High quality, affordable rapamycin (and other anti-aging meds)

Dan Mc  I also stated "many" cancers need glucose to survive, knowing that some cancers get around this. I still feel that the best approach is a no-sugar diet, although I'm sure the Food Industry has paid scientists to produce studies that disagree on this point. One scientist in England, I believe, recently wrote articles that "MCT oil is poison"! I have been on a no-sugar diet now since January 2018, lost around 65 lbs., feel great and my lab work shows I'm a lot healthier that I was. That's physical proof for me that I will live longer than I would have, if I had continued eating the way I use to.

Dan Mc Whole food vegan is difficult. The brain needs an ample amount of fats. Too many nuts causes high lectin and so does legumes. A raw, uncooked vegan diet is usually high in lectin, as boiling the vegetables decreases the amount of lectin that a person eats. A good book to read is "The Plant Paradox" by Stephen Gundry, M.D. where he explains that many plants adapted themselves for survival by producing toxic and bitter substances so that they would not be eaten. Now that I no longer have sugar cravings, I am leaning more towards a cooked vegan diet but I have to do more study on which foods will give me complete protein (but not too much) and healthy fats, on a daily basis.

Dan Mc Some can tolerate lectins better than others. I too stay away from them along with sugar, dairy, gluten, anything processed or poisoned. 

immortality Great info! I've been on Rap/Met for a year and started fisetin (discussed elsewhere) a few weeks ago (74, 70kg., bad knees, foot pain 2 yrs. better after fisetin). I see that Dr. Green has added fisetin (senolytic/pain relief) to his protocol. Snowbird, has Dr. Green suggested something like the 1400 mg fis/d x 2 days that I ran across elsewhere or is he using different info? I've followed Dr. Gundry also but am using canned beans that have been pressure cooked which Dr. Gundry says does a pretty good job of neutralizing the lectins.

Snowbird I don't know why coconut oil has suddenly become a healthy fat. It's highly saturated. Or am I missing something?

Don  Hi Don, 

Dr. Mark Hyman, the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling can explain this better than I can:

Why Saturated Fat Is Not the Enemy

“Saturated fat has been demonized ever since Ancel Keys’s landmark ‘seven countries’ study in 1970,” writes Aseem Malhotra in a British Medical Journal review appropriately called “Saturated fat is not the major issue.”

As Malhotra and numerous other researchers point out, correlation is not causation, and Keys neglected to account for many factors that could also contribute to heart disease. Keys cherry-picked his data, conveniently excluding whatever didn’t fit his hypothesis. In fact, the countries he studied that had the highest rates of heart disease also were the countries with the highest intakes of sugar and refined carbohydrates. Was it the fat or the sugar? Turns out it was the sugar!
Even though critics pointed out these and other fallacies in Keys’s work, the public bought into the saturated-fat-is-harmful myth, avoiding it like the plague for decades and choosing instead inflammatory vegetable oils and trans fats in fake foods like margarine.

The truth becomes much more complicated. Some fats do raise cholesterol, whereas others lower cholesterol. Even when saturated fat does, the type of cholesterol becomes more important than cholesterol itself. Saturated fat does raise the LDL or bad cholesterol, but it also raises the good or HDL cholesterol. But sugar lowers HDL cholesterol. And it is the ratio of total to LDL cholesterol that is a far more important predictor of heart attacks than LDL cholesterol itself.
Quality becomes paramount here. The saturated fat in a fast-food bacon cheeseburger will have an entirely different effect than saturated fat in coconut oil.

Let’s use grass-fed beef as an example. Although lower in saturated fat than grain-fed beef, roughly 40 to 50 percent of the fat in grass-fed beef is saturated.

Compared with grain-fed beef, grass-fed beef contains more stearic acid, a saturated fat that doesn’t increase cholesterol. In fact, one study in the journal Lipid found stearic acid lowered LDL cholesterol.

Grass-fed beef contains lower amounts of palmitic acid and myristic acid, two saturated fats that can potentially raise cholesterol.

Interestingly, researchers find when folks consume more saturated fat—especially from healthy sources like coconut oil—their “good” HDL cholesterol increases and their “bad” LDL decreases. Saturated fat in foods like extra virgin coconut butter fuels your mitochondria, provides anti-inflammatory benefits, and could even improve your cholesterol numbers.

(I am on a no-sugar diet, have coconut milk every day (love the taste and very hunger satisfying) and also put MCT Oil in my coffee. And my lab work verifies the researchers findings mentioned above!).

Snowbird Yes, lot of docs swearing by coconut oil! I've been using it for over a year! Just swishing (oil pulling) w/ it can lessen or eliminate dental visits/cost (at least for me)!

Snowbird , Thanks for that detailed comment. Much to think about! 

Snowbird 

1. Dr. Mark Hyman, the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling Author, is a quack:

https://www.salon.com/2009/03/12/mark_hyman/

https://badsciencedebunked.com/2015/09/10/trick-or-tweet-dr-mark-hyman-exposed/

https://scienceblogs.com/insolence/2010/10/05/mark-hyman-deceives-about-science-resear

https://sciencebasedmedicine.org/tag/mark-hyman/

2. It is a canard of denialists on the saturated fat-atherosclerosis connection to ramble on about the actual and purported problems with Keys' research, often plagiarizing journalist Gary Taubes since they haven't actually read his work:

Fat in the Diet and Mortality from Heart Disease: A Plagiaristic Note | The Science of Nutrition

... and as if no research on the subject had been done since the 1960s on the subject. In fact, the case has continued to strengthen as subsequent research has filled in gaps and limitations of Keys' original work, and many of the supposed flaws in Keys' work only exist in Taubes' and his plagiarists' minds. For instance, the false claim about ignoring the association between sugar and CVD:

Keys neglected to account for many factors that could also contribute to heart disease. Keys cherry-picked his data, conveniently excluding whatever didn’t fit his hypothesis. In fact, the countries he studied that had the highest rates of heart disease also were the countries with the highest intakes of sugar and refined carbohydrates. Was it the fat or the sugar? Turns out it was the sugar!

Um, no.

"However, as found in the analysis of the five-year follow-up data (Keys 1971), the correlation is accounted for by the inter-correlation of sucrose with saturated fatty acids in the diet. Partial correlation analysis showed that, with dietary saturated fat held constant, the correlation between dietary sucrose and the incidence of coronary heart disease is not significant (r=0.13). On the other hand, with sucrose held constant in the partial correlation analysis, the correlation of coronary incidence rate with the mean percentage of calories from saturated fat is r=0.62."

Keys A, Aravanis C, Blackburn H, Buzina R, Djordjevic BS, Dontas AS, Fidanza F, Karvonen MJ, Kimura N,  Menotti A, Mohacek I, Nedeljkovic S, Puddu V, Punsar S, Taylor HL, Van Buchem FS. 1980. Seven countries. A multivariate analysis of death and coronary heart disease. Cambridge, MA; Harvard University Press.

For more, Check out this WHITE PAPER from the True Health Initiative on the Seven Countries Study.

I see you're on a zero-sugar diet; I think that's a great idea, at least as far as added sugars go. But you and everyone concerned about longevity should restrict their saturated fat intake too — something harder but not impossible to do on a ketogenic diet (if you really do eat keto — it's much easier if you're just whole-foods-low-carb).

DanMcL  When I read reports about how macro nutrients (protein, carbohydrates and fat) react in the body I also have to wonder what type of diet the person being tested is on. What does an "oily meal" consist of? MCT oil (medium chain tryglycerides) made from coconut oil goes directly to the mitochondria to be burned up as energy. That is if you don't mix carbohydrates with oil, as an insulin spike will stop the burning of fat!  High carbohydrate diets increase fat storage; "From the lips to the hips", and make fat stay in the bloodstream a lot longer. High carbohydrate is also responsible for increasing LDL, the particles that stick to the endothelial lining and accumulate as plaque. Fat is no longer the culprit in heart attacks, although there are many scientists (some paid by the food industry) that will disagree with this. Sugar is the real culprit but when it is mixed with fat it becomes even more dangerous. I would like to see new studies done on the bodies responses to dietary oil after a person has been on a no-sugar diet like ketogenics (non-grain meats, free range poultry and low glycemic organic vegetables.

DanMcL 

 You had mentioned, “It’s easy to get a blood draw after an oily meal” which I now realize you meant that the subject eat only fats before the test. Again, since the subject may be accustomed
to eating carbs, the body doesn’t automatically switch over to burning fat, which can give the impression that no fat is being burned. 

I did not mention “coconut oil feeding mitochondria”. I mentioned Medium Chain Tryglycerides (MCT) going directly to the mitochondria for energy. But I also mentioned that having carbs with
MCT oil, stops this process. I suggest you Google “MCT oil - Mitochondria” rather than coconut oil. Your post attacks all oils as bad. Olive Oil is touted as a healthy oil. I agree that “Man does not live on oil alone”. I also feel there is a lot of people, especially in the U.S., and other countries eating the Western diet could benifit from trying a ketogenic diet (not the old Atkins)
for at least a short time. Walking past the grocery store’s pastries and the candy bars at the checkout will be difficult for a couple of weeks.

I don’t advocate long term ketosis (elimination of all forms of glucose) either and nor does most people on a ketogenic diet. Once someone reaches his/her ideal weight, there is no need
for ketosis and it is beneficial for someone’s health to include low glycemic organic vegetables
so the body doesn’t just burn fat.

You mentioned, “The data is clear and our bodies need glucose”. Our bodies can switch from burning glucose to burning fat. It takes a couple of weeks, sugar withdrawals, weight (fat) loss, and a heightened awareness. Fasting is good too, but many people that are addicted to carbs cannot fast to where is it helpful, or binge after.  Refined carbs, which the Food Industry puts in almost everything (baby food too!) light up the same parts of the brain as does cocaine. Many parts of High School textbook biology books are outdated as is the FDA food pyramid. 

Rather that going round and round where you feel that a person only has to cut back on the food he or she is eating, and try to eat a balanced meal, I feel this has not worked for most people. Especially when consumers do not read the labels on the foods they are purchasing and how the for-profit Food Industry (watch the DVD “FED UP” does not care about our health. I suggest that you read, “Eat Fat, Get Thin” by Dr. Mark Hyman. He backs his information with “new” scientificstudies (footnotes to all the studies). 

The body is a very complicated thing. We are ALL learning new information and what was thought as "Gospel" just yesterday can turn out to be different today. Also everyone has to be aware of how greed for money, wanting scientific recognition, and businesses that don't want consumers to changescan influence our food choices.

immortality I have a friend who is sensitive to lectins, but I eat a lot of lectin-containing foods and don't notice any symptoms.

Snowbird Is there a certain test that is suggested to check aging markers