Longer Healthy Life        

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© Copyright 2011 Ty Parr, Ph.D.(All Rights Reserved)  Updated  30Apr2011      

You wrote that the long lived calorie restricted animals are dying of the same diseases but at a later time (longer life), why are CR animals dying when they have little fat?   Mike  June 20010

TyParr:  CR is generally begun either at weaning (when suckling stops for a rodent) or later at just the end of the adolescent period in rodents. In the later case, the animal will be almost a long as a normally fed animal when starting CR. In both cases, the life span extension is almost the same when restricting calories to 60% of what an animal would eat if he had constant access to food. Normal animals will stop eating and almost never end up grossly obese (except genetic mutants  bred for that purpose).

During the first year of CR of rodents, they rapidly lose weight and fat levels fall. After about a year, they seem to adapt to this "limited calories" by being more efficient in the use of food. This is then reflected in the fact that the CR animals slowly begins to put on fat. By the time they die, the CR rats have some 9% body fat compared to the 13% body fat in ad libitum (eating as much as they want animal).

This rise in CR % body fat to about 70% of that of ad libitum animals (who died long before the CR animals) appears to be enough to trigger the "in the belly" fat driven rise in chronic inflammation. So, this rising" inside the belly" fat in the CR animals causes the same rise in inflammatory cytokines that also drive the same diseases in CR animals but at a much slower rate allowing a longer life span.  

This suggests that after the first year of CR, researchers should slowly lower the 60% of ad libitum calories available to 55% or 50% as the more efficient use of fuel will then be enough without allowing increases in body fat levels. This would lower or prevent build up of abdominal fat ("in the belly fat") that triggers this slowly rising chronic inflammation that is driving all our age related diseases. 

Were you to combine this maintenance of trim low body fat levels with natural products that lower inflammation by (only !) partially blocking elevation of the starting point in NFkB activation, then we might greatly extend life spans by this technique. Most experiments with CR rodents did not provide virtually any w-3 fatty acids that we now know to be instrumental in ending inflammation. The combination of body fat minimization and and w-3 : w-6  ratios of about 1 : 1 might shock researchers by how much CR life extension can be increased. Perhaps even more so with anti-inflammatory supplements

By how much? This is speculation, but I suspect that we will find ways to double the mean human life span at low cost in within our life times. Of course, none of this will take place if the current overeating behavior continues. Get ready for a Longer Healthy Life.

For humans, it is clear that staying a lean body all of life would have the greatest effect on extending our life span by preventing the build up of abdominal "in the belly" fat that triggers this gradual rise in chronic  inflammation  with age. It is also possible that people who have not paid much attention to their large abdominal cavity may be able to stop this process that is killing them by going on a serious diet and taking anti-inflammatory components covered in the INFLAMMATION PDF for SUBSCRIBERS. The ALL DAY ENERGY technique allows a complete satisfaction for some 7-12 hours (virtually the whole working day!) with no need for extra carbohydrates and a feeling of continuous optimal energy. No more sugar highs and crushing sugar lows. These highs followed by lows are probably what is driving yet more intake of unneeded foods. Our commercial companies that market high fructose soda pops and sodium glutamate laden foods to increase consumption are also much to blame for this blood glucose "yo yo" driven need .


Cannola oil is not good because it contains 4% trans fatty acids. Cannola oil is in nearly everything I see. It is even used by the bakers at Whole Foods Pastry & Cakes section. Why would they do this if it has trans fatty acids?    Maggie  July 2010

TyParr:  Cannola oil is the inexpensive American substitute for olive oil. When you look at the amounts and ratio  of w-3 vs w-6 and the level of w-9 (monounsaturated oil like that of olive oil), one is very impressed with cannola oil. The problem is the level of trans fats (4%). Note that cannola oil is not partially hydrogenated, this trans fat is created by the very high temperatures that Cannola oil is heated to during the elimination of oxidized products. Cannola Oil is heated to 300oC or 472oF which is WAY TOO HIGH A TEMPERATURE FOR OILS. It wrecks some normal cis double bonds, turning them into trans-double  bonds that usually have deleterious biological function (Except vaccinic acid in butter which goes on to form conjugated linolenic acids that have anticancer, anti-atherosclerosis, and anti- almost all bad biological outcomes. We simply do not know how such a simple molecule can be so protective. That is not the case for most trans-fatty acids. If the people producing Canola oil were to alter their production from this way to high a temperature and show an absence of any other noxious oil components, it would not be too bad. We can hope, but for now AVOID THIS.

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