1. Been wrong about a few things this past week:
A. I thought in Week 28 that extrapolating A rejuvenation therapy and sulforaphane results to humans would produce personal results by this week. An 8-day rat treatment period ≈ 258 human days, and 258 / 7 ≈ 37 weeks.
There are just too many unknowns to say why that didn’t happen. So I’ll patiently continue eating a clinically relevant 65.5 gram dose of microwaved broccoli sprouts twice every day.
The study’s lead researcher answered:
“Depends, it might take 37 weeks or more for some aspects of ‘youthening’ to become obvious. It might even take years for others.
Who really cares if you are growing younger every day?
For change at the epigenomic/cellular level to travel up the biological hierarchy from cells to organ systems seems to take time. But the process can be repeated indefinitely (so far as we know) so by the second rejuvenation you’re already starting at ‘young’. (That would be every eight to ten years I believe.)”
His framework is in An environmental signaling paradigm of aging.
B. I thought that adding 2% mustard seed powder to microwaved broccoli sprouts per Does sulforaphane reach the colon? would work. Maybe it would, maybe it wouldn’t, but my stomach and gut said that wasn’t for me.
C. I thought I could easily add Sprouting whole oats to my routine. I ran another trial Sprouting hulled oats using oat seeds from a different company and Degree of oat sprouting as a model.
2. Oat sprouts analysis paired studies were very informative, don’t you think? One study produced evidence over a range of germination parameters (hulled / dehulled seeds of two varieties, for 1-to-9 days, at 12-to-20°C). And evaluated what mix of germination parameters would simultaneously maximize four parameters (β-glucan, free phenolic compounds, protease activity and antioxidant capacity) while minimizing two (enzymes α-amylase and lipase). Then a follow-up study characterized oat seeds sprouted under these optimal conditions.
I doubted PubMed’s “oat sprout” 20 search results for research 1977 to the present. Don’t know why they didn’t pick up both of these 2020 studies, but I’m sure that .gov obvious hindrances to obtaining relevant information like this won’t be fixed. What other search terms won’t return adequate results?
3. The blog post readers viewed this week that I made even better was Do delusions have therapeutic value? from May 2019. Sometimes I’ve done good posts describing why papers are poorly researched.
4. I’ve often changed my Week 4 recipe for an AGE-less Chicken Vegetable Soup dinner (half) then the next day for lunch. The biggest change brought about by 33 weeks of behavioral contagion is that I now care more about whether vegetables are available than whether or not they’re organic. Coincidentally, I’ve developed a Costco addiction that may require intervention.
- 1 lemon
- 3 Roma tomatoes
- 4 large carrots
- 6 stalks organic celery
- 6 mushrooms
- 6 cloves garlic
- 6 oz. organic chicken breast fillet
- 1 cup organic pasta
- 1 yellow squash, alternated with 1 zucchini
- 1 cup sauvignon blanc
- 32 oz. “unsalted” chicken broth, which still contains 24% of the sodium RDA
Pour wine into a 6-quart Instant Pot; cut and strain squeezed lemon; cut chicken into 1/4″ cubes and add; start mixture on Sauté. Wash and cut celery; wash and scrub carrots; stir pot at 4 minutes; stir in celery at 5 minutes.
Cut and stir in carrots. Wash mushrooms, slicing only if supersized. When pot boils around 10 minutes, add chicken broth and stir.
Wash and slice yellow squash / zucchini; crush and peel garlic but don’t slice. When pot boils again around 15 minutes, stir in pasta; turn off pot.
Add yellow squash / zucchini, mushrooms, garlic; wash and add whole tomatoes. Let set for 20 minutes; stir bottom-to-top 5 and 15 minutes after turning off, and again before serving.
AGE-less Chicken Vegetable Soup is tasty enough to not need seasoning, at least when freshly prepared.