You probably know what is healthy food and what is not. We don’t have to tell you that. But did you know that some healthy foods can also contribute to a longer, healthier life?
This article was written by Anime Fan pure form†
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The foods we’re talking about support an important process in your body: methylation. This process occurs throughout your body and is essential for hormone production, new cell formation, body detoxification, and more. It is important that the methylation process is balanced. Are you working hard or not active enough? Either way it has an effect on your mood, hormonal balance and energy level. You can also suffer from all kinds of health problems.
It is known that the methylation process declines with age. Fortunately, you can activate it with the right foods. Research shows that you can improve your biological life by up to three years. Food contains substances that direct methylation processes in the right direction. If you want to support these processes, make sure you have these five foods on your plate often:
1. Pomegranate
Like berries, pomegranate is rich in a powerful compound: ellagic acid. Research shows that this substance can protect our brain from age-related disorders. Other research shows that the same substance prevents the breakdown of collagen and skin thickening caused by UV rays. Collagen is a substance that keeps our skin firm and prevents wrinkles.
Ellagic acid also reduces the production of inflammatory substances that lead to skin aging. Enough reason to put pomegranate in your cart every so often when you go shopping.
2. Forest fruits
Forest fruits contain powerful antioxidants in the form of anthocyanins and quercetin. These play an important role in our brain and our general health. For example, research has linked anthocyanins to healthy aging. Quecetin is known to contribute to healthy methylation.
Other substances present in berries also contribute to healthy methylation processes in our bodies. Think polyphenols With loud names like ellagic acid and chlorogenic acid. Different types of berries contain different polyphenols, so it is better to choose different types of fruits. Small, wild species often contain higher concentrations of substances that can control methylation.
3. Broccoli
Like other cruciferous vegetables, broccoli contains a substance that can support the methylation process in our bodies. This substance is known as sulforaphane. In addition, vegetables provide a relatively unknown substance with the name difficile. We are talking about diindolylmethane (DIM). This substance is able to detect infected cells and replace them with healthy cells. In this way it also contributes to a healthy methylation process.
DIM also prevents the release of inflammatory proteins in our bodies. In this way, the substance also contributes to the reduction of inflammation, and therefore the lifespan of our bodies quickly decreases.
4. Green tea
You may have heard of the healthy ingredients in green tea. Among these medicines called catechins, one is particularly powerful. This is the famous antioxidant epigallocatechin gallate (EGCG). This is also the main catechin in green tea. For example, it is a hundred times stronger than vitamin C and twenty-five times stronger than vitamin E. Research shows that catechins contribute to better health and a longer life.
You can get the most EGCG from green tea by steeping it in boiling water for 10 minutes.
5. Turmeric
Turmeric or turmeric contains an interesting ingredient: curcumin. This activates an enzyme in our bodies that helps keep certain substances in our cells intact. Normally, these substances decline slowly, causing us to age.
Turmeric is also a source of choline, which has been shown to positively affect methylation. In this way, the spices help make this important process go better. So put curry on the counter more often or have a turmeric latte instead of coffee. It will not only satisfy your taste buds, but also the rest of your body.
Sources: Fitzgerald, KN et al. (2021), Hair, r. et al (2021). Stefan, J. et al (2013), Sugiura, R. (2021), Tian, J. et al. (2021), Rahimi, V.B. et al. (2018), Bai, J.Y. et al (2010). Photo: Andrea Biacodio
