DA RAIDERS
Footballguy
Not really
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**Official Longevity Thread** (1 Viewer)
- Thread starter Terminalxylem
- Start date
steelerfan1
Footballguy
Thanks for the detailed response. Confusing indeed. I consume a real low amount of PUFA, which I believe is the unhealthy one, but eat a bunch of MUFA, as I follow mostly the Mediterranean diet type. I get fish that is MSC certified (if that really means anything) and the supplements I do take have 3rd party testing results posted. (Again, if that means anything) I also try to source out fruits from stores that don’t use apeel coating. I fear the food system isn’t that much better than the supplement industry, but we need to eat something so just trying to do the best I can with all the information out there.Don’t know a lot about it specifically, though in general, there’s reason to try to get as many nutrients as possible from minimally processed, whole foods.Hi Term, curious if you view getting the omega 3 through actually eating fish, salmon, sardines, etc. the same as taking who knows what through a fish oil supplement? I had just listened to the topic with Rhonda Patrick and she was touting that this may be the most beneficial thing you can do for yourself. It’s crazy and frustrating the variance of opinions on nutrition…Fish oil might not be all its cracked up to beIn my journey through the cardiologist world, they all said to stop taking fish oil.
Not only was the best study Pharma-funded, they may have used a harmful placebo - mineral oil appears to be a nocebo, making fish oil look better than reality. Plus, issues with supplement purity, common in the poorly regulated nutraceutical world, may apply.
I talked about it in another thread, but the ratio of omega 3:6 appears to be the important factor. Lowering omega 6s, through eating less animal products (trigger alert!) is probably a better way to attain CV risk reduction, than adding fishy omega 3s.
In doing so, you get a milieu of vitamins, minerals, micro- and macronutrients; sometimes they interact in ways which make the nutritional sum greater than its parts. And it tastes good.
The other thing I mentioned before is the omega 6:3 fatty acid ratio. Theoretically, the optimal ratio is 4:1; while the standard American diet is 10-20:1. Increasing omega 3’s lowers the ratio, but the same can be accomplished by lowering omega 6 intake.
It’s more complicated than that though, as there are subsets of both omega 3 and 6 fatty acids, and some are healthier than others.
All this ignores general issues with assuring supplement content/purity, as well as ethical/environmental concerns related to fish consumption.
So you can probably understand why the messaging can be confusing, and seemingly inconsistent. But without convincing data supporting any specific supplement, I’d err on the side of getting nutrients from food.
I think you must be looking at a different post. The post I quoted was https://x.com/seanpk/status/1759982415412592688?s=20
Guy lists 10 things he monitors. For some he mentions the site where he does the test. But his post had nothing to do with Tony Robbins or slickly packaged brands.
I get not liking Tony Robbins but I don't see a lot of a cash cow stuff here. Or playing on insecurities.
His first post was:
First test was
A few that caught my eye:
or
or
or
or
Things like getting a colonoscopy a few years earlier than recommended seemed like maybe a good idea.
I'll ask some other people. Thanks.
Terminalxylem
Footballguy
I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.eatbetter.com
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
Yes. Those topics seem to be at the very top of every conversation I see on this lately.
I feel like the last guy I know that hasn't installed a cold plunge / sauna at my house.
Both seem super interesting.
Terminalxylem
Footballguy
I looked directly at the website where he sends his blood tests.
I think you must be looking at a different post. The post I quoted was https://x.com/seanpk/status/1759982415412592688?s=20
Guy lists 10 things he monitors. For some he mentions the site where he does the test. But his post had nothing to do with Tony Robbins or slickly packaged brands.
I get not liking Tony Robbins but I don't see a lot of a cash cow stuff here. Or playing on insecurities.
His first post was:
First test was
A few that caught my eye:
or
or
or
or
Things like getting a colonoscopy a few years earlier than recommended seemed like maybe a good idea.
I'll ask some other people. Thanks.
But to address one of the hypotheticals from the Twitter guy (‘why not?’), there are many reasons to avoid unnecessary testing. There are downstream consequences for working up “incidentalomas”, including unnecessary procedures, with inherent risks. Plus, they take time and money, and can be stress-inducing, or falsely reassuring.
People tend to underestimate the potential for harm from extra testing, but there is a body of literature suggesting “VIP care” leads to worse outcomes.
That’s not to say all those tests are bunk; some may actually be helpful. And it’s possible these clinics are ahead of the curve. Alternatively, they may be taking advantage of vulnerable consumers, proverbial snake oil salesmen.
Without more convinciing proof of tangible benefit, I’d stick with evidence based stuff.
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The fake blood was what I found fascinating. I can easily understand why someone would want to avoid eating meat. Or wearing leather shoes. Or things involving animals.
But the fake blood was fascinating.
JShare87
Footballguy
For the record, I am not an alternative meat avoider. It’s probably the majority of what I consume. I originally went Vegan because I thought it was better for my health. I stayed Vegan because I went down a rabbit hole of how animals are treated and used for food. I made a decision to never going back to consuming animals. I don’t really care what’s in my food, as long as it doesn’t come from animals. Basically I think animals lives are more important than my taste buds. I understand that statement is open for all sorts of debate, but that’s just how I feel about it. To each their own.I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
Terminalxylem
Footballguy
Funny, I reduced animal consumption for ethical reasons, but kept with it for the health benefits.For the record, I am not an alternative meat avoider. It’s probably the majority of what I consume. I originally went Vegan because I thought it was better for my health. I stayed Vegan because I went down a rabbit hole of how animals are treated and used for food. I made a decision to never going back to consuming animals. I don’t really care what’s in my food, as long as it doesn’t come from animals. Basically I think animals lives are more important than my taste buds. I understand that statement is open for all sorts of debate, but that’s just how I feel about it. To each their own.I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
Have drawn an arbitrary line with eating fish, though I believe I’m being hypocritical in doing so. My wife is much closer to veganism, and excluding travel, I eat ~95% plants.
But if you really want to eat as ethically as possible, look into freeganism.
Terminalxylem
Footballguy
Yeah, I’m not into fake blood, but it makes sense if you’re trying to replicate the meat-eating experience. No different than food coloring, though I’d rather eat beets than beetles (source of one of the red dyes in some foods).
Some consumers will go for duplicating meat. Personally, I think a better strategy is making a delicious plant burger, period, without worrying about meatiness. The best ones are taro, black bean or mixed veggies, rather than processed food science experiments, imo.
DA RAIDERS
Footballguy
I’m not avoiding it. I just don’t get the vegan that wants his tempeh burger to bleed. And the wife and I gave that native foods a few attempts. It just wasn’t very good. Vegan 1000 island dressing etc was just nasty.I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
FarFromHome
Footballguy
I'm 49. I want to live till 82. I plan on being completely retired at 52. 30 years of working full time and 30 years of living without work. It's math. 30 for 30.
Terminalxylem
Footballguy
I think @JShare87 explained it well - if one likes beef burgers, but chooses not to eat them for whatever justification, they may want as close an approximation as possible. And the appearance of blood may factor into that, perhaps even subconsciously.I’m not avoiding it. I just don’t get the vegan that wants his tempeh burger to bleed. And the wife and I gave that native foods a few attempts. It just wasn’t very good. Vegan 1000 island dressing etc was just nasty.I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
That said, I don’t think any vegans are campaigning for more fake blood - thats a food science construct.
Most people want stuff that tastes good, first and foremost. Admittedly, a lot of the vegan fare doesn’t. I was just objecting to the idea of wholesale rejection of novel foods because they are “fake”.
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AAABatteries
Footballguy
I think I asked this in one of our health threads around here - doesn’t make sense to me why if early detection can be so critical to surviving some health issues that we don’t scan earlier and more often than we do now. Just a general observation- I understand there’s cost and availability concerns.
DA RAIDERS
Footballguy
That’s all I’m after as well. If tastes good, I could care less What it looks like. I’m a very adventurous eater and will try anything. i Don’t think I’ll ever get the vegan that wants the sensation of dead animal on their plate. Same with the horrid fake booze out there. The whiskey that tastes like vanilla cardamom syrup. Pass. If they tasted great. I’d be on board. Still confused, but I’d eat/drink them.I think @JShare87 explained it well - if one likes beef burgers, but chooses not to eat them for whatever justification, they may want as close an approximation as possible. And the appearance of blood may factor into that, perhaps even subconsciously.I’m not avoiding it. I just don’t get the vegan that wants his tempeh burger to bleed. And the wife and I gave that native foods a few attempts. It just wasn’t very good. Vegan 1000 island dressing etc was just nasty.I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
That said, I don’t think any vegans are campaigning for more fake blood - thats a food science construct.
Most people want stuff that tastes good, first and foremost. Admittedly, a lot of the vegan fare doesn’t. I was just objecting to the idea of wholesale rejection of novel foods because they ate “fake”.
last nights dinner was quinoa, Persian cucumbers, white beans, shaved onions with a fabulous spicy cilantro sauce the wife made. Delicious.
Chaos34
Footballguy
A big half pound burger has about 35g of protein. I'd have to eat 4.5 to get to 165g a day. I'm not doubting you, but I'm tempted to check the protein in those foods to understand this better. Fwiw, I rarely get 100g of protein in a day. I'm not concerned about it. I agree the recommended protein in western culture is ridiculously high.
Chaos34
Footballguy
Last night's dinner was the last bowl of smoked sausage split pea soup I fed from for 4 days. And that was at 11pm. The only thing I ate yesterday. I'm going for 185 pounds. 10 to go. Funny thing about IF eating for so many years, I did not get hungry yesterday until that late. I could have slept on an empty stomach, but not as well. Also, it was still delicious. Maybe with the peas and sausage there was 25g of protein.
I agree. Like anything, I know there's money involved and that affects things. Insurance and more. And also availability of equipment. I thought that was an interesting part of the guys Twitter thread as well about using additional tests.
Chaos34
Footballguy
I've been making this a good bit lately. I think somewhere someone had a salad Jennifer Anniston supposedly loved. I took that and added more to it.
You can mix and match and omit whatever you don't like:
- 1 cup uncooked quinoa
- 2 cups water
- 1 15oz Can of Chickpeas, rinsed and drained
- 1 cup roasted pistachios, chopped
- 1 1/4 cup cucumbers, diced
- 1 ½ cups thin sliced cabbage
- ½ cup sunflower seeds
- 1/2 cup red onion, dicd
- 1/2 cup mint, chopped
- 3/4 cup parsley, chopped
- 3/4 cup feta
- ½ cup sunflower seeds
- 1 ½ cups finely sliced cabbage or cole slaw mix
- ½ cup craisins
- 1 cup frozen peas
- 1 (14 oz) can artichoke hearts, rinsed and drained and then chopped
- 2 lemons, juiced
- ⅓ cup olive oil
- Salt to taste
- Pepper to taste
INSTRUCTIONS
Place quinoa and water into a medium sized pot and place over high heat. Once boil has been reached, reduce heat to low and place a cover on the pot. Allow quinoa to simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. Pour quinoa into large bowl.
Now add in everything else.
Dinsy Ejotuz
Footballguy
I dug into this when my wife had cancer. And the answer is there are more things than you'd expect where it's not obvious what you should do when you find them, and people tend to react to these ambiguous situations by addressing them aggressively. Which has a net negative impact on lifespan. So there's a tipping point where finding something early can save your life, but finding too much can actually shorten your expected lifespan. IIRC colonoscopies were one the big winners though -- very clear evidence for doing them as recommended.
Northern Voice
Footballguy
Protein shakes play a part. 2 x 35g of protein from them does a lot of heavy lifting. Then it's not very hard to find 20g protein at breakfast, lunch and dinner and a 10g from a couple snacks in between.
I tend to eat much less protein, I'm not lifting like she does and focus much more on just total calories I eat vs. the macros but I have a couple other friends (not vegan but probably 85% plant based) who strive for similar high protein targets.
Terminalxylem
Footballguy
There also are complications from endoscopy, some of which may be life threatening.
Terminalxylem
Footballguy
It’s wacky, for sure. But as a philosophy, far and away the most ethical way to eat.
Terminalxylem
Footballguy
What’s the plan if you can’t retire as intended, or happy and fully functioning at 82?
Chaos34
Footballguy
The guerilla gardening jogged a memory. I used to have some acres in ag country. Most of the... no all of the land owners there used illegals for labor. The Mexicans were mostly homeless and had outdoor camps. The road winding its way to my house had large drainage ditches on both sides for all the over watered farm land. The Mexicans planted those ditches with about a dozen different food crops and they produced heavily.
Terminalxylem
Footballguy
Agree for the most part, though people endure drinking stuff that tastes bad initially, almost universally, due to peer pressure, social cachet, and/or mind altering properties. Society glorifies this particular “acquired taste.”That’s all I’m after as well. If tastes good, I could care less What it looks like. I’m a very adventurous eater and will try anything. i Don’t think I’ll ever get the vegan that wants the sensation of dead animal on their plate. Same with the horrid fake booze out there. The whiskey that tastes like vanilla cardamom syrup. Pass. If they tasted great. I’d be on board. Still confused, but I’d eat/drink them.I think @JShare87 explained it well - if one likes beef burgers, but chooses not to eat them for whatever justification, they may want as close an approximation as possible. And the appearance of blood may factor into that, perhaps even subconsciously.I’m not avoiding it. I just don’t get the vegan that wants his tempeh burger to bleed. And the wife and I gave that native foods a few attempts. It just wasn’t very good. Vegan 1000 island dressing etc was just nasty.I understand avoiding “fake meat” because it tends to be heavily processed and laden with sodium. But avoiding the more healthy, ethical alternatives to actual animal products on principle seems stubborn, at best.Let me help you. I know a hamburger is delicious. I know the life the cow lives in a factory farm, the environmental affect of raising animals for meat and I know that red meat is linked to cancer.What are the bagels made out of? I couldn’t find it easily on the website. I tend to stay away from replica plant based foods because they tend to have a zillion ingredients. Most of which I’m unfamiliar with.Thanks. Are they $25.50 for 8 bagels in the store? https://eatbetter.com/products/the-better-bagel?variant=41581389349069There’s a pretty good Vegan protein shake made by OWN with 32 grams of protein in it. I always have one after a workout and possibly two if I do a run over 5 miles. I also found these really amazing bagels by Better Brand. They have 26 grams of protein and are only 170 calories. I do two of those every night with my salad. My dinner usually consists of a large salad with a bag of microgreens mixed in. Olive oil as my dressing. I also throw in two pieces of “chicken” (made from mushroom root) into the salad. They contain 20 grams of protein each. I’ll attach a link for the Better Brand Bagels. They have a huge variety now, taste decent, and have a pretty clean nutrition label.
BetterBrand™
Designing a Better future of food. The Better Bagel features Fewer Carbs and More Protein.
And I'm not familiar with the "chicken" made from mushroom root. Is there a brand you like there?
If I’m going to eat veggie, I just eat vegetables. I don’t need fake chicken. I’ve never understood the desire to recreate meatlike food with veggies. Complete with “blood”. Just seems so counter intuitive
I would very much enjoy to have the taste of that hamburger without the death to everything that touches paths with the piece of cow flesh on my plate.
It’s just like willingness to try any new food imo. Maybe it won’t give the identical experience to an actual burger, but sometimes different is good, too. Are faux meat avoiders open to trying other novel foods?
That said, I don’t think any vegans are campaigning for more fake blood - thats a food science construct.
Most people want stuff that tastes good, first and foremost. Admittedly, a lot of the vegan fare doesn’t. I was just objecting to the idea of wholesale rejection of novel foods because they ate “fake”.
last nights dinner was quinoa, Persian cucumbers, white beans, shaved onions with a fabulous spicy cilantro sauce the wife made. Delicious.
As more and psychoactive substances are legalized/normalized, it will be interesting to see if alcohol eventually loses its luster.
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FarFromHome
Footballguy
Well. I guess the math would push my request to die down the road a bit. Ha ha. 35 years of jobs and 30 years of no jobs works also I guess. I'm reasonable. I've been fortunate in life where 52 should happen.
Chaos34
Footballguy
My daughter (24) and her best friend have taken over the management of a local bar whose clientele was older, scientist type DoD workers on the large navy base here. Through marketing, ideas like karaoke, and whatnot, they've completely changed the demographic. The crowd is now much younger. It's much busier but the owner is unimpressed. Alcohol sales are a little lower. Young adults coming to socialize already feeling good and drinking coffee, tea, soda, and non-alcoholic bevs, have become a large part of the business.
Terminalxylem
Footballguy
The other issue is vegan protein tends to coexist with fiber, which limits the absorption. Moreover, your body can only process so much per meal.
Annnnd still, we’re going overboard consuming the “halo” macronutrient du jour. Tune in a couple decades to see the unintended health consequences of gratuitous protein.
Terminalxylem
Footballguy
The best example may be evaluating prostate cancer, which is typically slow growing, and diagnosed later in life. Even untreated, most people die of diseases unrelated to the tumor itself.
But that doesn’t sit well with many, who want to “do everything” to evaluate and treat the potential cancer. But diagnostic procedures can cause incontinence, impotence, infection, or worse. Same goes for the treatment, if cancer is actually found.
So medical professional societies are at odds for appropriate screening strategies, if any, to balance risks and benefits.
DA RAIDERS
Footballguy
My mom did this in the 60s in Berkeley. The local grocery store would carefully put aside the “organic trash” that they knew my mom was after. Which included bones from the butcher
with which to make soups. She calls it being a poor hippie.
DA RAIDERS
Footballguy
We call that the garbage salad. It’s whatever you have available. Love them.
It's surprisingly good. The mint and feta work great together.
And the pistachios and sunflower seeds and artichoke hearts give it a substantial boost.
Craisins add a bit of sweet that works and the lemon juice enough acid.
DA RAIDERS
Footballguy
A big bag of frozen edamame is usually in my freezer. They’re great in a lot of things.
Mister CIA
Footballguy
Chizza!
Thought this was interesting.
www.drfranklipman.com
Unlocking Longevity: Delving Into The 12 Hallmarks Of Aging (Part 1)
Unlocking Longevity: Delving into the 12 Hallmarks of Aging (Part 1)
Most of us were raised to think about aging as this mysterious thing that just happens to us. But over the past decade or so, scientists have made great strides in figuring out what’s going in our bodies at a cellular and even molecular level to explain the differences between a 30-year-old and...
Terminalxylem
Footballguy
In general, not a fan of YouTube scientists, but this guy does a really good job summarizing the strengths and weaknesses of one of the more popular longevity gurus, Dr. Peter Attia.
I read Attia’s excellent book, Outlive, but share some concerns about his muscle-centric bias. May be interesting to those of you who avoid carbohydrates, in favor of moderate-high (mostly animal) protein and fats.
Video here
I read Attia’s excellent book, Outlive, but share some concerns about his muscle-centric bias. May be interesting to those of you who avoid carbohydrates, in favor of moderate-high (mostly animal) protein and fats.
Video here
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Terminalxylem
Footballguy
That’s a good review of aging mechanisms, in layman’s terms. He does go off the rails a bit in his dietary and supplement advice though.Thought this was interesting.
Unlocking Longevity: Delving Into The 12 Hallmarks Of Aging (Part 1)
Unlocking Longevity: Delving into the 12 Hallmarks of Aging (Part 1)
Most of us were raised to think about aging as this mysterious thing that just happens to us. But over the past decade or so, scientists have made great strides in figuring out what’s going in our bodies at a cellular and even molecular level to explain the differences between a 30-year-old and...
Gatorade
Footballguy
This is not something I really think about. I just try to enjoy life every day. Maybe because both my father and his brother died in accidents at age 35. I'm 66 now and it is around the age that most of the men in my family are gone. Most of the women in my family live to be in their 80s or 90s. None of them really did anything special towards a healthy lifestyle. One difference is the men drank alcohol and the women did not. Also, the women attended church regularly, but not the men. I probably have a more active lifestyle than most in my family so maybe I will extend that male life expectancy. I probably could get more sleep though.
Northern Voice
Footballguy
I'm similar but different. My dad died at 64 and his father at 69. Both heart attacks. I can t speak to my grandfather, he died before I was born, but my dad lived an unhealthy lifestyle, obese, alcoholic. When I would try to get in shape he would say "you can't outrun your genes" and we would always have lots of unhealthy snacks in the house. It was nothing for me to put away a large bag of chips every night as a teenager living at home. We had meat at every meal.
On the other hand, my other three grandparents all lived to be 90+ and my mom is the healthiest 77 year old I've ever met.
I have been overweight my entire adult life but even at my heaviest, probably 50+ lbs lighter than where my dad was and don't drink anywhere near the level he did (multiple bottles of rye whiskey a week). I'm now also taking more steps in the right direction though with a lot of small changes.
I could still die in my 60s (or earlier) but I have some hope from my mother's side and I use some healthy resentment towards my dad (I do blame him for his early death, I may have some unresolved issues there or maybe it's just the way it is) as motivation, as I do try to "outrun my genes" as he would say - or at least not treat them as a death sentence.
In terms of this thread, I eat 95% or more plant based, I'm doing more strength training and playing squash 2+ times per week (joined the local league) and I definitely have the social/communal aspect down with a great friends group and supportive family.
I could still drink less alcohol but I've cut it back as well and now I see a lot of the same guys I usually drink with at the squash club instead of the pub (sometimes both).
STEADYMOBBIN 22
Footballguy
I generally take a break from exercising in the fall months and start ramping up around May. That usually gives me a good start so I’m in condition for activities in the summer
Usually that involves just doing something each day after work. Lift weights one day, Ride my bike the next, Push ups and sit ups the next day, jump rope the next, etc… no real plan - just keeping it moving and alternating upper/lower halves.
This yea I’m adding daily breathing, stretching and balancing exercises.
I’m researching psychedelics, shrooms, micro dosing, etc. Still early and underfunded but we appear to be on the preface of a major change in how psychedelics are used and accepted.
Usually that involves just doing something each day after work. Lift weights one day, Ride my bike the next, Push ups and sit ups the next day, jump rope the next, etc… no real plan - just keeping it moving and alternating upper/lower halves.
This yea I’m adding daily breathing, stretching and balancing exercises.
I’m researching psychedelics, shrooms, micro dosing, etc. Still early and underfunded but we appear to be on the preface of a major change in how psychedelics are used and accepted.
kupcho1
Footballguy
This thread caught my eye as I am making this soup this weekend. I don't know if it will extend your life span, but who many dead Ikarians do you know. Also, it's very good.
Ikarian Longevity Stew With Black Eyed Peas
Ingredients
• 1/2 cup extra-virgin olive oil, divided
• 1 large red onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 fennel bulb, chopped
• 1 cup (8 oz.) dried black-eyed peas (or 15 oz. *canned)
• 1 large, firm ripe tomato, finely chopped
• 2 tsp tomato paste, diluted in 1/4 cup water
• 2 bay leaves
• 1 bunch dill, finely chopped
• Salt to taste
Directions
1. Heat a quarter cup of the olive oil over medium heat and add the onion, garlic, and fennel bulb. Cook, stirring occasionally, until soft, about 12 minutes. Add the black-eyed peas and toss to coat in the oil.
2. Add the tomato, tomato paste, and enough water to cover the beans by about one inch. Add the bay leaves. Bring to a boil, reduce the heat, and simmer until the black-eyed peas are about halfway cooked. Check after 40 minutes, but cooking may take over an hour.
3. Add the chopped dill and season with salt.
4. Continue cooking until the black-eyed peas are tender. Remove the bay leaves, stir in the remaining olive oil, and serve.
Ikarian Longevity Stew With Black Eyed Peas
Ingredients
• 1/2 cup extra-virgin olive oil, divided
• 1 large red onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 fennel bulb, chopped
• 1 cup (8 oz.) dried black-eyed peas (or 15 oz. *canned)
• 1 large, firm ripe tomato, finely chopped
• 2 tsp tomato paste, diluted in 1/4 cup water
• 2 bay leaves
• 1 bunch dill, finely chopped
• Salt to taste
Directions
1. Heat a quarter cup of the olive oil over medium heat and add the onion, garlic, and fennel bulb. Cook, stirring occasionally, until soft, about 12 minutes. Add the black-eyed peas and toss to coat in the oil.
2. Add the tomato, tomato paste, and enough water to cover the beans by about one inch. Add the bay leaves. Bring to a boil, reduce the heat, and simmer until the black-eyed peas are about halfway cooked. Check after 40 minutes, but cooking may take over an hour.
3. Add the chopped dill and season with salt.
4. Continue cooking until the black-eyed peas are tender. Remove the bay leaves, stir in the remaining olive oil, and serve.
Chaos34
Footballguy
I'm still meatless. I'm still eating cheese and eggs. I smoothie "fasted" for the last three days. I might go another day, but I hit my goal this morning. 185 pounds. 5 pounds under my hs basketball weight. Feel great, but my kid says I'm too skinny. Perfect.
It's citrus season. I'm getting 10 pound bags of local oranges for $5. I'm addicted to "orange julius" smoothies.
Fill the blender halfway with 10 different microgreens. You can do this with Spring Mix from your grocer.
Add frozen oranges to the fill line.
Add a tablespoon of vanilla extract.
Break a couple eggs into it.
Blend. Drink. Smile.
I mix it up with "peanut butter and jelly" smoothies.
Half way with the greens.
Two heaping tablespoons peanut butter.
Frozen grapes to the fill line.
A cup or so of oat milk.
Blend. Drink. Smile.
It's citrus season. I'm getting 10 pound bags of local oranges for $5. I'm addicted to "orange julius" smoothies.
Fill the blender halfway with 10 different microgreens. You can do this with Spring Mix from your grocer.
Add frozen oranges to the fill line.
Add a tablespoon of vanilla extract.
Break a couple eggs into it.
Blend. Drink. Smile.
I mix it up with "peanut butter and jelly" smoothies.
Half way with the greens.
Two heaping tablespoons peanut butter.
Frozen grapes to the fill line.
A cup or so of oat milk.
Blend. Drink. Smile.
Terminalxylem
Footballguy
Not really a fan of learning via podcasts, but this is a really good one about exercise and longevity. It hits upon the major talking points about the type/intensity/duration with practical applications of exercise physiology data, with scientific references sprinkled throughout. I definitely learned something.
Thanks. Can you please give us a summary? Thanks.
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DA RAIDERS
Footballguy
please
Terminalxylem
Footballguy
A lot of stuff that’s been mentioned before:
Exercise is really important for healthy aging; physical fitness is one of the best predictors of all-cause mortality.
Being elite physically, as measured by vO2 max, improves survival four-fivefold over the least fit. And the biggest benefit is seen between the least fit and second lowest fitness quintile, so you don’t have to be an Olympian to get a lot of bang for your exercise buck.
For comparison purposes, smoking, or having diabetes increases risk of death ~40%.
It’s important to exercise regularly, both at a basal level (Zone 2, like brisk walking, where you can speak comfortably while exercising) and at lactate threshold (all out, HR zone 4/5, like 4 minute run/walk intervals). The latter helps bump up vO2 max, and may stave off dementia via something called BDNF.
150-300 minutes/week of mild-moderate exercise, or half as much high intensity + 2 sessions of strength training/week is recommended.
Resistance training is also associated with longevity. Both cardiovascular and strength training stimulate adaptations which preserve muscle, which is critical as we enter old age (65+).
Being sedentary for extended periods is detrimental to health. The podcast guest recommended exercise “snacks” - activity, rather than sitting, every 30 minutes at work.
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