This Is What Ageing Researchers Actually Eat

What if the brown, caramelised crust on your morning toast contained 50 new compounds that are literally accelerating your ageing? Dr. Pankaj Kapahi, a leading ageing researcher at the Buck Institute, has spent decades uncovering how seemingly innocent foods might be shortening our lives.

In this eye-opening conversation with Méline, Dr. Kapahi reveals the shocking truth about advanced glycation end products (AGEs) – toxic compounds formed when we cook food that make it tastier but trigger inflammation and premature ageing. His research on fruit flies has uncovered profound insights about human longevity, including why fibre should be your number one dietary priority.

Most startling of all? Women who experience puberty before age 11 and give birth before 20 face a staggering 400% increase in diabetes and obesity risk – revealing how early life events set the stage for how we age.

In this episode you'll hear all about:

Why cooking food creates 50 new ageing compounds in minutes
How intermittent fasting literally rewires your cellular clocks
Why muscle quality matters more than muscle mass
The optimal age for women to have children (around 30)
Why people kept in constant darkness might live longer
"It's more important to have more life in your years than to have more years in your life," Dr. Kapahi says, offering a profound new perspective on what healthy ageing really means. Listen in for more!

Subscribe to The Humanware Project to join Méline Liu exploring the frontier where human potential meets cutting-edge technology.

**This content is for informational purposes only and should not be considered medical advice. Always consult with a qualified healthcare professional before making any health or lifestyle changes.**