10 Foods that you should not eat to live longer
Studies show that our risk of dying is generally determined 25% by genetics and 75% by other factors being the most important factor the feeding chosen. Numerous studies show that caloric restriction or reduction increases longevity.
There are the Advanced Glycation End Products (AGES) products whose increase is associated with the elevation of our inflammatory markers. The higher the value of AGES, the greater the risk. To exemplify I am going to use the meat: a raw steak has in average 636 in the index of glycated products and is considered low, the same steak made with the microwave increases to 2418 in the faith index AGES, that is moderate. If it is grilled the index becomes 6674 which is very high, and if fried in skillet it rises to 9052 being considered very toxic.
A University of Minnesota survey found that American women who ate hamburger well had a 50% more to develop breast cancer than women who ate less hamburgers or ate poorly. Another study with men showed that eating processed or grilled meat well once a week increased the risk by 50% of prostate cancer. The food danger is in the amount of fat, sugar, salt, preservatives, flavorings and coloring agents, as well as in the amount of fat, sugar, salt, preservatives, flavorings and coloring agents.
Life Extension especially in the industrialized or in our preparation in the wrong way. When these items enter our body, they will provoke chemical reactions and create risks to our health and thus increase the chance of having some diseases and reduce our longevity. Fats will react with free radical, oxidize and adhere to the walls of our arteries and over time will clog, which can lead to a myocardial infarction or a stroke. Sugars caused by chemical reactions with free radicals, called glycation, attack our arteries and increase the risk of stroke and infarction, as well as stimulate the pancreas in excess and cause diabetes in the future. Dyes and preservatives can cause numerous problems, among them allergies, irritability, attention deficit, headache and even increase cancer risk. problems, we should choose whole foods, nature, preferably organic, not fry, not put sugar or salt.
The 10 foods and substances that most affect longevity
1- Soft drinks: they have a lot of bad things in one product, a lot of sodium (salt) , colorants, preservatives, flavorings, acidulants, sugar or sweeteners in the case of light or diet. Some dyes are considered to be carcinogenic and therefore not used in other countries.
2 - Potato chips: rich in sugar, fat and still added sodium (salt).
Frozen pizza: rich in sodium (salt), sugar, fat and preservatives.
5 - Hot dog: a sausage rich in sodium, fat and dyes that in our body are transformed into carcinogenic substances. American work associates increased sausage intake and an increased risk of leukemia in children.6- Smoked and sausage: like salami, bacon, sausage, ham and mortadella, are high in fat and sodium and increase the risk of some types of cancers.
7- Industrialized fruit juices: besides being fruit-poor
8- Trans fats are fats developed by the food industry to maintain food longer without spoiling, but with a high risk of deposition in our arteries with increase in fat and flavor, color and aroma often artificial and with preservatives. of the risk of infarction and stroke.
9- Artificial sweeteners: Despite having low calories, some studies point to the relationship between them and Alzheimer's, Parkinson's and some cancers, but more research is still needed.
10- BPA: product present in plastic packaging and inner coating of canned food and were banned in baby bottles and pacifiers, as it has shown the potential to cause cancer and
You may have heard that some foods can increase longevity and our health and quality of life.
What we should do
Eat more vegetables, fruits, vegetables, good fats like olive oil, walnuts, chestnuts, fish omega-3s, whole grains such as rice and whole wheat. Low-fat proteins such as fish, chicken, eggs, beans, and lentils are also good options.
IC3-indole-3-carbinol rich in cruciferous vegetables such as broccoli, cauliflower and cabbage, reduce reactions
We should eat more foods described in the MIND Diet, which protect our brain, such as:
Red wine, which has the benefits of moderate consumption, a phenolic antioxidant called resveratrol. In studies it has been shown to increase longevity by mimicking the genetic effects caused by calorie restriction and numerous publications has shown an optimization of brain functions.
Red fruits, especially and blueberry. Red fruits, especially strawberries, are rich in phenol antioxidants such as anthocyanins and ellagitanino or ellagic acid, which has shown in studies a vast literature with benefits against diseases such as inflammation reduction, diabetes control, protection of cognitive function of the brain and cardiovascular health. Blueberry or blueberry has studies since 2005 showing that the polyphenols present in this fruit can reverse cognitive and motor deficiencies caused by aging. Blueberry extract has been shown to stimulate neurogenesis in the hippocampus, a region of the brain affected by Alzheimer's.
The lack of control in the intake of sweets, especially of chocolate, is a very frequent problem related to PMS, confirms the endocrinologist and member of the board of the Brazilian Association for the Study of Obesity and Metabolic Syndrome (Abeso) Cláudia Cozer. According to her, one of the possible causes is the oscillation of hormones and neurotransmitters, such as serotonin.
A study by scientists at the University of Denmark showed that onions, potatoes and organic carrots do not present greater amounts of antioxidants enough to bring benefits to our organism. With the increased demand for organic food, which is reputed to be healthier than those traditionally produced, many people have paid more to consume them, not knowing that in some cases the type of production does not The researchers analyzed the various types of carrots, potatoes and onions that were produced using organic techniques, that is, without pesticides and compared them with samples of the same vegetables produced in a traditional way.
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