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The Iron Factor of Aging: Why Do Americans Age Faster? download ebook

by Francesco S. Facchini

The Iron Factor of Aging: Why Do Americans Age Faster? download ebook
Francesco S. Facchini
Fenestra Books (November 15, 2002)
188 pages
1138 kb
1477 kb
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Social Sciences

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Tuscon, Arizona: Fenestra Books, 2002. Keywords: aging, Ww. enestrabooks. com, Iron Factor, Web Address, Americans Age, Fenestra Books, Age Faster, Facchini. For questions or feedback, please reach us at support at scilit.

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Why Do Americans Age Faster? by Francesco S. Published November 15, 2002 by Fenestra Books.

The Iron Factor of Aging: Why Do Americans Age Faster? Francesco S. Role of Phytic Acid in Cancer and Other Diseases. Mazda Jenab, Lililan Thompson. The Allen Institute for Artificial IntelligenceProudly built by AI2 with the help of our.

Francesco S. Facchini, "The Iron Factor of Aging: Why Do Americans Age Faster?" 2002) I recently finished a 2-year stint as an American Society for Microbiology Distinguished Lecturer. Facchini, "The Iron Factor of Aging: Why Do Americans Age Faster?" 2002). This has little to do with infection but is central to the etiology of age-related diseases in affluent societies. Other prominent writers on iron and disease are Jerome L. Sullivan (VA/USA), . I recently finished a 2-year stint as an American Society for Microbiology Distinguished Lecturer. It's an excellent program-ASM pays all travel expenses for lecturers, who speak at ASM Branch meetings throughout the country. I was able to attend Branch meetings from California and Washington in.

Aging in humans in particular, because we are long lived animals, is due . Yes, white people age a lot faster. The melanin adds protection against UV. This is why their skin is darker and more supple.

Aging in humans in particular, because we are long lived animals, is due largely to accumulated cellular degeneration. Of the three Major Races Asian and Black skin is THICKER, more COMPACT, and Ages More Slowly than White Skin. They get wrinkles and saggy skin much faster than Asian and Black people. This is due to differences in skin colour, skin thickness and genetics. As a result, they age slower and look youthful even when they hit their 60s, they still look 30.

Aging or ageing (see spelling differences) is the process of becoming older. The term refers especially to human beings, many animals, and fungi, whereas for example bacteria, perennial plants and some simple animals are potentially biologically immortal. In the broader sense, aging can refer to single cells within an organism which have ceased dividing (cellular senescence) or to the population of a species (population ageing).

Breakthroughs in iron smelting technology launched the beginning of mass production and created major advancements in warfare. The Iron Age was a period in human history that started between 1200 . depending on the region, and followed the Stone Age and Bronze Age. During the Iron Age, people across much of Europe, Asia and parts of Africa began making tools and weapons from iron and steel. For some societies, including Ancient Greece, the start of the Iron Age was accompanied by a period of cultural decline

The Iron Factor of Aging synthesizes a vast array of disparate studies and observations into a cohesive plan for a dietary strategy to minimize cardiovascular diseases, cancer, diabetes and other age-related disorders. Focus on iron as a central player in a range of disorders makes sense of otherwise confusing disease statistics worldwide. Dr. Facchini's point of view offers a unifying explanation of lower age-related disease rates in France, Japan and some Mediterranean countries. The work presents a comprehensive account of how we can control absorption of iron from diet and how iron's darker side can be a very real hazard to health. It is a must reading for practicing clinicians, nutritionists and the public.
  • Danrad
Before you elect to try human growth hormone or coral calcium or any of those other bogus products that falsely promise to produce longevity and youthfulness, read the compelling work of Dr. Francesco S. Facchini. His book THE IRON FACTOR OF AGING provides the information you need to understand the universal factor that accelerates or slows down aging --- iron. The recommendations in Dr. Facchini's well-documented book are beyond debate. It is unequivocal that females outlive males and have less disease throughout history by virtue of their monthly loss of iron via menstruation. Simply said, rust accumulates in the body and worsens all disease processes and applies the gas pedal to the speed of aging. This book is a quick read and one that will change readers lives. --Bill Sardi, Knowledge of Health, Inc.
  • Manris
Dr Facchini has collated a lot of interesting research about the dangers of iron, and about the roles of tannins and phytates in binding excess iron. I think he might be on to something quite important when it comes to the reason for some diets being healthier than others, iron just might have a lot to do with it. I would give him five stars for the importance of the subject, but gave only three because the writing is scientific, so you may find it difficult to read if you are not used to reading scientific papers.
  • Swordsong
This paperback (2012) is the second print, not revised, previously published by Fenestra Books (2002). Now sold out. Is now published by CreateSpace Independent Publishing Platform. The size of the book is the same. Contents are the same.
The new print with whitish cover is just 9,5 American dollars, half the original book's USA price of 2002.

The cover has changed. The original blue book cover with a graphic was very interesting, maybe the best cover i have seen (informative and motivated me to read the book). The cover showed two things, 1) that women have a aging/disease advantage (all over the world),
2) that the Japanese and the French had the least coronary heart disease mortality (as 1993-1995).

Table of contents :
Chapter 1: historical outlook
Chapter 2: tannins
Chapter 3: iron absorption
Chapter 4: metabolism-derived free radicals: equivalence to radiation exposure
Chapter 5: cooking: healthy or unhealthy?
Chapter 6: what is insulin resistance?
Chapter 7: consequences of insulin resistance
Chapter 8: role of iron and insulin resistance as aging factors
Chapter 9: dietary intake to slow aging
Chapter 10: the possible biological function of menstruating
Concluding Remarks

The author explains the many opposite factors of the aging/disease factors involved. This is the best book i seen to point it globally.

There are two large sides:
1) foods/drinks/lifestyles that lead to iron accumulation...
2) and those that lead to lower body iron reserves (better).
Each side battles in that iron equation, that most people are not aware.

To give you a good example, well explained in the book, among the beverages quoted: wines, green tea, coffee, cocoa drink, juice fruits, you will learn which can help to lower iron reserves... or the opposite, depending on doses and time of consumption.

Was this book that made me stop a non drinker and made me start drinking red wine with meals.

You will also learn why white wine, rose wine, beer or fruit juices, etc, can increase your iron reserves.
On the other hand... binge drinking, or a daily excessive red wine consumption, or drinking red wine away from meals, leads to body iron acummulation.
"Moderation" and "Timing" is the key.
The intelligent and non conservative facts added by the author also points that you can't get the same effect by eating grapes (fruit), or grape juice (fruit juices) than you get by drinking red wine.
This is in part why the "not politically correct" French diet wins over most diets/lifestyles.

The author also hints that donating blood is very healthy. At a published paper of the author, it decreased ferritin (the relevant iron blood analyse) levels. I done it myself, lowered my ferrritin levels, donating 3 times a year.

This book has the best reference system i have seen, right to the end of text lines and all listed at the end of each chapter. Bravo. The references are extensive, and some can be had the whole article for free, at the google academics web page.

On the negative... this paperback lacks two things:
1) a page listing all the abbreviations;
2) an analytical keyword index, both would make the book much more user friendly.

This book explains why a lowcarb diet/lifestyle is healthy and makes you happy. On the other hand explains (with references) why pyramide diets and very common official advice is not fact based and will make you sick.
  • Prinna
Dr. Facchini's new book "The Iron Factor of Aging" (Publ. Fenestra Books, 2002) will surely cause a lot of professionals to rethink what is good dietary advice on how to live a long and healthy life. Facchini asserts--with a huge amount of circumstantial evidence to back him up--that excess iron in the diet from many sources in inadvisable. In fact, his view of the matter would suggest that we ought to be preferably in a state of near iron deficiency all the time. That is not the advice you'd get from most dieticians. Most red-meat based diets contain an abundance of iron. Iron, it seems, is a very effective catalyst for a number of deleterious reactions producing reactive oxygen species, also known as "free radicals." These negatively affect the integrity -and therefore function- of our structural proteins, enzymes, our energy producing centers, our genetic material, and especially the fats and molecules of our cellular membranes. All these attacks almost certainly lead to what people call "aging." What can we do about it? Dr. Facchini makes some strong dietary suggestions that may lead to longer, healthier lives. 1) Eat a lot less red-meat, 2) eat a large variety of uncooked vegetables, 3) eat most fruits sparingly (see page 146-147), 4) drink high tannin containing beverages like red wine and tea, 5) eat soy products, and 6) use olive oil preferably. Whether laymen or scientist, Dr. Facchini has written a very readable book, and makes a credible case for his ideas. I would be surprised if he hasn't hit upon a major explanation of why and how we age, and what we can do to slow it down a pace. An excellent read, and highly recommended.
  • Anayaron
Dr. Facchini's book, The Iron Factor of Aging: Why Do Americans Age Faster?, is very informative and beneficial for anyone who wants to remain healthy, as well as youthful, as one matures. He explains in detail the consequences of iron in age-related diseases; and, supports these findings with results from research and clinical trials. Dr. Facchini outlines a diet which would minimize iron absorption which is extremely important to me and everyone who has an iron-overload condition as I have. As I've been recently diagnosed, after years of symptoms, Dr. Facchini's knowledge is helpful in guiding myself, as well as my doctor, in the right direction. His book is a must to be read by all who want to increase their awareness of the effects of iron!