Loss of copper drives aging

Serotoninskeptic

Ray thought the loss of copper and its replacement by iron was one key to aging.

But he also warned that there isn't enough knowledge about how to safely supplement large amounts of copper, and recommended opting for high-copper low-iron foods instead.

yerrag

@Sugarnotsnow

I've shared this before but it doesn't get enough press being just an innocuous post and will always be :

For a year I made eating a fermented crustacean a regular part of my eating lifestyle. I ate it with a cooked greens called convolvus, which in the Philippines is called kangkong. I made sure I don't make it a daily thing, as that could lead to too much but I eat this every third or fourth day.

After a year, my ceruloplasmin, a copper-based enzyme rose from the low end of range to the high end of reference range.

The fermented crustacean is called bagoong. I figure it would be a better alternative to shrimp, as they are naturally abundant and real sea shrimp is hard to find and expensive. And farm raised shrimp and prawn are a no no to me, because they are raised in antibiotics.

The taste of bagoong takes getting used to, but I can always buy the no fermented crustacean either fresh or dry, and there are ways to cook it that isn't going to make it hard for untrained taste buds.

Serotoninskeptic

@yerrag Wow cool story. I love crudtacean but never tried it fermented. Does the fermentation increase copper concentration or is it for other benefits?

yerrag

@Sugarnotsnow

It's to extend the useful life of the food without refrigeration or freezing. You can buy bagoong in Filipino grocery stores, or in other Asian stores called by other names. It is quite commonly used in Southeast Asian cuisine.

Sunniva

https://www.bioenergetic.life/clips/d9973?t=552&c=16

Ray was asked here to comment on increasing ceruloplasmin, and was it a goal to increase it. He replied it was not his goal. There is not a suggestion of what he thought it should be, other than some examples of too low or too high.