Tag Archives: nutrition

L-Nutra’s ProLon Fasting Mimicking Diet

While Anti-Aging Medicine touts diet as a cornerstone of health and longevity, the latest clinical research suggests that results are not solely dependent on what one is eating—but also when. As a proliferation of scientific information has emerged regarding the benefits of intermittent fasting, A4M/MMI is proud to announce a milestone in public health with one of its sponsor partners: L-Nutra, developer of nutri-technologies including the ProLon Fasting Mimicking Diet®

Last week, L-Nutra received a fully issued patent focused on enhancing longevity and health span. Originally conceived by biochemist Valter Longo, PhD—Director of the Longevity Institute of the University of Southern California and a keynote presenter at the upcoming 26th Annual World Congress in Las Vegas—the concept of Fasting Mimicking Diet (FMD) is considered a nutritional breakthrough: designed to provide the body with natural, nourishing ingredients, while not activating any of the pro-aging processes. While FMD has rapidly gained traction and recognition across the globe, and represents the forefront of modern medicine, ProLon is now the very first product in the history of medicine to be developed, tested, sold, positioned, and patented for reversal of aging.

The clinically proven research and science behind the ProLon Fasting Mimicking Diet, coupled with NIH sponsorship and the continuous trial results in top medical journals, make ProLon the only product in Integrative Medicine that has achieved the same level of credibility as top products in biotechnology. As quoted in the patent’s official publication, “Fasting Mimicking Diet without malnutrition is effective in protecting the brain against aging and oxidative stress.” The publication further reinforces FMD’s ability to demonstrate neuroprotective properties against neurodegenerative diseases including stroke, Parkinson’s, Huntington’s, and Alzheimer’s—and that reducing food intake can diminish cognitive dysfunction. Most importantly, the patent confirms that while conventional therapies are limited in their ability to provide a coordinated regenerative process similar to the developmental process that leads to tissue generation in the embryo, FMD’s formulations and methods can overcome these limitations—and induce the beneficial cellular effects. Learn more about the ProLon Fasting Mimicking Diet here.

As Fasting Mimicking Diet continues to sweep the nation, Dr. Longo will deliver a lecture at December’s World Congress focused on the applications of intermittent fasting to metabolic syndrome, diabetes, cancer, autoimmunity, peptide therapy, weight management, and cellular rejuvenation programs. Due to the exploding popularity and recognition of FMD, Dr. Longo’s far-reaching potential represents a significant transition surrounding the ways in which clinicians advise patients regarding weight management, wellness, and longevity. Marking an exciting and unique opportunity to be at the forefront of the healthcare industry, delegates will learn firsthand about one of the newest and most effective ways to enhance your practice and patient outcomes.

Please follow and like us:

Link Between Ultra-Processed Foods & Cancer

While ultra-processed foods are not known for their health qualities, new research published Wednesday in the BMJ further confirms the health risks involved in processed products.

Researchers discovered that people who consume more ultra-processed foods–including those with unrecognizable and unpronounceable words on the list of ingredients–demonstrate a higher risk of cancer. While most food is processed to some degree, ultra-processed foods are typically packed with higher calories, increased amounts of sodium, and an abundance of sugar.

Data and findings have long indicated that people who live on ultra-processed food tend to be more obese and overweight, with more cardiovascular problems and difficulties concerning diabetes. Studies have also found a correlation between consumption of processed meat and colorectal cancer.

Researchers located this new cancer link through an analysis of 24-hour dietary records of nearly 105,000 adults in the NutriNet-Sante cohort, a general population group in France. The individuals recorded what they ate from a list of 3,300 food items, which were then categorized by how processed they were–using a system called NOVA.

The scientists found that a 10% increase in the proportion of ultra-processed foods in the diet was associated with a significant increase of greater than 10% in terms of risks for overall cancer and breast cancer. The published study states: “Ultra-processed fats and sauces, sugary products and drinks were associated with an increased risk of overall cancer. Ultra-processed sugary products were associated with an increased risk of breast cancer.”

People who consumed more ultra-processed food also tended to smoke more and exercise less than the others, yet the study’s authors controlled these factors and still found the elevated cancer risk. “It was quite surprising, the strength of the results. They were really strongly associated, and we did many sensitive analysis and adjusted the findings for many co-factors, and still, the results here were quite concerning,” study co-author Mathilde Touvier said.

Unfortunately, ultra-processed occupy a growing part of the globe’s diet. A 2016 study found that 60% of the calories in an average American’s diet come from these types of foods, while a 2017 study confirmed that they make up 50% of the Canadian and U.K. diets. While more of the developing world is starting to eat this way, the authors advise a balanced and diversified diet as one of the most critically important public health priorities.

A balanced and diversified diet should be considered one of the most important public health priorities, the authors advise, by eating real, whole foods and trying to limit ultra-processed items.

Please follow and like us:

Mushrooms as Medicine?

Mushrooms have been used in Eastern medicine for centuries, treating everything from asthma to gout. The food is now being marketed in the West as part of a medicinal regimen to prevent cancer, and/or stimulate higher brain function. While there are relatively few trials that have been conducted in humans to support these claims, there are studies that have confirmed the food’s anti-tumor properties.

While mushrooms are inherently healthy and low in calories, scientists at the University of Malaya in Kuala Lumpur, Malaysia, assert that mushrooms are particularly good for us because of what they do before humans harvest them. Viki Sabaratnam, the scientist in charge of the school’s mushroom research center, states: “Their basic function in the environment is recycling of large molecules, and in the process they produce these fruit bodies, we call them, and they accumulate some of these components.”

These components include dozens of nutrients like selenium, vitamin D, potassium, and compounds known as beta glucans, which can help fight inflammation in the body. Chronic inflammation is a primary contributor to many diseases associated with aging, including cancer, Parkinson’s disease, and dementia. In the lab, researchers have reported many promising benefits from mushrooms, ranging from killing cancer in human cells to reducing insulin resistance in diabetic mice.

While the research on humans has not been prolific, and has been re legated to small and specifically targeted populations, a few outliers exist: shitake mushroom extracts have been found to help prolong the lives of stomach cancer patients undergoing chemotherapy; maitake (hen-of-the-woods) and scaly wood mushroom extracts seem to strengthen the immune system of some breast cancer patients. Reishi extracts have been credited with reducing obesity in mice by altering gut bacteria, and in the lab, extracts of oyster mushrooms appear to inhibit growth of breast and colon cancer cells.

Sabaratnam’s research focuses on how mushrooms might someday help fight off dementia, which impacts approximately 50 million people today–with 10 million more added each year. She and her team reviewed studies of 20 different medicinal mushrooms thought to improve brain function, and about 80 different metabolites isolated from those mushrooms that were tested in cells in the lab and in mice. Their findings indicate that these metabolites improved recovery and function in damaged neural cells, and also had antioxidant and anti-inflammatory benefits.

“We have shown in lab experiments, yes, some of these properties are there…but it’s quite a long way to go” in terms of the mushroom extracts’ effect on humans. The edible mushrooms that contain high levels of nutrients and antioxidants are high in fiber and lower in cholesterol, and make for a positive addition to any diet.

Please follow and like us: