What causes aging and how does dietary restriction increase life span?

The only environmental factor known to increase life expectancy in organisms from invertebrates to humans is dietary restriction, that is, a reduction in food consumption without malnutrition.

While this was first discovered over 70 years ago, the mechanism behind increased life span by calorie restriction has eluded us.  Here, I discuss the mechanism that I find to be the most consistent and plausible; glucose hysteresis. Continue reading

Meat, poultry, cooking methods and prostate cancer

This blog post discusses the paper “Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from the California Collaborative Prostate Cancer Study.” http://www.ncbi.nlm.nih.gov/pubmed/22822096

There has been much debate around the consumption of meat and cancer risk. Most studies have simply evaluated the amount of meat eaten vs. cancer incidence and the results have been inconsistent (1-3). This new study takes a more in-depth approach, analyzing both the types and amount of meat eaten, as well as the way the meat was prepared. Continue reading

Eating egg yolks as bad as smoking?

This article refers to the article and paper below:
http://www.sciencedaily.com/releases/2012/08/120813155640.htm
http://www.sciencedirect.com/science/article/pii/S0021915012005047

egg yolksOn August 13, 2012, ScienceDaily.com published an article entitled, “Eating Egg Yolks as Bad as Smoking?” ScienceDaily.com concludes “eating egg yolks accelerates atherosclerosis in a manner similar to smoking cigarettes.”

Unfortunately, ScienceDaily.com and many other news networks failed to accurately describe the details and outcomes of the study. Here, I carefully examine the study and suggest an alternative conclusion from the data. Continue reading