Dr. Mark Hyman

And so we can see this at the genetic expression level by the signals that these foods that they're eating are signaling to the genes that regulate then the function of their immune systems.

And so we can see this at the genetic expression level by the signals that these foods that they're eating are signaling to the genes that regulate then the function of their immune systems.

And so we can see this at the genetic expression level by the signals that these foods that they're eating are signaling to the genes that regulate then the function of their immune systems.

Yes. In fact, what has been found, this is the last 10 years, is if you were to only measure one thing that would determine the year of your death, it would be the age of your immune system. That's the best data we have to date to predict your longevity, is the age of your immune system.

Yes. In fact, what has been found, this is the last 10 years, is if you were to only measure one thing that would determine the year of your death, it would be the age of your immune system. That's the best data we have to date to predict your longevity, is the age of your immune system.

Yes. In fact, what has been found, this is the last 10 years, is if you were to only measure one thing that would determine the year of your death, it would be the age of your immune system. That's the best data we have to date to predict your longevity, is the age of your immune system.

And correlating that with epidemiological studies of longevity, which those papers are now being published. What we're talking about here may sound very matter-of-fact, but actually this is seismic changes in thinking. Because now we have just not just a paradigm, we actually have a model that is modifiable

And correlating that with epidemiological studies of longevity, which those papers are now being published. What we're talking about here may sound very matter-of-fact, but actually this is seismic changes in thinking. Because now we have just not just a paradigm, we actually have a model that is modifiable

And correlating that with epidemiological studies of longevity, which those papers are now being published. What we're talking about here may sound very matter-of-fact, but actually this is seismic changes in thinking. Because now we have just not just a paradigm, we actually have a model that is modifiable

And we have a rationale as to why these diets that were associated with blue zones have this through line of similar foods. Not that the people in Tanzania don't eat the same foods in Sardinia, but they have this very high polyphenol content. They are very colored with their different phytochemicals. Things that we have never taken seriously in American nutrition.

And we have a rationale as to why these diets that were associated with blue zones have this through line of similar foods. Not that the people in Tanzania don't eat the same foods in Sardinia, but they have this very high polyphenol content. They are very colored with their different phytochemicals. Things that we have never taken seriously in American nutrition.

And we have a rationale as to why these diets that were associated with blue zones have this through line of similar foods. Not that the people in Tanzania don't eat the same foods in Sardinia, but they have this very high polyphenol content. They are very colored with their different phytochemicals. Things that we have never taken seriously in American nutrition.

We thought that we could throw them away. We could process them to white because white is close to godliness. We don't need all these colored things. It is produced flavors. And now we don't have sweetened fat as a flavor. We have the flavor of whatever that polyphenol mixture is producing. We don't like that. We want sweet fat and salt. So this is a whole shifting recognition.

We thought that we could throw them away. We could process them to white because white is close to godliness. We don't need all these colored things. It is produced flavors. And now we don't have sweetened fat as a flavor. We have the flavor of whatever that polyphenol mixture is producing. We don't like that. We want sweet fat and salt. So this is a whole shifting recognition.

We thought that we could throw them away. We could process them to white because white is close to godliness. We don't need all these colored things. It is produced flavors. And now we don't have sweetened fat as a flavor. We have the flavor of whatever that polyphenol mixture is producing. We don't like that. We want sweet fat and salt. So this is a whole shifting recognition.

When you asked me the first question on our discussion, why do we have so much chronic illness? It's all these variables that are changing at a time where we need maximum immune resilience. And we've taken away all the things that are needed for immune resilience.

When you asked me the first question on our discussion, why do we have so much chronic illness? It's all these variables that are changing at a time where we need maximum immune resilience. And we've taken away all the things that are needed for immune resilience.

When you asked me the first question on our discussion, why do we have so much chronic illness? It's all these variables that are changing at a time where we need maximum immune resilience. And we've taken away all the things that are needed for immune resilience.

Absolutely. So let me say one more thing to that. If you go to Google or wherever you want to search and ask, what is the historic value of these bioflavonoids or polyphenols in your diet? What it will say, I think,

Absolutely. So let me say one more thing to that. If you go to Google or wherever you want to search and ask, what is the historic value of these bioflavonoids or polyphenols in your diet? What it will say, I think,