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For now, I will stick to one quote from the Framingham Study which is the most influential, longest-running, and most oft-quoted study in heart-disease research. It began in 1948, and it is still running today, which also makes it the longest study that has ever be done. In Framingham, Massachusetts, the more saturated fat one ate, the more
... See moreDr Malcolm Kendrick • The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It

people. The development of this “sugar disease” theory rode alongside, and relied heavily upon, the veracity of the lipid theory of heart disease, which indicts cholesterol and saturated fat consumption as causal factors in cardiovascular disease, and, despite the fact that these theories have both been thoroughly disproven,9 these inaccurate ideas
... See moreChristopher Walker • The Thermo Diet
The good news is that, as with inflammation, your diet directly affects neuronal membrane fluidity.
Paul Grewal • Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life (Genius Living Book 1)
We also know of newly discovered substances with identified age-delaying functions, such as the mushroom-derived antioxidant ergothioneine and the bacterial metabolites pyrroloquinoline quinone (PQQ) and queuine. PQQ is synthesized by soil bacteria and is present in vegetables, and queuine is produced by favorable gut bacteria. These substances
... See moreJoel Fuhrman M.D. • Eat for Life: The Breakthrough Nutrient-Rich Program for Longevity, Disease Reversal, and Sustained Weight Loss

The dietary requirement for carbohydrate is effectively zero—humans do not need to consume any carbohydrate. Fat, on the other hand, is essential for health. The other essential macronutrient is protein.
Ivor Cummins • Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity

Decrease your intake of fried foods, margarine, and baked goods. These foods contain trans-fatty acids and hydrogenated oils that interfere with the function of good fats.