Category: Nutrition

  • A Healthy, Natural Source of Iodine? 

    A Healthy, Natural Source of Iodine? 

    How much nori, dulse, or arame approximates the recommended daily allowance for iodine?

    Dairy milk supplies between a quarter and a half of the daily iodine requirement in the United States, though milk itself has “little native iodine.” The iodine content in cow’s milk is mainly determined by factors like “the application of iodine-containing teat disinfectants,” and the “iodine residues in milk originate mainly from the contamination of the teat surface…” Indeed, the teats of dairy cows are typically sprayed or dipped with betadine-type disinfectants, and the iodine just kind of leaches into their milk, as you can see at 0:35 in my video Friday Favorites: The Healthiest Natural Source of Iodine

    Too bad most of the plant-based milks on the market aren’t enriched with iodine, too. Fortified soy milk is probably the healthiest of the plant milks, but even if it were enriched with iodine, what about the effects soy may have on thyroid function? When I searched the medical literature on soy and thyroid, this study popped up: “A Cost-Effective, Easily Available Tofu Model for Training Residents in Ultrasound-Guided Fine Needle Thyroid Nodule Targeting Punctures”—an economical way to train residents to do thyroid biopsies by sticking the ultrasound probe right on top a block of tofu and get to business, as you can see below and at 1:10 in my video. It turns out that our thyroid gland looks a lot like tofu on ultrasound.

    Anyway, “the idea that soya may influence thyroid function originated over eight decades ago when marked thyroid enlargement was seen in rats fed raw soybeans.” (People living in Asian countries have consumed soy foods for centuries, though, “with no perceptible thyrotoxic effects,” which certainly suggests their safety.) The bottom line is that there does not seem to be a problem for people who have normal thyroid function. However, soy foods may inhibit the oral absorption of Synthroid and other thyroid hormone replacement drugs, but so do all foods. That’s why we tell patients to take it on an empty stomach. But you also have to be getting enough iodine, so it may be particularly “important for soy food consumers to make sure their intake of iodine is adequate.”

    What’s the best way to get iodine? For those who use table salt, make sure it’s iodized. “Currently, only 53% of salt sold for use in homes contains iodine, and salt used in processed foods typically is not iodized.” Ideally, we shouldn’t add any salt at all, of course, since it is “a public health hazard.” A paper was titled: “Salt, the Neglected Silent Killer.” Think it’s a little over the top? Dietary salt is the number one dietary risk factor for death on planet Earth, wiping out more than three million people a year, twice as bad as not eating your vegetables, as you can see here and at 2:38 in my video

    In that case, what’s the best source of iodine then? Sea vegetables, as you can see below and at 2:50. We can get a little iodine here and there from a whole variety of foods, but the most concentrated source by far is seaweed. We can get up to nearly 2,000 percent of our daily allowance in just a single gram, about the weight of a paperclip. 

    “Given that iodine is extensively stored in the thyroid, it can safely be consumed intermittently,” meaning we don’t have to get it every day, “which makes seaweed use in a range of foods attractive and occasional seaweed intake enough to ensure iodine sufficiency.” However, some seaweed has overly high iodine content, like kelp, and should be used with caution. Too much iodine can cause hyperthyroidism, a hyperactive thyroid gland. A woman presented with a racing heartbeat, insomnia, anxiety, and weight loss, thanks to taking just two tablets containing kelp a day.

    In my last video, I noted how the average urinary iodine level of vegans was less than the ideal levels, but there was one kelp-eating vegan with a urinary concentration over 9,000 mcg/liter. Adequate intake is when you’re peeing out 100 to 199 mcg/liter, and excessive iodine intake is when you break 300 mcg/liter. Clearly, 9,437 mcg/liter is way too much. 
     
    As you can see below and at 3:57 in my video, the recommended average daily intake is 150 mcg per day for non-pregnant, non-breastfeeding adults, and we may want to stay below 600 mcg a day on a day-to-day basis, but a tablespoon of kelp may contain about 2,000 mcg. So, I’d stay away from kelp because it has too much iodine, and I’d also stay away from hijiki because it contains too much arsenic. 

    This can give you an approximate daily allowance of iodine from some common seaweed preparations: two nori sheets, which you can just nibble on them as snacks like I do; one teaspoon of dulse flakes, which you can just sprinkle on anything; one teaspoon of dried arame, which is great to add to soups; or one tablespoon of seaweed salad.

    If iodine is concentrated in marine foods, “this raises the question of how early hominins living in continental areas could have met their iodine requirements.” What do bonobos do? They’re perhaps our closest relatives. During swamp visits, they all forage for aquatic herbs.  

    Doctor’s Note:

    This is the second in a four-video series on thyroid function. If you missed the previous one, check out Are Vegans at Risk for Iodine Deficiency?.

    Coming up are The Best Diet for Hypothyroidism and Hyperthyroidism and Diet for Hypothyroidism: A Natural Treatment for Hashimoto’s Disease.

    What else can seaweed do? See the related posts below.



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  • Emerging gut health research | Dietitian Connection

    Emerging gut health research | Dietitian Connection


    Gut health is a hot topic in nutrition, and new research is reshaping how we think about the role of everyday foods in supporting the microbiome. In this episode, Associate Professor Jessica Biesiekierski unpacks the latest preliminary science on eggs and gut health. You’ll hear about surprising research findings on everyday foods, like eggs, and walk away with practical ways to apply this knowledge in patient care.

    Hosted by Brooke Delfino

    Biography

    Associate Professor Jessica Biesiekierski is Head of Human Nutrition at the University of Melbourne and an NHMRC Emerging Leadership Fellow. Her research explores how diet shapes gastrointestinal function and gut-brain interactions, spanning nutrient-specific investigations through whole-diet interventions and, most recently, egg-consumption trials. A recipient of the 2024 Rome Foundation Research Award and the Nutrition Society of Australia Mid-Career Research Award, Jess leads a multidisciplinary team advancing clinical and mechanistic nutrition studies.

    In this episode, we discuss:

    • How food influences gut health and the microbiome
    • Key nutrients for digestive health
    • The emerging science behind eggs and gut health
    • Short-chain fatty acids and the gut barrier
    • Evidence-based tips for communicating effectively with patients


    Additional resources

    • Sign up here for research updates and resources from Australian Eggs, shared straight to your inbox every two months.

    • Click here to connect with Jess on LinkedIn

     

    Supported by

     


    The content, products and/or services referred to in this podcast are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this episode does not constitute any form of endorsement. Please see  here  for terms and conditions.


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  • Vegans and Iodine Deficiency Risk 

    Vegans and Iodine Deficiency Risk 

    Most plant-based milks are not fortified with iodine.

    “Adequate dietary iodine is required for normal thyroid function.” In fact, the two thyroid hormones are named after how many iodine atoms they contain: T3 and T4. “Given that iodine is extensively stored in the thyroid gland itself, it can safely be consumed intermittently,” so we don’t need to consume it every day. However, our overall diet does need a good source of it. Unfortunately, the common sources aren’t particularly health-promoting: iodized salt and dairy foods. (Iodine-based cleansers like betadine are used on cows “to sanitize the udders, resulting in leaching of iodine in the milk.”) Iodine may also be added to cattle feed, and some commercially produced breads contain food additives with iodine.

    If you put people on a paleo-type diet and cut out their dairy and table salt, they can develop an iodine deficiency, even though they double their intake of seafood, which can also be a source of iodine. What about those switching to diets centered around whole plant foods? They also cut down on ice cream and Wonder Bread, and if they aren’t eating anything from the sea, like seaweed or other sea vegetables, they can run into the same problem.

    A three-year-old’s parents reported striving to feed her only the healthiest foods, and her diet included only plant-based, unsalted, and unseasoned foods. She got no unprocessed foods, but she also got no vitamin supplementation, which could be deadly. Without vitamin B12, those on strictly plant-based diets can develop irreversible nerve damage, but in this case, a goiter arose first, due to inadequate iodine intake.

    In another case of “veganism as a cause of iodine-deficient hypothyroidism,” a toddler became ill after weaning. Before weaning, he was fine because his mother kept taking her prenatal vitamins, which fortunately contained iodine.

    Most vegetarians and vegans are apparently unaware of the importance of iodine intake during pregnancy, “for the neurodevelopment of the unborn child, similar to their omnivorous counterparts.” The American Thyroid Association and the American Academy of Pediatrics have recommended that women, even just planning on getting pregnant, should take a daily supplement containing 150 micrograms (mcg) of iodine, yet only 60 percent of prenatal vitamins marketed in the United States contain this essential mineral. So, despite the recommendations, about 40 percent of prenatal vitamins don’t contain it. “Therefore, it is extremely important that women, especially when pregnant, breastfeeding, or planning a pregnancy, read the labels of their multivitamin supplements to ensure that they are receiving an adequate amount of iodine.”

    Women of reproductive age have an average iodine level of 110 mcg/liter, which is fine for nonpregnant individuals, but we’d really like women to get at least 150 mcg/liter during pregnancy. (It’s basically a 24-hour urine test, in which iodine sufficiency is defined as 100 mcg/liter of urine in nonpregnant adults; the average vegan failed to reach this in the largest study done to date, one out of Boston.)

    The recommended average daily intake is 150 mcg per day for most people, which we can get in about a cup and a half of cow’s milk. Regrettably, plant-based milks aren’t typically fortified with iodine and average only about 3 mcg per cup. Although many plant-based milks are fortified with calcium, researchers found in the largest systematic study to date that only 3 out of 47 were fortified with iodine. Those that were fortified had as much as cow’s milk, but those that weren’t fell short, as you can see at 3:30 in my video Are Vegans at Risk for Iodine Deficiency?

    Plant-based milk companies brag about enriching their milks with calcium and often vitamins B12, D, and A, but only rarely are attempts made to match iodine content. The only reason cow’s milk has so much is that producers enrich the animals’ feed or it comes dripping off their udders. So, why don’t plant-milk companies add iodine, too? I was told by a food scientist at Silk that my carrageenan video played a role in the company switching to another thickener. Hopefully, Silk will see this video, too, and consider adding iodine, or maybe another company will snatch the opportunity for a market advantage.  

    The researchers conclude that individuals who consume plant-based milks not fortified with iodine may be at risk for iodine deficiency, unless they consume alternative dietary iodine sources, the healthiest of which are sea vegetables, which we’ll cover next.

    Doctor’s Note:

    This is the first in a four-video series on thyroid function. The next three are: 

    For more on iodine, see the related posts below.



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  • Elite strategies for everyday high performers

    Elite strategies for everyday high performers


    High-performance nutrition isn’t just for elite athletes anymore. In the latest episode of the Dietitian Connection podcast, we explore how nutrition strategies once reserved for the sports arena are now fueling success for executives, entrepreneurs, and other high-performing individuals. Performance dietitian, Tony Castillo of @coach_TonyCastillo, joins us to share his unique approach in helping clients in high-pressure environments excel — not only by optimizing their physical health but by managing stress, preventing burnout, and sustaining energy and focus.

    Hosted by Kristin Houts

    Biography

    Tony Castillo’s journey began as an overweight middle schooler, leading him to explore nutrition after experiencing unsustainable weight loss through dieting. His fluctuating weight in college inspired him to understand how nutrition affects the human body. Today, Tony is passionate about teaching others how healthy lifestyle modifications can optimize performance in all areas of life. With experience at the University of Florida and the Toronto Blue Jays, he focuses on helping clients become elite performers, whether in sports or business. Tony graduated from Florida International University with a B.S. in Biology, B.A. in Chemistry, and an M.S. in Nutrition and Dietetics.Kris Mogensen, MS, RD

    In this episode, we discuss:

    • How high-performance nutrition applies beyond sports and into everyday life
    • The critical role of personalization in helping clients achieve success
    • Why listening is the most underrated skill in nutrition counselling
    • Practical strategies for supporting clients under pressure – think tight schedules, long hours and endless travel


    Additional resources

     


    The content, products and/or services referred to in this podcast are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this episode does not constitute any form of endorsement. Please see  here  for terms and conditions.


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  • What About Elderberry, Echinacea, and Cranberries for Colds and the Flu? 

    What About Elderberry, Echinacea, and Cranberries for Colds and the Flu? 

    How effective are flu shots, elderberries, echinacea, and cranberries?

    The U.S. Centers for Disease Control and Prevention (CDC) recommends that everyone over the age of six months get a routine flu shot every year, unless you have some sort of contraindication, such as an allergy to any of the vaccine’s components. CDC recommends getting vaccinated by the end of October, but it may even be beneficial when received in December or later. How effective are flu vaccines? It depends on the year, but, as you can see below and at 0:33 in my video Friday Favorites: Elderberry Benefits and Side Effects: Does It Help with Colds and the Flu?, the flu vaccine typically reduces the risk of getting the flu by about 40 to 50 percent.

    So, in healthy adults, we can say with moderate certainty that we can decrease our risk of influenza from about 2 percent each year down to just under 1 percent. Older adults may get a similar relative risk reduction, but the baseline risk is higher and the consequences greater, so the absolute benefits are greater, too. In kids, flu vaccines shine; there’s a high certainty of evidence of a substantial drop in risk. But even in this kind of best-case scenario, there’s still a risk with vaccination, so what else can we do?

    In the United States alone, each year, Americans experience millions of cases of influenza and hundreds of millions of colds. What about elderberry supplements? In a test tube, elderberry extracts can inhibit pathogens, including the flu virus. In a petri dish, it can rev up the production of flu-fighting molecules from human immune system cells, like tumor necrosis factor, as much as nearly 45-fold. Elderberry juice can help mice fight off the flu. But what about actual people?

    The first clinical trial was published back in the 1990s: a double-blind, randomized, placebo-controlled trial to treat flu-like symptoms. Researchers found that the odds for improvement before the fifth day in those in the treated group were more than 20 times the odds of the participants in the control group (p showed similar accelerated healing in the elderberry groups, as you can see here and at 1:54 in my video

    I was excited to see this study—“Elderberry Supplementation Reduces Cold Duration and Symptoms in Air-Travelers”—given a 200-city book tour I was embarking on. It was a randomized, double-blind, placebo-controlled clinical trial of 312 economy class passengers. While taking elderberry didn’t seem to prevent people from coming down with cold symptoms, the duration and severity of symptoms in those who did get a cold seemed to have been lessened, and they suffered an average of about five days instead of seven.

    A similar study using the herb echinacea found a lessening of symptom scores, but it was of only borderline statistical significance. Nevertheless, even though most of the individual trials didn’t find statistically significant improvements, when all such studies were compiled, it seems there may be about a 20 percent decrease incidence of colds, as seen below and at 2:50 in my video.

    Note, though, that there is a concern about publication bias and selective reporting. A number of findings and some entire studies seem to be MIA, suggesting that negative studies may have been quietly shelved. So, we aren’t really sure about echinacea, but all the elderberry studies seem to have positive results, suggesting elderberry supplementation “provides an effective treatment option when advanced or more invasive care [more serious treatment] is not warranted.” This conclusion came from someone with apparent conflicts of interest, though. In fact, each of the four elderberry studies was funded by the elderberry product companies themselves.

    Any other berries that might be helpful? A randomized, placebo-controlled, interventional study—funded, predictably, by Ocean Spray—found that the gamma-delta-T-cells of those drinking a low-calorie cranberry juice beverage for ten weeks appeared to be proliferating at nearly fivefold the rate. These immune cells “serve as a first line of defense.” Though the study participants didn’t get fewer colds, they did seem to suffer less, but not enough to prevent days missed from work or an impairment of their activities, as shown here and at 3:56 in my video

    At least cranberries have never been reported to cause pancreatitis. A man taking an elderberry extract not only suffered an attack of acute pancreatitis, a sudden painful inflammation of the pancreas, but it went away when he stopped it, then reappeared again years later when he tried taking it again, which suggests cause-and-effect. Why take elderberry extracts when you can just eat the elderberries themselves? Well, cooked are fine, but “consuming uncooked blue or black elderberries can cause nausea and vomiting.”

    I found out the hard way, as I explained in an answer to the question, “What was the worst day of your life?” in my London Real interview on my How Not to Die book tour. It turns out elderberry fruits form cyanide, such that eight people had to be medevacked out after someone brought freshly squeezed elderberry juice to a gathering.

    Doctor’s Note:

    Here’s the London Real interview I mentioned.

    What else can we do for the common cold? See the related posts below.

    And, speaking of cranberries, Can Cranberry Juice Treat Bladder Infections?. Watch the video to find out. 



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  • Skip the Salt and Shake on Potassium Chloride?

    Skip the Salt and Shake on Potassium Chloride?

    Worldwide, physical inactivity accounts for more than 10 million years of healthy life lost, but what we eat accounts for nearly 20 times that. As I discuss in my video Fewer Than 1 in 5,000 Meet Sodium and Potassium Recommended Intakes, unhealthy diets shave hundreds of millions of disability-free years off people’s lives every year. What are the worst aspects of our diets? Four out of the five of the deadliest dietary traps involve not eating enough of certain foods—not eating enough whole grains, fruits, nuts, seeds, and vegetables—but our most fatal flaw is getting too much salt. To put things into perspective, our overconsumption of salt is on the order of 15 times deadlier than diets too high in soda.

    Our bodies are meant to have a certain balance of sodium and potassium intake, yet many people, including the majority in the United States, get vastly more sodium and far less potassium than the recommended amounts. Indeed, sodium and potassium goals are currently met by less than 0.015 percent of the U.S. population—close to 99.99 percent noncompliance, with only 1 in 6,000 Americans hitting the recommended guidelines.

     

    What’s So Bad About Salt?

    Of all the terrible things about our diets, high dietary sodium intake—that is, high salt intake—is the leading risk, estimated to be causing millions of deaths every year mainly through adverse effects on blood pressure and increased risks of stroke, heart attack, and kidney damage. Hypertension, known commonly as high blood pressure, is called the “silent and invisible killer” because it rarely causes symptoms but is one of the most powerful independent predictors of some of our leading causes of death. I discuss this in my video Are Potassium Chloride Salt Substitutes Effective?.

     

    How Much Sodium Is Healthy in a Day?

    Our bodies evolved to handle only about 750 milligrams of sodium a day. Nevertheless, the American Heart Association calls for us to stay under 1,500 milligrams, twice that amount. However, we’re consuming more than four times what’s natural, and it’s only getting worse, having increased over the last couple of decades. An eye-opening 98.8 percent of Americans exceed even that elevated 1,500 milligrams threshold.

     

    Daily Potassium Intake

    While many of us are consuming too much sodium, we may also be getting too little potassium, a mineral that lowers blood pressure. Less than 2 percent of U.S. adults, for instance, consume the recommended daily minimum intake of potassium based on chronic disease prevention. So, more than 98 percent of Americans may eat potassium-deficient diets. 

    This deficiency is even more striking when comparing our current intake with that of our ancestors, who consumed large amounts of dietary potassium. We evolved probably getting more than 10,000 milligrams of potassium a day. The recommendation was to get about half that amount, yet most of us don’t come anywhere close.

    Table showing recommended and US intake of sodium and potassium

     

    Why Are So Many of Us Lacking in Potassium?

    We evolved consuming a diet very rich in potassium and low in sodium, but, today, this pattern has been reversed. The flip reflects a shift away from traditional plant-based diets high in potassium and low in sodium towards the standard American diet. I’m talking about a shift away from fruits, greens, roots, and tubers to an eating pattern filled with salty, processed foods stripped of potassium.

     

    Why Do We Need Potassium?

    Low potassium intake has been implicated in high blood pressure and cardiovascular disease, and several meta-analyses have confirmed that high potassium intake appears to reduce the risk of stroke. It follows that potassium is now considered a “nutrient of public health concern” because most Americans don’t reach the recommended minimum daily intake.

     

    What Is the Best Substitute for Salt?

    Potassium chloride, which is often found in zero-sodium salt substitutes. We know from randomized controlled trials that sodium reduction leads to blood pressure reduction and increasing potassium intake can also lower blood pressure. So should we be “salting” our food with potassium chloride instead of sodium chloride?

     

    What Is Potassium Chloride? Is It a Viable (and Tasty) Salt Substitute?

    Potassium chloride is a naturally occurring mineral salt, which is obtained the same way we get regular sodium salt. Since we get too much sodium and not enough potassium, this would seem to make potassium chloride a win-win solution. Consider these examples:

    • In a randomized controlled trial, households had just 25 percent of the sodium chloride salt replaced with potassium chloride. At that level, most people either can’t tell the difference or even prefer the salt with the potassium mixed in. The findings? The use of the salt substitute with one-quarter potassium chloride was associated with cutting the risk of developing hypertension in half.
    • In another study, five kitchens in a veterans’ retirement home were randomized into two groups for about two and a half years. They either salted their meals with regular salt or, unbeknownst to the cooks and the diners alike, a 50/50 blend of potassium chloride. Those in the half-potassium group cut their risk of dying from cardiovascular disease by about 40 percent and lived up to nearly one year longer. The life expectancy difference at age 70 was equivalent to that which would have naturally occurred in 14 years––meaning that just switching to half potassium salt appeared to effectively make people more than a decade younger when it came to risk of death.

     

    Side Effects of Potassium Chloride?

    As I discuss in my video Potassium Chloride Salt Substitute Side Effects, potassium chloride is “generally regarded as safe” by the U.S. Food and Drug Administration. Healthy individuals don’t have to worry about getting too much potassium because their kidneys excrete any excess in urine, but that’s with potassium in food. What about supplements? No adverse effects have been shown for long-term intakes of potassium supplements as high as 3,000 milligrams a day, and blood levels of potassium are maintained in the normal range by healthy kidneys, even when potassium intake is increased to approximately 15,000 milligrams a day. This isn’t surprising, given that we evolved eating so many healthy plant foods, so many fruits and vegetables, rich in potassium.

    The normal range for potassium levels in the blood is between 3.5 and 5.0. There are a small number of individuals who may run into problems, primarily those with severely impaired kidney function. That’s why there’s been such a reluctance to push potassiumbased salt substitutes on a population level. Serious issues may arise if your kidneys can’t regulate your potassium. There may be concern if you have known kidney disease, diabetes (diabetes can lead to kidney damage), severe heart failure, or adrenal insufficiency, or if you’re an older adult or on medications that impair potassium excretion. If you aren’t sure if you’re at risk, ask your doctor about getting your kidney function tested.

     

    Conclusion

    National and international health organizations have called for warning labels on salt packets and salt shakers, with messages like “too much sodium in the diet causes high blood pressure and increases risk of stomach cancer, stroke, heart disease, and kidney disease. Limit your use.” So, pass (on) the salt shaker and try some potassium chloride instead.



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  • Extreme longevity and health optimization: What it really takes

    Extreme longevity and health optimization: What it really takes

    “I want to know I’m doing absolutely everything I can to preserve my health for as long as possible.”

    We hear this kind of thing a lot.

    People tell us they not only want to stay in good shape as they age, they also want to outlive their peers and age expectancies.

    Imagine you could maximize your healthspan and lifespan, fend off disease, and generally remain fit, lean, and youthful into your 90’s, 100’s, and then some.

    Sounds pretty compelling, doesn’t it?

    There’s just one problem: Common longevity advice seems to involve an extraordinary amount of effort. And time. And money. And complexity.

    Is all the effort necessary? Is it worth it?

    And, will it even work?

    In this article, we’ll explore:

    And, we’ll help you weigh the pros and cons so you can make informed decisions about your health, your body, and your life.

    The myths—and realities—of “optimizing” your health

    Health and longevity advice is everywhere these days: podcasts, books, social media, that guy at the gym…

    Plus, influential “figureheads” have given the movement outsized attention. Think: popular podcasters and health experts Dr. Peter Attia, Dr. Andrew Huberman, and Dr. Rhonda Patrick, and biohacker Bryan Johnson.

    We understand the appeal of this kind of content. Who doesn’t want a longer, healthier life? (Not to mention the comforting sense of control that can come from designing and executing a “perfect” health plan.)

    But for us at PN, where we’ve collectively coached hundreds of thousands of people with real human lives, we know that “optimal” is rarely realistic.

    Not only that, optimal isn’t necessary.

    Making modest, relatively consistent efforts towards health and well-being will likely give you better results than following an intense, highly “optimized” protocol.

    If that sounds hard to believe, we get it. So let’s explore that bold statement, starting with the biggest myths surrounding longevity and health optimization.

    Myth: The “basics” aren’t enough.

    There’s an idea that getting and staying healthy must require a set of complex, “cutting edge” strategies—especially if your goal is to outlive the average American.

    In reality, the “basics” work really, really well. (These are things like exercising regularly; eating a nutrient-rich diet; getting adequate sleep; managing stress; and staying socially connected. We’ll discuss these more later.)

    Only, very few people do the basics consistently.

    The real reason more people aren’t living as long, or as well, as they could be isn’t because they’re not taking ice baths or getting vitamin C infusions…

    It’s because they’re not doing the (relatively) simple stuff, consistently.

    If you’re really, truly doing a well-rounded set of health-promoting behaviors with 80-90 percent consistency, you’re probably already close to peak optimization.

    Myth: More is better

    If a handful of basic behaviors get results, then doing them perfectly and as much as possible will help you get, and stay, even healthier—right?

    Not so fast. There’s a law of diminishing returns when it comes to health and fitness efforts.

    Graph shows that with small amounts of health effort, longevity can improve a lot, but as those efforts increase, longevity benefits plateau

    Plus, in our experience, doing too many things or adding in too much complexity to your health and fitness regime can:

    • Add risk factors that could actually make your health and fitness worse (such as chronic injuries or burnout due to overtraining, and/or nutrient deficiencies or disordered eating due to an over-preoccupation with “clean” or restrictive eating).
    • Make it harder for you to sustain good habits. People who take on too much are more likely to burn out. Research shows people who try to accomplish multiple goals are less committed and less likely to succeed than those focused on a single goal.1
    • Make your life less enjoyable, which in turn compromises health. Striving to maximize physical health can interfere with mental, emotional, and social well-being, which plays an essential role in healthspan and lifespan. (One study showed people with high levels of happiness and life satisfaction lived up to 10 years longer than people with low levels.2)

    And what’s the point of living longer if you’re not living a full, well-rounded, enjoyable life? While some effort is definitely important, past a certain point, more isn’t necessarily better.

    Myth: Cutting-edge strategies offer significant benefits.

    Let’s say you could put all those advanced, complex strategies into action without sacrificing consistency or life enjoyment, or compromising your overall well-being.

    They’d have to pay off, wouldn’t they?

    Not necessarily.

    Much of the research on longevity optimization (so far) is either in mice, is observational, is theoretical, or has been tested on very small numbers of people for very short periods of time.

    In fact, many of the fringe methods and supplements touted by influencers or biohackers are not only unproven but even potentially unsafe.3 4 5 6

    Point being: Put your efforts towards foundational health behaviors with proven track records (the kind we’ll cover in this article) before you invest in fringe efforts.

    Myth: It’s all or nothing.

    You might think, “Well, I’m not getting out of bed at 5 a.m. five times a week to go running for 60 to 90 minutes to optimize my VO₂ max, so I may as well just accept I’m not going to be a healthy person.”

    Some folks feel overwhelmed by the idea of optimizing their health, so they figure they might as well do nothing.

    However, our internal data shows that you can be far from “perfect” to get results.

    In our year long PN Coaching program, even clients who practiced their (basic) habits less than half of the time got measurable results.

    10-49% consistency gets results; ALT TEXT: Graph shows men and women with 10 to 49 percent consistency still lost 11 pounds, 8 to 11 inches in girths, and 2 to 3 inches from waist

    (Read more: Nearly 1 million data points show what it REALLY takes to lose fat, get healthy, and change your body)

    Don’t let optimization culture convince you great health is beyond your capabilities.

    Instead, we encourage you to…

    • Consider your options. Review the facts, and get a clear understanding of which behaviors are most likely to give you the best bang for your buck.
    • Get clear on the tradeoffs. Decide which things you are, and aren’t willing to commit to.
    • Make decisions that align with your goals. Including what kind of lifestyle you want, and how you want to spend your time and dollars.

    Keep reading and we’ll guide you through it.

    The benefits—and tradeoffs—of a healthy lifestyle

    Putting effort towards your health is great. But efforts come with tradeoffs.

    Here’s a look at both the efforts, and the tradeoffs, to achieve the health you want for yourself.

    Large image shows six categories of health levels: coasting, light effort, medium, high, very high, and extreme. The medium and high categories offer the best “return on investment” in terms of effort and sacrifice versus overall health benefits.

    A deeper look: The most effective health behaviors (and their optimal dose)

    If you want to reduce your risk of chronic disease, and generally stay healthier for longer, what should you do?

    As we said earlier, the issue isn’t that we need some highly detailed, cutting-edge protocol. The basics work. The issue is that most people don’t do them.

    For example, as shown in the image below, most people don’t get enough fruits and veggies, sleep, or exercise. And the number of people who do all these things on a regular basis (while also avoiding tobacco and minimizing alcohol) is extremely low: likely a fraction of a percent.

    Graph shows only 10 percent of people eat 5 servings of fruits and veggies daily; 15 percent sleep 7 to 9 hours a night’ 24 percent get recommended weekly aerobic and resistance exercise; 71 percent drink moderately or less; and 89 percent don’t smoke

    Finally, let’s take a closer look at what these basics are, and the “sweet spot” of effort versus reward.

    Foundational Health Behavior #1: Exercise regularly

    All health experts agree: Moving your body is important.

    Yes, exercise will help you stay lean, and improve mood, energy, and function, but it will also help you stay alive (and healthier) for longer.

    In fact, a study of Harvard alumni found that any amount of physical activity reduces the risk of death from any cause. Exercise extended lifespan regardless of body weight, blood pressure, smoking habits, or genetic predisposition.7

    Another study of 272,550 older adults found engaging in even low amounts of physical activity significantly decreased risk of death from cancer, cardiovascular disease, and all causes.8

    Specifically, steep risk declines happened when accumulating at least 7.5 MET-hours* of activity per week. The greatest increase in benefits came from achieving 7.5 to 15 MET hours. Increasing activity beyond that further decreases risk, but at a continually lower rate, as the graph below shows.

    Graph show that cancer mortality, cardiovascular mortality, and all-cause mortality all decrease as exercise increases, with the greatest increase in benefits from achieving 7.5 to 15 MET hours of exercise per week

    *MET-hours (Metabolic Equivalent Hours) measures the energy cost of activity, based on duration and intensity. Some examples: 2 hours of resting = ~2 MET-hours; 2 hours of moderate-intensity aerobic activity = ~8 MET-hours; 2 hours of moderate resistance training = ~7 MET-hours.

    Increasing the intensity of exercise is an efficient way to rack up MET-hours, but plain old walking counts too: In a study of 28,000 adults, every 1,000 daily step increase was associated with a 12 percent lower risk of death. (This association began at 2,500 steps and continued up to 17,000 steps.)9

    (Cool factoid: For folks concerned with dementia in particular, one study showed that getting just 3,826 steps per day was associated with a 25 percent reduced risk of dementia—and getting 9,826 steps per day was associated with a 50 percent lower risk!10)

    Ideally, cardiovascular activity is paired with resistance or weight-bearing exercise.

    Resistance training supports health and longevity in various ways: it can help preserve valuable muscle mass, maintain mental sharpness, improve odds of surviving cancer, support metabolic health, and generally help you stay alive.11

    Among older adults especially, falls are a leading cause of death.12 Resistance training can both prevent the risk of falls–because of improved balance and muscle stability13—as well as reduce the risk of serious injury–because of better bone density.14Image shows how resistance training and aerobic training benefit numerous areas of health, such as cognitive function, blood sugar regulation, mobility, and more.

    A sedentary lifestyle does the opposite, increasing risk of cardiovascular disease, diabetes, hypertension, cancer (breast, colon, colorectal, endometrial, and epithelial ovarian cancer), and all-cause mortality.15

    In fact, two decades of sedentary lifestyle is associated with twice the risk of premature death compared to being physically active.16

    ▶ How much exercise should you do?

    Standard exercise recommendations suggest:17

    • 150 minutes per week of moderate-intensity aerobic activity, or 75 minutes per week of vigorous aerobic activity (or some combination of both), plus
    • 2 sessions per week of resistance training, targeting most major muscle groups

    Getting up to 300 minutes per week of moderate-intensity or 150 minutes of vigorous-intensity aerobic activity (or some mix of both) as well as three resistance training sessions per week provides further benefits.

    ▶ Are people getting enough exercise?

    Most people are not.

    Only 24 percent meet the recommendations for both aerobic and resistance exercise. And fewer than 47 percent of American adults meet recommendations for aerobic physical activity.17

    ▶ Is getting more than the recommended amount better?

    For the most part yes, but past a certain point, more effort delivers less benefit—and potentially more risk.

    Overtraining (and/or under-recovering) can disrupt hormone levels, mess with sleep and mood, cause excess fatigue, chronically elevate your heart rate, cause injuries, and more.18 19 Extreme volumes of endurance exercise training may be detrimental for the heart, and increase risk of myocardial fibrosis, coronary artery calcification, and atrial fibrillation.20 21 22 23

    So, the benefits of exercise exist on a U-shaped curve. (This is known as the “Extreme Exercise Hypothesis,24 as seen in the image below.)

    Graph shows a u-shaped curve where health risks are highest when exercise is either very low or extremely high, with the least risks at moderate or high exercise.

    A “high” amount of exercise is good for you, but the “highest” amount possible probably isn’t. (Health benefits likely max out around 7-10 hours of cardio, and 3-4 resistance training sessions per week.)

    We like what one study concluded: “If the mantra ‘exercise is medicine’ is embraced, underdosing and overdosing are possible.”25

    Foundational Health Behavior #2: Eat a nourishing, nutrient-rich diet

    Eating well doesn’t have to be complicated. There are a few key elements to nail down, and the rest is up to your own personal preferences and needs.

    We suggest focusing on three nutrition fundamentals.

    Nutritional key #1: Eat more whole and minimally-processed foods

    Whole and minimally-processed foods are naturally nutrient rich—complete with fiber, healthy fats, vitamins, minerals, and phytochemicals—and far less calorie-dense than highly- or ultra-processed foods (UPFs). They also have less sugar, sodium, and trans fats—the latter which is directly linked to an increased risk of cardiovascular disease, breast cancer, complications during pregnancy, colon cancer, diabetes, obesity, and allergy.26 27 28

    These qualities contribute to their many health benefits; Diets rich in whole or minimally-processed foods are associated with lower rates of depression,29 30 31 heart disease,32 type 2 diabetes,33 cancer,34 and improved longevity.35

    The largest study on processed foods—which included almost 10 million participants—found UPFs are linked to 32 harmful effects, including type 2 diabetes, mental health disorders, obesity, cardiovascular disease, and all-cause mortality.36

    Another study found that a higher consumption of ultra-processed foods (four or more servings daily) was associated with a 62 percent increased risk of all-cause mortality. (For each additional serving of ultra-processed food, all-cause mortality increased by 18 percent.)37

    Not that you need to be plucking tomatoes straight off the vine.

    Eating a minimally processed food diet is more about overall dietary patterns—and moving along the continuum of improvement—rather than rigidly avoiding all forms of processing.

    Illustrated table shows various foods types and their whole, minimally processed, or ultra-processed options. All foods exist on this continuum between whole and ultra-processed.

    ▶ How many minimally-processed foods should you eat?

    There currently aren’t any formal guidelines for the amount of minimally-processed foods to eat. In our experience coaching over 100,000 clients, we find people are most satisfied, and get significant health improvements, when 70 to 80 percent of their diet comes from whole or minimally-processed foods.

    Any improvement counts though. If you’re currently eating very few whole and minimally processed foods, getting at least 50 percent of your diet from these foods would make a big difference to your health, energy, and longevity.

    ▶ Are people eating enough minimally-processed foods?

    No.

    Recent US data shows that Americans get about 28.5 percent of their calories from whole or minimally-processed foods, and 56 percent of their calories from highly- or ultra-processed foods.38

    ▶ Is getting more than the recommended amount better?

    Not beyond a certain point.

    If you want to, consuming up to 90 percent of calories from minimally-processed foods will truly maximize your benefits, but beyond that there are likely no further benefits.

    Besides, some processed foods enhance health rather than detract from it. Think about the protein powder that helps you meet your protein requirements, the commercial salad dressing that helps you eat your vegetables, or the weekly brownie à la mode you share with your grandkid that brings joy to both of your lives.

    (Read more: What you should know about minimally-processed foods vs. highly-processed foods)

    Nutritional key #2: Eat five fruits and vegetables

    You’ve heard it a million times. We’ll be the nag and say it again: Eat your fruits and veggies.

    A massive study involving over 1.8 million people showed that eating more fruits and vegetables was significantly associated with a decreased risk of death—with the benefits plateauing at five servings a day. People who ate five servings a day had a 13 percent lower risk of death from any cause compared to people who ate two servings per day.39

    Additionally, the consumption of fruits and vegetables very likely reduces the risk of hypertension, coronary heart disease, and stroke; probably reduces the risk of cancer; and possibly prevents weight gain.40

    ▶ How many fruits and vegetables should you eat?

    A healthy target is five fist-sized servings of fruits and vegetables daily. (Generally, we recommend dividing that into three servings of veggies and two servings of fruit.)

    For bonus points, try to eat a variety of colors.

    The pigments in fruits and veggies come from various healthful nutrients (called phytochemicals or phytonutrients). Different colors mean different phytochemicals, giving you a diverse array of these beneficial compounds, which are likely responsible for a majority of the health benefits of fruits and vegetables.

    (Read more: What the colors of fruits and vegetables mean)

    ▶ Are people eating enough fruits and vegetables?

    No.

    Americans only eat an average of 2.5 servings of produce (fruit and vegetables combined) per day.41

    Only 12.2 percent of people meet fruit intake recommendations, and less—9.3 percent—meet vegetable intake recommendations.

    A mere ten percent of Americans get a full five servings of fruits and vegetables combined per day.42

    ▶ Is getting more than the recommended amount better?

    There are likely diminishing returns to eating more than the above suggestions.

    In that massive study mentioned earlier that observed 1.8 million people, the life-extending benefits of fruits and veggies plateaued at five servings per day.39

    In other words, higher intake (beyond two servings of fruit and three servings of vegetables) was not associated with additional disease risk reduction.

    That said, there may be other benefits to eating more fruits and vegetables. For example, due to their fiber and water content, fruits and vegetables are filling yet low in calories, so they can support weight management—and they certainly aren’t going to harm your health.

    Nutritional key #3: Eat enough protein

    Protein is the most important macronutrient to get right, especially as we age.

    Plant protein in particular is linked to a reduced risk of cardiovascular disease and death from all causes.43 44 45

    In terms of animal proteins, the results are more mixed. (That said, research on protein intake and mortality is generally based on observational studies that don’t give us clear ideas about cause and effect.) Generally, minimally processed forms of fish, poultry, and low-fat dairy are the best animal protein sources.

    To minimize health risks such as diabetes, cardiovascular disease, and cancer, limit processed forms of red meat (like bacon, hot dogs, deli slices, and pepperoni sticks). Even unprocessed forms of red meat should likely be limited to about 18 oz (~4 to 5 palm-sized portions) or less per week.46 47 48

    Nonetheless, regardless of the source, getting sufficient protein—at least 1.2 g of protein per kg of body weight—significantly reduces the risk for sarcopenia (muscle loss), frailty, and neuromuscular decline.49 50

    Protein is also vital for maintaining and building muscle, keeping bones and soft tissues healthy, supporting immunity, and more. It’s also the most satiating macronutrient, and thus helpful for fat loss and/or body recompositioning.

    ▶ How much protein should you eat?

    The current USDA recommendation for protein intake is at least 0.8 grams of protein per kg of body weight (0.35 g/lb). However, newer research suggests this is likely the absolute minimum amount, and only for relatively young sedentary individuals.

    A better minimum intake for most is likely 1.2 g/kg (0.55 g/lb, or about 3 to 5 palm-sized portions of protein-rich foods), especially for older adults, as they’re at greater risk of muscle loss.

    Protein intake for muscle growth and retention, and/or if performing resistance training or other vigorous exercise would be 1.6 to 2.2 g/kg (0.75-1 g/lb), or about 4 to 8 palm-sized portions of protein-rich foods.

    ▶ Are people eating enough protein?

    That depends on how “enough” is defined.

    Most adults eat at least 0.8 g/kg. However, up to 10 percent of young women and up to 46 percent of older adults don’t hit this mark.51 And, as noted, that recommendation is probably conservative compared to the ideal intake.

    Protein is also especially critical for those on GLP-1 medications (Ozempic, Wegovy, Zepbound) to help prevent the muscle loss they can lead to. Aiming for at least 1.2 g/kg is vital for this population, especially if they are also older. (Getting closer to 1.6 g/kg is even better, if possible.)

    ▶ Is getting more than the recommended amount better?

    Once you get up to 1.2 g/kg, not necessarily. That amount is likely adequate for most, especially sedentary folks.

    If you’re trying to build muscle and strength or recover from vigorous exercise, or are taking GLP-1 medication for fat loss, striving towards 1.6 g/kg would help you achieve that goal more easily.

    If you’re trying to maximize strength and muscle gains, and/or are doing lots of strenuous exercise, consuming 1.6-2.2 g/kg is optimal (with the highest end of that range maxing out all benefits).

    What about supplements?

    Supplements make up a large part of the discussion around aging, but in reality only play a small role when it comes to increasing health and longevity.

    Using supplements (like a multivitamin, or doctor recommended vitamin D or iron) to prevent or correct deficiencies can be helpful for overall health well-being.

    Then, there are other supplements that have reasonably strong track records and can help us meet nutritional needs (protein powder), improve performance (creatine), or potentially even slow aging (fish oil might slow biological aging by a small amount).52

    However, the buzziest, trendiest supplements are often less proven.

    For example, curcumin, spirulina, and ginger are often listed as supplements that might help with inflammation, a hallmark of aging. However, the research here is still early, and far from definitive.

    There are also even less substantiated supplements that might modify other aspects of aging (resveratrol, NAD+, NAC), but the evidence is either very minimal or only in animal models.

    Some supplements (especially herbal supplements) can even cause harm, like liver damage.53

    If you want to give supplements a try, check for high-quality third-party seals of approval from organizations such as NSF.

    Examine.com—an online database that provides independent research summaries and analyses on most popular supplements—is also an excellent resource to help you determine which supplements might actually be effective.

    Regardless, talk to your healthcare provider before taking supplements, particularly if you take other medication.

    Foundational Health Behavior #3: Get adequate sleep

    Research shows that men who get enough quality sleep live almost five years longer than men who don’t, and women who get enough live two and a half years longer.54

    Studies also show sleep is just as important for your heart health as exercise, whole foods, weight management, cholesterol, blood pressure, and blood sugar control.55

    Compared to 7 hours of sleep per day, a 1 hour decrease in sleep duration has been associated with an 11 percent increased risk of cardiovascular disease and a 9 percent increased risk of type 2 diabetes.56

    Older adults who sleep less than 6 hours per night are at higher risk for dementia and cognitive decline than those who sleep 7 to 8 hours.57 (Deep sleep helps clear beta-amyloid plaques and wash out toxins from our brain, thought to be partially responsible for dementia.)

    ▶ How much sleep should you get?

    Sleep experts agree that 7 to 9 hours a night on average—with at least 7 hours of sleep most nights of the week—is ideal for most.

    However, the exact ideal hours may vary person to person.

    Generally, the right amount of sleep for you is the amount that allows you to feel relatively refreshed shortly after waking up, and allows you to fall asleep relatively easily at bedtime, with relatively sustained energy throughout the day.

    ▶ Are people getting enough sleep?

    About a third of US adults don’t meet the recommended amount of 7 to 9 hours of sleep per night.58

    ▶ Is getting more than the recommended amount better?

    Not necessarily.

    It seems that 7 to 9 hours of sleep a night is ideal in terms of health outcomes.56

    Interestingly, longer sleep duration (over 9 hours per night on average) is associated with an increased risk of cardiovascular disease, type 2 diabetes, and overall mortality.59 60 61

    However, it’s not clear that these risks are caused by sleeping more. Just as likely, it may be other health problems (such as depression, sleep apnea, or heavy alcohol consumption) that lead to both longer sleep times and higher health risks.

    (Read more: Transform your sleep—The scientific way to energize your body, sharpen your mind, and stop hitting snooze)

    Foundational Health Behavior #4: Manage stress

    When left unchecked for long periods of time (say, months or years without periods of recovery), stress can have negative effects on nearly every aspect of our health, as the below image shows.

    Image shows the variety of effects chronic, unmanaged stress can have on the body, from brain fog, frequent infection, poor recovery, weight gain, and more.

    Chronic stress—which tends to increase heart rate, blood pressure, and inflammation—increases the risk of cardiovascular disease.62 63 64 Additionally, long-term stress tends to worsen mental and emotional health, increasing the risk of anxiety and depression.65 It can also make people more likely to turn to substances like alcohol as an attempt to cope.66

    That said… Not all stress is bad.

    In fact, stress is a normal, natural, and even beneficial part of life; the right amount helps us feel motivated, purposeful, and engaged with life.

    So, rather than avoiding or demonizing stress, it’s helpful to work with it, using it as an opportunity to develop healthy coping mechanisms, appropriate recovery strategies, and overall resilience.

    And this doesn’t necessarily mean sitting on a cushion and meditating.

    Stress management can include simple mindset shifts: Practicing self-compassion,67 having a growth mindset,68 and framing stress as a normal and even beneficial part of life69 have all been associated with better coping under stress.

    Basic self-regulation skills also help. This involves noticing and naming what you’re feeling, having good control over your actions, and using a broad range of coping skills to help yourself process emotions and recover from stress. With these skills, you build self-awareness and the ability to handle challenges better, because you know how to calm yourself down after an activating event—regardless of how it went.

    The below image offers a spectrum of more—small and big—ways to regulate stress.

    Image shows a continuum of options for stress management, ranging from 1 to 10 on an effort scale.

    ▶ How much stress management should you engage in?

    Think of stress management and recovery as a thing you do in proportion to the stress and demands of your life.

    We often use the analogy of a jug: When stress drains your tank, stress management and recovery practices help fill it back up again.

    Image shows a faucet pouring water into a jug next to a list of recovery practices. These are things that fill your recovery jug. There is also a faucet draining water out of the jug next to a list of stressors. These are things that drain your jug. The goal is to fill your jug as much as you are draining it.
    And, as with all of the foundational health habits we’ve discussed, every little bit counts.

    Whether you’re experiencing a little or a lot of stress in your life, even three to five minutes of purposeful recovery—doing deep breathing exercises, some journaling or gentle stretching, or just stepping outside to get some fresh air and listen to the birds—can help fill your tank.

    ▶ Are people doing enough to manage stress?

    Probably not.

    In the US, over a quarter of people report that most days, they’re so stressed they can’t function.70 In Canada, it’s similar: Just under a quarter of people say that most days in their life are either “quite a bit” or “extremely” stressful.71

    Additionally, over a third of people say they don’t know where to start when it comes to managing their stress.72

    ▶ Is getting more than the recommended amount better?

    Not necessarily.

    The goal is to find your stress “sweet spot.” Because we all enjoy and tolerate different types and amounts of stress, how you feel is actually a pretty good indicator of whether stress is too low, too high, or “just right.”

    As the image below shows, if you generally feel bored and purposeless, stress is likely too low; if you feel energized and engaged, stress is probably close to your “sweet spot”; and if you feel panicky or so overwhelmed you’ve started to feel hopeless, stress is likely too high.

    Image shows a continuum of stress. When stress is too low, we feel bored or purposeless. When stress is just right, we feel energized and engaged. When stress is too high, we feel anxious or numb.

    While having a routine for stress management is a smart idea, there’s likely a point of diminishing returns here too. If you’re in that stress “sweet spot” (energized/engaged, not bored and not overwhelmed), then adding more stress reduction techniques might not help further—and may actually add stress by giving you yet another task to do.

    Foundational Health Behavior #5: Stay socially connected

    You might not think of social connection as a health imperative, but it is.

    Not only is the social and emotional support associated with improved well-being, it’s also associated with reduced risk of premature death.73 74 When relationships are strong, people have a 50 percent increased likelihood of survival during any given time.75

    In fact, one of the longest running studies—the Study of Adult Development out of Harvard Medical School, which has been tracking participants for over 87 years (and counting)—found that strong relationships were the biggest predictor of not only life satisfaction but longevity. (Relationships were more predictive of these outcomes than social class, wealth, IQ, or genetics.)76

    No surprise, not having a social circle comes with its own distinct risks.

    Social isolation and loneliness can increase a person’s risk for heart disease and stroke, type 2 diabetes, depression and anxiety, suicidality and self-harm, dementia, and earlier death.77 78

    A frequently cited statistic highlights its profound impact:

    The effect of social isolation on mortality is comparable to smoking up to 15 cigarettes per day79—surpassing even the risks associated with obesity and physical inactivity.80

    ▶ Are people getting enough social connection?

    It seems many of us could use more friends.

    About 1 in 3 adults report feeling lonely, and 1 in 4 report not having social and emotional support.77

    Eight percent of adults say they have no close friends, 53 percent say they have between one and four close friends, and 38 percent report having five or more friends.81

    ▶ How much social connection should you aim for?

    Generally speaking, research finds that people who have three to five close friends they regularly interact with (one to three times per week, in-person or via phone call) get the most social benefit.82 83 84 85

    On average, interaction with a smaller group of people tends to provide more benefit than a large network of acquaintances.86

    That said, individual needs vary. If you feel authentically connected to others, have a strong sense of belonging, and generally feel socially fulfilled, that’s what matters most.

    ▶ Is getting more than the recommended amount better?

    Likely not. Some evidence suggests that excessive social engagement (daily or multiple times daily) actually might increase mortality risk.87 That’s probably because over-socializing can increase mental, emotional, and physical fatigue,88 and often this level of socialization includes alcohol or other potentially risky behaviors.

    Additionally, it can take away time and energy that could be put towards other life-building and health-promoting behaviors (like work, exercise, or sleep).

    The takeaway? Strive for socializing that brings value to your life. No need to add so much that you wind up exhausted, or unable to keep up with other priorities.

    Foundational Health Behavior #6: Minimize known harms

    Minimizing activities we know to be harmful is a key part of looking after your long-term health, yet it can be easy to overlook these things. (Maybe because we’d rather keep doing them.)

    Two of the biggest culprits are smoking and drinking alcohol.

    Harm Avoidance Key #1: Don’t Smoke

    We all know smoking is bad for us. But smoking is still relatively common:

    • In the US, 10.9 percent of adults smoke cigarettes, and 6.6 percent smoke e-cigarettes.89
    • Globally, the trend is even higher: 22.3 percent of the world’s population use tobacco (36.7 percent of men and 7.8 percent of women).90

    The WHO estimates more than 8 million people die prematurely yearly from tobacco use (with an additional 56,000 people dying annually from chewing tobacco).91 This makes tobacco a leading (i.e. top 3) risk factor for premature death and all-cause mortality.92

    Smoking is also a risk factor for several chronic conditions, including coronary heart disease, stroke, emphysema, and cancer.93 (Globally, about a quarter of cancer deaths are attributed to smoking.90)

    Harm avoidance key #2: Limit alcohol

    At this point, the research is pretty clear: Alcohol has negative implications for your health, especially past a certain point of regular use.

    Two graphs show that risk of cardiovascular disease and cancer increase a lot with heavy drinking, and a little with moderate drinking

    Alcohol plays a causal role in 200+ diseases, particularly liver diseases, heart diseases, at least seven types of cancers, depression, anxiety, alcohol use disorders, and dementia.94 95

    In 2019, 2.6 million deaths worldwide were attributable to alcohol consumption.96 For people in the 15-49 age range, alcohol is the leading risk factor for death, with 3.8 percent of female deaths and 12.2 percent of male deaths attributable to alcohol use.97

    ▶ How much alcohol is “safe” to drink?

    US guidance on alcohol suggests keeping intake at moderate levels, or less.98

    A moderate intake means:

    • Two drinks or less per day for men (14 or less per week), with no more than 4 at a single sitting
    • One drink or less per day for women (7 or less per week), with no more than 3 at a single sitting

    Importantly, a drink is defined as containing 14 grams (about 0.6 fluid ounces) of pure ethanol, which equates to:

    • 12 ounces of regular beer (5% alcohol by volume)
    • 5 ounces of table wine (12% alcohol by volume)
    • 1.5 ounces of 80-proof distilled spirits (40% alcohol by volume)

    ▶ Are people limiting their alcohol enough?

    In the US, people tend to drink more than the recommended guidelines.

    In 2021, the National Institute on Alcohol Abuse and Alcoholism reported that the average American aged 21 or older consumed 2.51 gallons of pure alcohol over the course of a year—equivalent to about 10 standard drinks/week.99 However, research suggests surveys typically underestimate consumption by 40 to 50 percent.100 Further, other research shows that the heavier a person drinks, the more significantly they’re likely to underestimate and/or underreport their drinking.101

    All that to say, the average American is likely having more (or even far more) than 10 drinks per week.

    Add to that:

    • In 2016, 36.4 percent of Americans (age 15+) said they had at least one episode of binge drinking (6+ drinks in one session) in the last month102
    • About 7 percent of the world’s population aged 15+ years have an alcohol use disorder96
    • Alcohol-related deaths have been rising: in the last five years, alcohol-induced deaths have increased by 26 percent103

    ▶ Is more abstinence from alcohol better?

    In 2023, the WHO released a statement saying no amount of alcohol is “safe.”104 This interpretation is still debated, and data continues to emerge.

    Here’s our take: An abstinence-only policy is likely a failed policy for many. Rather, we want people to be informed so they can make intentional decisions.

    To be clear, alcohol is not beneficial for physical health; it’s a known human carcinogen. However, while alcohol does increase health risks, risk does not rise in a linear fashion with intake. Meaning, small doses are unlikely to have a significant impact on your health. But when you drink more heavily, the risks rise exponentially.105

    Drinking heavily can mean either:

    • Having more than 7 drinks in a week for a woman, or more than 14 drinks in a week for a man, or
    • Having 4 or more drinks in one sitting for a woman, or 5 or more drinks in one sitting for a man (binge drinking).

    (Reminder: A single drink refers to those definitions mentioned previously. Pints of beer, and heavily poured wine glasses and cocktails are more than single servings… Just because it fits in a single glass doesn’t mean it counts as “one” drink.)

    Ultimately, it’s about finding the level of risk you’re willing to tolerate relative to whatever benefits you feel alcohol provides you.

    Our general recommendations:

    • If you’re otherwise healthy and have no other alcohol-related risk factors, limit drinking to moderate levels or less
    • If you’re otherwise healthy but have one or two alcohol-related risk factors (such as breast cancer history), limit drinking to light levels (1 to 3 or 4 drinks per week) with occasional moderate intakes on special occasions, or less
    • If you have several alcohol-related risk factors (such as breast cancer history, family history of alcoholism, or contraindicated medications) abstain from alcohol entirely

    Foundational Health Behavior #7: Do Basic Preventive Health Measures

    In all the chatter about longevity optimization, it can be easy to forget about all the boring—but no less important—things that help you stay safe and healthy throughout your life.

    These include things like:

    • Getting regular check-ups, or seeing your doctor or healthcare provider if questions or concerns arise
    • Getting recommended bloodwork, screenings, and vaccines
    • Getting and keeping blood cholesterol, sugar, and pressure in recommended ranges as early as possible
    • Regularly seeing your dentist, and regularly brushing and flossing
    • Practicing safer sex
    • Seeing medical specialists as recommended or appropriate (OBGYN, optometrist, ENT, dermatologist, etc.)
    • Wearing seatbelts (Buckling up in the front seat reduces risk of fatal injury by 45 percent!106)
    • Wearing a helmet when cycling, skateboarding, or motorbiking
    • Regularly wearing sunscreen (Used appropriately, sunscreen decreases risk of skin cancers by 40 to 50 percent107 108)
    • Protecting your hearing (Untreated hearing loss increases risks for depression, social isolation,109 110 cognitive decline,111 dementia,112 113 and falls114 115)

    … And generally using common sense. (As in, avoid the “hold my beer” type stuff.)

    Basic health maintenance and risk avoidance practices matter—a lot.

    Notably, we can’t control every element of our environment. Some factors influencing our health are more structural and systemic, woven into the fabric of our societies.

    These are called social determinants of health, and include poverty, racism, homophobia, lack of accommodation for disabilities, and displacement (as in the case of refugees). For some folks, doing the above protective behaviors—like visiting the family doctor, getting glasses, going to the dentist, or even walking safely down the street—will be harder, sometimes near impossible.

    This isn’t meant to be a throwaway line that diminishes the difficult reality for so many people, but rather a gritty, realistic mantra: Do the best you can with what you’ve got.

    ▶ How much preventative health care do you need to do?

    Generally speaking, aim to be consistent with the habits you know you “should” do.

    You know the drill: Brush and floss daily; wear your helmet every time you ride a bike; wear your seatbelt every time you drive; put on sunscreen when you go out into the midday sun; don’t regularly blast your music at full volume; and so on.

    And if you have lingering things on your “I should really do that” list (like getting that weird mole checked out, or that bloodwork done), go do it.

    ▶ Are people practicing enough basic preventative health measures?

    We’ve offered a long-ish list of basic health practices that can protect health, so we won’t go into each in-depth.

    That said, when looking at the above list, it’s probably fair to say most people will notice a few behaviors they might practice more consistently.

    For example, while most of us are really consistent with our seat belts (usage is close to 92 percent!116), many of us could break out the floss more often (only 32 percent of Americans floss daily117).

    And, research shows that only about half of cyclists and motorcyclists wear helmets when riding118 119 120 (and use is even lower among skateboarders and rollerbladers121).

    Hearing loss is the number one modifiable risk factor for dementia,122 so make sure you also follow the “60/60 rule” if you like to pump up the tunes on your headphones: Listen at 60 percent of your device’s maximum volume for 60 minutes, then take a break. (And wear earplugs when you mow the lawn!)

    ▶ Are more preventative measures better?

    Once again, there’s likely a law of diminishing returns when it comes to preventative health measures, just like everything else.

    The point isn’t to become obsessed with eliminating all possible risks at every turn.

    Rather, it’s that reasonable efforts towards protecting your health do count, and they‘re immeasurably more important for overall health than the latest optimization fads.

    Bonus Foundational Health Behavior: Foster a sense of purpose and meaning

    Research consistently shows that having a strong sense of purpose and meaning for our life improves our health, overall well-being, and longevity too.123

    A sense of purpose seems to help people live longer, even when controlling for other markers of psychological well-being.

    There’s something uniquely beneficial about having a strong purpose that’s different from, say, being happy.

    Having a strong sense of purpose can mean many things, but it generally indicates that you have goals, and an aim in life.

    This purpose can be many things:

    • Helping others
    • Being connected to family and/or close friends
    • Being a key part of a community
    • Enjoying a hobby
    • Learning new skills

    Having purpose may help with longevity for a few reasons:

    It makes you more likely to engage in health-promoting behaviors, such as getting enough sleep and eating more fruits and vegetables.123

    It also tends to improve mental health. For example, one study showed that people with the strongest sense of purpose had a 43 percent reduced risk of depression.123

    Finally, it may simply help people live longer because it makes you want to live longer. When people have a sense of purpose, they often want to live longer, healthier lives, so they can fulfill that purpose to its fullest. And while wanting to live won’t make it so, it certainly doesn’t hurt.

    Still thinking about optimizing? Consider these additional tradeoffs

    We hope it’s clear by now: You can take yourself really far with some solid basics (that will themselves take some decent time and effort!).

    But, if you want to go even further, your effort might have to increase exponentially, just as those gains become less certain, and more marginal.

    Here’s what to keep in mind.

    First, it takes a lot of time (and money) to optimize.

    Let’s compare the time and financial investment of two imaginary people.

    The first person is what you might call a “healthy” or “medium effort” person. They’re someone who is pretty consistently meeting all of the above recommendations.

    The second person is what you might call an “optimizer.” They do all the above recommendations, but to the max, and many of the fringe recommendations often discussed on health-related podcasts and books.

    How much time and money might each of these people invest in their health efforts on a weekly basis? Here’s what that might look like.

    Table compares various activities and costs of a regular healthy person and an “optimizer”. Generally, it takes 3 to 4 times the time and cost to “optimize” exercise, nutrition, and self-care activities.

    On top of that, there are “optimizing” behaviors and assessments that might be performed less often—say, monthly, seasonally, annually, or even every few years. Of course, these practices will still require time and money, so even though they’re less frequent, they still have to be accounted for.

    Here are some examples of those kinds of products, therapies, and tests:

    • Dietary supplements (vitamin, mineral, and/or herbal supplements; “superfoods”; fish oil; probiotics, resveratrol, NAD+, NAC, curcumin, & more)
    • Bloodwork testing (for advanced lipid testing, inflammatory markers, hormone levels, and nutrient status)
    • IV therapy (for hydration, vitamins, glutathione, or NAD+)
    • Infrared sauna sessions
    • Plasma transfusions
    • Gene therapy
    • Stem cell therapy
    • Medical tourism and therapeutics retreats
    • Full-body MRIs
    • Genetic testing
    • Concierge medical services
    • And more…

    Though it’s hard to estimate the cost of these items, opting to do just a handful could easily cost an extra $10,000+ per year.

    Overall, we’d estimate it takes at least three to four times the time, effort, and money to follow an “optimizer” type lifestyle, compared to a plain old “healthy” lifestyle.

    As we’ve seen above, this 3-4x effort will likely translate to some extra benefits, but the medium-effort “healthy” lifestyle will likely get most people at least 80 percent of the results they’re after (such as improved lifespan, healthspan, and quality of life).

    Besides, optimizing too much can negatively impact your well-being and quality of life.

    The harder and more extreme someone’s fitness or health regime, the harder they typically fall off the wagon. So, taking on too much can actually put you more at risk of quitting the foundational health behaviors we mentioned earlier.

    Even if you stick with it, over-focusing on health and longevity will almost certainly interfere with your ability to enjoy a full, well-rounded, meaningful life.

    For example, if you get too focused on physical health, you may find other aspects of your deep health and overall wellbeing suffer, such as your relational, existential, mental, and emotional health.

    Image shows that there are six domains of deep health: social, physical, existential, emotional, mental, and environmental.

    Take this a step further, and “optimizing” can tip over into obsession. Sometimes, under the surface of “I just really care about my health” is disordered eating, orthorexia, or another mental health condition.

    Graph shows that with small amounts of health effort, life satisfaction and overall well-being can improve a lot, but as those efforts increase, well-being benefits plateau

    This, to us, is the heart of things: It’s important to not only stay relatively healthy, but also to enjoy your life while you’re living it.

    In fact, enjoying your life isn’t separate from good health. It’s part of it.

    What to do next

    1. Clarify your goals.

    Take a step back and consider what you really want most for yourself.

    What kind of life do you want to have?

    How important is it to maximize your healthspan and lifespan, and how does that line up with your other priorities?

    2. Consider the tradeoffs.

    Given what you want most for yourself, and the resources you have available, what’s realistic for you?

    How much time, money, and effort are you willing to put in to achieve health and lifespan goals?

    What are you prepared to give up? What aren’t you prepared to give up?

    3. When looking to make improvements, start with the basics first.

    Review the foundational health behaviors in this article. How many of them are you already doing? Consistently?

    If you’re covering most of the basics, you might not need to do more. (Give yourself a pat on the back. You’re already elite!)

    Or, maybe there’s some room for improvement and you’d like to step it up a bit. Great! For the vast majority of people, improving any of these behaviors will deliver real, tangible results. Start with these, before chasing faddish, fringe, “super-optimal” stuff.

    4. Tune out the noise.

    Those people you hear on podcasts or social media aren’t the experts on you and your life.

    You get to decide what you want, and how to go about getting it.

    Be honest with yourself, and make choices aligned with what matters most to you.

    There’s plenty of advice out there, but remember: It’s your life. You get to make decisions that work for you.

    References

    Click here to view the information sources referenced in this article.

    If you’re a coach, or you want to be…


    You can help people build sustainable nutrition and lifestyle habits that will significantly improve their physical and mental health—while you make a great living doing what you love. We’ll show you how.


    If you’d like to learn more, consider the PN Level 1 Nutrition Coaching Certification. (You can enroll now at a big discount.)

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  • Chemical Safety, Cultivated Meat, and Our Health 

    Chemical Safety, Cultivated Meat, and Our Health 

    More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from fish, other meat, and dairy.

    By cultivating muscle meat directly, without associated organs like intestines, the incidence of foodborne diseases “could be significantly reduced,” as could exposure to antibiotics, “pesticides, arsenic, dioxins, and hormones associated with conventional meat.” Currently, the U.S. Food and Drug Administration has approved seven hormone drugs to bulk up the production of milk and meat. “In the European Union, there exists a total ban on such use,” however. Even without injected hormones, though, animal products naturally have hormones because they come from animals. “Eggs, example given, contribute more to the dietary intake of estradiol [estrogens] than beef, whether the animal is legally treated with hormones or not.” After all, eggs come straight from a hen’s ovaries, so, of course, they’re swimming with hormones. But if you’re directly growing just muscle meat or egg white protein, you don’t need to include reproductive organs, adrenal glands, or any of the associated hormones.

    “Chemical safety is another concern for meat produced under current production systems.” There are chemical toxicants and industrial pollutants that build up in the food chain, such as pesticides, PCBs, heavy metals, and flame retardants, but there is no food chain with cultivated meat. We could produce all the tuna we wanted, with zero mercury.

    When the World Health Organization determined that processed meat was a known human carcinogen and unprocessed meat a probable human carcinogen, it wasn’t even talking about the carcinogenic environmental pollutants. When researchers tested retail meat for the presence of “33 chemicals with calculated carcinogenic potential,” like polycyclic aromatic hydrocarbons (PAHs), organochlorine pesticides like DDT, and dioxin-like PCBs, they concluded that, in order to reduce the risk of cancer, we should limit beef, pork, or chicken consumption to a maximum of five servings a month.

    Why cultivate meat at all when you can just buy organic? Surprisingly, “consumption of organic meat does not diminish the carcinogenic potential associated with the intake of persistent organic pollutants (POPs).” A number of studies have recently compared the presence of environmental contaminants in organic meat versus conventional meat, and the researchers found, surprisingly, that organic meat was sometimes more contaminated. Not only organic beef either. Higher levels were also found in pork and poultry.

    If you look at the micropollutants and chemical residues in both organic and conventional meat, several environmental contaminants, including dioxins, PCBs, lead, and arsenic, were measured at significantly higher levels in the organic samples. As you can see below and at 2:56 in my video, The Human Health Effects of Cultivated Meat: Chemical Safety, the green is organic meat, and the blue is conventional. 

    Cooking helps to draw off some of the fat where the PCBs are concentrated, as shown here and at 3:01.

    Seafood seems to be an exception. Steaming, for example, generally increases contaminant levels, increasing contaminant exposure and concentrating mercury levels as much as 47 percent, as you can see here and at 3:15 in my video. Better not to have toxic buildup in the first place.

    More than 95 percent of human exposure to industrial pollutants like dioxins and PCBs comes from foods like meat, including fatty fish, and dairy, but the pollutants don’t appear magically. The only way the chicken, fish, and other meat lead to human exposure is because the animals themselves built up a lifetime of exposure in our polluted world, from incinerators, power plants, sewer sludge, and on and on, as you can see here and at 3:40 in my video.

    Unlike conventional meat production, a slaughter-free harvest would not only mean no more infected animals, but no more contaminated animals either. In terms of pollutants, it would be like taking a time machine back before the Industrial Revolution.

    Doctor’s Note:

    Cultivated meat means less contamination with fecal residues, toxic pollutants, antibiotics, and hormones; up to 99 percent less environmental impact; and zero pandemic risk. Cultivated meat allows people to have their meat and eat it, too, without affecting the rest of us.

    This is the final video in this cultivated meat series. If you missed the first two, check out the videos on Food Safety and Antibiotic Resistance.

    I previously did a video series on plant-based meats; see the related posts below.

    All videos in the plant-based meat series are also available in a digital download from a webinar I did. SeeThe Human Health Implications of Plant-Based and Cultivated Meat for Pandemic Prevention and Climate Mitigation.



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  • Antibiotic Resistance, Cultivated Meat, and Our Health 

    Antibiotic Resistance, Cultivated Meat, and Our Health 

    Medically important antibiotics are being squandered by animal agriculture to compensate for typical factory farming practices.

    Cultivating muscle meat directly from cells instead of raising and slaughtering animals would reduce the risk of foodborne illnesses “due to fecal contamination during slaughtering and evisceration of carcasses” because there would be no feces, no slaughter, and no carcasses to eviscerate. In addition, cultivating meat would also reduce the threat from antibiotic resistance.

    To compensate for overcrowded, stressful, and unhygienic conditions on factory farms, animals are typically dosed en masse with antibiotics. A lot of antibiotics. About 20 million pounds of medically important antibiotics a year, as you can see here and at 0:57 in my video, The Human Health Effects of Cultivated Meat: Antibiotic Resistance

    In the United States, for example, farm animals are given about 2 million pounds of penicillin drugs and 15 million pounds of tetracyclines annually. This is madness. 

    Antibiotic drugs important to human medicine go right into the feed and water of animals like cows, pigs, and chickens, by the ton and by the thousands of tons, as shown below and at 1:02 in my video. And that is all without a prescription.

    Ninety-seven percent of the tens of millions of pounds of antibiotics given to farm animals in the United States are bought over the counter—without a prescription or even an order from a veterinarian, as seen here and a 1:24. To get even a few milligrams of penicillin, we need a doctor’s prescription, because these are miracle wonder drugs that can’t be squandered. Meanwhile, farmers can just back their trucks up to the feedstore. 

    Now, half the Salmonella in retail meat—chicken, turkey, beef, and pork—is resistant to tetracycline, as shown below and at 1:50 in my video. About a quarter of the bugs are now resistant to three or more entire classes of antibiotics, including some resistant to “cephalosporins such as ceftriaxone [which] are critically important drugs we use to treat severe Salmonella infections, especially in children.” 

    Such agricultural applications for antimicrobials are now considered an “urgent threat to human health.” “The link between antibiotic use in animals and antibiotic resistance in humans is unequivocal.”

    As shown here and at 2:20 in my video, it all starts with the poop. 

    Antibiotic-resistant bugs are selected for and then can spread via meat or produce contaminated by poop or they can spread through the wind, the air, or the water, or be carried by insects. There are many pathways by which resistant superbugs can escape. So, even if you don’t eat meat, you can be “put at risk by the pathogens released from stressed, immunocompromised, contaminant-filled livestock” dosed with antibiotics. That’s one of the reasons the American Public Health Association called for a moratorium on factory farms, due in part to all the pollution from concentrated animal feed operations (CAFOs) to the surrounding communities. 

    Every year, more than five tons of animal manure are produced for every man, woman, and child in the United States. Again, it all starts with the poop. But cultivated meat means no guts, no poop, no fecal infections, and no antibiotics necessary. It also means no fecal or antibiotic residues left in “foodstuffs such as milk, egg, and meat” that can potentially cause a variety of side effects beyond just the transfer of antibiotic-resistant bacteria to humans.

    And, as you can see here and at 3:30 in my video, things are getting worse, not better. U.S. animal agriculture is using more antibiotics now than ever.

    This isn’t only because more animals are being raised for food, either. Antibiotic sales in the United States are outpacing meat production. Yes, meat production is going up, but there is a serious rise in antibiotic sales for meat production, as shown below and at 3:46.

    With the combined might of Big Ag and Big Pharma (who profit from selling all the drugs), it’s hard to imagine anything changing on the political side. The only hope may be a change in the production side.

    “The unstoppable rise of super-resistant strains of bacteria is a serious worldwide problem, resulting in 700 000 deaths every year,” and the projections for global antibiotic use in the production of farm animals are “ominous,” estimated to exceed 100,000 tons of antibiotics pumped into animals raised for food by 2030. Quite simply, we may be “on the path to untreatable infections” by using even some of our “last resort antibiotics,” like carbapenems, just to shave a few cents off a pound of meat.

    And it’s not just foodborne bacteria. Mad cow disease, swine flu, and bird flu have the potential to kill millions of people. Skeptical? I’ve got a book for you to read, whose author’s “superb storytelling ability makes every page of the book interesting and fascinating for both specialist and layperson.” (Thanks, Virology Journal, for the wonderful book review and calling my book “a must read.”)

    Given the threat of the chickens coming home to roost, an editorial in the American Journal of Public Health thought that “it is curious, therefore, that changing the way humans treat animals—most basically, ceasing to eat them or, at the very least, radically limiting the quantity of them that are eaten—is largely off the radar as a significant preventative measure. Such a change, if sufficiently adopted or imposed, could still reduce the chances of the much-feared influenza epidemic…Yet humanity does not consider this option.”

    That may be moot, though, because we could cultivate all the chicken we want, without guts or lungs.

    It’s hard to stress the importance of that American Journal of Public Health editorial. As devastating as COVID-19 has been, it may just be a dress rehearsal for an even greater threat waiting in the wings—the wings of chickens.

    According to the Centers for Disease Control and Prevention, the leading candidate for the next pandemic is a bird flu virus known as H7N9, which is a hundred times deadlier than COVID-19. Instead of 1 in 250 patients dying, H7N9 has killed 40 percent of the people it infects.

    The last time a bird flu virus jumped directly to humans and caused a pandemic, it triggered the deadliest plague in human history—the 1918 pandemic that killed 50 million people. That had a 2 percent death rate. What if we had a pandemic infecting billions where death was closer to a flip of a coin?

    The good news is that there is something we can do about it. Just as eliminating the exotic animal trade and live animal markets may go a long way toward preventing the next coronavirus pandemic, reforming the way we raise domestic animals for food may help forestall the next killer flu. The bottom line is that it’s not worth risking the lives of millions of people for the sake of cheaper chicken.

    If you missed the previous video, see The Human Health Effects of Cultivated Meat: Food Safety. Up next is The Human Health Effects of Cultivated Meat: Chemical Safety



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  • Celebrating Food, Culture, and AAPI Month with Remy Morimoto Park

    Celebrating Food, Culture, and AAPI Month with Remy Morimoto Park

    We had the pleasure of talking with Remy Morimoto Park about food, culture, and AAPI Month. We hope you enjoy this interview and her recipes for Crunchy Pad Thai Inspired Salad and Miso Soup.

     

    Please tell us a little bit about yourself and your work. 

    I am a vegan cookbook author and health and wellness content creator. I started Veggiekins blog while I was in college as a means for sharing recipes and spreading the vegan lifestyle, and it has since turned into my full-time job, which has been absolutely incredible. I’m also the founder of a matcha brand, Frauth. Outside of work, I split my time between New York and Los Angeles, and you can usually find me at a farmers market!

    In your experience, how have you found food to tell a story and shape culture? 

    I think that when you come from any type of culture, food is so important because it’s one way culture is passed down from generation to generation. I think that’s why sharing recipes and passing them down is so crucial for preserving culture. In my Asian cultures––Japanese, Korean, and Taiwanese––I think food is really important because it’s also how we communicate with each other and share love. In our cultures, it’s not quite as common to express verbally that you love someone. We really don’t talk too much about feelings, but we always gather around the table to share a meal as a family and many of our holidays and family gatherings revolve around food. There’s a joke that your Asian parents might not apologize or say they love you, but they will always put food on the table for you or cut up a fruit plate for you to communicate that. So, with that in mind, I think that food is a pivotal part of Asian culture. For me personally, a lot of my memories from childhood revolve around a specific meal or have a specific dish tied to it. Food evokes a lot of really powerful memories, and I think it’s a really great vehicle for storytelling in that way. 

    How do you educate people about the intersection of food, health, community, and culture?

    When it comes to most Asian cuisines, there really isn’t very much dairy, which I think is incredible. It also makes them such great foundations for lots of vegan-friendly options. As well, in my three cultures, there are different types of existing plant-based diets followed by religious groups, for example. I think there is a lot to explore, and the same can be said about most cultures. For example, in Korea, there are monks who eat temple food, which is primarily-plant based; in Japan, the Shojin cuisine is also primarily plant-based; and in China, a lot of Buddhists don’t eat any meat or animal products at all. Additionally, my grandparents always told me that, when they were younger, they primarily ate plant-based––mostly grains and vegetables––because meat and animal products were so expensive and reserved more for the higher classes in society. Nowadays, I think people associate meat with Asian cuisine (e.g., Korean BBQ), though, in reality, a lot of Asian cuisine historically revolved around grains and plants.

    What are some plant-based ingredients and vegan dishes you would like to highlight as traditional to your cultures and/or other Asian cultures? What are your favorites to cook with?

    A plant-based ingredient that I think is essential to Asian culture is tofu, of course! No Asian person is unfamiliar with tofu, and I think that’s incredible because it’s such a great source of plant protein. Rice and other grains are also commonly used throughout Asian cuisines, and some of my personal favourites include tempeh and some of the more unique Asian veggies you wouldn’t typically find at a conventional grocery store (e.g., bean sprouts, bok choy, morning glory, and pea shoots). There’s a great diversity of veggies to choose from in Asian cuisine.

    As a plant-based chef, what do you envision as the way forward to encourage people to include more fruits and vegetables into their diets? 

    One of the things I like to stress the most is that vegetables can be treated with as much care, if not more care, than meat and other animal products. I think a lot of people put in the minimum effort when preparing veggies or may even just eat them raw. When we marinate, smoke, sous vide, roast, or slow cook them, the result is so different. 

    Nowadays, people have developed this hunger for more global cuisines and are more interested in trying dishes from other cultures, which is a great way to encourage individuals to incorporate more fruits and veggies into their diets. When you start to explore beyond just the United States, for instance, and see what the world has to offer, you find that there are so many different types of fruits and vegetables that you can enjoy. Additionally, there are so many more flavor profiles and spice blends to work with to season your vegetables. Keeping it interesting for the palate is so important! 

    What significance does AAPI Month have for you, and how do you celebrate your heritage? 

    AAPI month means a lot to me because I’m not just Asian, but Asian American. I was born in the United States to parents who had already immigrated here and speak primarily English in the house. I don’t feel 100% Asian and, of course, don’t feel 100% American either, so I think that the distinction is really nuanced and makes me feel seen. It’s an incredible sign that people are really embracing others and diversity, which is so important. It’s helped to introduce other cultures to other people and encourage curiosity and hunger for knowledge about others.

    I really celebrate my heritage through food and sharing recipes that feel are authentic to my culture and my Asian-American family. It’s such a treat to be able to share that with others and especially to do that plant-based!

    Please tell us a little bit about your cookbook, Sesame, Soy, Spice, and what inspired you to write it.

    My cookbook was really inspired by my family and my upbringing. “Asian American” is truly the best way to describe my family and the food we eat because we are Asian (and three types of Asian at that), but we are also very much American. Growing up, the food on our table looked like a combination of both western and American foods, as well as the Asian dishes I grew up eating. For example, one thing I love is popcorn, but with Japanese furikake seasoning on top. Sometimes we might sub out chili paste or hot sauce with gochujang, a Korean fermented red pepper paste.

    Throughout my cookbook, I really wanted to emphasize that eating vegan does not mean you have to give up your culture and that it can actually be so much fun reconnecting with your culture through trying to recreate those favorite recipes as vegan. It not only makes living a vegan lifestyle more exciting and inclusive, but also more sustainable because there’s more variety in the foods you eat. When I first became vegan, I thought I could only eat foods like salad bowls, grain bowls, and smoothie bowls. Then I realized that it’s not really a diet but a way of life and that almost any cuisine can be vegan-friendly if you get creative in the kitchen.

    Through the short stories in my cookbook, I also document my journey to becoming vegan and making peace with my relationship with food. I share the story of how becoming vegan taught me compassion and aided in that journey. The process of writing the cookbook was very meaningful to my family because we really got to connect more than ever through food. I would chat with them about recipes from childhood that I wanted to try to recreate, and we would speak on the phone while we were both in the kitchen, trying to work out a recipe. It was a very nostalgic time for me because, often, we’d end up reminiscing about memories from my childhood while cooking.

     

    Crunchy Pad Thai Inspired Salad 

    1 to 2 servings, 10 minutes prep

    For the Pad Thai Inspired Dressing

    • ½ fresh lime, juiced
    • 2 tbsps Umami Sauce 
    • 2 tsps tamarind purée
    • 1 clove garlic, finely minced
    • 1 tbsp rice wine vinegar
    • 2 tbsp cashew butter (optional, for creaminess)

    For the Salad

    • 2 cups shredded purple cabbage
    • 3-4 mini cucumbers, julienned
    • 1 large carrot, juliennned
    • ½ cup chiffonaded radicchio 
    • Handful thinly sliced breakfast radishes 
    • 1 cup shredded green papaya (optional)

    Optional

    • Fresh Thai chili peppers
    • Crushed peanuts to garnish
    • Dried chili flakes to garnish
    • Green onions to garnish 

     

    Instructions

    1. In a large bowl, add all the dressing ingredients, then whisk them together. Adjust to taste. If using cashew butter, you may choose to thin it with 1 to 2 tablespoons of water.
    2. Add all of the salad ingredients to the bowl, then toss, using your hands or tongs to coat the veggies.
    3. Garnish with peanuts, chili flakes, and green onion, if desired.

     

    Miso Soup

    8 servings, 30 minutes prep, 15 minutes cook time, 30 minutes soaking time 

    For the Dashi Broth

    • 10 cups filtered water
    • 5-6 dried shiitake mushrooms
    • 3 kombu pieces (roughly 3 x 3-inches)
    • 1 leek stem, sliced diagonally
    • 1 carrot, sliced diagonally
    • 3 scallions (white parts), halved
    • ½ yellow onion, halved
    • 12 oz firm silken tofu
    • ¼ cup dried wakame

    Other Ingredients

    • 5 tbsps red miso paste
    • 5 tbsps white miso paste

    For Garnish 

    • Scallions (green tops), thinly sliced
    • Ichimi togarashi, to taste
    • Cooked mushrooms (optional) 

     

    Instructions

    Prepare Dashi Broth 

    1. To your cooking pot, add the water, dried mushrooms, and kombu. Let soak for about 15 to 30 minutes. (The longer you soak, the more flavor will be released).
    2. Bring to a boil, then lower the heat to a simmer. Let simmer for 10 minutes.
    3. Add the leek, carrots, scallions, and onion, and cook for another 10 minutes.
    4. Add the tofu, then remove the pot from the heat.

    Re-Hydrate Wakame

    1. In a small bowl, add the dried wakame with enough hot water to cover. Let soak until the wakame is soft to the touch, then drain and set aside.

    Add Miso Paste

    1. In a small jar or bowl, add the red and white miso with a little water. You want to add just enough water so the misos turn into a thin paste. Use a whisk or chopsticks to break down the paste so it’s pourable. 
    2. Add the wakame and the whisked miso to the pot, and gently stir to combine. Adjust to taste.
    3. Garnish with green scallion tops, ichimi togarashi, and cooked mushrooms, if desired.

    For more about Remy, check out her blog, Instagram, TikTok, and YouTube



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