Which foods make us old and wrinkled and which keep us young?
Bad food kills us, says nutritionist Fiona Tuck. Using the methods of forensic medicine, she tracks down which processes are triggered in the body by food. The reward of her diet: fewer illnesses and a youthful appearance.
Australian nutritionist Fiona Tuck now uses forensic methods to explain why these foods make us look old and unsightly. And which foods slow down the natural aging process.
Fighting Hidden Inflammation Tuck’s findings belong to the group of anti-inflammatory diets. Inflammatory processes are involved in many diseases, almost all autoimmune diseases correspond in some way to chronic inflammation. Lifestyle and diet influence this inflammation. Above all, people with a corresponding genetic predisposition run the risk of fueling permanent inflammation through improper nutrition, which can go unnoticed for a long time. Low-threshold inflammations – which the affected person does not perceive – are a particular problem. They begin insidiously and often cannot be detected even during examinations. Obesity promotes this inflammation. Belly fat secretes pro-inflammatory hormones.
Fiona Tuck’s new book is called The Forensic Nutritionist. A small side effect: With the right diet, one should not only be able to at least prevent diseases such as Alzheimer’s, this diet should also counteract wrinkles, gray and sagging skin. If you eat right, you save yourself botox or lifting – that’s Fiona Tuck’s approach.
As expected, refined sugar, alcohol, and grilled meats aren’t good—but Tuck also recommends limiting your consumption of nightshade plants. These include tomatoes, potatoes, peppers and eggplant. Changing your diet will not be easy for most people. Who regularly consumes omega-3 fatty acids from fish and flaxseed oils? Sugar, highly processed foods, white bread, sweets, and treats, on the other hand, rank on the index for almost every diet—Tuck’s recommendations come as no surprise. Less common, however, is the orientation towards the lowest possible glycemic index because of the blood sugar level and the search for foods with a high proportion of antioxidants such as garlic, onions, broccoli, kale, berries and grape seed extract.