My Molecular Health
The Why Behind 'Eat Fruit & Vegetables
The Longevity Diet
by Valter Longo, PhD
Can what you eat change how long and how well you live?
The clinically proven answer is “ yes”. And The Longevity Diet is easier to follow than you would think.
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The culmination of 25 years of global research on aging, nutrition, and disease, this unique combination of an easy-to-follow “everyday” diet and short periods of fasting-mimicking diet (FMD) is the key to living to a healthy old age.
FMD does away with the misery of fasting while you reap all the health benefits of a calorie-restrictive diet. It avoids the negative stressors of starving yourself, such as low energy and sleeplessness.
Valter Longo, Director of the Longevity Institute at USC and the Program on Longevity and Cancer at IFOM in Milan, developed the FMD after making a series of remarkable discoveries in mice and humans. He discovered that specific diets can activate stem cells and promote regeneration and rejuvenation in multiple organs to reduce the risk for diabetes, cancer, Alzheimer’s and heart disease. His daily nutrition plan, together with periodic fasting-mimicking techniques, has yielded startling results in the lab and in clinical trials.
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FREE eBOOK - Innovations in the Food System - Exploring the Future of Food
Innovations in the Food System is a book that explores the ways in which technology and innovation are transforming the food industry. Written by a team of authors with expertise in various fields related to food systems, the book provides a comprehensive overview of the latest developments in food technology, sustainable agriculture, food safety, and nutrition.
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The book is divided into five parts, each of which focuses on a different aspect of the food system. Part One, "The Evolution of the Food System," provides a historical overview of how the food system has developed over time, from the early days of agriculture to the modern era of industrial food production. The authors argue that the current food system is not sustainable and that radical changes are needed to ensure that we can continue to feed a growing population without damaging the environment or compromising food security.
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Part Two, "Sustainable Agriculture and Food Production," explores the ways in which technology and innovation are being used to create more sustainable food systems. The authors discuss a range of strategies, from precision farming and agroecology to alternative proteins and vertical farming, that are helping to reduce the environmental impact of food production while improving yields and quality.
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Part Three, "Food Safety and Security," focuses on the challenges facing the food system in terms of food safety and security. The authors discuss the risks posed by foodborne illnesses and the increasing threat of food fraud and contamination, as well as the need for better food traceability systems and more robust regulations.
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Part Four, "Innovations in Food Processing and Packaging," explores the ways in which food processing and packaging are being transformed by new technologies and materials. The authors discuss innovations such as high-pressure processing, microwave-assisted thermal sterilization, and biodegradable packaging, and consider the implications of these developments for food quality, safety, and sustainability.
Finally, Part Five, "Consumer Trends and Future Directions," looks at the changing consumer landscape and the emerging trends that are shaping the future of the food industry. The authors consider the growing demand for healthy, sustainable, and ethical food, as well as the potential impact of emerging technologies such as artificial intelligence and blockchain on the food system.
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Throughout the book, the authors emphasize the need for collaboration and cooperation among all stakeholders in the food system, from farmers and food producers to policymakers and consumers. They argue that only by working together can we create a more sustainable, secure, and equitable food system that meets the needs of people and the planet.
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One of the key themes that emerges from the book is the importance of sustainable agriculture and food production. The authors argue that the current food system is not sustainable and that radical changes are needed to address the environmental and social challenges we face. They highlight a range of strategies that can help to create more sustainable food systems, from precision farming and agroecology to alternative proteins and vertical farming.
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Precision farming, for example, involves using technology such as sensors, drones, and satellite imagery to gather data about soil conditions, weather patterns, and crop growth, and using this information to optimize farming practices. This can help to reduce the use of inputs such as fertilizers and pesticides, improve yields and quality, and minimize the environmental impact of farming.
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Agroecology, on the other hand, is an approach to farming that focuses on working with nature rather than against it. It involves using practices such as crop rotation, intercropping, and natural pest control to create more diverse and resilient agroecosystems. This can help to reduce the need for chemical inputs, promote biodiversity, and improve soil health.
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Alternative proteins, such as plant-based meat and cultured meat, are another area of innovation that is explored in the book. The authors discuss the potential of these technologies to reduce the environmental impact of meat production, improve animal welfare, and provide more sustainable sources of protein.