One of the essential protective functions that decline with aging is the liver’s ability to detoxify chemicals, by combining them by glucuronic acid, making them water soluble so that they can be excreted in the urine. The liver (and also the instestines and stomach) efficiently process DHA by glucuronidation. -Ray Peat, PhD Drug Metab Dispos. [...]
One of the essential protective functions that decline with aging is the liver’s ability to detoxify chemicals, by combining them by glucuronic acid, making them water soluble so that they can be excreted in the urine. The liver (and also the instestines and stomach) efficiently process DHA by glucuronidation. -Ray Peat, PhD Drug Metab Dispos. [...]
Exp Gerontol. 2005 Apr;40(4):335-43. Unsaturated fatty acids intake and all-causes mortality: a 8.5-year follow-up of the Italian Longitudinal Study on Aging. Solfrizzi V, D’Introno A, Colacicco AM, Capurso C, Palasciano R, Capurso S, Torres F, Capurso A, Panza F. Recent evidence suggested a protective role of dietary monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids [...]
The least stable n-3 fats which accumulate with age and gradually reduce energy production also have their short term effects on endurance. Endurance was much lower in rats fed a high n-3 fat dit, and the effect persisted even after 6 weeks on a standard diet (Ayre and Hulbert, 1997). -Ray Peat, PhD Lipids. 1997 [...]
Saturated and monounsaturated fatty acids are selectively retained by fat cells (Speake, et al., 1997). -Ray Peat, PhD Biochim Biophys Acta. 1997 Apr 21;1345(3):317-26. The preferential mobilisation of C20 and C22 polyunsaturated fatty acids from the adipose tissue of the chick embryo: potential implications regarding the provision of essential fatty acids for neural development. Speake [...]
Source Parmigiano-Reggiano is a complete, genuine nutriment, a real nourishing food, and it’s the right answer for an healthy and balanced nourishment. In Parmigiano-Reggiano there’s a real concentration of nutritive elements: just think that to make one kilogram of cheese, 16 litres of high quality milk are needed. To make the importance of this nutriment [...]
