Dieting Plan and Aging

A wealthy Venetian nobleman: Luigi Cornaro who was born into a prosperous family around 1460. wrote about this plan in his four-volume book, translated as Discourses on a Temperate Life, he articulated his philosophy that people should eat less as they grow older in life, elaborating on his belief that the body prefers rest to digestive action during periods of weakness.

Cornaro designed himself a dieting plan, cutting back drastically on the quantity of food he consumed daily. Each day, he limited himself to twelve ounces (about 0.3402kg) of solid food and fourteen ounces (about 0.397kg) of wine. “There is no doubt,” he wrote, “that if one so advised were to act accordingly, he would avoid all sickness in the future, because a well-regulated life removes the cause of disease.”

Luigi Cornaro not only lived a very long time, but also remained healthy until just before his death. According to him, “A long life full of disease and misery is worse than no life at all.”

For instance, the Blue-Zoners (people who lives in geographic areas with high concentrations of the world’s longest-lived people): The island of Okinawa, Japan, mountainous region of Barbagia, Sardinia, Italy, Icaria, Greece, etc tend to have diets high in nutrients and low in calories, avoid heavily processed food and they snacks by eating fresh fruits.

These people avoids unnecessary fats and sugars while packing even more vitamins into their diet and washing down their food almost exclusively with water. Avoiding sugary soft drinks associated with heart disease and light dinner early in the evening are common practices of these people.

Among the key secrets of Blue-Zoners that makes them live healthier, and longer is the solid base responsible for the moral and spiritual formation: but an immoral man is like a chaff which the wind drive away.

Furthermore, the community and environment give the Blue-Zoners a shared sense of purpose and keeps them busy and motivated far into their silver years, where scientist supports the concept that staying busy and having a sense of purpose helps people live longer according to 2009 study by Rush Alzheimer’s Disease Center in Chicago.

Brewer’s Yeast and Health

Brewer’s Yeast is a single-celled fungi that break sugars down into alcohol and release carbon dioxide, yeasts have been known to humankind for ages, even though not all types are useful and some can cause infections in people.  The species Saccharomyces cerevisiae, known as brewer’s yeast has helped people make bread and beverages since before the advent of recorded history.

In the year 1857, Pasteur published a paper titled “Notes on So-called Lactic Fermentation,” in which he identified yeast as a new type of organism and established fermentation as the biological process through which it converted sugar to alcohol.

Yeast is more valued for its ability to ferment food and drink than for its nutrients, people have long been marginally aware of its health benefits.

In the Middle Ages, infants were often fed the yeasty sediment from cloudy beers as a way to keep them healthy. The popular uses of brewer yeast were given scientific grounding in the 1950s, when nutritionist Adelle Davis put forth in writing: “Yeast contains almost no fat, starch, or sugar; its excellent protein sticks to your ribs, satisfies the appetite, increases your basal metabolism, and gives you pep to work off unwanted pounds.”

Studies also found that creams containing brewer’s yeast were highly effective in treating acne, with 80 percent of participants reporting significant improvement over a five-month period.

Health benefits of vitamins in Brewer’s Yeast

Yeast cells replicate by budding (asexual reproduction), a process in which a parent cell divides and produces a daughter cell. This process creates millions of offspring during the Yeast life cycle, requiring a great deal of energy and vitamins that aren’t contained in the simple sugars they feed on.

To solve this problem, the yeast cells manufacture their own B vitamins, proteins, and trace minerals which are beneficial to human health. Among these nutrients are the water-soluble B vitamins which is the most important, thiamine, riboflavin, niacin, vitamin B6, pantothenic acid, folic acid, and biotin.

One tablespoon of a good brand of brewer’s yeast meets the recommended daily allowance. These vitamins are benefits to the body helping to metabolize the carbohydrates, fats, and proteins essential for growth;

they are also essential for the maintenance of healthy hair, skin, nerves, blood cells, hormone-producing glands, and the immune system; deficiency in any one of those can result in diseases like beriberi, pellagra, and anemia.

Another health benefit of B vitamins is that they keep homocysteine levels low.

Homocysteine is an amino acid present in human blood that is strongly influenced by people’s diets. The studies of Epidemiological linked high levels of homocysteine to stroke, coronary heart disease, and peripheral vascular disease.

Note that there are three different types of Saccharomyces cerevisiae that fall under the category of brewer’s yeast:

  1. Active yeast which is used to make beer or wine. It contains the same nutrients as other yeast cultures, this form is living and shouldn’t be consumed as a supplement.
  2. The second type is a by-product of beer brewing and wine making that has been deactivated, or killed through heating; this is the type most often sold as a supplement under the name brewer’s yeast. It is bitter and nutty tasting.
  3. The third type of supplemental yeast is termed nutritional yeast and has been developed for those who dislike the taste of brewer’s yeast. It is the same species, but instead of being harvested from alcohol production it is grown on a molasses-based medium or on sugar beets, a process that mitigates the bitter taste imparted to yeasts cultivated in beer.
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