A recent study provides strong evidence suggesting that individuals who eat a diet abundant in whole plant foods may experience slower aging compared to those consuming animal products and highly processed foods. This pioneering research compared the impact of a healthful vegan diet against a balanced diet with meat on the aging process, as gauged by DNA methylation analysis. The study’s methodology, which involved twin pairs, automatically controlled for genetics, age variations, and gender differences.

The study included 22 pairs of identical twins who were assigned to different diets to examine the effects over an eight-week period. One twin from each pair was randomized to follow a healthy vegan diet, while their counterpart adhered to a healthy omnivorous diet, allowing researchers to directly compare how these dietary choices influenced their biological age.

For their analysis, the researchers employed four established methylation clocks and calculated the individual ages of 11 organs and systems, as well as their collective age, termed “Systems Age.” At the conclusion of the study, three of these clocks indicated a noticeable reduction in age acceleration among the vegan group, a change not observed in the omnivorous group. Additionally, significant reductions in biological age were observed exclusively within the vegan cohort in 5 of the 11 systems, as well as in the overall Systems Age.

The study also found that a vegan diet improved epigenetic markers linked to aging. These markers act like hidden clocks within your genes, suggesting that while you may be forty years old chronologically, your biological age can vary due to lifestyle influences such as diet and exercise. Rather than relying on a single measure to determine biological age through epigenetics, the researchers utilized various tests to assess these clocks. The vegan group experienced a significant decrease, while the omnivorous group showed no change.

This study was limited by its small sample size and brief duration. Further research over an extended period would be valuable to better understand the long-term effects of a vegan diet on epigenetic markers. Despite these limitations, the findings align with increasing evidence that a well-planned vegan diet can offer substantial health benefits and bolster support for plant-based eating.

To view the original scientific study click below:
Unveiling the epigenetic impact of vegan vs. omnivorous diets on aging: insights from the Twins Nutrition Study (TwiNS)

Many people are now considering chocolate almost like a supplement, believing that their daily intake provides various health benefits. However, your preferred dark chocolate bar might carry a hidden health hazard. Recent research indicates that certain popular dark chocolate items could have alarming amounts of heavy metals, especially lead and cadmium.

Chocolate plants are notably proficient at absorbing heavy metals from the soil, and they are often cultivated in regions where these metals are prevalent. With these issues in mind, the researchers set out to investigate the extent of this contamination.

Following an eight-year study of dark chocolate, two toxic heavy metals were detected. Moreover, organic chocolates tended to have higher levels of these metals compared to conventional varieties. To evaluate chocolate as thoroughly as dietary supplements are for contaminants, the researchers performed certain tests. Their curiosity stemmed from whether the health benefits sought by consumers were outweighed by the potential risks of heavy metal exposure.

Between 2014 and 2022, researchers purchased 72 well-known cocoa products from U.S. retailers, mainly consisting of pure dark chocolate bars, along with some cocoa powder. All of these products were sourced from manufacturers in either the U.S. or Europe. Subsequently, the chocolates underwent an analysis at two independent labs in the U.S.

The standards from California Proposition 65 were applied in the tests because the U.S. Food and Drug Administration does not establish heavy metal limits for most foods. This state-level regulation is notably stricter. The findings revealed that 43% of the analyzed products surpassed the permissible exposure levels for lead, and 35% exceeded those for cadmium.

Products labeled as organic displayed notably higher levels of cadmium and lead, being 280% more likely to surpass California Proposition 65’s limits for cadmium and 14% higher potential for lead. The reasons why organic chocolate contains more of these heavy metals are unclear. It is speculated that the less intensive processing methods used in organic production might not eliminate as many heavy metals as those used in conventional processing.

For those concerned that their fondness for dark chocolate might be compromised, it’s important to note that the risk largely depends on consumption levels. Eating contaminated chocolates infrequently and in small quantities is unlikely to pose a significant public health issue. However, if a person regularly consumes a variety of these products, the cumulative exposure could become a cause for concern.

To view the original scientific study click below:
A multi-year heavy metal analysis of 72 dark chocolate and cocoa products in the USA

Recent research has shown that consuming a portion of baby carrots three times weekly can markedly raise skin carotenoid levels. Elevated skin carotenoids are linked to enhanced antioxidant defenses and a reduced likelihood of chronic conditions such as heart disease and various cancers. This indicator also suggests better skin health and enhanced immune system function.

Carotenoids are pigments that enhance many fruits and vegetables with their vibrant orange, red and yellow hues. As diet is the main source of these compounds, skin measurements can be taken to assess the intake of fruits and vegetables. When paired with a multivitamin that includes beta-carotene, another carotenoid, the levels of these beneficial phytonutrients in the body increased even further.

In the study, a serving of baby carrots (defined as 8-12 carrots) chopped into smaller pieces to equal 100 grams or half a cup were used. This unpublished research involved 60 young adults divided into four groups. One group ate the specified serving of carrots three times a week, another took a multivitamin supplement without eating any carrots, a third group consumed both the carrots and the multivitamin, and a fourth group, serving as the control, did not consume either the carrots or the supplement.

The study revealed that skin carotenoid levels increased by 10.8% in the group consuming baby carrots alone, and by 21.6% in the group that combined baby carrots with a multivitamin supplement containing beta carotene, compared to their levels before the study started. There were no changes in skin carotenoid levels in the control group or the group that took only the supplement.

Many might assume that simply taking a multivitamin supplement would suffice, but it alone did not enhance carotenoid accumulation. Instead, it was the combination that appeared effective. The research demonstrated that pairing baby carrots with a multivitamin supplement containing beta carotene can boost skin carotenoid levels.

For optimal benefits, it is recommended to select a multivitamin with beta carotene and to consume baby carrots at least three times a week.

To view the original scientific study click below:
Trying to eat more vegetables? Snacking on carrots might help