Rapamycin, along with TA-65, are the only readily available supplements in my supplements ranking to earn a 3 (of 5) in life extension potential.

By contrast, aspirin garners only a 2 — and it’s a wonder drug.

This recent study has me boosting rapamycin’s “evidence” score from a 2 to a 3.

Interventions that target biological mechanisms of aging have great potential to enhance quality of life by delaying morbidity and mortality. The FDA-approved drug rapamycin is a compelling candidate for such an intervention.


In a previous study, it was reported that 3 months of rapamycin treatment is sufficient to increase life expectancy and remodel the gut microbiome in aged mice.


Partial restoration of youthful levels of alveolar bone is observed in 22-month-old rapamycin-treated mice as rapidly as 8 weeks after initiation of treatment.


To the best of our knowledge, this represents the first intervention shown to substantially prevent or reverse age-associated alveolar bone loss.

Regrettably, unlike TA-65, aspirin, and many other supplements ranked, we still can’t get rapamycin (Sirolimus) without a very reasonable doctor sanctioning the request.

I am a big believer in supplements.

Supplements do not merely offer anti-aging benefits, they…supplement…the increasing nothingness of the foods we eat.

This is entirely our fault. Bigger faster more creates food that possesses less nutrition.

Zooplankton are microscopic animals that float in the world’s oceans and lakes, and for food they rely on algae, which are essentially tiny plants. Scientists found that they could make algae grow faster by shining more light onto them—increasing the food supply for the zooplankton, which should have flourished. But it didn’t work out that way.

And why didn’t they flourish?

Despite having more to eat?

Because: growing faster and growing for scale diminish nutrient density.

As your body and taste buds have no doubt informed you, our food, even the “healthy” food, is doing less for us.

IN AGRICULTURAL RESEARCH, it’s been understood for some time that many of our most important foods have been getting less nutritious. Measurements of fruits and vegetables show that their minerals, vitamin and protein content has measurably dropped over the past 50 to 70 years. Researchers have generally assumed the reason is fairly straightforward: We’ve been breeding and choosing crops for higher yields, rather than nutrition, and higher-yielding crops—whether broccoli, tomatoes, or wheat—tend to be less nutrient-packed.


There’s another reason why our food has become less nutrient dense.

It’s not only the breeding and choosing for higher yields that’s gutting nutrition in our food. It’s also all the CO2 we are producing.

A problem that remains entirely under our control, should we choose to deal with it.

Food matters.

“And God said, Behold, I have given you every herb yielding seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food.”

Odd what we’ve done to the bounty God provided.

We’ve done worse.

“And God commanded the man, saying, Of every tree of the garden thou mayest freely eat: but of the tree of the knowledge of good and evil, thou shalt not eat of it: for in the day that thou eatest thereof thou shalt surely die.”

You know how this story proceeds. We did eat of the tree of the knowledge of good and evil, we gained awareness but lost our freedom.

Is there a way to use this original sin to our benefit?

I say yes. After all, God always opens another door.

There was a time when mortals could not bring themselves to believe that the actions of those before us would taint our very existence. We now know this is absolutely true.

Actions, environment, our surroundings, the deeds of our parents all impact us on a DNA level.

DNA is the genetic material that makes us who we are, determining our physical characteristics and even helping to shape our personality. There are many ailments that have a strong hereditary component—Alzheimer’s, Huntington’s Disease, cancers and diabetes among others—and the risk of suffering them is passed down from our parents through our DNA.

But we’re finding out that our DNA isn’t always set in stone.

A team of researchers from Northwestern University led by anthropology professor Thom McDade have shown that DNA can also be modified by your environment during childhood. What’s more, the authors conclude in the journal Proceedings of the National Academy of Sciences, those modifications can affect how or when you develop certain illnesses during adulthood.

How far might this go back?

Can we un-make the DNA-level actions caused by those that came before us?

If so, might we then achieve the 1,000+ year lifespan they enjoyed?

Too much?

Fine. What genes can we individually shut off or turn on — or amp up or tamp down — that might enable us to live an extra 50 years or 500?

I hope I can live long enough till we discover these.



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