Which foods have the most impact on aging? Below is a list of eight foods that help you live forever. Or at least slow down aging.
1. Organic Eggs
Eggs contain all nine essential amino acids and include on average of about six grams of protein. Proteins are essential to the building, maintenance and repair of our skin, internal organs, muscles and are also an important component in keeping a healthy immune system and balanced hormones.
Make sure they are true organic free range and eat the whole egg to preserve all the nutrients.
Today we know that the real threat to high cholesterol is saturated and trans fats, not dietary cholesterol.
On the other hand, all the fat of the egg is stored in the yolk, the egg white contains no fat. This becomes only an issue though if you are eating a lot of eggs, for example when using eggs as a protein source for bodybuilding.
In summary: When you eat only the egg whites, you’re missing out on half of the nutritional benefits and on half of the protein – but you are saving 100% of the fat.
Some people choose to eat raw eggs because some nutrients can be diminished by heating. However, there is increased risk of salmonella infection in raw eggs. Cooking eggs until both the white and yolk are solid will kill any bacteria, such as salmonella.
The general consensus is that there is no significant advantage in eating eggs raw. Just because it’s disgusting doesn’t make it good for you.
2. Whey Protein
Whey protein has shown to increase your body’s stores of glutathione — an antioxidant that increases the integrity of telomeres (bundles of DNA found in our cells).
Telomeres shorten as we age due to damages made by free radicals. The effects are aging and the start of age-related diseases such as Alzeimer’s. Because of the effects of glutathione on the telomeres, glutathione has even been called “the master antioxidant.”
The overall top food for maximizing your glutathione is high quality whey protein. By the way, exercise boosts your glutathione levels as well!
Broccoli is an antioxidant rich vegetable. It is high in isothiocyanates, a cancer fighting compound.Isothiocyanates have been shown to be especially effective in fighting lung and esophageal cancers. Other studies have shown that risks of other cancers of the gastrointestinal tract and the respiratory tract can be reduced by consuming isothiocyanate-rich vegetables.
Other foods that contain this compound are cauliflower, brussels sprouts, cabbage and horseradish. Try adding these types of vegetables to your weekly diet to lower the risk of lung, bladder and prostate cancer.
4. Leafy Greens
Kale, spinach, turnip greens, romaine lettuce and collard greens are rich in antioxidants that can reduce your risk of age related muscle degeneration, non-hodgkin’s lymphoma and age-related short term memory loss. Try to eat naturally grown fresh vegetables.
Dark leafy greens are also high in vitamin K, which is linked to improved vascular health.
This is a single-celled fresh water algae plant. It contains vitamin C and carotenoids, both of which are antioxidants, as well as high concentrations of iron and B-complex vitamins. The health benefits are many, including:
- increases energy levels
- boosts immune system
- improves digestion
- improves concentration and ability to focus
- helps to balance PH levels
- may reduce risks of cancer because of the high vitamin density
The most important property of chlorella is its ability to help the body get rid of heavy metals toxins which can compromise your health. Look for a reputable brand of chlorella to get the best quality.
So yummy and so healthy, blueberries are full of antioxidants. The anthocyanins in blueberries help the brain to produce dopamine, which can improve your mood, co-ordination and memory. Eat a handful of blueberries a day and you reduce your risks of cancer, heart disease, short term memory loss, infections and many other ailments. Other berries that have these properties are cherries, blackberries, strawberries, cranberries and açaí berries.
The component in garlic, which gives it that unique smell and taste, is allicin. When this is digested, it produces sulfenic acid, a compound that neutralizes free radicals faster than any other compound out there. Garlic has antibacterial, antifungal and antiviral properties too so it can helps fight infections, viruses and parasites. It can also enlarge blood vessels and improve blood flow especially to the heart which could prevent high blood pressure, heart attacks and strokes.
Garlic can also prevent cholesterol from becoming oxidized (which we don’t want since the testes convert cholesterol into the prized hormone testosterone!) So eat fresh garlic because it can protect your body from prostate, colon and esophageal cancers and so many other ailments.
In order to get the full health benefits of garlic, use only fresh varieties and chop it or crush it. Wait a few minutes before eating it, but don’t leave it for more than an hour.
The omega-3 in fish has anti-inflammatory properties which are vital in keeping brain tissues in good and healthy condition. Stick with relatively small fish like sardines, mackerel and wild salmon while limiting your consumption of tuna and swordfish as they have higher concentration of mercury. If fish is not your thing, try a good reputable brand of omega-3 supplement.