Lifeboat Foundation

In this episode, Dr. David Sinclair and co-host Matthew LaPlante discuss how frequently we should eat, what food we should avoid, and what food we should pursue. They discuss the science behind how a “low energy state,” which can be induced by a period of fasting, combats aging and promotes health. They also walk through research that points to the benefits of a mostly plant-based diet for slowing aging and offer key insights into when to eat and what to eat to maximize longevity. #Food #DavidSinclair #Longevity

Joe Henrich is Professor of Human Evolutionary Biology at Harvard University and an author. Humans like to think that we’re sovereign individuals with agency over our preferences and actions. But we are also a part of our social environment and Joe has teased apart some fascinating trends which explain how our location and culture have huge impacts on the way we behave, our preferences on everything from dating to work and family life to religion. Expect to learn why the things we consider to be human nature could just be cultural conditioning, the dangerous future if there’s lots of sexless men, how the choice between growing rice and wheat impacts family life, what diplomatic immunity to parking tickets tells us about human nature, how Joe’s lab can use language to archaeologically tell us about social trends from history…

Max Lugavere is a health and wellness expert, author and a diet advocate. Working out what to eat is hard. Which is odd because everybody does it. You’d think that the science of nutrition, a thing the entire human race relies on multiple times per day, would have some definitive answers. Thankfully Max can explain why it’s such a mess and give some solid principles we can all use. Expect to learn whether carnivore is an optimal diet for us all to follow, whether organic and non-GMO actually makes that much of a difference, what to look for in a magnesium supplement, the actual science of seed oils, whether sunscreen is a danger, why nutrition science is so contested, why calories matter but they aren’t all that matter and much more…

University of Virginia School of Medicine researchers have discovered how Lactobacillus, a bacterium found in fermented foods and yogurt, helps the body manage stress and may help prevent depression and anxiety.

The findings open the door to new therapies to treat anxiety, depression and other mental health conditions.

UVA researcher Alban Gaultier and collaborators say the discovery is notable because it pinpoints the role of Lactobacillus, separating it out from all the other microorganisms that naturally live in and on our bodies.

The fast food company says it will be applying generative AI to its operations starting in 2024.

McDonald’s is partnering with Google to deploy generative AI beginning in 2024, when “thousands” of stores will get hardware and software upgrades.

AI is on its way to a drive-through near you.

Uber’s robots will be strategically positioned in busy areas with restaurants and crowds, aiming to bring a festive atmosphere to these demanding spaces.

Uber’s holiday season activities also include a festive fleet, Christmas kit, and Gift hub.

Per-and polyfluoroalkyl substances (PFAS), manufactured chemicals used in products such as food packaging and cosmetics, can lead to reproductive problems, increased cancer risk and other health issues. A growing body of research has also linked the chemicals to lower bone mineral density, which can lead to osteoporosis and other bone diseases. But most of those studies have focused on older, non-Hispanic white participants and only collected data at a single point in time.

Now, researchers from the Keck School of Medicine of USC have replicated those results in a longitudinal study of two groups of young participants, primarily Hispanics, a group that faces a heightened risk of bone disease in adulthood.

“This is a population completely understudied in this area of research, despite having an increased risk for bone disease and osteoporosis,” said Vaia Lida Chatzi, MD, Ph.D., a professor of population and public health sciences at the Keck School of Medicine and the study’s senior author.

Scientists at the University of Illinois Urbana-Champaign have developed a portable, self-powered ultraviolet-C device called the Tribo-sanitizer that can inactivate two of the bacteria responsible for many foodborne illnesses and deaths.

The Tribo-sanitizer’s UVC lamp is powered using the triboelectric effect —electricity that is generated when two dissimilar materials come into contact. In tests, the Tribo-sanitizer successfully inactivated two potentially deadly foodborne bacteria, Escherichia coli O157:H7, and Listeria monocytogenes, mainly by damaging their DNA, according to findings published in the journal Nano Energy.

The bacteria selected as testing targets are two of the most common causes of serious foodborne illness outbreaks in the U.S. Escherichia coli produces toxins that can cause severe abdominal cramps, fever, bloody diarrhea, and kidney failure, and Listeria monocytogenes can cause listeriosis, which has the highest rates of hospitalization and mortality of any foodborne illness.

The material developed by researchers in Panama uses a mixture of newspaper, rice husk, borax, and glue.

Bilanol/iStock.

The construction industry ranks as the second-largest consumer of plastic globally, contributing to over a third of greenhouse gas emissions associated with energy usage worldwide. The manufacturing procedures involved in producing construction materials have detrimental effects on air, land, and water quality.

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