the best and most effective ways of avoiding all Four Killers and even slowing down or reversing many of the Seven Pillars of Aging. And you’re right! The vast majority of the hits to your mitochondria that cause aging come from your food, your environment, and your lack of quality sleep. So, before we move on to aging backward, let’s take a closer look at the most important ways to avoid dying. After all, what’s the point of being a Super Human if you’re dead?
Bottom Line
Want to not die? Do these things right now:
• Kill off death-resistant cells with natural or pharmaceutical compounds such as AEP, fisetin, and piperlongumine.
• Consider getting anti-aging drugs like rapamycin or metformin from your doctor.
• Stop eating fried, grilled, or charred meat. It’s just not worth it if you want to live a long, high quality life.
• Manage stress—meditate, practice yoga, get good quality sleep, and/or delegate tasks that are draining you. This is not indulgent or selfish—it will literally help you live a longer and fuller life.
• Consider supplementing with vitamin D to help your body avoid forming dangerous misshapen proteins.
• Do what it takes to find out which foods are not compatible with your biology, either through an elimination diet or a food sensitivity panel, and stop eating those foods.
By the time it became clear that inflammation made me feel like crap and was aging me rapidly, I had conducted enough semi-successful experiments on myself to know that of all the things I could control, food had the biggest impact on how I felt, how I performed, how inflamed I was, and therefore how quickly my body aged. Armed with this experience and the lifetimes of knowledge distilled from medical reports, biochemistry, and experts at SVHI, I set out to determine once and for all which foods and compounds supercharged my mitochondria and reduced inflammation and which led to inflammation, dysfunctional mitochondria, and rapid aging. Fortunately, most of the good stuff also tasted good!
Years later, I wrote Game Changers, based on a survey of almost five hundred people who had done big things in the world—I wanted to figure out what made them tick, what qualities these superstars had in common. The results showed that high-performing people know that getting their food right is the number one human upgrade, even though different people found that different foods worked best for their individual biology. Nutrition is essential not only for Super Human biology but also for Super Human success.
GRAINS, GLUTEN, GLUCOSE, AND GLYPHOSATE (OH MY)
In my mid-twenties, I figured out how to lose fifty pounds of fat, decrease inflammation, gain energy, and gain positive changes to my personality using multiple versions of a low-carbohydrate, high-protein diet. I was happier and less angry, and had more friends and more energy. It was clear that something in my diet had caused these drastic changes. As I experimented with different types of carbs, I realized that for me, gluten was the number one culprit. Even though I do not have celiac disease, a condition that makes the small intestine hypersensitive to gluten, my body did not tolerate gluten well, and responded with chronic inflammation and changes to my personality that were far from positive.
Chances are you’ve already heard about the damaging effects of gluten, along with strident, shrill misinformation about how only people with celiac disease should avoid it. The sad truth is there is plenty of research to show that eating wheat—not just gluten, the protein found in wheat—is aging for the rest of us, too. Wheat causes inflammation and gastrointestinal distress and contributes to autoimmune disease and a host of other issues by stimulating an over-release of zonulin, a protein that controls the permeability of the tight junctions between the cells lining your gut. It does that whether or not you tell yourself that you tolerate wheat just fine.
With excess zonulin, the gaps between your intestinal cells open, allowing bacteria, undigested food, and bacterial toxins to flood into your bloodstream. Those toxins, called lipopolysaccharides, or LPSs, lead to inflammation throughout your body. They make you old,1 and as you get older, the accumulation of hits from LPSs impacts your health more and more.2 They do this no matter what you think about gluten.
Gluten also reduces blood flow to the brain, interferes with thyroid function,3 and depletes your vitamin D stores.4 As you read earlier, vitamin D deficiency can cause proteins to lose their shape and clump together, forming dangerous and aging plaque deposits.
If you’ve been following the latest news about gluten, you’re probably confused. On one hand, the Big Food industry says to eat it, but if you’re listening to the frontline anti-aging doctors on Bulletproof Radio, you hear clear advice to avoid gluten. You may have even switched to other grains besides wheat to avoid gluten. Unfortunately, most grains contain plant compounds designed to weaken animals like us who eat them. They also commonly contain storage toxins and field toxins from mold that grows on crops, and grains are commonly sprayed with glyphosate, the main ingredient in the herbicide Roundup.
In May 2015, the World Health Organization (WHO) classified glyphosate as “probably carcinogenic to humans” based on animal studies showing that glyphosate caused tumor growth and higher incidents of cancer. The WHO investigation also found that glyphosate is probably genotoxic (meaning it causes mutations in DNA) and increases oxidative stress, which triggers inflammation and speeds up aging. Glyphosate also mimics estrogen, which might explain why it causes human breast cancer cells to grow in vitro.5 Roundup itself is directly toxic to mitochondria6 and even more toxic to human placental cells than glyphosate7 alone.
Even more worrisome, the gly- in glyphosate stands for glycine, an amino acid prevalent in collagen, the protein in your skin’s connective tissue. Glyphosate is actually a glycine molecule attached to a methylphosphonyl group (which happens to be a precursor to chemical weapons). This means that when you consume glyphosate it can be incorporated into your collagen matrix just like glycine. In 2017, the Boston University School of Public Health released research showing that glyphosate substituting for glycine disrupts multiple proteins necessary for kidney health and may contribute to kidney disease.8 Plus, your skin is made of collagen. Extra wrinkles won’t necessarily keep you from living longer … but it’s always nice to look as young as you feel.
Before we spread another 18.9 billion pounds of glyphosate on our planet, we simply must conduct more research on how glyphosate contributes to other diseases when the body uses it as a substitute for glycine. For now, suffice it to say that if you want to avoid the painful, slow decline we now associate with aging, avoid glyphosate, which means avoid grains (at least in the United States). That’s not as easy as it may seem. Not only are the vast majority of conventionally grown grains sprayed with Roundup, but so is much of our conventionally grown produce and the grains that are fed to conventionally raised animals. This means glyphosate is hiding in most products containing corn and other grains, industrial feedlot meat, and animal products like nonorganic milk, yogurt, cheese, and so on.
Many parents were rightfully horrified when a 2018 report showed small but meaningful amounts of glyphosate in name brand breakfast cereals and other products marketed as healthy choices for families. I am equally horrified when I see advertisements for bone broth made from nonorganic industrial chickens. While bone broth is a great source of collagen, when it is made from the bones of conventionally raised chickens, it is a glyphosate land mine.
The good news is that the executives running Big Food companies will change how they make food when you demand it. After all, they have kids and don’t want to get old, just like the rest of us. This is simply about getting the science into the hands of decision-makers and getting them to believe it. Having had the opportunity to sit down with the heads of many of the largest food companies, I can attest that they feel a moral and personal obligation to feed you the healthiest food that you will actually eat at the lowest