The Longevity Code by Kris Verburgh MD

Author:Kris Verburgh, MD
Language: eng
Format: epub, pdf
Publisher: The Experiment
Published: 2017-12-18T19:55:42+00:00

How eating fruit and vegetables can decrease the risk of death

People who ate seven or more portions of fruit and vegetables per day had a 42 percent lower risk of dying during this study that followed 65,000 people for an average of eight years. Vegetables were found to have the greatest health benefit. 214

Of course, coffee, broccoli, or blueberries are healthy not only because they contain mildly toxic substances; they also contain fiber, for example, which can slow down the release of sugars, or they may contain other substances that reduce inflammation, activate specific genes or cell receptors, or have epigenetic effects. However, the mildly toxic substances they contain are an important reason why healthy foods can decrease the risk of all kinds of aging-related diseases and why antioxidants are overrated. But if vegetables, fruit, green tea, and coffee are healthy because of their mild toxicity, is it then not harmful if you eat too much of them? Not really, because these foods contain only mildly toxic substances and in small amounts. If you eat many of these healthy foods in a varied diet, you cannot consume too many of them. Furthermore, we should not forget that today’s healthy, mildly toxic food is much less toxic than in prehistoric times. Our body has been adapted by nature to an environment that was much more toxic than is the case today. Our ancestors consumed huge amounts of plant-based foods. Plants in prehistoric times contained much larger amounts of toxins than they do today, because most plants do not want to be eaten, so they use toxins to defend themselves. Our vegetables in the supermarket are really only very watered-down versions of the prehistoric vegetables that grew in the wild. Today’s broccoli does not remotely resemble a wild broccoli of 30,000 years ago. Wild broccoli looks like a measly plant with a few yellow flowers. Our typical broccoli, brussels sprouts, and cauliflower were bred from this wild broccoli; in fact, when you eat broccoli or cauliflower, you are actually eating flowers. These vegetables are descendants of the same prehistoric plant, but via long-term plant breeding (selection of plants with characteristics that make them more edible or easier to grow), they became separate varieties that look completely different—and contain much fewer toxins.

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