Leave an Amazon Rating or Review for my New York Times Bestselling book, Make Money Easy!Check out the full episode: https://greatness.lnk.to/1856"Our body's tissues get littered with these senescent cells spewing out inflammation" - Dr. Michael GregerDr. Michael Greger walks through one of the most fascinating discoveries in aging research: your cells are supposed to divide about 50 times, then release inflammatory signals so your immune system can clear them out. It's a brilliant protective mechanism against cancer. But here's what's quietly sabotaging your health: as you age, your immune system starts losing its ability to remove these cells. They pile up in your tissues, pumping out inflammation day after day, which is why your blood markers for inflammation climb with every passing year. Scientists call it "inflammaging." These zombie cells are literally sitting in your body right now, actively contributing to the chronic inflammation driving disease and aging.The game-changer? Scientists tested dozens of drugs to clear these cells, but they had brutal side effects. Then they found three compounds in everyday foods that actually work: fisetin in strawberries, quercetin in red onions, and piperlongumine in long pepper. Dr. Greger shares the research showing people experiencing measurable benefits from eating as little as a teaspoon of chopped onions or a handful of fresh strawberries daily. He explains exactly why red onions beat white onions, why he personally switched from blackberries to strawberries despite their lower antioxidant content, and where to find long pepper to add to your diet. This isn't about taking another supplement or following a restrictive protocol. It's about understanding what's actually aging your body at the cellular level and using specific, accessible foods to fight back.Sign up for the Greatness newsletter: http://www.greatness.com/newsletter Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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