Dr. Jeff Bland

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312 appearances 4 recordings 1 series first heard Nov 2024 last heard Jun 2025

Dr. Jeff Bland’s voice in public audio — every appearance, attributed to the second.

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The Dr. Hyman Show · How Jeff Bland Reversed His Biological Age at 79 (Part 1) · 28 May 2025 podcast

teamsmanship between the conceptualization and then the execution and the categorization of what works and what doesn't work and then getting other people to feel more comfortable then in trying this allows for the birth of a new discipline you need all those things working together you just came back from a Mediterranean research trip which you know I would sort of wonder if that was all research or well you went to had some good meals you went to Greece, Argentina, Morocco and you know you went to these

7,000.

Yeah, so I was at the University of Madrid and was able to kind of talk with some of the original investigators in the PREDIMED study, as well as I was in Portugal, which was one of the companion places where the study was also done.

The exacting approach that they took towards being able to control the variables on people's eating habits, which is, as you said, really a complicated thing to do in people with real lives, not in the medical world. Free-living humans. That's right.

But they overcame many, many objections and were able to really deliver a study that I think the world scientific community now says, this data looks real. And the more that that data is evaluated, now there are literally hundreds of papers that have been written out of the data set from the PREDIMED study.

the more as people kind of dice and slice that data to look at how it connects to different conditions, everything from brain function to musculoskeletal function to arthritis to diabetes to cardiovascular disease, the more that you start seeing these positive benefits in these different cohorts of individuals. So it cuts across. It's agnostic to disease.

But it was those plus the kind of the composition of the diet, the base diet, which was getting rid of a lot of the stuff that that you have spoken to so eloquently, like the sugar-processed foods, you know, highly convenient shelf-stable stuff to stuff that looks like it was once grown in the ground, those types of decision-making.

Which, by the way, on my trip of the various countries that I had the privilege of visiting on this journey, I was amazed to see that, just as was in Britain,

At the turn of the 17th to the 18th century, the history was that the people that had the lowest incidence of chronic disease happened to be the people that were of the lower socioeconomic because they didn't have access to the white flour and white sugar. They had these rough breads that had all these... Peasant food. Exactly, peasant food.

And their cultural history outcome in terms of their health was much better than the aristocracy of people that had access to these other foods. And that's what I found similarly when I traveled the Med. is that people who eat those traditional diets. And in fact, there's a paper just published in Nature that is fascinating in Africa and Tanzania.

They studied Tanzanians that were eating the traditional African diet, which was things like fermented banana, and a very high plant-based diet versus people that have been moved in the same country over into the westernized diet. And they compared the health outcomes and the effects on the immune system. They studied immunological activities of all these subsets of immune cells.

And just as we would expect, the people that transition in Tanzania, with the same genes, transitioned to the Western diet. They got the genes of their immune system suddenly expressing inflammation, expressing high levels of lipoproteins that are associated with cardiovascular risk, with insulin resistance. Those that stayed on the traditional African diet

same genes, had these lower incidence of out. So this goes across all sorts of genotypes, all across different cultures, but there are certain principles that tie them together, whether you're living in Tanzania or you're living in Sardinia.

Well, my takeaway, and maybe it's because of my bias, but The thing that has changed the most in our diets is the addition of simple, rapid glycemic index products like starch and sugar. So that is added.

And the thing that's been eliminated are the natural coloring agents of foods that come from vegetables across the full range of polyphenols and flavonoids, of which there are thousands, that we just don't get in the westernized, highly processed diet.

That's exactly right.

Going all the way across the visual spectrum from orange-red to blue-purple, those foods, each, those colors are related to the composition of specific types of these polyphenols and flavonoids and carotenoids. And those phytochemicals all impart unique structure function specific effects on cell activities. It's specifically on the immune system.

I want to emphasize this is not like a class effect. This is a specific structure function relationship. We're eating information that's very defined with a specific language, a specific dialect. And that's why we want to eat a variety of foods. We don't want to just eat carrots.

We want to eat a whole variety of foods because these bring different languages to our genes that then creates an outcome that becomes our functional health. That's an amazing breakthrough in understanding because we used to think, well, just eat fruits and vegetables. That's going to be good. And it is good. So I'm not denying that.

But there may be specific properties that they have that each individually influences our biochemistry, our genomics in such a way that it enhances our immune system function. And that's what we're learning. What are those families of specific nutrients across the range of orange-red to blue-purple products, like you think of delphinian, that's an anthocyanin that's in berries.

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