Ben Greenfield

So if you look at the dietary habits of many of our ancestors or

areas that are not necessarily in the blue zones, because despite how good the blue zones is, I think there's a little bit of a bias towards areas that eat a large amount of plant-based foods.

But if it's not balanced out with some of the other amino acids, particularly one called glycine,

there can be a lifespan shortening effect because a mammal who's always in pro-growth tends to be at higher risk for things like carcinogenicity or heart disease.

If you look at areas where there are a high number of centenarians, other longevity hotspots that are consuming meat, they're often consuming meat in a nose-to-tail format, meaning they're having bone broth, bone marrow,

So if you look at the dietary habits of many of our ancestors or

liver, kidney, heart, and many parts of the animal that allow them to not just be consuming the muscle meat, the methionine in excess.

Areas that are not necessarily in the blue zones, because despite how good the blue zones is, I think there's a little bit of a bias towards areas that eat a large amount of plant-based foods.

I didn't get into the nitty-gritty details of tonight's recipe, but the tri-tip I'm preparing, it's got a very basic salt, pepper, turmeric, oregano, garlic rub on it, but then the

If you look at areas where there are a high number of centenarians, other longevity hotspots that are consuming meat, they're often consuming meat in a nose-to-tail format, meaning they're having bone broth, bone marrow.

While I cook it on the grill, it's covered with a layering of beef tallow.

liver, kidney, heart, and many parts of the animal that allow them to not just be consuming the muscle meat, the methionine in excess.

And then I have bone marrow bones on either side of it that will go on top of the tri-tip as like the sauce.

So I'm implementing various parts of the animal, the tallow, the bone marrow, and the meat itself when I'm preparing that recipe.

I didn't get into the nitty gritty details of tonight's recipe, but the tri-tip I'm preparing, it's got a very basic salt, pepper, turmeric, oregano, garlic rub on it.

And I'm also including herbs and spices that help to combat some of the potentially carcinogenic effects of heating or charring meat.

But then the

While I cook it on the grill, it's covered with a layering of beef tallow.

And this brings me to the third thing to think about, and that's dietary diversity.

And then I have bone marrow bones on either side of it that will go on top of the tri-tip as like the sauce.