed McCabe, author of Flood Your Body with Oxygen, for the order of nutrients’ importance consensus was: Oxygen, water, enzymes, minerals, and vitamins.
Jon Barron, author of Lessons from the Miracle Doctors, presented the essence of the late Dr. Edward Howell’s message: “A person’s life span is directly related to the exhaustion of their enzyme potential. The use of food enzymes decreases that rate of exhaustion, and thus results in a longer, healthier, and more vital life.”
That’s a clear and important concept. But it’s not widely appreciated. Enzymes are energized, active protein compounds that are involved with every aspect of digestion and all cellular metabolismthroughout our bodies. Without enzymes, food, minerals, and vitamins are useless.
In fact, every activity in our body from creating cellular energy to building bone and muscle to hormonal production and distribution, and even thinking are governed by enzymes.
How enzyme potential is exhausted
There are three basic types of enzymes: Metabolic, digestive, and food. Metabolic enzymes patrol the blood stream to perform all the processes of cellular metabolism needed for life. Some come in with raw food, while most are created in the pancreas.
Organic raw foods contain the enzymes necessary for their digestion. The more raw foods eaten, the less one overworks the pancreas, which produces enzymes that are injected into the small intestines to extract food nutrients.
Before that, chewing releases enzymes in our saliva that begin the digestive process. If our food is not cooked and its enzymes are intact, this process of pre-digestion accounts for more than half of breaking down consumed food into absorbable nutrients.
That process is interrupted when the acid digestive juices of our stomach are initiated, usually in around an hour, but picked up again in the small intestines where the pancreas comes into action.
The pancreas gets overworked if not enough enzymes come in with our food. Many enzymes are eliminated from cooking and processing foods. Not chewing food well minimizes saliva enzymatic production.
This forces the body to depend more on pancreatic proteolytic enzymes for digestion. The pancreas’ proteolytic enzymes are needed to break down waste products and inflammatory scar tissue from immune system activities in our bloodstream.
This increases the burden on the pancreas and depletes or inflames the pancreas, resulting in lower protease or proteolytic enzymes, triggering a cascade of disease and aging symptoms. This is what is meant by exhausting our enzyme potential.
How to recover maximum enzyme potential
Chew food more than usual. Increase your consumption of raw, unprocessed foods. Try to enjoy your meals without stressing.
Even if you eat organically produced meats, the complete proteins of cooked meat are harder to break down, forcing the pancreas to work harder producing proteolytic enzymes.
Supplement enzymes with each meal. Enzyme supplements should contain papain for breaking down complete proteins, amylase for starches and carbohydrates, lipase for fats, lactase for dairy, and cellulose for fibers.
But there are enzyme supplements that should be taken away from meals to go directly into the bloodstream and eat up normally resistive waste products, scar tissue, and even cancer cells.Bromelain and serrapeptase are two such easily purchased proteolytic enzymes.
Texas dentist William Donald Kelley cured his terminal pancreatic cancer with powerful, hybrid pancreatic juice protease, and then he proceeded to cure several other cancer patients before running into problems with the Medical Mafia. (http://www.naturalnews.com/030050_dentist_cancer.html)
Now MD Nicholas Gonzalez in NYC courageously continues refining Dr. Kelley’s pancreatic juice breakthrough. Karen DeFelice, author of three books on enzyme therapy, helped her autistic son with enzymes. She offers a pdf report (below) on treating neurological issues with enzymes.
Walter Breuning, who turned 113 on Monday, eats just two meals a day and has done so for the past 35 years.
“I think you should push back from the table when you’re still hungry,” Breuning said.
At 5 foot 8, (“I shrunk a little,” he admitted) and 125 pounds, Breuning limits himself to a big breakfast and lunch every day and no supper.
“I have weighed the same for about 35 years,” Breuning said. “Well, that’s the way it should be.”
“You get in the habit of not eating at night, and you realize how good you feel. If you could just tell people not to eat so darn much.”
His practice of skipping supper began when he first moved to Great Falls from Minneapolis in 1978. He lived in the Yellowstone Apartments at the time and would walk downtown to Schell’s in the Johnson Hotel or the Albon Club on the second floor for lunch.
In 1980, the Albon Club moved to the Rainbow Hotel, and the owners asked Breuning to be manager, which he did for 15 years.
“I never started eating supper again,” Breuning said.
He gets up at 6:15 a.m. and has a big breakfast every day at 7:30 a.m. Usually it’s eggs, toast or pancakes.
“You can order anything you want, just like a restaurant,” he said.
“I eat a lot of fruit every day.”
Montana Gov. Brian Schweitzer sent Breuning a fruit basket after a recent visit.
“Boy, I tell you that was good fruit. I ate the whole darn thing,” Breuning said. “Peaches, pears, everything, it sure was good.”
In addition to eating fruit every day, Breuning also takes a baby aspirin.
“Just one baby aspirin,” he said, “but everybody gets that for their heart. That’s the only pill I ever take, no other medicine.”
And he drinks plenty of water.
“I drink water all the time,” he said, and just a bit of coffee. “I drink a cup and a half of coffee for breakfast and a cup with lunch.”
Breuning said he has been healthy all of his life and believes diet has a lot to do with it.
“If people could cut back on their normal weight, it wouldn’t be quite so bad,” he commented. “They just eat too much!”
Breuning remembers his family having a cow, pigs, chickens and a big garden when he was growing up, like most people did in those days.
“Everybody was poor years ago,” he said. “When we were kids, we ate what was on the table. Crusts of bread or whatever it was. You ate what they put on your plate, and that’s all you got,” Breuning said.
Breuning recalls his mother being a good cook, though she died when she was 46 after an operation in Minneapolis. His wife was a good cook, too. They met when they worked in Butte for the railroad.
“Everything she made was good,” Breuning said. “We used to have lots of card parties, and they would always say what a good cook she was.”
While diet has contributed to his longevity, Breuning also believes that working hard was good for him.
“Work doesn’t hurt anybody,” he said, mentioning that he had two jobs, one working for the Great Northern Railway until he was 66 and the other as manager/secretary for the local Shriner’s Club until he was 99.
These days, Breuning keeps busy talking with all of the people who visit the Rainbow Retirement Center interested in meeting the world’s oldest man.
Though his vision doesn’t allow him to read anymore, Breuning keeps his mind active by listening to the radio.
“My eyes are gone,” he said, “but I listen to the radio. I get all my news on KMON.”
Breuning started eating out 35 years ago, but said he doesn’t anymore.
“Once you get used to not eating in restaurants, you don’t want to anymore,” he said. Besides, he’d rather eat at home, at the Rainbow Retirement Center.
“They have a lot of good food right here,” he said, “and good cooks.”
Breuning celebrated his 113th birthday with not one, but two cakes, one chocolate and one vanilla. And for his birthday lunch he got his favorite: liver and onions.