This has been a trend. Now it seems to be garnering
media attention.

Preserving mitochondria (a research priority of Bruce Ames PhD.)

http://blog.wired.com/wiredscience/2...npu=1&mbid=yhp

These new studies and research may show promise for
many of the neuro afflictions that plague us.

Fascinating article.

Have you tried Resveratrol at all?

not yet. But I am thinking about it.

In a way, I am drowning in supplements already! It is hard
to keep adding them!

I used to get headaches from red wine...but now I seem to
be handling it okay. Just not everyday.

John added in mitochondrial energy optimizer from Life Extension this year. It has made a huge difference on his overall energy and stamina. This is the first year since his treatment that he's been able to do yard work without having to stop every 10 minutes to catch his breath.

I orignally got it to see if would help his bone marrow stem cells because it has carnosine which is reported to support stem cell production. Well we were really pleased with the overall improvements we've seen.

Carnosine apparently is one of those anti-aging nutrients. It helps protect against the effects of glycation.

Marlene

INteresting artcile on Resveratrol

http://www.naturalnews.com/024930.html

There are a lot of great anti-aging and metabolism boosting nutrients: DHA, pantethine, acetyl-l-carnitine, carnosine, R-alpha lipoic acid, grape seed extracts – the list goes on and on. In fact, most nutrients help cells function better and thus live longer. So, why is resveratrol vying for the position as King of the anti-aging nutrients – with a potent fat-burning twist thrown in for good measure?

Maybe we should ask Big Pharma, who is spending a pile of cash on metabolites of resveratrol that they hope to patent as weight loss drugs, diabetes drugs, and a new generation of anti-aging medicines. Part of the way resveratrol works is by activating a powerful metabolic fat-burning and anti-aging gene called SIRT1. In newly published Big Pharma animal research, their resveratrol drug activated SIRT1, prevented weight gain on a high fat diet, improved blood sugar and insulin function, and doubled the exercise endurance of the mice.

Interestingly, resveratrol dietary supplements have been shown to do essentially the same thing. The resveratrol drug (SRT1720) is apparently six times more potent at activating SIRT1 than plain resveratrol. However, plain resveratrol operates in a number of different ways besides activating SIRT1, providing a broader base of potential health benefits including comprehensive cardiovascular support.


What is Resveratrol?
Interest in resveratrol research took off when it was identified as a component in red wine that may be partly responsible for the "French Paradox," the ability to eat a higher fat diet with less heart disease than Americans. Research shows that resveratrol helps your liver metabolize fat and helps break down stored fat contained in your white adipose tissue....

Hi Mrs. D.

I am s l o w l y getting into vegetarian eating. I grow my own sprouts and incorporate them into my foods every day. No problem there. I read up on people who are vegetarians and I wanted to see if they do indeed live longer than others. The consensus is that they do ...up until the age of 80.

It seems that people who don't eat animal meat have fewer heart attackes ..up until the age of 80. Then everybody ages he same way. Wrinkling of skin, degeneration of bodies.

And the article says this is all due to lack of CARNOSINE in the bodies (which vegetarians get because they don't eat meat).

Now I haven't eaten any beef in a LONG TIME. I gather this means I don't have the recommended Carnosine in my body?

It also said that the one supplement that is lacking in a vegetarian diet is lack of B-12 and that people who are vegetarians should take B-12.

WELL NO PROBLEM IN MY CASE!!!

So now it's all about how Melody gets Carnosine in her body. Or should I take it. I never heard of this until today and I just googled this mineral (or whatever it is) and I am reading about how it protects nerves and cells etc.

Is this something we should be buying and adding to our regimen?? Or should we eat foods with it?

Since I have no idea what foods contain this, I am now going to google Foods with Carnosine.

be back later.


Okay. I'm back. This is what I found about Carnosine! Seems there is no downside to this thing. Holy Cow. All the info is POSITIVE. Since I no longer eat chicken and I stopped pork and beef a long time ago, I gather it's okay (as a diabetic) to start taking Carnosine?

http://www.lef.org/abstracts/codex/carnosine_index.htm

I find this fascinating. I went to GNC. It costs $59.99 on their website.

However, iherb.com has a whole bunch at much lower prices.

Here's their link.

http://www.iherb.com/Search.aspx?c=1&kw=CARNOSINE

Tell me what you think. Since I take the Jarrows Brand of Methyl 12 and it works wonders, well, I'm inclined to try their brand. I have no clue how much to take.

I don't want to build muscles. I want to hit 80 and still look good.

lol

Hi Melody,

Just a cautionary note about being a vegetarian. You really have to make sure you are getting your protein. So many vegetarians just drop meat without incorporating other good quality proteins and fats into their diet.

Years ago we followed a vegetarian diet but after John got ill, we could not get enough protein in him for healing without adding meat back into the diet. We have both found we feel much better being back on meat. We make sure we eat organic, hormone free and if we can get it, grass fed meat.

I think it's terrific you are growing your own sprouts. That is the best way to get them!

Marlene

Yeah, I get it about the "meat". I gave up beef a long long time ago. I'm still going to eat fish but I can't afford to buy the fish like I was doing. I can't stand chicken any more, so that's not too hard to give up.

I'll get my protein from the sprouts (they are chock full), from the tuna (15 grams a can), and from whatever protein shake I can get. I've been looking into viable sources of protein. I do love my eggs in the a.m. My cholesterol is just fine, thank goodness.

I just can't stand to cup up another chicken. Especially after I saw how they treat them (in the cages, etc.)

I can't afford organic meats. I just can't. That's why I started to grow my own sprouts.

And today was my last day using my lettuce. For dinner I actualy had a salad that I completely grew myself. Well, except for the grape tomatoes that is.

But the rest was grown in my kitchen. It was delicious.

I wonder what else I can grow.!!!

lol

So how are you managing to grow all of this great produce in your house? My tiny garden is done with for the season and had some mold issues effecting the tomatoes. Lots of yield but went bad when ripened. Maybe indoor is the way to go!

I know sprouts can be very time consuming unless you have a new method.

Marlene

Hi Marlene:

Time consuming?? They are so NOT time consuming I can't begin to tell you. This is how I do it (and I did this with 4 of my sprouting seeds), the Quinoa is the easiest, you only have to soak them for 1 hour.

Before you go to bed, take 4 (or more if you have the seeds), take 4 mason jars.

Let's do one seed first (you can apply this method to all other seeds). Let's start with Organic Lentils (any kind, any color).

You pour our 1/3 cup of these lentils over a strainer. You wash them thoroughly but gently. You rinse them. You then pour them into the Mason Jar (I use a large pasta jar because I haven't bought the Mason Jars yet).

I pour the lentils into the jar, pour some water (twice as much water as lentils) and you soak the lentils over night.

(now remember, you do this with the other seeds, so logically you do them all at the same time).

So let's say I have 4 jars of various seeds soaking over night.
I like Quinoa so when I get up in the morning, I pour some quinoa into a smaller jar and soak for one hour.

then when I come back to my house after going out for breakfast, I have all thes jars that have been soaking over night (as well as the jar of soaked Quinoa that's been soaking in my kitchen for one hour).

I come into the kitchen, I take some cheesecloth, rubber band it over the jars with the water, and I pour out the water.

Because the cheesecloth is rubber banded to the jar, the water just pours through the cheesecloth.

so now I just pour fresh water through the cheesecloth and swish and rinse. I do this with all the seeds.

I have a little table in my living room with all the jars of stuff that I'm sprouting. I rinse and drain every 8 or 12 hours. So doing it before bed-time and when you get up, well it's just so simple.

With alfalfa sprouts, on the 4th day, put them in indirect sunlight and they'll turn green because they make clorophyl. This is not mandatory but it makes them look pretty. They taste exactly the same.

Keep all sprouts on the table and you can cover them until you are ready to start munching.

If you have any questions, just private message me.

I ADORE MY SPROUTS. And I'm reading up on them. They are chock full of anti-oxidants, vitamins, etc.

And they are a great super food.

hope this helps.

Melody