*As hungry as I was, am, I just threw out a few slices of bacon that had a use by date of a week ago. So glad I paid attention this time. I generally stick with my Lowfat Berry Cereal in the red box — which I get from Trader Joe’s; but I was out and was about to opt for my second standby: turkey bacon. As good as those remaining two pieces looked (well, how good could they look raw, but still, I was hungry so I imagined them cooked…something told me, throw it away!).
- Harvard University scientists have found mice fed older meat had a 13% shorter lifespan than those fed younger meat
- They claim it is because the set-in damage of the meat damaged the mice’s cells
- Cellular damage is the reason we age, become weary and eventually die
You might want to pay attention to this new study done by researchers at Harvard University. It sounds overly dramatic, but that doesn’t make their findings any less true. According to a Daily Mail article, their study shows there is no question that old ingredients could shorten our lifespan, and that old food is one of the factors contributing to this.
Our youthfulness fades as our cells get damaged: wear and tear to DNA protein interaction, lack of aerobic respiration, or slowing enzyme function start to grind everything down. Eventually the body becomes so weak that we die.
The research team was led by Vadim Gladyshev. They were looking specifically at the age of meat when it is farmed – for example, three-year-old deer meat versus 25-year-old deer meat.