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http://immortality.diet/Immortality DietWelcome to immortality.diet.
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Index
What is the Immortality Diet?
Toxicants in plants and fungi
Why plants and fungi may taste good
Fruit-animal symbiotic relationship
Raw vs cooked vs frozen vs dried
Human longevity
Longevity in dogs
Ageing not inherited
Calorie restriction
Diet related diseases
Recommended diet
References
Links
What is the Immortality Diet?
The Immortality Diet is a raw animal product and fruit diet. Followers eat as much raw animal products and fruit as they like. Salt and water are optional. They avoid eating anything else.
Toxicants in plants and fungi:
The theory of my diet is as follows: unlike animals which can fight or flee to avoid being eaten, plants and fungi can't and so have to rely on chemical defenses (toxicants) instead so as to avoid being totally wiped out. Any plant or fungus that was as edible as an animal would be extinct (hence why carnivores that have to chase down and kill exist (because they have superior health and thus physical advantages from not eating plants or fungi). By eating plants or fungi you are fighting evolution!
Examples of some toxicants in plants include:
Oxalates - widespread in many plants
Cytotoxins - stilbenoids in peanuts
Mutagens - [6]-gingerol in ginger
Carcinogens - safrole in cocoa
Enzyme inhibitors:
-Cholinesterase inhibitors - in potatoes
-Protease inhibitors - in raw soybeans
-Amylase inhibitors - in wheat flour
Tannins - in tea, coffee and cocoa
Cyanogenic glycosides - in cassava
Goitrogens (glucosinolates) - in Brassica species: cabbage, broccoli, Brussels sprouts, etc.
Lathyrogens - in chick peas and vetch
Pyrrolizidine alkaloids - in crops contaminated with weeds
Antivitamins - although not toxic per se, the anti-vitamins can cause problems as a result of their interference with the function or absorption of essential nutrients
Anti-thiamin compounds - in mung beans, rice bran, beets, Brussel sprouts
Why plants and fungi may taste good:
Even though plants and fungi always contain many nasty toxicants they may taste good, especially cultivated varieties. This is not because they are harmless, though cultivated varieties no doubt do less harm, but because of the way humans have evolved. If only foods that were 100% benign (free from toxicants, don't cause ageing or disease) were appetising or palatable then humans wouldn't have survived at all due to our inferior natural hunting abilities compared to other animals and the limited seasonal availability of fruit when we need vitamin C to prevent scurvy. Instead the human has evolved a compromise - foods that do limited immediate harm if they provide useful nutrients or energy taste okay and sometimes good, however they may still cause ageing and disease in the long run, but this was the price to pay to avoid imminent starvation. This however in the developed world is no longer a necessary compromise. Numerous foods are available year round. The rest may be imported. There is also refrigeration and freezing. So it is time to overcome our compromised sense of taste and eat intelligently. Just like it is unwise to use drugs because they may feel good it is unwise to eat food just because it tastes good. Not everything that tastes good is good, but everything that doesn't taste good isn't good (bitterness indicates poison). Animal products and fruit are the way.
Fruit-animal symbiotic relationship:
Fruit is meant to be eaten - the plants have evolved a mutually beneficial relationship with animals whereby animals spread their seeds in return for nutrition. This shouldn't be confused with eating plants which is mutually destructive.
Raw vs cooked vs frozen vs dried:
Raw is best. The food is in it's natural state and thus retains all of it's nutrients and it doesn't have any of the toxic substances associated with cooking.
Frozen is second best. Look for snap frozen. Frozen foods retain nearly all of the nutritional value of raw food and don't have any of the toxic substances associated with cooking.
Dried is third best. While dried foods retain many of the nutritional qualities of raw food they are typically heated to about 60 degrees in the drying process and thus lose some of the vitamin c content. This is not the case with freeze-dried. Additionally they should be reconstituted before eating with purified water, raw milk or raw fruit juice.
Cooked is worse.
Cooking produces many toxic substances.
Heterocyclic amines including beta-carboline
Isoquinolines
Imidazoquinolines
Imidaziquinoxalines
Transfats
Potential harmful effects of cooked foods and cooking:
Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are also components of cigarette smoke and car exhaust fumes. High rates of HCA can cause cancer in animals. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. Microwaving has been shown to reduce vitamin B12 levels in beef, pork and milk by 30-40% Nitrosamines, formed by cooking and preserving in salt and smoking, have been noted as being carcinogenic, being linked to colon cancer and stomach-cancer. Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases, such as atherosclerosis, renal failure, arthritis, myocardial infarction, macular degeneration, cardiovascular disease, nephropathy, retinopathy, or neuropathy. Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis. One study, comparing the effects of consuming either pasteurized, or homogenized/pasteurized, or unpasteurized milk, showed that pasteurized and homogenized/pasteurized milk might have an increased ability to evoke allergic reactions in patients allergic to milk. Also, toxic compounds called PAHs, or Polycyclic aromatic hydrocarbons, are formed by cooking, in addition to being a component of cigarette-smoke and car-exhaust fumes. They are known to be carcinogenic and an industrial pollutant. Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian cancers.Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide. The HEATOX(Heat Generated Food Toxins) project has published a report on acrylamide. Frying chickpeas, oven-heating winged beans, or roasting cereals at 200–280 degrees C reduces protein digestibility. Another study has shown that meat heated for 10 minutes at 130 °C, showed a 1.5% decrease in protein digestibility. Similar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content. There are various scientific reports, such as one by the Nutrition Society, which describe in detail the loss of vitamins and minerals caused by cooking. It has also been suggested that cooking food in a wood-burning stove may contribute to global warming.
Human longevity
The Chinese people in Hong Kong have the highest per capita meat consumption in the world, they have the world's longest life expectancy (see United Nations 2015 data), their health index is among the best in the world. Japan and South Korea have very high per capita fish and seafood consumption. Japanese people have the second longest life expectancy and had the second oldest supercentenarian. Vegetarianism there is virtually unheard of. Out of more than 60000 centenarians in the United States, 9000 in the United Kingdom and 3000 in Australia only 2 were verified vegans and vegetarians in general accounted for a great minority. The very vast majority of centenarians and all supercentenarians have consumed large quantities of meat.
Hong Kong: World Longest Life Expectancy, Highest Per Capita Meat Consumption.
Life expectancy at birth (years), UN World Population Prospects 2015:
1) Hong Kong 83.74 years (world longest)
2) Japan 83.31 years
3) Italy 82.84 years
7) Spain 82.28 years
14) South Korea 81.43
42) USA 78.88
World Average 71.4
What the countries with world's longest life spans eat:
The UN data shown below came from National Geographic website, article: what the world eats.
Average daily total meat products (livestock+seafood) consumption, percentage of total food intake by weight per person:
Hong Kong 32% (world highest)
Japan 18%
South Korea 16%
USA 14%
World 9%
Average daily total meat products (livestock+seafood) consumption, grams per person:
Hong Kong 695 (world highest)
USA 381
South Korea 339
Japan 288
World 173
Average daily seafood consumption, percentage of total food intake by weight per person:
Hong Kong 9%
Japan 9%
South Korea 7%
World 3%
USA 2%
Average daily seafood consumption, grams per person per day:
Hong Kong 195
South Korea 159
Japan 147
USA 59
World 52
Hong Kong has world's longest life span and it has a high per capita pork consumption.
Pork Consumption, calories per person per day (National Geographic, UNFAO 2011)
Hong Kong 394
World 120
National Geographic says:
As it has since 1980, a spurring point for the economy, Hong Kong consumes more meat per person—both calorically and in weight—than any other nation. At 695 grams per day, people in Hong Kong eat 60% more meat than the meat-eaters in New Zealand.
Hong Kong’s diet has changed drastically in the last 50 years, with the average person eating more grams of meat per day than any other food group.
South Korea experienced a rapid shift in diets beginning in the 1970s. As more animal products and produce were added to the plate, the proportion of calories earned from grains dropped from 76% to 43%.
Japan consumes more seafood per person than all other types of meat combined.
HK people eat almost 40% more meat than Americans, often they eat meats such as Chinese BBQ pork, pork belly, pig feet, all these are high in fat. One thing HK people eat quite a lot are seafood and sea fish which are known to provide protection against diabetes, cardiovascular diseases, cancer and more.
Up until 1970's HK people had shorter life expectancy and poorer health index than Americans, back then HK people ate lesser amount of red meat than Americans. Year by year dietary statistics show as HK people ate more red meat and seafood the longer increase in their life expectancy and better health index, as Americans eat lesser red meat the slower increase in life expectancy and their health index gets worst.
In Okinawa, as Okinawan increased eating more pork in the period from 1950's to 1990's the longer increase in life expectancy, but as Okinawan slowed down increase of pork consumption their life expectancy also slowed down in increase.
Nagano, another prefecture in Japan, had less pork consumption than Okinawa before 1990's, but as Nagano increased pork consumption, its life expectancy also increased to the point that it's now Japan's national longest. Nagano replaced Okinawa in longest life expectancy. Nagano's health index is among the best nationally.
Longevity in dogs
The reason why small dogs may live about 50% longer than large dogs (15 years old vs 10 years approximately on average) is that the smaller the dog the less it needs to eat and thus the cheaper it is to feed hence the owner is more able to afford dog food with a higher percent of meat and less grain or vegetable filler than compared to food for a larger dog i.e. quality over quantity. Dogs should live even longer yet if fed purely on raw meat fit for human consumption especially if done generationally.
Ageing not inherited
It makes no sense for ageing to be inherited as natural selection selects for those who produce the most healthy offspring. An individual that ages and therefor dies early is unable to continue to reproduce or care for their offspring. While women reach menopause which prevents them from reproducing men can reproduce for their entire lifespan and thus the longest possible lifespan without ageing begets the greatest potential number of offspring and thus selects for their genes in the generations that follow. So what causes ageing? Well what has an evolutionary vested interest in animals aging and thus having a limited lifespan? Plants do of their predators. As long lived successfully reproducing animals that eat plants pose the greatest threat to the survival of the plant, and thus animals that eat plants are aged by the plants that they eat as natural selection selects those plants that age their predators the most. Giant trees such as giant redwoods and giant sequoias can live for many hundreds if not thousands of years so this sort of lifespan is biologically possible (and those trees don't eat plants).
Calorie restriction
The primary reason why calorie restriction slows ageing (as demonstrated in rats and other animal models) is because generally speaking for the majority of people the less food you eat the less plant matter you eat (given that most people currently eat plants as part of their diet). The oxygen-free radicals commonly cited that cause cellular damage are frequently the result of plant digestion (though cooked food can sometimes have similar effects).
Diet related diseases
Baldness: tubers such as potatoes in combination with prostaglandins.
Wrinkling: taproots such as carrots in combination with prostaglandins.
Freckling: rhizomes such as ginger and turmeric.
Pimples: bulb vegetables such as onions and garlic in combination with prostaglandins.
Ridges in fingernails, unruly hair and discoloured irises: rhizomes consumed with nuts.
Darkening of hair: nitrogenous seeds.
Greying of hair: prolonged consumption of leaves etc.
Recommended diet
Fruit: raw, organic, grown from seed.
Milk: raw, organic, grass-fed, unhomogenised, full-cream.
Blood: raw (fresh or freeze-dried), organic, grass-fed red meat blood or pastured vegetable-fed pork blood.
Red meat: raw (fresh, frozen or freeze-dried), organic, grass-fed.
Pork: raw (frozen (so expanding ice crystals can kill any parasites) then thawed), organic, pastured and vegetable-fed.
Oily fish: raw (fresh or frozen), wild-caught.
Salt: sea salt flakes or freshly ground sea salt granules (no anti-caking agents).
Water: filtered rain water.
So in conclusion: eat raw animal products and fruit, live long and prosper!
If you find this website useful please link to it.
References
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Watson DH, Ed. Natural Toxicants in Food. Progress and Prospects. Ellis Horwood Series in Food Science and Toxicology.
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David Lary & Ralf Toumi,The atmospheric chemistry of HCN, CN and NCO,http://www.atm.ch.cam.ac.uk/acmsu/newsletter11/news8.html
Heaney Rk, Fenwick GR. Natural toxins and protective factors in Brassica species, including rapeseed.
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Links
thefruitpages.com
ausrawmilk.org
bovogen.com/our-products/specialty-products/bovine-haemoglobin-powder/ Please contact Peter Langston via Bovogen on (03) 9336 3622 or directly on his mobile on 04 2396 0722 to express interest.
fishbase.org
extoxnet.orst.edu/faqs/natural/plant1.htm (now only accessable via archive.org)
https://str.llnl.gov/str/Food_Mutagens.intro.html (now only accessable via archive.org)
krispin.com/lectin.html
copperwiki.org/index.php/Carcinogens_in_Foods
diagnosisdiet.com/full-article/vegetables
raypeat.com/articles/articles/vegetables.shtml
beyondveg.com
soilandhealth.org
westonaprice.org
rawpaleodiet.com
soyonlineservice.co.nz (now only accessable via archive.org)
foodb.ca
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