Q & A with Gemini

 

Symptoms of Copper Deficiency

Copper is an essential trace mineral that plays a vital role in various bodily functions. A deficiency in copper can lead to a range of health problems. Here are some common symptoms of copper deficiency:

• Anemia: Copper is involved in the absorption and utilization of iron, which is essential for red blood cell production. Copper deficiency can lead to anemia, characterized by fatigue, weakness, and pale skin.
• Bone abnormalities: Copper is necessary for the formation of connective tissue, including bone. A deficiency can lead to bone weakness and fractures.
• Skin problems: Copper deficiency can cause skin pigmentation changes, such as hypopigmentation (loss of pigment) or hyperpigmentation (excess pigment).
• Neurological problems: Copper is involved in the production of neurotransmitters, which are essential for nerve function. A deficiency can lead to symptoms such as numbness, tingling, and muscle weakness.
• Immune system dysfunction: Copper is important for a healthy immune system. A deficiency can make you more susceptible to infections.
• Cardiovascular problems: Copper is involved in the metabolism of cholesterol and other lipids. A deficiency can contribute to heart disease.

If you suspect you may have a copper deficiency, it's important to consult with a healthcare professional for proper diagnosis and treatment. They can assess your symptoms, order blood tests to check your copper levels, and recommend appropriate interventions.

Magnesium , Calcium, zinc, iron and potassium. Of all these minerals essential in human health which are the antagonistic pairs where a mineral competes against another for absorption, and often at the cost of displacing another mineral?

Antagonistic Mineral Pair
Several essential minerals can compete with each other for absorption in the human body. Here are some common antagonistic pairs:

• Iron and Zinc: These two minerals can compete for absorption in the small intestine. Excessive zinc intake can interfere with iron absorption, leading to iron deficiency anemia.
• Calcium and Zinc: High levels of calcium can reduce zinc absorption, especially in individuals with low zinc intake.

Magnesium and Potassium: These minerals can compete for absorption in the intestines. High levels of potassium can reduce magnesium absorption.


What common foods ( herbs, vegetables, vitamins or minerals)  can inhibit or destroy fungus in a human body  ?

Foods That Can Help Combat Fungus

While there's no definitive "cure-all" for fungal infections, incorporating certain foods into your diet can help support your body's natural defenses and potentially inhibit fungal growth. Here are some examples:

Herbs and Spices

Garlic: Known for its antifungal properties, garlic can be consumed raw or cooked.

Oregano: Contains compounds with antifungal activity.

Coriander: May have antifungal effects, especially when used in combination with other herbs.

Turmeric: This spice has anti-inflammatory properties that can help combat infections.

Vegetables

Onions: Contain sulfur compounds with antifungal properties.

Garlic: As mentioned earlier, garlic is a powerful antifungal agent.

Ginger: Has anti-inflammatory and antimicrobial properties.

Vitamins and Minerals

Vitamin C: This antioxidant can help boost your immune system and fight infections.

Zinc: Zinc is essential for a healthy immune system and can help combat infections.

Selenium: This mineral plays a role in immune function and can help protect against infections.

Other Foods

Yogurt: Probiotic-rich yogurt can help restore the balance of beneficial bacteria in your gut, which can help prevent fungal overgrowth.

Apple cider vinegar: Contains acetic acid, which has antifungal properties.

I heard Vitamin B6 ( pyridoxine) helps the absorption of some nutrient minerals. What are these minerals ?

• Vitamin B6 (pyridoxine) is indeed involved in the absorption of several essential minerals. It plays a crucial role in the metabolism of these minerals, helping to convert them into forms that the body can readily absorb and utilize.
• Here are some of the minerals that are influenced by vitamin B6:
• Magnesium: Vitamin B6 is involved in the activation of enzymes that are necessary for magnesium absorption.
• Iron: Vitamin B6 helps in the conversion of iron from its oxidized form (ferric iron) to its reduced form (ferrous iron), which is more easily absorbed by the body.
• Zinc: Vitamin B6 is involved in the metabolism of zinc and can help to regulate its absorption.
• Copper: Vitamin B6 plays a role in the metabolism of copper, which is essential for various bodily functions.
• Therefore, adequate intake of vitamin B6 is important for optimal absorption of these minerals. If you're concerned about your vitamin B6 or mineral status, it's advisable to consult with a healthcare professional or registered dietitian for personalized advice.
  
  
  

In human nutrition what vitamins minerals help copper absorption in human stomach or gut ? 

• Vitamin C is a key nutrient that plays a crucial role in enhancing copper absorption in the human body. It helps to reduce the oxidation of copper, which can make it less bioavailable. When vitamin C is present, copper is more likely to be absorbed in its reduced form, which is more readily utilized by the body.
• While vitamin C is the most well-known factor influencing copper absorption, other nutrients may also play a role:
• Zinc: Adequate zinc intake is important for copper absorption. However, excessive zinc intake can interfere with copper absorption.
• Manganese: Manganese can compete with copper for absorption, so a balance between the two is essential.
• It's important to note that excessive intake of copper can be harmful. Therefore, it's crucial to consume copper-rich foods in moderation and ensure adequate intake of vitamin C and zinc.
  
  
  

What is the minimum cooking temperature to destroy or deactivate phytates,  lectins, tannins, oxalates and Trypsin inhibitors  in beans , to prevent them from binding or inhibiting the absorption of nutrient minerals like magnesium, iron, calcium and copper ?

• The specific temperature required to destroy or deactivate anti-nutrients in beans can vary depending on the type of bean and the particular anti-nutrient. However, general guidelines suggest that cooking beans at temperatures above 140°F (60°C) can help to reduce the levels of these compounds.
• Here's a breakdown of the temperature requirements for different anti-nutrients:
• Phytates: Cooking at temperatures above 140°F (60°C) can help to break down phytates.
• Lectins: Cooking at temperatures above 158°F (70°C) can denature lectins and reduce their activity.
• Tannins: Tannins can be reduced through cooking, but the exact temperature required may vary.
• Oxalates: Oxalates can be reduced by cooking, but some oxalates may remain even after cooking.
• Trypsin inhibitors: Cooking at temperatures above 140°F (60°C) can denature trypsin inhibitors.
• It's important to note that these are general guidelines, and the actual temperature required may vary. Additionally, other factors such as cooking time and the presence of other compounds in the beans can also influence the effectiveness of cooking in reducing anti-nutrients.
• For optimal nutrient absorption, it's recommended to combine cooking with other methods, such as soaking, sprouting, or fermentation. These techniques can further reduce anti-nutrients and improve the bioavailability of minerals.

What are the common methods to remove  or inhibit phytates,  lectins, tannins, oxalates and Trypsin inhibitors found in beans so that a human can get a good suppy of  nutrient minerals like magnesium, iron, calcium and copper 

• Methods to Reduce Anti-Nutrients in Beans
• Here are some common methods to reduce the levels of phytates, lectins, tannins, oxalates, and trypsin inhibitors in beans, thereby improving the absorption of essential minerals:
  
  
• Soaking and Sprouting
• Soaking: Soaking beans in water overnight or for several hours can help to reduce the levels of phytates and other anti-nutrients.
• Sprouting: Sprouting beans can further reduce anti-nutrients and increase their nutrient content.
• Fermentation
• Fermentation: Processes like fermentation (e.g., tempeh, natto) can break down anti-nutrients and improve the digestibility of beans.
• Cooking and Heating
• Cooking: Cooking beans can help to reduce the levels of some anti-nutrients, such as lectins and trypsin inhibitors.
• Acidification: Adding an acidic ingredient like lemon juice or vinegar during cooking can help to reduce the levels of phytates.
• Yeast Fermentation
• Yeast fermentation: Fermenting beans with yeast can help to break down phytates and improve mineral bioavailability.
• By employing these methods, y
  ou can significantly reduce the levels of anti-nutrients in beans, allowing for better absorption of essential minerals like magnesium, iron, calcium, and copper.
• It's important to note that the effectiveness of these methods may vary depending on the type of bean and the specific anti-nutrient. Experimenting with different techniques can help you find the best approach for your dietary needs.

Common Heat-Clearing Herbs, Vegetable & Fruits in TCM

In Traditional Chinese Medicine (TCM), heat-clearing foods and herbs are used to balance the body's internal heat, which is believed to be associated with various health conditions. Here are some common examples:

Herbs:

• Chrysanthemum (菊花): Known for its cooling properties, chrysanthemum is often used to clear heat and improve eyesight.
• Mint (薄荷): Mint is a popular herb used to clear heat, relieve headaches, and aid digestion.
• Bamboo leaf (竹叶): Bamboo leaf is believed to clear heat, promote urination, and reduce thirst.
• Lotus root (莲藕): Lotus root is considered a cooling food that can help clear heat and promote digestion.
• Dandelion (蒲公英): Dandelion is often used to clear heat, detoxify the liver, and improve digestion.

Vegetables:

• Cucumber (黄瓜): Cucumber is a cooling vegetable that can help hydrate the body and reduce heat.
• Spinach (菠菜): Spinach is believed to have a cooling effect and can help clear heat and improve digestion.
• Winter melon (冬瓜): Winter melon is a popular cooling vegetable used to reduce heat, promote urination, and relieve thirst.
• Celery (芹菜): Celery is often used to clear heat, promote digestion, and reduce blood pressure.

Fruits:

• Pear (梨): Pears are considered cooling fruits that can help clear heat and relieve thirst.
• Watermelon (西瓜): Watermelon is a popular cooling fruit that can help hydrate the body and reduce heat.
• Grapefruit (柚子): Grapefruit is believed to have a cooling effect and can help clear heat and improve digestion.
• Kiwi (奇异果): Kiwis are a cooling fruit that can help reduce heat and improve digestion.




It's been said by many longevity scientist studying ageing that fasting triggers autophagy via the action of AMPK. mTOR and sirtuins. In particular Oleic  acid found in Olive oil and avocado can mimick fastinfg and therefore trigger autophagy. What other food besides Oleic acid has the same  fasting mimicking effect ?

  

You're absolutely right! Fasting can trigger autophagy, a cellular process that helps remove damaged cells and promote cellular renewal. Oleic acid is one example of a nutrient that can mimic the effects of fasting.

Here are some other foods that have been shown to have a fasting-mimicking effect:

• Polyphenols: These compounds are found in various plant-based foods, including berries, dark chocolate, and tea. They have been shown to activate AMPK and promote autophagy.
  
  
• Resveratrol: This compound is found in grapes, red wine, and peanuts. It has been studied for its potential anti-aging properties, including its ability to activate AMPK and promote autophagy.
  
  
• Curcumin: This compound is found in turmeric and has been shown to have anti-inflammatory and antioxidant properties. It can also activate AMPK and promote autophagy.
  
  
• Capsaicin: This compound is found in chili peppers and can help activate AMPK.
  
  
• Green tea extract: The catechins in green tea extract have been shown to activate AMPK and promote autophagy.
  
  

It's important to note that while these foods can mimic some of the effects of fasting, they do not completely replicate the benefits of a full fasting regimen. If you're considering intermittent fasting or other fasting protocols, it's essential to consult with a healthcare professional to ensure it's safe and appropriate for you




10 Factors Influencing Telomere Length in Human Aging

Telomeres are protective caps at the ends of chromosomes that shorten with each cell division. Shorter telomeres are associated with aging and age-related diseases. Here are 10 factors that can influence telomere length:  

Factors that shorten telomeres:

1. Chronic stress: Psychological stress can lead to increased oxidative stress, which can shorten telomeres.
2. Poor diet: A diet high in processed foods, unhealthy fats, and added sugars can contribute to oxidative stress and telomere shortening.
3. Lack of exercise: Regular physical activity can help protect telomeres from shortening.
4. Smoking: Smoking is a major contributor to oxidative stress and telomere shortening.
5. Obesity: Excess weight can increase inflammation and oxidative stress, leading to shorter telomeres.
6. Chronic diseases: Conditions like diabetes, heart disease, and chronic inflammation can accelerate telomere shortening.

Factors that may lengthen telomeres:

7. Healthy diet: A diet rich in fruits, vegetables, whole grains, and lean proteins can support telomere health.
8. Regular exercise: Moderate-intensity exercise has been shown to have a positive impact on telomere length.
9. Stress management techniques: Practices like meditation, yoga, and deep breathing can help reduce stress and protect telomeres.
10. Telomerase activators: While research is ongoing, some studies suggest that certain compounds may help activate telomerase, the enzyme that can lengthen telomeres.

It's important to note that while these factors can influence telomere length, other genetic and environmental factors also play a role

All things Prostate esp BHP

 
Does some substance in green tea bind to receptors in the male human prostate , inhibiting it from enlarging?

https://stpeteurology.com/bph-green-tea-cure/#:~:text=The%20catechins%20in%20green%20tea,and%20problems%20with%20urinary%20flow.

Can Green Tea Cure BPH?

Green tea contains antioxidants that reduce the levels of dihydrotestosterone (DHT), the hormone that promotes the growth of the prostate. A reduction in the levels of DHT lowers the risk of developing an enlarged prostate. The catechins in green tea regulate the secretion of DHT and PSA, promoting normal prostate size and volume and reducing the risk of BPH.

Likewise, the catechins in green tea have demonstrated efficacy in relieving urinary symptoms such as frequent urination, nighttime urination and problems with urinary flow. Improved urine flow, relief of annoying urinary symptoms and reduced prostatic inflammation lead to a higher quality of life. Besides, the catechins in green tea can kill certain viruses and bacteria, reducing the risk of urinary tract infections that may occur in men with enlarged prostate.

Ligand

A ligand is a biochemical substance. Its function is to bind to a biological molecule, and make the molecule perform a function. Ligand binding alters the shape of the receptor protein. This changes the protein's behaviour.

In a narrower sense, it is a signal triggering molecule, binding to a site on a target protein.

The binding occurs by intermolecular forces, such as ionic bonds, hydrogen bonds and van der Waals forces. The docking (association) is usually reversible (dissociation).

Ligands include substrates, inhibitors, activators, and neurotransmitters. The tendency or strength of binding is called affinity.

Why cancer is top cause of death in West, but not parts of Asia?

                                     Not Medical advice, I am not a doctor

Please check this with a qualified health care professional

 Cancer is under control if our immune system is strong
Chronic long term inflammation eventually leads to cancer 
Strong immune system + zero inflammation = Path to longevity

💥Why Europe, N America have highest cancer rates globally, but NOT poorer Asian nations?

• high meat, processed meat (ham, bacon, sausage) consumption
• high milk & cheese consumption
• high alcohol consumption 
• no 12-month sun (lack Vitamin-D a known cancer inhibitor)
• more coffee than tea (black, green or matcha tea are cancer inhibitors)
• no Turmeric, Tea or Tofu culture: (known cancer inhibitors)
• not enough daily mushroom (known cancer inhibitor)
• low regular consumption of cancer inhibiting beans 
• 
  
  

💥Why India, Nepal, Bhutan & Sri Lanka have lowest cancer rates in the world ?

• daily turmeric (curry 2-3x meals daily)
• 50% are vegetarian ie no meat
• regular fasting culture, many Hindus practice daylight fast every 2 weeks
• 15% are muslim who do16-hour daylight fast for Ramadan month
• most drink black tea NOT coffee
• beans are main source of protein, they contain many cancer inhibitors
• Why are cancer rates so low in India?   << click
  
• Incidence rate of cancer in India is among lowest in the world  << click
  
  
  

💥Why Japanese live longest despite NOT having lowest cancer rates* ?

• green tea and matcha tea
• tofu is common
• more fish than red meat (sushi, sashimi etc)
• Natto (fermented soybeans)  for breakfast (ie Vit-K2)
• mushrooms regularly eaten
• ginger is common
• Edamame (immature soy bean) common
• many live longer with cancer and often die of something else

💥Why Okinawans live EVEN longer than rest of Japan  ?
      ... in addition to above:

• more sunlight ( and Vit-D) than northern Japan, as Okinawa is far south, closer to equator
• more year round fresh veggies due to warmer weather and 12-month sunlight
• turmeric tea 
• eat sweet potato more than rice (contains Sporamin, a cancer inhibitor)
• fish once a week, beans & tofu is main source of daily protein
• pork & chicken once a month
• red meat once a year during festivals (if at all)
• no milk or cheese or ham, bacon, sausage culture
• caloric restriction: they don't eat beyond 80% full (Hara-Hachi-Bu)
• much lower sugar consumption unlike the West 
  

  

💥What are common food sources of carcinogens?

• sugar, including natural sweet fruit, honey, molasses
                                                                   Sugar feeds cancer ! 👿
• processed meats: ham, bacon, sausage, pepperoni
• foods fermented with salt : kim chi, miso & salted-sauerkraut
  foods fermented without salt are safer: eg kombucha, wine, yoghurt & unsalted-sauerkraut
• foods cooked in high temp oil: fries, potato chips, doughnuts, accumulate Acrylamide
• oils that are not Olive, Avocado oils and are therefore promote inflammation
• excess iron as in red meat and pill supplement
• excess alcohol
• aflatoxin mold in peanuts, pistachio nuts
• pesticides, food colorings. artificial sweeteners and preservatives
  
  
  
  

  

   ... all Blue Zones are not any higher than 45-degree north-latitude 

  
  

💥What longevity lessons from other Blue Zones ?
Blue zones are places with unusually high number of centenarians per 100,00 residents.
Okinawa/ Japan, Ikaria/ Greece, Sardinia/ Italy, Nicosia/Costa Rica & Loma Linda/California

• Extra Virgin Olive Oil EVOO inhibits cancer,
   .. make sure they're not fake/diluted oils from Italy or Spain
  real Olive oil taste bit bitter & peppery, makes u cough when swallowed straight from spoon
• all 5 Blue Zoners eat fish 1-2 times a week
  ... small fish: sardine, anchovy or salmon
  ... avoid large fish (tuna, mackerel)  which has high mercury content
  
  
• all 5-Blue Zones eat WIDE variety of veggies (not just carrot, tomato)
• green leafy veggies contain many unique Polyphenol cancer inhibitors
  
• kale, spinach, rocket, bok choy, swiss chard/ silver beet, collard greens etc 
• broccoli, brussel sprouts, cabbage all contain Sulforaphane, a known cancer killer
  
  
• beans are eaten on the other 5 days as good protein source other than meat / fish/ eggs:
• chickpeas, lentils, fava (broad beans), black bean, edamame (immature soybean) & tofu 
• egg consumption is extremely low (see diet-map below)
• milk consumption is low especially in Okinawa, almost zero
  
  
• natural exercise (not gym) most tend to their veggie patch in backyard, walk 45-mins daily  
• 4 of 5 of Blue Zones are in poorest parts of country and dont rely on doctors to tell them how avoid illness
• all 5 Blue Zones get 12-month sun (all below 40-degree north-latitude, Ottawa is 45 degree)


 

 

💥 Do emotions have any role in cancer?
 A lot has been said about how people who bottle up sadness for decades, pent up frustration or bitterness, tend to get cancer in later life. The theory is that such deep repression suppresses the immune system, preventing it from fighting off cancer and healing and repairing damaged tissue. Such people can often be recognized as the perpetual "Mr-nice-guy", never angry or upset at anything, but infact they have bottled up a lot of unhappiness, clinging on to bad ancient events, trauma and memories.

The best thing to do is to let go.
Forgive those who have wronged you, not for them, but for your own sanity & health.
You are the better person
When you forgive, you let go and you are free and unburdened

 

💥 Any other useful reference sources?

• Netflix 4-part special on Blue Zones.  Click here to watch  
• Mushroom scientist Paul Stamets 84-yo mom beat stage-4 cancer:
  and remains healthy years later after chemo + Turkey tail mushroom << click
  < mom appears at end of  video !
• 'Give up dairy to beat cancer':
  Given just months to live changes her diet and is still alive nearly 20 years later << click

Specific food eaten as per BZ location

Click on map to enlarge ☝

💥 ..... any more ?  ? 

Survival testimonies, videos and books 

1. Frenchman Guy Tenenbaum bounces back from stage-4 prostate cancer (metastasized)

• https://www.youtube.com/watch?v=wiGVsUtCZwI << watch !

2. Guy Tenenbaum: how-he beat-terminal-cancer book

• https://www.amazon.com/MY-BATTLE-AGAINST-CANCER-Survivor-ebook/dp/B09GLBWBYY << buy !

3. Give up dairy to beat cancer: 
     Dr. Linda Plant given months to live, changes her diet, still alive 20 years later

•  https://www.dailymail.co.uk/health/article-2646043/Give-dairy-beat-cancer-Leading-scientist-given-just-months-live-changes-diet-alive-nearly-20-   years-later.html    << read ! 

 

4. Chris beat cancer

• https://www.chrisbeatcancer.com/ 
• Watch this >> VIDEO  before Chemotherapy
  
  

5. Aussie tradesman beats cancer 3 times after swapping beer & steak for veggie juices: click >> here

6. 70 yo Allan Taylor beats terminal colon cancer using alkaline diet & supplements

7.  Dad-of-2 claims stage 4 cancer went into remission after switching to strict animal-free
     diet refusing other treatment. click >> here

8. 90% of cases could be wiped out by avoiding triggers caused by unhealthy lifestyles

• Cancer ISN'T all in your genes: << read !

9. Mediterranean diet can stop breast cancer returning << read !|

10. Don’t make this cooking mistake !  Avoid damaging Broccoli, Brussel sprouts 

• https://rootcausemedicalclinics.com/dont-make-this-cooking-mistake  << read !

11. Countries with highest /lowest cancer rates:

• https://www.wcrf.org/cancer-trends/global-cancer-data-by-country/ << read !
  
  

12. Summary of the China study book:

• https://www.wellandgood.com/china-study-cheat-sheet-10-things-you-need-to-know/ << read !

13. Fasting starves cancer cells, leaving normal cells unharmed

• https://blog.supplysideliberal.com/post/2018/4/3/how-fasting-can-kill-or-slow-down-cancer-cells-while-leaving-normal-cells-unharmed 

14. UV-A from early & late sun has good protective effects against cancer heart disease

• https://www.youtube.com/watch?v=Kvh4D_osFXs  << watch!

Fish Chicken Pork Lamb or Beef?

For 100grams each, which has most or least iron content? 👈
Beef, pork, lamb, chicken or fish ?

 

Beef and lamb have the highest iron content followed by pork. Chicken has the less iron content, followed by fish. 👈
Note that the iron content of meat can vary depending on the cut of meat, the cooking method, and the age of the animal. Eg a 3.5-ounce cooked hamburger patty has about 2.7 mg of iron, while a 3.5-ounce cooked lamb chop has about 4.5 mg of iron.

Study of Over 1 Million People Finds Intriguing Link Between Iron Levels And Lifespan
17 July 2020
https://www.sciencealert.com/a-study-of-1m-people-finds-a-strange-link-between-iron-levels-and-long-life

"...Put simply, having too much iron in the blood appeared to be linked to an increased risk of dying earlier."👈 

Is fish a better source of nutrition than red meat such as beef, lamb, chicken or pork ?

Yes, fish is generally considered to be a better source of nutrition than red meat such as beef, lamb, or chicken or pork. This is because fish is typically lower in saturated fat and calories, and higher in protein, omega-3 fatty acids, and vitamin D.

Here is a comparison of the nutritional content of a 3.5-ounce (100-gram) cooked serving of various types of meat:

Meat	Calories	Protein	Saturated fat	Omega-3 fatty acids	Vitamin D
Atlantic salmon	206	25 grams	4 grams	1.2 grams	573 IU
Chicken breast	165	31 grams	3 grams	0.2 grams	3 IU
Beef chuck roast	250	26 grams	10 grams	0.1 grams	2 IU
Pork chop	250	26 grams	8 grams	0.1 grams	2 IU

As you can see, salmon is the most nutritious type of meat, followed by chicken breast. Beef chuck roast and pork chops are the least nutritious types of meat.

Fish is also a good source of other nutrients, such as selenium, iodine, and vitamin B12. These nutrients are important for overall health and well-being.

The American Heart Association recommends eating two servings of fish per week, especially fatty fish such as salmon, tuna, and mackerel. Fatty fish are particularly high in omega-3 fatty acids, which have been shown to reduce the risk of heart disease, stroke, and other chronic diseases.

If you are looking for a healthier alternative to red meat, fish is a good option. It is a nutrient-rich food that can help to improve your overall health.
Why is lamb and beef termed red meat whilst turkey, pork, chicken and fish are not ?   

Meat is classified as red or white based on its myoglobin content. Myoglobin is a protein that stores oxygen in muscle tissue. Red meat has more myoglobin than white meat, which is why it has a redder color. Myoglobin is important for muscle function, as it helps to deliver oxygen to the muscles during exercise. However, myoglobin can also break down into compounds that are harmful to the body, such as N-nitroso compounds (NOCs). NOCs have been linked to an increased risk of cancer. Red meat, such as beef and lamb, is typically higher in myoglobin than white meat, such as chicken and turkey. Pork is classified as red meat, but it has less myoglobin than beef and lamb. The following table shows the myoglobin content of different types of meat: | Meat | Myoglobin content (mg/100g) | | Beef | 8.0 | | Lamb | 7.5 | | Pork | 5.5 | | Chicken | 4.0 | | Turkey | 3.5 | As you can see, beef and lamb have the highest myoglobin content, followed by pork. Chicken and turkey have the lowest myoglobin content. It is important to note that the myoglobin content of meat can vary depending on a number of factors, such as the animal's diet, age, and muscle type. For example, grass-fed beef has a higher myoglobin content than grain-fed beef. The American Heart Association recommends eating red meat in moderation and choosing lean cuts whenever possible. It is also important to cook red meat at low temperatures to minimize the formation of NOCs. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> The terms "red meat" and "white meat" are used to classify meat based on its myoglobin content. Myoglobin is a protein that stores oxygen in muscle tissue. Meat that has more myoglobin is considered red meat, while meat that has less myoglobin is considered white meat.

The following factors can affect the myoglobin content of meat:

• Animal type:
  Some animals, such as cattle and sheep, naturally have more myoglobin in their muscles than other animals, such as poultry and fish. This is because these animals rely on their muscles for sustained activity, such as grazing and running.
  
  
• Muscle type:
  Muscles that are used more often, such as the leg muscles of a chicken, have more myoglobin than muscles that are used less often, such as the breast muscles of a chicken.
• 
  Diet: Animals that eat a diet that is high in protein and low in fat tend to have more myoglobin in their muscles.
• 
  Age: As animals get older, their muscles tend to have more myoglobin.

Red meat is typically higher in saturated fat and cholesterol than white meat. However, red meat is also a good source of protein, iron, zinc, and other nutrients.

The following table ( moved to above) shows the myoglobin content of different types of meat:

As you can see, beef and lamb have the highest myoglobin content, followed by pork. Chicken and turkey have the lowest myoglobin content. Fish is considered to be a white meat because it has a very low myoglobin content.

It is important to note that the terms "red meat" and "white meat" are not scientific terms. They are culinary terms that are used to classify meat based on its color.

Here are some tips for choosing and preparing red meat:

• Choose lean cuts of red meat, such as flank steak, eye round steak and top sirloin steak.
• Trim away any visible fat before cooking.
• Cook red meat at low temperatures to prevent the formation of harmful compounds. A.L.E., A.G.E.)
• Eat red meat in moderation ie no more than once a week.

NAD+ NMN