Eating for Longevity
To me “eating healthy” means eating food that’s high in nutrients, is grown without pesticides, and is similar to what our ancestors might have eaten. And a few other considerations…
- In my case, my ancestors were Vikings. For that reason, I eat lots of seafood. (I also like the notion that people may have had a semi-aquatic stage in our evolution… one of those unproven but interesting theories.) (Seafood definitely has lots of omega3s, which our brains like and need.)
- I eat sardines several times a week because they’re high in high quality protein, rich in EPA and DHA, and low on the food chain, meaning that they’re also low in pollution.
- I eat salmon once or twice a week, and shrimp when I can get some from a less polluted area. Plus, salmon roe two or three times a week. Also, oysters, which are rich in zinc. Love ’em.
- When I eat red meat (once or twice a week), it’s grass fed and organic whenever possible. The seafood I eat is mostly low on the food chain, less likely to be polluted.
- I eat broccoli steamed with tomatoes (taken together, they pack a powerful anti-cancer punch).
- For the most part I avoid grains, sweeteners, vegetable oils and margarine.
- I eat some fruit and berries… an apple and some blueberries several times a week. I try to keep the fruit portion low because fructose is just as damaging as table sugar. But apples have lots of pectin, which helps to naturally escort toxins out of the body.
- I don’t drink milk, but do eat butter and make my own reuteri yogurt made from organic half-and-half and L. REUTERI 6475 (the strain that strengthens bones raises testosterone levels).
- I base the heart of my diet partly around recommendations from folks such as Dominick D’Agostino and Dr. Rhonda Patrick. I skip breakfast most days (a little intermittent fasting), and eat pastured eggs scrambled together with some combination of sardines, shrimp, oysters, and salmon roe.
- I’ve also circled back a few times over the years to a little book written decades ago by Dr. Benjamin S. Frank, called “The No-Aging Diet.” While his theories about the cause of aging are a little dated, his dietary recommendations were surprisingly sound.
- I eat LOW CARB – but not super low. 50 grams of carbs a day feels about right these days. I don’t count carbs, but eating the above foods keeps me in ketosis much of the time.
- I like eating foods high in sulfur – including eggs, onions, garlic and broccoli. Sulfur binds to toxins and helps remove them from the body.
- I eat broccoli sprouts (high in sulforaphane) – once or twice a week.
- I eat parsley, which has several benefits in the body: (1) it helps control blood sugar (it’s actually used as a diabetes medicine in turkey); (2) it’s rich in apigenin, which appears to protect NAD levels from dropping too low, and has profound anti-carcinogenic effects.
- I eat mushrooms because they’re high in spermidine, which has profound anti-aging effects on the body.
- I drink coffee every morning, mostly because of studies such as this one showing that people who drink coffee every day tend to live about 30 years longer than those who don’t.
- I drink green tea when I remember to, for longevity and brain health.
What I don’t and won’t eat
- I was vegan for almost three years, a couple of decades ago. It was a mistake, and did not work well for me. My health went through a serious decline that I was only able to recover from when I added animal-based foods back into my diet.
- I thought, during my vegan years, that a vegan diet was the healthiest one possible, and was healing for the Earth. I’ve come to the conclusion that I was mistaken in both assumptions.
- I no longer think a healthy vegan diet is possible, even by carefully combining foods. We appear to be designed to be omnivores, with at least some animal based foods in our diet.
- Nor do I think it is more moral or ethical than a diet based around animal food products, or better for the environment. Animals that eat animals are not immoral, and neither are human beings. We’re simply eating the diet we’re best adapted to eat. I’ll post a video about why I feel this is true, at some future time.
- If you’re a vegan, I respect that choice and wish you well, but it’s not for me.
- I’m not a carnivore (eating only meat, and avoiding all plant- based products) at this time. Eating only meat doesn’t resonate with me at the moment. I eat about 80 percent animal-based foods, and 20 percent plant-based foods. I avoid meat from factory farms and buy only from small co-ops where the animals are well cared-for until they are slaughtered. (Domesticated farm animals have an idyllic life compared to their ancestors who lived in the wild… they lucked out.)
- Eating this way has done wonders for my health.