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A Scientific Look at Why We Age? Learn How Maple Syrup and Olive Oil May Help
A Scientific Look at Why We Age? Learn How Maple Syrup and Olive Oil May Help with Dr. Judy Ford
Judy Ford grew up in Sydney and studied Science at the University of Sydney. She obtained a first-class honors degree in Biology/Genetics in 1967 and a PhD in 1971. Her post-doctoral work in Embryology then 25 years in clinical cytogenetics motivated her research into the mechanisms of aging and the prevention of age-related diseases.
Because of the complexity of biology and medicine, people tend to become experts in one field. It is difficult to transcend fields and link (and make sense) of cross-disciplinary knowledge. Judy’s knowledge of genetics, cell biology, physiology, biochemistry, and public health have helped her make sense of the disparate research in aging.
Judy is now enjoying being semi-retired and writing and speaking on the research topics that most inspire her. Her current books are Why We Age and the Why We Age Workbook.
www.drjudyford.com
www.ageucational.com
Full Transcript Below
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (00:03):
Hello, and welcome to another episode of age UK national podcast. I'm Roy I'm Terry. So you know, this podcast, it's a, we've just started it here recently. And what we're trying to do is bring you information on aging. Uh, we're bringing you information for the aging themselves, for their caregivers, for adult children, and, uh, for some of us that are in the aging process to try to help us age better. So today we are fortunate enough to have Dr. Judy Ford with us. Uh, she grew up in Sydney and studied science at the university of Sydney. She obtained her first class honors degree in biology and genetics in 1967 and a PhD in 1971. Her post-doctoral work in embryo ology. Then 25 years in clinical site, cytogenics motivated her research into the mechanisms of aging and the prevention of age-related to see diseases because of the complexity of biology and medicine.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (01:08):
People tend to become experts in one field. It's difficult to transcend fields and link and make sense out of cross-disciplinary knowledge, Judy's knowledge of genetics, cell biology, physiology, biochemistry, and public health have helped her to make sense out in the disparate research in aging, Judy is now enjoying being semi-retired and she is writing and speaking on the research topics that most inspire her in her current books, she has are why we age. And she has a workbook while we age that the wine we age workbook that goes with that. So Judy, thanks so much for joining us today. And I must say your, uh, your, uh, bio ranks as one of the top with the longest hardest words. So far. Yeah. Yeah. And I even read through that a few times just to make sure I can see them. Oh, no, no. Well, thanks so much.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (02:13):
So, um, talk to us a little bit about, uh, you know, what got you to, what inspired you to write the wine we age and cannot kind of walk us through what that goes through, what that entails.
Dr. Judy (02:27):
All right. So why I was, well, I was in a spot, right? Why we age? Because I done a lot of research and I published quite a few papers over the years, but, you know, um, in the last 10 years of my employment, I was working as a, as a lecturer to PhD students, teaching them how to be better PhD students. And I, wasn't getting very many opportunities to do research and really these days to get people to really your research work, you have to write a lot of papers that are really almost on the same thing. So you, when you look at the literature and you look at papers by person a who's done very well. You see that actually there's a real, there's a, quite a lot of overlap between their papers now. No, I wasn't in a position to do that, but I had figured out, I thought, um, with the help of other people's data and all sorts of things, um, a lot of the mechanisms of aging that really weren't translating into other people's knowledge, you know, so I felt that in order to try and get my whole thinking together, I needed to write a book.
Dr. Judy (03:47):
And then I had to try and think who is my audience. And, and that is a little bit of a problem. So I think my audience, ah, for the, at least for the first part of the book, um, my audience is people who have some sort of science or health background who knows some of the words and the who, who appreciate the whole sort of genre. Well, I have to say that in the past year with COVID, everyone seems to be hearing all these huge words that I wouldn't dare to give people. And, and, uh, and I think there's probably at least a greater expectation that people will understand many of the words that I've been trying to sort of pussyfoot around and simplify. Right. Anyway, I was also asked to give some talks here to recall the university of the third age. And so those are a lot of the people who attend those meetings are people who have had various sorts of science backgrounds.
Dr. Judy (04:53):
And so I felt that they, they were people who would be able to understand this. Okay. But so the first part of the book, um, attempts to explain about cells and cell division and what actually happens in the aging process and why indeed aging is inevitable. You know, so we, we start as one cell and then now cells are going to divide the hundreds and hundreds and hundreds of times and various stages within our body will have millions and millions and millions of cells, some of which is, uh, destruct self-destructing every day. Um, and so basically then this is inevitable because we're going to run out of cells. Um, so that cells have a limited capacity to divide and that, you know, one day, one day they just won't be in the capacity lift. And, and in an ideal situation where we very, very healthy, um, we'll just be, uh, as a small, um, maybe probably smaller, um, this active version of ourselves.
Dr. Judy (06:13):
And then we will die in our sleep if we could avoid all those age related diseases. But the aging process is so, um, produces high levels of what we know is called inflammation, but this inflammation it's. So it's the thing that really causes our downfall. And so my book is a lot about how to reduce inflammation, but, um, so the first part of the book is, is the theory. And it's putting together my thoughts, um, my published work and would publish work of other people to create sort of a whole theory of aging. And then the rest of the book. Um, I actually looked at a website called, um, uh, I've forgotten the name of the website again. Um, it's the world statistics, um, and it's state of number 192 countries of the order of the countries in, in deaths. Um, so you know, which, which are the top, which is which country has the highest rate of deaths from cardiovascular disease and then which country has the lowest rate.
Dr. Judy (07:33):
And so from looking at that information and, and then just going in personally and looking at the lifestyles of the people in those countries and comparing it with what's already been published in the scientific literature. I have tried to figure out what I've been major, not, not probably the only, but the major courses and the major preventative things for each of these, um, top killers and, and make some suggestions of how, in addition to everything else, I say, how you might make your life healthier and more than you'll live longer, live longer in a better healthier state.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (08:22):
Yeah. And it's funny you bring up inflammation because, uh, you know, the more that we talk about this, these subs in the subject of aging, but also, you know, things that go wrong with this, with cancer and with other things, it, it all seems to lead back to, uh, inflammation is really a huge catalyst for most of the things that go wrong with us.
Dr. Judy (08:44):
That's right. And inflammation is coolers primarily. And so there are some other factors, but the primary cause is cells reaching what is called telomere limit now. So yeah. Be with her, I've heard about Lumeris. And so heard about people getting paid, not prizes for discovering telomerase. We've heard about some people spruiking telomerase is something you should take to extend your television, which I think is a seriously bad idea. Um, but so the, so we go back to basics the end of the day about chromosomes have got little knobs on them and these little knobs are telomeres. And when I first started doing genetics, um, we'd only just heard about telomeres. And we thought that they were to stop chromosomes from S ins from sticking to one another. Anyway, gradually over the years, it's turned out that the telomeres have an important role in the spacial elements themselves anyway.
Dr. Judy (09:58):
Um, but they also have an important role in DNA replication. And so every time a cell divides prior to that division, all the chromosomes have to replicate their DNA. And the kilometer is an essential component of being able to replicate the DNA, but in replicating the DNA of the process, isn't quite perfect. A little bit of a Tillman gets chopped off. And so you can only have so many pieces of your telomeres chopped off in any cell before that cell becomes defunct and can't divide it. Okay. And so, um, once the Chilean air is chopped off, that cell has two possible things that can happen too, can either undergo a process called apoptosis where it's self-destructs and all the sort of goodies, the elements of recycled, you know, breaking down a food and recycling everything. Um, but that's one of them, one of the processes, but the other process, which is probably the one that dominates, um, the cell becomes senescent.
Dr. Judy (11:17):
So it stays in the system unable to divide, unable to take up, um, the important sort of fatty acids. Well, it cannot take some, some elements of nutrition, but it can't convert. Water is a short chain, fatty acids into the healthier long chain fatty acids. And then the cell becomes senescent and in the senescence sort of stayed with a rigid membranes. It becomes highly inflammatory. And, and so then, um, the body is then concerned with trying to deal with the inflammation that's created by having all these stagnant sort of elderly cells. Um, and so I have to give one of my most important messages that this stage, and that is that it's really one of the most important components of so membranes, um, is the conversion through to, uh, like acid duress. Erica said to Elia acid. And I, like I said, is the major component of olive oil. And so all of these things that recognize the Mediterranean diet has been important. There are various aspects of the Mediterranean diet that are important, but probably the key element of is the high intake of olive oil. If you have, as you get older and they start swimming in all of them, I have, I have, I have at least two to two desserts perms, usually more like for every day of just more olive oil, just put on my vegetables at night. Okay.
Dr. Judy (13:19):
There was an elderly Japanese doctor. He wanted, he died a few years ago and he is like nineties, but in his late nineties, he was running up, um, you know, his food, 10 flights of stairs every day. And he's ruled by his olive oil. He used to sort of have a drink of every morning. So, you know, there's at least a case of one where, um, it, uh, yeah, but in theory, um, having a high intake of olive oil should be the one of the first steps to reducing inflammation, because it will reduce inflammation in the cell, you know, it'll stop it early in the process. And then there are lots of other things, um, that you then need to do to reduce inflammation. And that's, uh, that's a case of boosting up all your key defense enzymes that actually IO garbage removers. Um, and so that, that's, that's really, really important.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (14:26):
So on the, uh, I just want to touch on the olive oil for, for a, um, uh, for a non cooking individual will, uh, the question that for me is that does, does cooking with it break it down or is that still a good form or is it better to eat it like yourself to pour it over vegetables or something? Yeah.
Dr. Judy (14:47):
Yeah. Well, yeah, it's not actually a very good cooking oil anyhow, because it's, um, because of the temperature, which it sort of heats. So, um, it's, it's something to put on your salads, but you can just put it all, anything. No. And, uh, so, and it really, you must make sure he got the extra-virgin, um, and that it hasn't been processed. It needs to be, you know, cold pressed oil, but it good, really good quality. And then there are hardly have been some, you know, skiing scams going on in the world that's around with everything at school. So, but apparently in America and in Australia, we didn't have the best regulations on quality of olive oil, so we should be all right. But, um, maybe there are other people listening elsewhere who need to be careful. And, and it's very sad because some of the Italian oils are not as good as I should be because of some people wanting to make some money.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (15:56):
Yeah, yeah. Yeah. So now the other, uh, the other thing I think that we talked a little bit about the a few weeks ago was didn't some of your research lead, uh, through Ireland when there a group that did some research. That was very interesting. Scotland or Scotland maybe.
Dr. Judy (16:16):
Oh, ah, all right. Yes, yes. Um, Scotland. Um, okay. So these are actually people who did the work. So when, so what happened to me was I was working alone, being revitalized premise zones and analyze cell division and doing a lot of work, um, in the reproductive area, really. So I was sort of, my first word was really, um, it was probably because of the work I was doing and I was very motivated to, to understand what it was that seemed to suddenly happen when women were 40, that guy's in a high risk of having a child with down syndrome or lots of miscarriages. And then shortly after that infertility. Um, so I was interested. I, I had a few years where I didn't do any research at all. And then I was given the opportunity to do some research one day a week, but I didn't have any laboratory to actually do any research.
Dr. Judy (17:20):
So, um, the only thing I can to me was to analyze other people's data. So I research went through and researched the literature. What have been recently to see whether anybody that at key changes in physiology that had the word hearing in that age group, um, in women, but possibly men as well. And so I, I came across, the only thing I could find, um, was this brilliant and huge study that was done in Dundee in Scotland, um, where they had taken, um, some, just a little sample of fat from adipose tissue in the upper arm of, of a very large number of people. And they tell you that a lot of data about those people. Um, and so they had published, um, you know, various graphs. And when I looked at them, I could see that they were huge changes that were occurring in fat metabolism.
Dr. Judy (18:31):
There were obviously starting around sort of age 40th. Anyway, I wrote to these people and I was very lucky, um, to get a response, um, from a person called, um, Dr. [inaudible], who I have not had the pleasure of meeting in person. And he was kind enough to say he had done the laboratory work and that, um, when he was able, was he was working in different places at this stage, in the same institution. I think he said that when he got back, he would try and find the data and send it to me. So with, um, the head of departments approval and with some removal of anything that I shouldn't have been aware of, um, I, I received data from all the women in the study, and then I was able to analyze it in a different way and, um, with the help of a statistician here in what she was doing.
Dr. Judy (19:35):
And, um, to discover that, in fact, what we were really looking at was, was changes in fat metabolism in each of the key, they called a mega groups of fatty acids. And you could see that what was happening was that there was, um, a reduction in the conversion through, in the, each of these fatty acid pathways. That was, that was starting at this time in middle-age, um, that was associated with reproductive problems. So from that was where I sort of then, um, was able to start looking at cells and, and being able to understand that this was really the key aspect of the key aspect of the underlying aging and how one thing was leading to the other, that sort of age fatty acid changes would have occurred that they were carrying within all the cells. And then these changes inevitably made the cells became inflammatory, um, and underwent senescence, I should say. But, um, going back to the earliest stages when I was doing tissue culture in the early 1970s, was it, you said [inaudible] was a guy called Haisley,
Dr. Judy (21:09):
Uh, when it was still a guy called Heidrick, I think I met him. I met him just a few years ago, um, at a conference, but he, he realized that if he took the cells of a young person and you put them in culture, they could live in culture first, you know, certain number of generations. And then if you took the cells of the child, baby child, and then an adult that in culture, in these stalls would last less time, the older the donor was. So the ones that the baby would last longest land by the time you took cells from sort of even a teenager, they weren't lasting a long time in culture. And he called this a phenomenon, then the Hayflick limit. But, but I was able to use his sort of knowledge from back then to realize that it was when cells were reaching this Hayflick limit, that they were becoming senescent.
Dr. Judy (22:17):
And then I was able to tie it in with the knowledge then that was around about kilometers and tearing the structure and sort of make sense of it all. So, um, in, in one way, I think why we age has got this theory together, um, in a comprehensive way now, I think is sort of able to be understood by, by both sort of, um, people who are in interested. I know that I know that some of my good friends to have come up totally through the arts faculties were not interested in reading this section in the book. They liked the other sections of the book [inaudible], but anyone who has a little bit of a science sort of bent, um, finds this disperse part very interesting. Um, but some people have have said, you know, it's not easy going, you have to read it with care and that's.
Dr. Judy (23:21):
Um, and so then yes, so because of all of this, um, I really want to change people's lives. And so that's why I then recently decided to create the workbook so that I could take the messages out of each of the chapters that I didn't think many people were actually taking home and then put them in the workbook. So it was possible to, to really understand what I was getting at. So I didn't want you just to understand the theory. I want you to understand how the theory could hopefully impact on you when a alive
Terry (24:00):
And the actions that you can take. Right. I mean, cause it's never too late to start working on trying to, um, you know, like with the olive oil and all of that stuff, right?
Dr. Judy (24:15):
No, well, I think, um, you know, it, the later you get the harder it is to make a big impact. So obviously if you're able to start earlier, you know, so if I could get people, but the trouble is people don't think about AGM play star. Yeah. Young people think they're immortal, you know, despite all evidence, the country, they think they get on him forever. Um, and that is really only when people stop nursing, you know? So I'm sort of thinking, well, probably not many people under 40 are going to take my shows with this book, but I would love the 40 year olds to really take it seriously because I think they could seriously change their lives, but really, you know, you really need to really is start, you know, a gut, however. Yes. Um, but, um, yeah, I think, I think even at my old age, um, Oh, well I think the message, there are many of the messages that are really important that every age, so, but yeah. Probably could have more impact if you took some of them earlier. Yeah. You might be able to stop and stop the arthritis and things if you started a bit earlier.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (25:38):
Yeah. So our message would be that, uh, contrary to your belief, you are going to grow old. So you might as well go ahead and plant plan for it early. Right. Right. So, uh, you did find some interesting information about one of my favorite things to have on Saturday morning. Wasn't uh, didn't uh, maple syrup. Is that, am I correct in that it played into your research somehow?
Dr. Judy (26:05):
Yeah. Yeah. I thought they syrup was important, so, okay. So in the second half of the book, you know what I'm using these worlds statistics, um, I looked at who in the world had the highest rates in various diseases. So in the case of stroke, um, the highest rates are in countries that have very, very high rates in fiction. So Indonesia, Sierra Leone, where they're, they're they countries where there's lots of flooding and there's lots of insect vectors and lots of infectious diseases, you know, and we all know that when you, when you traveled to those countries, you like, or you get sick. Right. So, so there are very high rates of infection. Now, people haven't necessarily associated stroke with infection that it's, it's definitely a factor. There are probably other factors. Um, but, but infection is, is, is probably one of them or is almost certainly one of them anyway.
Dr. Judy (27:16):
So what was the country in the world that had the lowest rate of stroke and even it's reasonably high, but the lowest rate of stroke is in Canada. Right. So in my thinking about countries, so how does Canada stand out from everybody else? You know, there's a lot of it has in common with, with Australia and we still have very high rate of stroke. Um, and, um, but the one factor that she may stood out was maple syrup. So I thought, okay, so maple syrup, um, now maple syrup has a reasonable amount of sugar in it. So we didn't want to eat too much maple circle. What is maple syrup having? It that's really good for you. And it turns out that it has two things. Um, one is, um, manganese and the other is one of the bigger vitamins. Um, and both of these are involved in some of the, um, she'll call them, um, the scavenging systems that, that, um, are getting rid of the inflammation. So I haven't really gone into what these systems are, but there are, um, three enzymes which are called superoxide dismutase enzymes, uh, and, and these superoxide dismutase insides rely on your having the right amount of some micro components of your diet. And manganese is one of these. And so the superoxide Disney chains that is most involved in strokes, um, relies on manganese and manganese is, is available in just about the right concentrations in a dessert of babysit.
Terry (29:16):
Oh, nice. So waffles, it is, it is tomorrow olive oil and maple syrup. I don't tell you about it.
Dr. Judy (29:30):
It's painful or sad, but I must admit, I believe my own rhetoric. So I've been, I've been having my maple syrup in the last year. There was this, I read the book.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (29:42):
Yeah. And I think you, uh, you did say you have to be careful. There has to be true, authentic maple syrup, not a factory retreat in order to have the right ingredients
Dr. Judy (29:52):
And look, these, um, these elements that we need. Um, the other cue, a couple of things, and Meg will magnesium as well and manganese, or we need for the function of these, these metallothionein signs, um, you know, the trace elements. So the things that are called trace elements, and one of the problems these days is that, um, with the reuse of soil and the overgrowth was agriculture, um, we're, we're, we're probably deficient in a lot of these trace elements. And then we, and that's why we're getting so much increase in the front. The reason for getting so much increase in a lot of diseases, but they are trace elements. So we don't want to take too much of them. So it's just getting it right. And that's why I think it's bigger. If you can eat foods that, that have, you know, enough of them in without sort of taking them as extras.
Dr. Judy (30:56):
So it's a tricky one and the other, um, them, my, my major, well, my major sort of, um, detoxifier is, um, a chemical called collusion silence, which is a glitter violence system. So we have these, uh, these other systems that work mostly through the mitochondria and energy systems and then sort of are very much cleaner. And then the real sort of total garbage collector cleaner is clearly the siren. And that requires, um, a lot of sofa. And so if you don't have enough sofa in our diet, then the sofa is taken out of our cartilage and that causes us to have osteoarthritis. Oh, wow. So, uh, yeah. And so when we look at, um, studies that are done on old horses, for instance, you know, old horses, like old people, um, get onto your arthritis. And so they've been able to show that the amount of sofa in the college is, is reduced by a good 30% or more because they're aging.
Dr. Judy (32:17):
So we need to have an intake of foods that have high amounts and so forth. Um, and unfortunately, um, the foods that we used to eat, um, a lot of awful, awful, awful eggs. So some of the foods have a lot of sulfur in them are eggs, awful, almost all awful. But fortunately for me, um, sea food, not fish so much some fish that, um, so, um, prawns, mollusks, lobsters, all those sorts of things. And I liked [inaudible] color shrimp. I liked to have them. I, I buy a small amount. I have them on Fridays and Saturdays. That's my, my porn core days of the week. I also take a supplement of sofa called MES M and don't ask me what that stands for when I was getting a bit wrong. Um, but that's a form of organic salsa. And you will know that, um, a lot of, uh, people have promoted taking glucosamine and chondroitin. Now they are also promoted because they are components of carpets that have sulfur in them, but they are very large molecules and they are reasonably poorly absorbed by the body. So the body absorbs, um, organic sulfur MSM, um, is a better, a better source of, um, sofa. It's also good, you know, to get, to get it from food, but I don't think you'd get enough food mostly to support these, you know, heavy legs.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (34:13):
Yeah. One thing too, that, uh, you know, we, we use ourself as there are a lot of apps or computer programs that we'll look at a lot of these micronutrients, like you're talking about. So, you know, my advice is always to, uh, you know, get a, um, get, just enter your food into these for a few days. It'll give you a really, yeah. It'll give you a really good view. And like, we've done, you know, we see where we are short on some micronutrients that we need to beef up. And usually it turns out it's, you know, in the greens, the spinaches, the kales, things like that, that have a lot of these good nutrients. So anyway, I just always recommend that way, you know, what your, your intake is, and it's always better to intake through the natural, through the foods. Yeah. And then, uh, you can always go to your doctor and show them what your nutrient levels are based on your diet. And then, you know, they can help you adjust that if necessary.
Dr. Judy (35:16):
Yeah. Yeah. I'm not sure where the doctors are. Oh, depending on him, you'd go to somebody. Who's a really specialist nutritionist. They probably quite good. Yeah. But I, I, I think that a lot of, you know, a lot of our everyday doctors probably don't know nutrition. I know when I, I mean, this is, this is probably an awful thing to say, but when I worked at the hospital, which I worked with naming, um, and I worked there for 20 years. And when, when you went at lunchtime and you looked at who was buying what, it was really quite funny because the people who bought the worst food, um, were the doctors. Yeah. They were buying all the fatty sort of pies and things. Um, and the people who were buying the best food were the scientists. And then, uh, the nurses were pretty old and, and in the days of smoking, you know, smoking by nurses and doctors was just amazing. So, um, I, I haven't, I, haven't got a really excellent view of, uh, of at least the past nutrition and behavior doctors might be all for now, but yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (36:43):
Yeah. And, uh, it's always good to, you can reach out to a registered dietician. I think they have a lot of the educational background for that as well.
Dr. Judy (36:51):
Yeah, yeah. Yeah. I mean, they're very motivated about freedom and also they're motivated about helping you get that balance, that move will work for you. So I think, yes, I think the dietician is probably the better option.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (37:08):
So I do have a question that what you talked about earlier, the, um, on the infection leading to stroke, I just wonder was that like an immediate reaction? Like I get the infection and then I have a stroke, or is this, that people that may have got some infection 10 or 15 years ago that makes them more susceptible to stroke as they get older? Was there any delineation in that, in the research?
Dr. Judy (37:36):
The question I go question, I look, there's an awful lot of research on stroke and I, I, I'm no expert, one thing I can tell you is that there is a strong association with dental health and stroke and susceptibilities of stroke. And so you've got poor dental health. You've got ragingly high numbers of Micheal organisms in your mouth, right. And of course, if you have poor gum health, those organisms get into your bloodstream. So, you know, so we're not necessarily talking about having something that's, you know, a one diagnosable infection we might be talking about having a very high, low of a variety of bacteria in your system.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (38:29):
Okay. Yeah. And you know, that's one where in the States that we are very deficient with the older population is delivering, you know, the proper amount of dental care. And like you said, it is, it's a place that, uh, you know, if I remember my science correctly, I think that, uh, heart disease can even start in your mouth as well.
Dr. Judy (38:55):
Absolutely. And I can add, you can definitely, because there are definitely some forms of cardiovascular disease that are caused by infection. Yeah. Look, it's, I think, you know, in Australia, um, we we've been there. We've got, we've had, uh, you know, uh, uh, uh, funded government funded medical system for a very long time. Yeah. And that's great in that you can go to the doctor, but it is not funding dental care. Right. It's very, there's a, there's a little bit of dental care funded now, but, and there have been some childhood dental programs from time to time, but, but we should be funding dental care because in many ways it's more important than funding medical care. The first level. Yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (39:49):
All right. Dr. Judy, well, we're going to wrap up, uh, we do appreciate your time very much. And so, uh, tell people how they can reach out to either yourself or, uh, if they want to pick up a copy of the, why we age or the why we age workbook, how could they do that?
Dr. Judy (40:08):
Right. Well, um, one way to reach out to me is to come to my website, uh, which is Dr. Judy ford.com now. Um, so that's sort of easy, easy to find. Um, I can buy the book, why we age, um, on either Amazon or on Google books or from me, they can have a signed copy, but I don't have an automated sort of purchasing system. They can also buy the workbook from me and I'd love to, but I have to post it to them. So I, you know, so I have to do it manually and I have to work past the, how much it would cost. But, um, I would love to love to hear from people love for them to buy my book, but sadly, why we age easily available on Amazon or Google books, but I'll probably put the workbook, um, up on those sites too, but I haven't yet the workbook has only just been completed. Um, I had some friends help me with editing it. Um, so it's really only in its final version in the last couple of days, but, um, I will, I will probably put that also on Amazon. Um, and then that's probably the easiest way through a lot of people to get the, I must say,
Terry (41:34):
Um, was that you sent it to me. And I was very appreciative of that because my P brain, my, my head is spinning with all of the scientific stuff, but I'm following you. I'm just being quiet because I'm processing, but I enjoyed the work bit, the workbook, um, it, it was easy, easy to understand for my late, late P brain.
Dr. Judy (41:59):
Yeah, it died put yourself down because you know, this is buried and there's a lot of heaviness. I, well, not a lot of heavy science, but it covers a lot of territory. You know, there's a lot of, a lot of inflammation in that. And that's why I decided that I could easily pick up the key points and put them in the workbook. And I was really pleased with the work that I thought, this is, this is, this is much more accessible and more likely when people actually get the take home messages and do something about it. But I think it's, it's got almost all the elements in it that you need to understand, you know, so I think that, uh, the why we are in the full book is, is great. If you really want to understand the whole concept of aging that I'm thinking about. Uh, but if you really just want to get the take home elements, then the workweek is good.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (42:56):
Okay. All right. And what is your, uh, can you tell us your website again and we'll be sure and put it in our show.
Dr. Judy (43:01):
Yes. So it's yes. Thank you. So it's just all one word, Drjudyford.com.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (43:09):
Okay. And it's Dr. R as a doctor spelled out.
Dr. Judy (43:12):
Yeah. [inaudible] okay. Cool. Yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (43:18):
All right. Well, Dr. Judy, uh, thanks so much again, great information. You all reach out and get why we age or, and, or the why we age workbook when it gets available. Uh, you know, it's good stuff to learn, just little simple things like the olive oil. And it also, uh, if you read the background, it also helps us understand, you know, why things happen to us, and then we can take better care of ourselves hopefully as the message there. So it spread the word. Yeah. All right. Well, that's going to do it for another episode of educational. Uh, we do appreciate it again. We are on all the major podcast platforms. You can look us, uh, check us out on iTunes, Google podcasts, Stitcher, Spotify, Amazon, uh, all the major ones. If we're not on one that you use, please reach out. We'd love to add you also, we're always looking for, uh, you know, interesting guests, uh, professionals in the field, such as Dr. Judy, uh, if you are a senior that, you know, has, um, has a story about your aging process, if you're a caregiver or an adult child, you know, we would love to hear from you and see about airing your story. So reach to one of us, roy@agelocational.com or terry@educational.com. We'd be glad to talk to you.
Terry - AGEUcational (44:40):
So also, Judy, thank you so much. Yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (44:43):
So again, we, we are on, uh, we are www.educational.com all the major, uh, social media platforms, as well as this will go. Uh, when the episode goes live, we will have this on YouTube as well. So again, thanks ladies. Certainly do appreciate it. Appreciate your time, Dr. Judy, and, uh, hopefully we'll talk again very
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (45:09):
All right. Thank you. Alrighty.
www.ageucational.com
www.drjudyford.com
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By Roy Barker
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A Scientific Look at Why We Age? Learn How Maple Syrup and Olive Oil May Help with Dr. Judy Ford
Judy Ford grew up in Sydney and studied Science at the University of Sydney. She obtained a first-class honors degree in Biology/Genetics in 1967 and a PhD in 1971. Her post-doctoral work in Embryology then 25 years in clinical cytogenetics motivated her research into the mechanisms of aging and the prevention of age-related diseases.
Because of the complexity of biology and medicine, people tend to become experts in one field. It is difficult to transcend fields and link (and make sense) of cross-disciplinary knowledge. Judy’s knowledge of genetics, cell biology, physiology, biochemistry, and public health have helped her make sense of the disparate research in aging.
Judy is now enjoying being semi-retired and writing and speaking on the research topics that most inspire her. Her current books are Why We Age and the Why We Age Workbook.
www.drjudyford.com
www.ageucational.com
Full Transcript Below
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (00:03):
Hello, and welcome to another episode of age UK national podcast. I'm Roy I'm Terry. So you know, this podcast, it's a, we've just started it here recently. And what we're trying to do is bring you information on aging. Uh, we're bringing you information for the aging themselves, for their caregivers, for adult children, and, uh, for some of us that are in the aging process to try to help us age better. So today we are fortunate enough to have Dr. Judy Ford with us. Uh, she grew up in Sydney and studied science at the university of Sydney. She obtained her first class honors degree in biology and genetics in 1967 and a PhD in 1971. Her post-doctoral work in embryo ology. Then 25 years in clinical site, cytogenics motivated her research into the mechanisms of aging and the prevention of age-related to see diseases because of the complexity of biology and medicine.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (01:08):
People tend to become experts in one field. It's difficult to transcend fields and link and make sense out of cross-disciplinary knowledge, Judy's knowledge of genetics, cell biology, physiology, biochemistry, and public health have helped her to make sense out in the disparate research in aging, Judy is now enjoying being semi-retired and she is writing and speaking on the research topics that most inspire her in her current books, she has are why we age. And she has a workbook while we age that the wine we age workbook that goes with that. So Judy, thanks so much for joining us today. And I must say your, uh, your, uh, bio ranks as one of the top with the longest hardest words. So far. Yeah. Yeah. And I even read through that a few times just to make sure I can see them. Oh, no, no. Well, thanks so much.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (02:13):
So, um, talk to us a little bit about, uh, you know, what got you to, what inspired you to write the wine we age and cannot kind of walk us through what that goes through, what that entails.
Dr. Judy (02:27):
All right. So why I was, well, I was in a spot, right? Why we age? Because I done a lot of research and I published quite a few papers over the years, but, you know, um, in the last 10 years of my employment, I was working as a, as a lecturer to PhD students, teaching them how to be better PhD students. And I, wasn't getting very many opportunities to do research and really these days to get people to really your research work, you have to write a lot of papers that are really almost on the same thing. So you, when you look at the literature and you look at papers by person a who's done very well. You see that actually there's a real, there's a, quite a lot of overlap between their papers now. No, I wasn't in a position to do that, but I had figured out, I thought, um, with the help of other people's data and all sorts of things, um, a lot of the mechanisms of aging that really weren't translating into other people's knowledge, you know, so I felt that in order to try and get my whole thinking together, I needed to write a book.
Dr. Judy (03:47):
And then I had to try and think who is my audience. And, and that is a little bit of a problem. So I think my audience, ah, for the, at least for the first part of the book, um, my audience is people who have some sort of science or health background who knows some of the words and the who, who appreciate the whole sort of genre. Well, I have to say that in the past year with COVID, everyone seems to be hearing all these huge words that I wouldn't dare to give people. And, and, uh, and I think there's probably at least a greater expectation that people will understand many of the words that I've been trying to sort of pussyfoot around and simplify. Right. Anyway, I was also asked to give some talks here to recall the university of the third age. And so those are a lot of the people who attend those meetings are people who have had various sorts of science backgrounds.
Dr. Judy (04:53):
And so I felt that they, they were people who would be able to understand this. Okay. But so the first part of the book, um, attempts to explain about cells and cell division and what actually happens in the aging process and why indeed aging is inevitable. You know, so we, we start as one cell and then now cells are going to divide the hundreds and hundreds and hundreds of times and various stages within our body will have millions and millions and millions of cells, some of which is, uh, destruct self-destructing every day. Um, and so basically then this is inevitable because we're going to run out of cells. Um, so that cells have a limited capacity to divide and that, you know, one day, one day they just won't be in the capacity lift. And, and in an ideal situation where we very, very healthy, um, we'll just be, uh, as a small, um, maybe probably smaller, um, this active version of ourselves.
Dr. Judy (06:13):
And then we will die in our sleep if we could avoid all those age related diseases. But the aging process is so, um, produces high levels of what we know is called inflammation, but this inflammation it's. So it's the thing that really causes our downfall. And so my book is a lot about how to reduce inflammation, but, um, so the first part of the book is, is the theory. And it's putting together my thoughts, um, my published work and would publish work of other people to create sort of a whole theory of aging. And then the rest of the book. Um, I actually looked at a website called, um, uh, I've forgotten the name of the website again. Um, it's the world statistics, um, and it's state of number 192 countries of the order of the countries in, in deaths. Um, so you know, which, which are the top, which is which country has the highest rate of deaths from cardiovascular disease and then which country has the lowest rate.
Dr. Judy (07:33):
And so from looking at that information and, and then just going in personally and looking at the lifestyles of the people in those countries and comparing it with what's already been published in the scientific literature. I have tried to figure out what I've been major, not, not probably the only, but the major courses and the major preventative things for each of these, um, top killers and, and make some suggestions of how, in addition to everything else, I say, how you might make your life healthier and more than you'll live longer, live longer in a better healthier state.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (08:22):
Yeah. And it's funny you bring up inflammation because, uh, you know, the more that we talk about this, these subs in the subject of aging, but also, you know, things that go wrong with this, with cancer and with other things, it, it all seems to lead back to, uh, inflammation is really a huge catalyst for most of the things that go wrong with us.
Dr. Judy (08:44):
That's right. And inflammation is coolers primarily. And so there are some other factors, but the primary cause is cells reaching what is called telomere limit now. So yeah. Be with her, I've heard about Lumeris. And so heard about people getting paid, not prizes for discovering telomerase. We've heard about some people spruiking telomerase is something you should take to extend your television, which I think is a seriously bad idea. Um, but so the, so we go back to basics the end of the day about chromosomes have got little knobs on them and these little knobs are telomeres. And when I first started doing genetics, um, we'd only just heard about telomeres. And we thought that they were to stop chromosomes from S ins from sticking to one another. Anyway, gradually over the years, it's turned out that the telomeres have an important role in the spacial elements themselves anyway.
Dr. Judy (09:58):
Um, but they also have an important role in DNA replication. And so every time a cell divides prior to that division, all the chromosomes have to replicate their DNA. And the kilometer is an essential component of being able to replicate the DNA, but in replicating the DNA of the process, isn't quite perfect. A little bit of a Tillman gets chopped off. And so you can only have so many pieces of your telomeres chopped off in any cell before that cell becomes defunct and can't divide it. Okay. And so, um, once the Chilean air is chopped off, that cell has two possible things that can happen too, can either undergo a process called apoptosis where it's self-destructs and all the sort of goodies, the elements of recycled, you know, breaking down a food and recycling everything. Um, but that's one of them, one of the processes, but the other process, which is probably the one that dominates, um, the cell becomes senescent.
Dr. Judy (11:17):
So it stays in the system unable to divide, unable to take up, um, the important sort of fatty acids. Well, it cannot take some, some elements of nutrition, but it can't convert. Water is a short chain, fatty acids into the healthier long chain fatty acids. And then the cell becomes senescent and in the senescence sort of stayed with a rigid membranes. It becomes highly inflammatory. And, and so then, um, the body is then concerned with trying to deal with the inflammation that's created by having all these stagnant sort of elderly cells. Um, and so I have to give one of my most important messages that this stage, and that is that it's really one of the most important components of so membranes, um, is the conversion through to, uh, like acid duress. Erica said to Elia acid. And I, like I said, is the major component of olive oil. And so all of these things that recognize the Mediterranean diet has been important. There are various aspects of the Mediterranean diet that are important, but probably the key element of is the high intake of olive oil. If you have, as you get older and they start swimming in all of them, I have, I have, I have at least two to two desserts perms, usually more like for every day of just more olive oil, just put on my vegetables at night. Okay.
Dr. Judy (13:19):
There was an elderly Japanese doctor. He wanted, he died a few years ago and he is like nineties, but in his late nineties, he was running up, um, you know, his food, 10 flights of stairs every day. And he's ruled by his olive oil. He used to sort of have a drink of every morning. So, you know, there's at least a case of one where, um, it, uh, yeah, but in theory, um, having a high intake of olive oil should be the one of the first steps to reducing inflammation, because it will reduce inflammation in the cell, you know, it'll stop it early in the process. And then there are lots of other things, um, that you then need to do to reduce inflammation. And that's, uh, that's a case of boosting up all your key defense enzymes that actually IO garbage removers. Um, and so that, that's, that's really, really important.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (14:26):
So on the, uh, I just want to touch on the olive oil for, for a, um, uh, for a non cooking individual will, uh, the question that for me is that does, does cooking with it break it down or is that still a good form or is it better to eat it like yourself to pour it over vegetables or something? Yeah.
Dr. Judy (14:47):
Yeah. Well, yeah, it's not actually a very good cooking oil anyhow, because it's, um, because of the temperature, which it sort of heats. So, um, it's, it's something to put on your salads, but you can just put it all, anything. No. And, uh, so, and it really, you must make sure he got the extra-virgin, um, and that it hasn't been processed. It needs to be, you know, cold pressed oil, but it good, really good quality. And then there are hardly have been some, you know, skiing scams going on in the world that's around with everything at school. So, but apparently in America and in Australia, we didn't have the best regulations on quality of olive oil, so we should be all right. But, um, maybe there are other people listening elsewhere who need to be careful. And, and it's very sad because some of the Italian oils are not as good as I should be because of some people wanting to make some money.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (15:56):
Yeah, yeah. Yeah. So now the other, uh, the other thing I think that we talked a little bit about the a few weeks ago was didn't some of your research lead, uh, through Ireland when there a group that did some research. That was very interesting. Scotland or Scotland maybe.
Dr. Judy (16:16):
Oh, ah, all right. Yes, yes. Um, Scotland. Um, okay. So these are actually people who did the work. So when, so what happened to me was I was working alone, being revitalized premise zones and analyze cell division and doing a lot of work, um, in the reproductive area, really. So I was sort of, my first word was really, um, it was probably because of the work I was doing and I was very motivated to, to understand what it was that seemed to suddenly happen when women were 40, that guy's in a high risk of having a child with down syndrome or lots of miscarriages. And then shortly after that infertility. Um, so I was interested. I, I had a few years where I didn't do any research at all. And then I was given the opportunity to do some research one day a week, but I didn't have any laboratory to actually do any research.
Dr. Judy (17:20):
So, um, the only thing I can to me was to analyze other people's data. So I research went through and researched the literature. What have been recently to see whether anybody that at key changes in physiology that had the word hearing in that age group, um, in women, but possibly men as well. And so I, I came across, the only thing I could find, um, was this brilliant and huge study that was done in Dundee in Scotland, um, where they had taken, um, some, just a little sample of fat from adipose tissue in the upper arm of, of a very large number of people. And they tell you that a lot of data about those people. Um, and so they had published, um, you know, various graphs. And when I looked at them, I could see that they were huge changes that were occurring in fat metabolism.
Dr. Judy (18:31):
There were obviously starting around sort of age 40th. Anyway, I wrote to these people and I was very lucky, um, to get a response, um, from a person called, um, Dr. [inaudible], who I have not had the pleasure of meeting in person. And he was kind enough to say he had done the laboratory work and that, um, when he was able, was he was working in different places at this stage, in the same institution. I think he said that when he got back, he would try and find the data and send it to me. So with, um, the head of departments approval and with some removal of anything that I shouldn't have been aware of, um, I, I received data from all the women in the study, and then I was able to analyze it in a different way and, um, with the help of a statistician here in what she was doing.
Dr. Judy (19:35):
And, um, to discover that, in fact, what we were really looking at was, was changes in fat metabolism in each of the key, they called a mega groups of fatty acids. And you could see that what was happening was that there was, um, a reduction in the conversion through, in the, each of these fatty acid pathways. That was, that was starting at this time in middle-age, um, that was associated with reproductive problems. So from that was where I sort of then, um, was able to start looking at cells and, and being able to understand that this was really the key aspect of the key aspect of the underlying aging and how one thing was leading to the other, that sort of age fatty acid changes would have occurred that they were carrying within all the cells. And then these changes inevitably made the cells became inflammatory, um, and underwent senescence, I should say. But, um, going back to the earliest stages when I was doing tissue culture in the early 1970s, was it, you said [inaudible] was a guy called Haisley,
Dr. Judy (21:09):
Uh, when it was still a guy called Heidrick, I think I met him. I met him just a few years ago, um, at a conference, but he, he realized that if he took the cells of a young person and you put them in culture, they could live in culture first, you know, certain number of generations. And then if you took the cells of the child, baby child, and then an adult that in culture, in these stalls would last less time, the older the donor was. So the ones that the baby would last longest land by the time you took cells from sort of even a teenager, they weren't lasting a long time in culture. And he called this a phenomenon, then the Hayflick limit. But, but I was able to use his sort of knowledge from back then to realize that it was when cells were reaching this Hayflick limit, that they were becoming senescent.
Dr. Judy (22:17):
And then I was able to tie it in with the knowledge then that was around about kilometers and tearing the structure and sort of make sense of it all. So, um, in, in one way, I think why we age has got this theory together, um, in a comprehensive way now, I think is sort of able to be understood by, by both sort of, um, people who are in interested. I know that I know that some of my good friends to have come up totally through the arts faculties were not interested in reading this section in the book. They liked the other sections of the book [inaudible], but anyone who has a little bit of a science sort of bent, um, finds this disperse part very interesting. Um, but some people have have said, you know, it's not easy going, you have to read it with care and that's.
Dr. Judy (23:21):
Um, and so then yes, so because of all of this, um, I really want to change people's lives. And so that's why I then recently decided to create the workbook so that I could take the messages out of each of the chapters that I didn't think many people were actually taking home and then put them in the workbook. So it was possible to, to really understand what I was getting at. So I didn't want you just to understand the theory. I want you to understand how the theory could hopefully impact on you when a alive
Terry (24:00):
And the actions that you can take. Right. I mean, cause it's never too late to start working on trying to, um, you know, like with the olive oil and all of that stuff, right?
Dr. Judy (24:15):
No, well, I think, um, you know, it, the later you get the harder it is to make a big impact. So obviously if you're able to start earlier, you know, so if I could get people, but the trouble is people don't think about AGM play star. Yeah. Young people think they're immortal, you know, despite all evidence, the country, they think they get on him forever. Um, and that is really only when people stop nursing, you know? So I'm sort of thinking, well, probably not many people under 40 are going to take my shows with this book, but I would love the 40 year olds to really take it seriously because I think they could seriously change their lives, but really, you know, you really need to really is start, you know, a gut, however. Yes. Um, but, um, yeah, I think, I think even at my old age, um, Oh, well I think the message, there are many of the messages that are really important that every age, so, but yeah. Probably could have more impact if you took some of them earlier. Yeah. You might be able to stop and stop the arthritis and things if you started a bit earlier.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (25:38):
Yeah. So our message would be that, uh, contrary to your belief, you are going to grow old. So you might as well go ahead and plant plan for it early. Right. Right. So, uh, you did find some interesting information about one of my favorite things to have on Saturday morning. Wasn't uh, didn't uh, maple syrup. Is that, am I correct in that it played into your research somehow?
Dr. Judy (26:05):
Yeah. Yeah. I thought they syrup was important, so, okay. So in the second half of the book, you know what I'm using these worlds statistics, um, I looked at who in the world had the highest rates in various diseases. So in the case of stroke, um, the highest rates are in countries that have very, very high rates in fiction. So Indonesia, Sierra Leone, where they're, they're they countries where there's lots of flooding and there's lots of insect vectors and lots of infectious diseases, you know, and we all know that when you, when you traveled to those countries, you like, or you get sick. Right. So, so there are very high rates of infection. Now, people haven't necessarily associated stroke with infection that it's, it's definitely a factor. There are probably other factors. Um, but, but infection is, is, is probably one of them or is almost certainly one of them anyway.
Dr. Judy (27:16):
So what was the country in the world that had the lowest rate of stroke and even it's reasonably high, but the lowest rate of stroke is in Canada. Right. So in my thinking about countries, so how does Canada stand out from everybody else? You know, there's a lot of it has in common with, with Australia and we still have very high rate of stroke. Um, and, um, but the one factor that she may stood out was maple syrup. So I thought, okay, so maple syrup, um, now maple syrup has a reasonable amount of sugar in it. So we didn't want to eat too much maple circle. What is maple syrup having? It that's really good for you. And it turns out that it has two things. Um, one is, um, manganese and the other is one of the bigger vitamins. Um, and both of these are involved in some of the, um, she'll call them, um, the scavenging systems that, that, um, are getting rid of the inflammation. So I haven't really gone into what these systems are, but there are, um, three enzymes which are called superoxide dismutase enzymes, uh, and, and these superoxide dismutase insides rely on your having the right amount of some micro components of your diet. And manganese is one of these. And so the superoxide Disney chains that is most involved in strokes, um, relies on manganese and manganese is, is available in just about the right concentrations in a dessert of babysit.
Terry (29:16):
Oh, nice. So waffles, it is, it is tomorrow olive oil and maple syrup. I don't tell you about it.
Dr. Judy (29:30):
It's painful or sad, but I must admit, I believe my own rhetoric. So I've been, I've been having my maple syrup in the last year. There was this, I read the book.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (29:42):
Yeah. And I think you, uh, you did say you have to be careful. There has to be true, authentic maple syrup, not a factory retreat in order to have the right ingredients
Dr. Judy (29:52):
And look, these, um, these elements that we need. Um, the other cue, a couple of things, and Meg will magnesium as well and manganese, or we need for the function of these, these metallothionein signs, um, you know, the trace elements. So the things that are called trace elements, and one of the problems these days is that, um, with the reuse of soil and the overgrowth was agriculture, um, we're, we're, we're probably deficient in a lot of these trace elements. And then we, and that's why we're getting so much increase in the front. The reason for getting so much increase in a lot of diseases, but they are trace elements. So we don't want to take too much of them. So it's just getting it right. And that's why I think it's bigger. If you can eat foods that, that have, you know, enough of them in without sort of taking them as extras.
Dr. Judy (30:56):
So it's a tricky one and the other, um, them, my, my major, well, my major sort of, um, detoxifier is, um, a chemical called collusion silence, which is a glitter violence system. So we have these, uh, these other systems that work mostly through the mitochondria and energy systems and then sort of are very much cleaner. And then the real sort of total garbage collector cleaner is clearly the siren. And that requires, um, a lot of sofa. And so if you don't have enough sofa in our diet, then the sofa is taken out of our cartilage and that causes us to have osteoarthritis. Oh, wow. So, uh, yeah. And so when we look at, um, studies that are done on old horses, for instance, you know, old horses, like old people, um, get onto your arthritis. And so they've been able to show that the amount of sofa in the college is, is reduced by a good 30% or more because they're aging.
Dr. Judy (32:17):
So we need to have an intake of foods that have high amounts and so forth. Um, and unfortunately, um, the foods that we used to eat, um, a lot of awful, awful, awful eggs. So some of the foods have a lot of sulfur in them are eggs, awful, almost all awful. But fortunately for me, um, sea food, not fish so much some fish that, um, so, um, prawns, mollusks, lobsters, all those sorts of things. And I liked [inaudible] color shrimp. I liked to have them. I, I buy a small amount. I have them on Fridays and Saturdays. That's my, my porn core days of the week. I also take a supplement of sofa called MES M and don't ask me what that stands for when I was getting a bit wrong. Um, but that's a form of organic salsa. And you will know that, um, a lot of, uh, people have promoted taking glucosamine and chondroitin. Now they are also promoted because they are components of carpets that have sulfur in them, but they are very large molecules and they are reasonably poorly absorbed by the body. So the body absorbs, um, organic sulfur MSM, um, is a better, a better source of, um, sofa. It's also good, you know, to get, to get it from food, but I don't think you'd get enough food mostly to support these, you know, heavy legs.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (34:13):
Yeah. One thing too, that, uh, you know, we, we use ourself as there are a lot of apps or computer programs that we'll look at a lot of these micronutrients, like you're talking about. So, you know, my advice is always to, uh, you know, get a, um, get, just enter your food into these for a few days. It'll give you a really, yeah. It'll give you a really good view. And like, we've done, you know, we see where we are short on some micronutrients that we need to beef up. And usually it turns out it's, you know, in the greens, the spinaches, the kales, things like that, that have a lot of these good nutrients. So anyway, I just always recommend that way, you know, what your, your intake is, and it's always better to intake through the natural, through the foods. Yeah. And then, uh, you can always go to your doctor and show them what your nutrient levels are based on your diet. And then, you know, they can help you adjust that if necessary.
Dr. Judy (35:16):
Yeah. Yeah. I'm not sure where the doctors are. Oh, depending on him, you'd go to somebody. Who's a really specialist nutritionist. They probably quite good. Yeah. But I, I, I think that a lot of, you know, a lot of our everyday doctors probably don't know nutrition. I know when I, I mean, this is, this is probably an awful thing to say, but when I worked at the hospital, which I worked with naming, um, and I worked there for 20 years. And when, when you went at lunchtime and you looked at who was buying what, it was really quite funny because the people who bought the worst food, um, were the doctors. Yeah. They were buying all the fatty sort of pies and things. Um, and the people who were buying the best food were the scientists. And then, uh, the nurses were pretty old and, and in the days of smoking, you know, smoking by nurses and doctors was just amazing. So, um, I, I haven't, I, haven't got a really excellent view of, uh, of at least the past nutrition and behavior doctors might be all for now, but yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (36:43):
Yeah. And, uh, it's always good to, you can reach out to a registered dietician. I think they have a lot of the educational background for that as well.
Dr. Judy (36:51):
Yeah, yeah. Yeah. I mean, they're very motivated about freedom and also they're motivated about helping you get that balance, that move will work for you. So I think, yes, I think the dietician is probably the better option.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (37:08):
So I do have a question that what you talked about earlier, the, um, on the infection leading to stroke, I just wonder was that like an immediate reaction? Like I get the infection and then I have a stroke, or is this, that people that may have got some infection 10 or 15 years ago that makes them more susceptible to stroke as they get older? Was there any delineation in that, in the research?
Dr. Judy (37:36):
The question I go question, I look, there's an awful lot of research on stroke and I, I, I'm no expert, one thing I can tell you is that there is a strong association with dental health and stroke and susceptibilities of stroke. And so you've got poor dental health. You've got ragingly high numbers of Micheal organisms in your mouth, right. And of course, if you have poor gum health, those organisms get into your bloodstream. So, you know, so we're not necessarily talking about having something that's, you know, a one diagnosable infection we might be talking about having a very high, low of a variety of bacteria in your system.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (38:29):
Okay. Yeah. And you know, that's one where in the States that we are very deficient with the older population is delivering, you know, the proper amount of dental care. And like you said, it is, it's a place that, uh, you know, if I remember my science correctly, I think that, uh, heart disease can even start in your mouth as well.
Dr. Judy (38:55):
Absolutely. And I can add, you can definitely, because there are definitely some forms of cardiovascular disease that are caused by infection. Yeah. Look, it's, I think, you know, in Australia, um, we we've been there. We've got, we've had, uh, you know, uh, uh, uh, funded government funded medical system for a very long time. Yeah. And that's great in that you can go to the doctor, but it is not funding dental care. Right. It's very, there's a, there's a little bit of dental care funded now, but, and there have been some childhood dental programs from time to time, but, but we should be funding dental care because in many ways it's more important than funding medical care. The first level. Yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (39:49):
All right. Dr. Judy, well, we're going to wrap up, uh, we do appreciate your time very much. And so, uh, tell people how they can reach out to either yourself or, uh, if they want to pick up a copy of the, why we age or the why we age workbook, how could they do that?
Dr. Judy (40:08):
Right. Well, um, one way to reach out to me is to come to my website, uh, which is Dr. Judy ford.com now. Um, so that's sort of easy, easy to find. Um, I can buy the book, why we age, um, on either Amazon or on Google books or from me, they can have a signed copy, but I don't have an automated sort of purchasing system. They can also buy the workbook from me and I'd love to, but I have to post it to them. So I, you know, so I have to do it manually and I have to work past the, how much it would cost. But, um, I would love to love to hear from people love for them to buy my book, but sadly, why we age easily available on Amazon or Google books, but I'll probably put the workbook, um, up on those sites too, but I haven't yet the workbook has only just been completed. Um, I had some friends help me with editing it. Um, so it's really only in its final version in the last couple of days, but, um, I will, I will probably put that also on Amazon. Um, and then that's probably the easiest way through a lot of people to get the, I must say,
Terry (41:34):
Um, was that you sent it to me. And I was very appreciative of that because my P brain, my, my head is spinning with all of the scientific stuff, but I'm following you. I'm just being quiet because I'm processing, but I enjoyed the work bit, the workbook, um, it, it was easy, easy to understand for my late, late P brain.
Dr. Judy (41:59):
Yeah, it died put yourself down because you know, this is buried and there's a lot of heaviness. I, well, not a lot of heavy science, but it covers a lot of territory. You know, there's a lot of, a lot of inflammation in that. And that's why I decided that I could easily pick up the key points and put them in the workbook. And I was really pleased with the work that I thought, this is, this is, this is much more accessible and more likely when people actually get the take home messages and do something about it. But I think it's, it's got almost all the elements in it that you need to understand, you know, so I think that, uh, the why we are in the full book is, is great. If you really want to understand the whole concept of aging that I'm thinking about. Uh, but if you really just want to get the take home elements, then the workweek is good.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (42:56):
Okay. All right. And what is your, uh, can you tell us your website again and we'll be sure and put it in our show.
Dr. Judy (43:01):
Yes. So it's yes. Thank you. So it's just all one word, Drjudyford.com.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (43:09):
Okay. And it's Dr. R as a doctor spelled out.
Dr. Judy (43:12):
Yeah. [inaudible] okay. Cool. Yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (43:18):
All right. Well, Dr. Judy, uh, thanks so much again, great information. You all reach out and get why we age or, and, or the why we age workbook when it gets available. Uh, you know, it's good stuff to learn, just little simple things like the olive oil. And it also, uh, if you read the background, it also helps us understand, you know, why things happen to us, and then we can take better care of ourselves hopefully as the message there. So it spread the word. Yeah. All right. Well, that's going to do it for another episode of educational. Uh, we do appreciate it again. We are on all the major podcast platforms. You can look us, uh, check us out on iTunes, Google podcasts, Stitcher, Spotify, Amazon, uh, all the major ones. If we're not on one that you use, please reach out. We'd love to add you also, we're always looking for, uh, you know, interesting guests, uh, professionals in the field, such as Dr. Judy, uh, if you are a senior that, you know, has, um, has a story about your aging process, if you're a caregiver or an adult child, you know, we would love to hear from you and see about airing your story. So reach to one of us, roy@agelocational.com or terry@educational.com. We'd be glad to talk to you.
Terry - AGEUcational (44:40):
So also, Judy, thank you so much. Yeah.
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (44:43):
So again, we, we are on, uh, we are www.educational.com all the major, uh, social media platforms, as well as this will go. Uh, when the episode goes live, we will have this on YouTube as well. So again, thanks ladies. Certainly do appreciate it. Appreciate your time, Dr. Judy, and, uh, hopefully we'll talk again very
Roy - AGEUcational - A Scientific Look at Why We Age: Learn How Maple Syrup and Olive Oil May Help? (45:09):
All right. Thank you. Alrighty.
www.ageucational.com
www.drjudyford.com