By Steve Yap
Our chromosomes are protected by telomeres (tails at the end of each chromosome) and the enzyme each chromosome) and the enzyme telomerase, which promotes growth of telomeres.
People with chronic health disorders such as cancer, heart disease, diabetes, Alzheimer’s disease, osteoarthritis, liver cirrhosis, and asthma are known to possess shorter telomeres compared to healthy
Cells are programmed to die when their telomeres get too short.
ermore, each time healthy cells renew
themselves, their telomeres get shorter depending on factors such as
physiological stress, inflammation, blood glucose, smoking, insomnia, diet rich
in fatty acids, abdominal obesity, lack of exercise, and poor mental attitude. Furth
Taking foods and nutrients known to slow the shortening of our telomeres helps. They include cold-warer fatty fish (but not farmed salmon), green tea catechins, EPA/DHA, vitamin B6, vitamin D3, vitamin C, vitamin E, alpha lipoic acid, selenium, bromelain (pineapple enzyme), magnesium, Co-Q10, astralagus (hwangqi), and organic (wild) bee pollen.
There is also a need for us to reduce oxidative stress. Oxidation is evidenced by the level of free radical activities, which inflict damage to our DNAs.
Numerous free radical types have been identified and each inflicts, different levels of damage to our cells, neurons, and tissues. Age (liver) spots on the face are visible signs of an accumulation of oxidized fats.
Free radicals coming from our food, water, beverages, medications, radiation, or toxic environment may be neutralised by intake of antioxidant-rich foods such as green tea, berries, cherries, citric fruits, cocoa and rainbow vegetables.
But antioxidants such as vitamins A, C and E, alpha lipoic acid, glutathione, iodate, selenium, green tea catechins, curcumin, blue-green algae, and
vonoids should be
taken under the guidance of a licensed nutritional therapist. fla
It is close to impossible to neutralize all free radical attacks on our body since each of our cells may be attacked daily by some 10,000 of these toxic molecules. We should also minimize the damage done by our consumption of sugar.
Glycation happens when sugar molecules attach themselves to protein or fat molecules causing cross-linkages, which lead to damaged cell membranes and accelerated cell death.
Glycation produces AGEs (advanced glycated end products), which then trigger chronic
systemic inflammation. AGEs narrow arteries leading to high blood pressure, heart attacks, and stroke.
When foods containing sugars are grilled, barbecued, deep-fried or microwaved on high
AGEs are formed. Consuming them would accelerate your ageing. tempe
The nutrient alpha lipoic may neutralize cross-linking (Kunt T., et al, 1999) while enhancing the effects of the hormone insulin (Salinthone S., et al, 2008). In addition, it pays to consume low-to-moderate glycemic
ex food and beverages. ind
Next, we should improve methylation which helps rid body of heavy metals. Much of the damage inflicted by toxic metals comes from inhibiting methylation.
When the protein L-methionine reacts with ATP (
triphosphate, which is energy molecule procuded by chondria), SAMe – a more active form of
methionine – is formed and acts as our body’s primary methylating substance
that reverse damage to methylation patterns caused by free radicals. mito
SAMe production decreases with age. Up to 44% of adults may suffer from abnormal methylation leading to increased risk of heart disease, stroke, Alzheimer’s disease, and even some cancers.
Elevated blood homocycteine is a highly inflammatory compound created by abnormal protein metabolism which can be controlled by proper methylation using nutrients such as magnesium, folate, vitamin B2, B6 and B12.
Increased intake of dark green vegetables, nuts, beans, seeds, and low-glycemic food also helps. Hyperhomocycteinemia is believed to be several times more harmful to arteries in the heart and brain compared to elevated blood cholesterol. This helps explain why heart disease and stroke are so common. This condition also shortens our telomeres.
Finally, we need to tame the fire within us. The protein NFkB turns on our genes that produce inflammation, which is the key initiating factor in almost all major degenerative diseases including cancer (Ahn K., et al, 2005).
When our cells are exposed to infections or toxins, NFkB is activated. As we age, NFkB expression in the body becomes more pronounced,
king widespread chronic inflammation. provo
Chronic low-grade inflammation can come from autoimmune problems, or excessive intake of mega-6, or excessive cytokines produced by the immune system.
Almost all major chronic health disorders have been linked to chronic inflammation, including heart disease, diabetes, multiple sclerosis, arthritis, Alzheimer’s disease, skin diseases and certain types of cancers. Even high blood sugar and hyperinsulinemia can raise chronic inflammation in our arteries.
Inflammation of this nature may be lowered by increased intake of omega-3 fatty acids, low-glycemic food, EPA/DHA, curcumin, bromelain, vitamins C and E, zinc, soy isoflavones, nuts, seeds, beans, turmeric, ginger, garlic, and organic vegetables.
Alternatively, we can reduce intake of organ meag, red meat, deep-fried foods and vegetable oikls such as corn, sunflower and soy oil. Even avoiding strong ultraviolet sunlight reduces NFkB activation.
(Dato’ Steve Yap is the President of the Federation of Complementary & Natural Medical Associations. He can be contacted at: email@example.com)