Naturalpath

"The area that I really am interested in talking more about that’s fascinating and not really well known is this area of gut disbiosis or bacterial overgrowth.

"First of all, our body is made up of cells, but it’s also made up of bacteria. People are often surprised to hear this. And we have more bacteria on our body than we do cells.

"If it’s good bacteria, that’s great. This is our immune defense - our gut’s our big immune defense, so this is good.

"But what happens because of poor diet, because of chronic antibiotic use, because of caffeine or alcohol or stress or low stomach acid that happens due to aging. So you’re hearing all these things and you’re probably going me, me, me. You can start to get too much bad bacteria.

Healthnotes Newswire (June 7, 2007)—Choosing the correct cooking method can contribute to healthy aging. New research suggests that cooking at high temperatures—as when broiling, roasting, frying, or grilling—results in toxic compounds in food that promote inflammation and increase the amount of tissue damage from free radicals (oxidative stress). These compounds, which increase risk of heart disease and other chronic illnesses, are less likely to form under gentler cooking methods such as boiling, steaming, or poaching.

Advanced glycation end products (AGEs) are created when proteins or fats react with certain sugars during high-temperature cooking. These compounds are absorbed into the body’s tissues, where they can have a number of damaging effects. In mice, for example, reducing AGEs in the diet by altering the food preparation method reduced oxidative stress, improved insulin sensitivity, and prolonged the animals’ lives.