Sibiriak

Valter Longo recommends a 11-14hr eating window, citing possible side effects, including cardiovascular disease, for longer periods. I don't have time at the moment to track down the scientific basis for those concerns.

Btw, I'm from California but live in Siberia now which has long, severe winters, and I can assure you, the average Siberian is exposed to warmer average temperatures than an average Californian.

Interesting read: Indiana salmon hatchery to raise nation's first genetically modified animal cleared for human consumption https://www.chicagotribune.com/news/ct-met-genetically-modified-salmon-indiana-hatchery-20190502-story.html

Another double-edge sword? Interacting NAD+ and Cell Senescence pathways complicate anti-aging therapies. Rejuvenation Res. 2019 May 29. doi: 10.1089/rej.2019.2218. Mendelsohn AR1,2, Larrick J3.

Thanks Dean for bringing up the topic of OLE again. See also my post here , which includes a reference to Michael Rae's opposed position: https://www.crsociety.org/topic/12429-extra-virgin-olive-oil-evoo-sourcing/?page=2&tab=comments#comment-22688 (btw, you can get a high quality product which combines organic extracts of olive oil, fruit and leaf.)

Avoiding meat and dairy is ‘single biggest way’ to reduce your impact on Earth https://www.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth

Yes, its an interesting issue, what effect CR, short and long term, has on BMR (RMR), as well as on homeostatic body weight regulators such as leptin, , ghrelin , insulin etc., in relation to body weight set point.

Actually, Pritikin's arguments make very little sense. (Btw, that link has been posted previously in this thread.) It's worth recalling Michael Rae's incisive (and amusing!) rebuttal: The short answer is that, of course, a long-term randomized controlled trial with hard outcomes beats a three-hour acute metabolic study any day. If I show you that Pill X lowers your risk of a heart attack, the fact that it also raises your postprandial LDL and TG is a mere metabolic curiosity. I apologize (sincerely) for not having the time to dissect those studies, but the bottom line is that they're bunk. First, the dosages used are absurd: 50-80 grams of olive oil (≈1/4-1/3 of a cup) taken with a slice of bread is the typical design, which (a) is not a sensible dose, (b) lets the fat get into your system very quickly (if it doesn't give you the runs ...), and © combines the incoming lipemia with a shot of high-glycemic carb. "Use as directed" as part of a Mediterranean diet. Also, despite what he says, the "Methods" section of at least some of the cited studies just say they use "olive oil" — not EVOO. And, of course, if they just went to the store and bought "olive oil" (or even labeled "EVOO"), they could have wound up with either the old, peroxidized junk that passes for EVOO (70% of oils on the supermarket shelf in the UC Davis study), or (though I hasten to add that it's uncommon) with sunflower oil tarted up with chlorophyllin and beta-carotene. There's also an untested assumption (or, possibly, bait-and-switch) built into them. It's true that spontaneous impairments in endothelial function have been linked to bad cardiovascular outcomes. But he's here assuming that provoked decrements on the same test will have the same deleterious consequences – which AFAICS has never been tested. To make an analogy: if your resting heart rate looked like it does in the middle of a jog, you'd be on your way to a heart attack — but going for a jog is good for you, not bad. (And no, I am not pushing the analogy so far as to suggest that chugging oil to impair endothelial function is some kind of hormetic health protocol — just that you can't simply draw a line between unchallenged and challenged metabolic outcomes). Finally: angina? Seriously?? I — and hundreds of millions of people — bought and used refined olive oil (let alone real EVOO) for years; I never once recall suddenly suffering chest pains. I don't dispute that it may have happened, but if so, it's a testament to the ridiculous conditions under which the tests were carried out. https://www.crsociety.org/topic/11719-olive-oil-healthy-or-not/?page=2&tab=comments#comment-20336 [emphasis added]

While I agree about high-saturated fat diets, I was only suggesting a very modest amount of kefir which would add only minimal saturated fat, while possibly having many other healthy properties (eg. anti-cancer effects). Cf. Chris Kresser: Kefir: The Not-Quite-Paleo Superfood https://chriskresser.com/kefir-the-not-quite-paleo-superfood/ That 12g of carbohydrates is for a full 240 ml of the Lifeway product, not the half cup I suggested, but I can see how even 6g or less might be unwelcome in a low-carb diet. It should also be noted also that the polysaccharides in kefir ( polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages) are very complex, with multiple possible health benefits: Milk kefir: composition, microbial cultures, biological activities, and related products Maria R. Prado et al. Front Microbiol. 2015; 6: 1177. PMID: 26579086 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4626640/ Kefiran suppresses antigen-induced mast cell activation. Furuno T1, Nakanishi M. Biol Pharm Bull. 2012;35(2):178-83. PMID:22293347 https://www.ncbi.nlm.nih.gov/pubmed/22293347 Btw, methionine moderation implies cysteine moderation as well, if I understand correctly. Michael Rae:

Sirtuin, MR asks a good question: why eat meat and eggs, yet avoid (fermented) dairy foods? One half cup of low-fat kefir, for example, would provide around 5.5 g protein and nearly 200mg calcium. http://lifewaykefir.com/products/plain-lowfat-kefir/

The Mediterranean Diet, its Components, and Cardiovascular Disease R. Jay Widmer, MD/PhD,aAndreas J. Flammer, MD,aLilach O. Lerman, MD/PhD,b and Amir Lerman, MD Am J Med. 2015 Mar; 128(3): 229–238. PMID: 25447615 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4339461/ Olive oil and health effects: from epidemiological studies to the molecular mechanisms of phenolic fraction (2014) https://www.ocl-journal.org/articles/ocl/full_html/2014/05/ocl140029/ocl140029.html The role of noninvasive cardiovascular testing, applied clinical nutrition and nutritional supplements in the prevention and treatment of coronary heart disease Mark Houston Ther Adv Cardiovasc Dis. 2018 Mar; 12(3): 85–108. PMID: 29316855 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933539/

Effects of Olive Oil on Markers of Inflammation and Endothelial Function—A Systematic Review and Meta-Analysis Lukas Schwingshackl,1,2Marina Christoph,1 and Georg Hoffmann1,* https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586551/ Nutrients. 2015 Sep; 7(9): 7651–7675. Published online 2015 Sep 11. doi: 10.3390/nu7095356 PMCID: PMC4586551 PMID: 26378571

And no, we do not know that olive oil consumption has negative effects on the endothelium: Vasculoprotective Role of Olive Oil Compounds via Modulation of Oxidative Stress in Atherosclerosis Volha Summerhill,1Vasilyi Karagodin,2Andrey Grechko,3Veronika Myasoedova,4 and Alexander Orekhov1,4,* Front Cardiovasc Med. 2018; 5: 188. Published online 2018 Dec 21. doi: 10.3389/fcvm.2018.00188 PMCID: PMC6308304PMID: 30622950 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6308304/

We do not know that olive oil's effects on the endothelium negatively effect human healthspan or lifespan. If you disagree, please present the evidence that it does (showing negative effects on long-term hard endpoints, not mechanistic speculation).

Michael Rae has a slightly less positive evaluation of their published reports: https://www.crsociety.org/topic/11161-macro-nutrient-ratios/?tab=comments#comment-12429