Senile dementia is not a direct consequence of aging. Alzheimer’s Disease is more prevalent in the elderly, but the healthy aging brain and mind can be as vital as it was decades before.
Join our Executive Chef Rick Gresh as he takes you on a personal tour of our Dry Aging Room. Get an intimate view of the process we use to dry age our prime beef- including our Himalayan Salt wall!
ReverseAgingNow.com presents best selling doctors Bradley Willcox from Harvard, Barry Sears of the Zone Diet, and Julian Whitaker of the Whitake Wellness Institute tell us what foods can keep us young and healthy. This video is included on the DVD “Reverse Aging Now” avaialble at ReverseAgingNow.com
About 1600 naked mole rats live in tanks at the Univ. of Texas Health Science Center in San Antonio, where researcher Rochelle Buffenstein nurtures the largest colony in the US. They’re being used to study everything from aging to cancer. (March 23)
Dr. James Privitera, a renowned expert in allergy and nutrition medicine, the author of the book Silent Clots – Life’s Biggest Killer, during an interview with www.youngbodymind.com, talks about anti-aging.
Stephen Alexander shows you the whole process of Cumbraes Beef Dry-Aging. TheCumbrae’s tradition of farm-to- fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs. Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food. Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com Created by Neil Mills and Stephen Alexander