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InquilineKea

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  1. I used to be sus of them but now, no more?
  2. also patridge did a 2019 paper on how they increased it in drosophila
  3. InquilineKea

    How much salt?

    How does salt accelerate the age-related increase in BP. What's the root of the damage? FWIW, my parents/grandparents don't have BP issues at all (in fact it's more on the low side than the high side). AND THEY EAT A LOT OF SALT.
  4. Jason Avent Low T4 also makes you sluggish. Be careful what you wish for. 3 · Reply · 2d Kenneth Bruskiewicz Jason Avent Tradeoff for longevity: do you want live long or burn bright? · Reply · 1d Jason Avent Kenneth Bruskiewicz I think it is possible to have the best of both worlds. The important thing is to have some metric of your productivity and intelligence. I write a lot, so it is easy for me to see when I am not doing as well one day compared to another. Methionine restriction seems to hit many of the longevity goals without slowing metabolism to a crawl. I would rather be a healthy, vibrant person who lives to 100 compared to the emaciated person who makes it to 120 'existing'. · Reply · 1d Alex K. Chen Ya just be vegan. But you can also do a MEK inhibitor · Reply · 6h Jason Avent Alex K. Chen Vegan with tons of lentils and raw vegetables is really amazing. I use Beet juice pigment (betalains) as my MEK inhibitor. https://www.sciencedirect.com/.../pii/S1756464619304153 and betalain as an mTOR inhibitor https://onlinelibrary.wiley.com/doi/abs/10.1002/tox.23100 2 · Reply · 5h Alex K. Chen is beet juice that much of a MEK inhibitor? btw that's amazing - you know A LOT of chemistry, gawd, we should def talk more · Reply · 5h Alex K. Chen don't the lentils have protein in them? methionine in the protein all adds up · Reply · 5h Jason Avent Lentils have a very low level of methionine in their proteins. Like, freakishly low. I have a theory that deficits in sulfur amino acids like this are an adaptation for the plant to grow in low-sulfur soils. The great part of this is that the benefits pass on to you. You don't have to cut out 'protein' what everyone talks about when they say, "Not a complete protein" really has to do with oddball deficits like methionine being low, but everything else is up there. I want collagen to be made, so I take NAC, and glycine along with lots of lentils and mung beans. My cancer cells will have to work for it. If they want methionine, then they are going to have to make their own. 1 · Reply · 3h · Edited Jason Avent I haven't dug into the reasoning on this page, but it appears that the methionine in lentils is only 50% bioavailable. From a molecular biology point of view, the methionine left after a selection against methionine-rich proteins should be ones tightly bound in the protein structure. Not sure if the bioavailability of all methionine is low, but it would be cool if the biochemist's intuition about rare materials being used in critical junctions pans out, we could actually see this in the protein structures. I would predict no methionine on 'loop' structures of proteins. https://aminoco.com/.../lentil-nutrition-essential-amino... "Notice how the methionine content of lentil protein is quite low relative to EAA requirements. Also, less than 50% of the methionine in lentils is actually absorbed by the body. We can surmise that, although lentil protein is theoretically a complete protein, in practice it is deficient in the essential amino acid methionine." and a chart! 1 · Reply · 3h
  5. InquilineKea

    How much salt?

    Is sodium really that much of a concern for those who otherwise follow an extremely healthy diet AND who have borderline low blood pressure? I do eat a lot of salsa and tomato sauce (both which have lots of sodium). In addition, Japanese are known for their very high sodium diets.
  6. InquilineKea

    My random notes/stream of consciousness thread

    OXIDIZED AAS CAN BE INAPPROPRIATELY INCORPORATED - https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.14460
  7. HOWEVER, THE MORE EXOTIC OR COMPLEX THE SPICE, THE HIGHER THE CHANCE OF LIVER DAMAGE also, the more "bark" or https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/tannins it has, the higher the risk of liver damage. The more complex the spice, the higher the chances of liver damage. This is why pure spices are of little risk, but I'm not sure about the above
  8. https://www.amazon.com/dp/B0795G27QS/ref=sspa_dk_detail_5?psc=1&pd_rd_i=B0795G27QS&pd_rd_w=rGoPN&pf_rd_p=887084a2-5c34-4113-a4f8-b7947847c308&pd_rd_wg=Jgglt&pf_rd_r=M1APBPXNGTPRTVY1GT63&pd_rd_r=3a9e4284-94c7-486b-b9c4-dc2934d1dd85&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEySzVaSk9NRzdKQkFLJmVuY3J5cHRlZElkPUEwNzE0OTM0MjkwRjdTU0FHRFUyTiZlbmNyeXB0ZWRBZElkPUEwNjA3ODQ3SVFMVzg0SDQ3SUxPJndpZGdldE5hbWU9c3BfZGV0YWlsJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ== (from oxidative stress and dietary antioxidants)
  9. https://www.medicalnewstoday.com/articles/325841 hmm?
  10. nettles: https://www.sciencedirect.com/science/article/pii/S1631074816300790 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100552/ mulberry leaves: https://en.wikipedia.org/wiki/1-Deoxynojirimycin
  11. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6130672/ my spice-loving friend tries those
  12. and free amino acids decrease longevity! https://royalsocietypublishing.org/doi/10.1098/rspb.2016.2052
  13. https://neurosciencenews.com/peanut-cancer-spread-19084/?fbclid=IwAR2I3MPsRkKINsen5JViKMj_KB0_ItPZx83qdKZh2TnzubJr3g5hf6lukME hmmmmmmmmmmm increases in IL6 [also sialic acid is super-anti-inflammatory so I wonder if this is more specific to those with "higher predicted glycanages" => sialic acid really decreases glycanage
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