Australian nutrition expert Fiona Tuck is now using forensic science to explain why these foods make us old and unsightly. And which foods slow down the natural aging process.
Fighting hidden inflammation Tuck’s findings belong to the group of anti-inflammatory diets. Inflammatory processes are involved in many diseases; almost all autoimmune diseases correspond in some way to chronic inflammation. Lifestyle and diet influence this inflammation. People with a corresponding genetic predisposition in particular run the risk of fueling permanent inflammation through poor nutrition, which can go unnoticed for a long time. Low-threshold inflammation – which those affected do not notice – is a particular problem. They begin gradually and often cannot be detected even during examinations. Excess weight promotes this inflammation. Belly fat releases inflammatory hormones.
Fiona Tuck’s new book is called “The Forensic Nutritionist” – in German it roughly translates to “nutritional science from forensic medicine”. Small side effect: With the right diet you should not only be able to at least prevent diseases such as Alzheimer’s, this diet should also counteract wrinkles, gray and sagging skin. If you eat right, you save yourself Botox or lifting – that’s Fiona Tuck’s approach.
As expected, refined sugar, alcohol and grilled meat are not good for you – but Tuck also recommends limiting your consumption of nightshade plants. These include tomatoes, potatoes, peppers and eggplant. Changing your diet will not be easy for most people. Who regularly consumes omega-3 fatty acids from fish and flaxseed oils? Sugar, highly processed foods, white bread, sweets and treats, on the other hand, end up on the index in almost every diet – Tuck’s recommendations are not surprising here. Less common, however, is to aim for the lowest possible glycemic index because of blood sugar levels and to look for foods with a high proportion of antioxidants such as garlic, onions, broccoli, kale, berries and grape seed extract.
