WHAT HEALTHY PEOPLE IN THEIR

90s HAVE IN COMMON.


BELIEVE IT OR NOT----

IT’S THIS FOOD!


By: Dr. David G. Williams




B ACK IN 1974, 1 READ A REALLY FASCINATING NEWS APER INTERVIEW THAT I REMEMBER TO THIS DAY. THE INTERVIEW WAS WITH A MAN NAMED CHARLIE SMITH, WHO WAS ONE OF THE OLDEST PEOPLE IN THE WORLD. And it was full of exciting stories about Mr. Smith’s life and times.


But that’s not what amazed me most. What amazed me most was that after decades of hard work, Charlie Smith had recently decided to retire---—at the age of 100!


So what was the secret to Charlie’s health and longevity? When questioned by the interviewer, Charlie said that he ate several servings a day of a certain food.


When I read this, I chuckled to myself. “Another ‘miracle food’ that’s the answer to everything,” I thought skeptically.


But as time went on, I noticed many people in their 80s and 90s who swore by this food.


I had one patient in his 80s who told me that after regularly eating this food, he noticed some remarkable changes. His eyesight improved to the point where he rarely needed glasses to read anymore. His memory improved. His chronic joint pain and stiffness were gone. His skin was no longer hard and dry; he was no longer short of breath; his asthma symptoms disappeared; and his energy level was much greater.


That’s when I started to take this food a little more seriously.


A NUTRITIONAL POWERHOUSE


I began doing research, and found that this often-ignored food is one of the most nutrient-dense foods on earth:


It contains more protein than steak......more potassium than bananas.......and more iron than cooked spinach.


It’s loaded with Coenzyme Q 10 ....—the heart-healthy nutrient that increases the energy in your cells, promotes a healthy immune system, fights free radicals, and even helps you maintain healthy gums.


It’s one of the best sources of heart-healthy omega-3 oils.


By now, everyone is aware of the benefits to the heart and circulatory system, and the anti-inflammatory benefits of omega-3s. Omega-3 oils are also important for maintaining healthy skin.


It’s rich in calcium and vitamin D, two nutrients you need to maintain healthy bones.


Perhaps most important of all, this food is rich in nucleotides---—proteins that are the building blocks of RNA and DNA. As you may know, DNA carries the genetic information for making various proteins in the body, and RNA assists in the process. Together they are crucial in your body’s ability to repair itself, form new tissue, maintain a strong immune system, and perform many other functions.


Dietary nucleotides won’t stop the aging process, but they certainly appear to slow it and preserve health along the way. In practically every instance where I’ve seen descriptions of someone on a high-nucleotide diet, that person appears to be much younger than their age.


And several studies demonstrate the health benefits of increasing the nucleotide levels in your body . Nucleotides have been shown to:

          Increase skin elasticity

          Increase the body’s ability to heal and repair

          Enhance the effects of antioxidants

          Improve the response and efficiency of the immune system

          Increase cellular metabolism and the production of cellular energy.


There are just a handful of foods that have a high nucleotide content. These include brewer’s yeast, lentils, anchovies, oysters, mackerel, and most types of beans, animal liver, and oysters.


Chlorella and spirulina are also high in nucleotides.


But there’s one food that’s much higher than all the others.


It’s the food I’ve been telling you about---—the one Charlie Smith ate every day and the one my older patients swore by.


THAT FOOD IS SARDINES . YEP, SARDINES. SARDINES!


If you find sardines unappetizing.......or if you think they smell or taste “fishy”...I don’t blame you. I used to think so, too, before I had my first taste of real sardines.


Chances are , you’ve never tried real ones


Most Americans have never had a real sardine. Why? Because about 40 years ago, a law was passed that allowed manufacturers to market any small boned fish as a “sardine” in North America. As a result,many so called sardines are really herring, brisling, sprats, or other less-tasty fish that come from the Atlantic.


True sardines, called Sardinia Pilchardus, come from the Mediterranean waters. Ad lket me tell you, true sardines are absolutelt delectable-----especially when you serve them with a little olive oil, lemon, and garlic.


GOOD BRANDS DON’T

 SMELL OR TASTE FISHY.


Another reason people say they don’t like sardines is the fishy smell or taste. But the fact is that sardines are just like any other fish: They only taste fishy when they’re not fresh!


When sardines are fresh, or when they’re cooked and canned right after being caught, there’s no fishy taste.


Indeed, the first time I tried quickly-canned sardines, I was hooked!


 Today, I make sure to keep a full supply in my kitchen pantry, as well as my boat, my truck, and even my motorcycle.


Since canned sardines are portable, they’re the perfect food to take when you’re camping, hiking, rafting, etc. They’re also a healthy substitute for hospital or cafeteria food. And, with a few crackers, they’re the perfect food to travel with on airplanes.


What’s more, since sardines are smaller fish, you don’t have the problem of mercury contamination that you’d find with salmon, tuna, or other big fish.


One final benefit is the low cost.------A full serving costs under $2—about third the cost of the average fast-food meal.


* * * * * * *


                                         Dr. Williams is the editor of ALTERNATIVES,

                                          a monthly journal read by over 300,000 doctors,

                                         health professionals, and health-conscious individuals.


                                         ALTERNATIVES was the first journal to write about

                                         probiotics (1985)....... the first to warn of the dangers

                                         of an aspirin a day(1986).......and the first to write

                                         about glucosamine and chondroitin (1992).


                                         Dr. Williams’ track record has landed him in the pages

                                         of Time and Forbes magazines, and on CBS’ 60

                                         Minutes.


SOURCE:

ALTERNATIVES Magazine

Winter 2005. (Pgs. 1 - 4.)

          Mountain Home Publishing

          P. O. Box 2000,

          Ranson, WV 25438-2000



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