Via Instapundit: Researchers have turned the spotlight on a new class of drugs that they say could "transform" the field of medicine -- and the drugs work by targeting aging.
The researchers, from the Mayo Clinic in Rochester, Minnesota, are calling for senolytic drugs to make the leap from animal research to human clinical trials. They outlined potential clinical trial scenarios in a paper published in the Journal of the American Geriatrics Society on Monday.
"This is one of the most exciting fields in all of medicine or science at the moment," said Dr. James Kirkland, director of the Kogod Center on Aging at the Mayo Clinic and lead author of the new paper.
As we age, we accumulate senescent cells, which are damaged cells that resist dying off but stay in our bodies. They can affect other cells in our various organs and tissues. Senolytic drugs are agents capable of killing problem-causing senescent cells in your body without harming your normal, healthy cells.
Senescent cells play a role in many age-related chronic diseases, such as diabetes, cardiovascular disease, most cancers, dementia, arthritis, osteoporosis and blindness, Kirkland said. Therefore, senolytic drugs are a possible treatment approach for such diseases.
(Link to more)
4 comments:
This drug will be perfected about two weeks after my death.
This is all well and good so BRING IT!
But scientists are going to have do more than this to combat cell aging as we know it.
*strikes a professorial pose, one arm akimbo the other arm offers an invisible tray* For you see, as we age our cell telomeres shorten. Telomeres are like aglets at the end of shoelaces. Each time a cell divides the telomeres shorten. When the telomeres become too short then the cell cannot divide and it dies.
Older cells also suffer damage to DNA information. Additionally their mitochondrial batteries become less efficient.
This concludes my counterfactual contribution.
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I bought an overly expensive loaf of precut sourdough bread and I could not be more disgusted.
Sourdough baking is a real art, and this ain't it.
One slice compelled me to hazard the mess of making my own.
Compelled me, I say.
I looked at my sourdough cultures and chose a dried and frozen sample of Denver starter to reactivate.
This usually takes 24 hours and a proof box.
I used a 100W lamp and my cup of of new starter climbed to the top of a pint jar in six hours.
I turned off the lamp because I wasn't ready to deal with. I thought it had peaked because it had doubled. When I returned an hour later it had crept out of the jar and through the loosely fitted lid and poured all over the countertop.
I used this 1 cup of starter to inoculate a full batch of dough using two more cups of water and flour by the heaping tablespoonful to a semi-stiff dough.
One hour under the 100W lamp and the dough ball was already growing noticeably so I turned off the lamp. At room temperature the dough had doubled in two hours.
This is astonishingly fast.
Sourdough is just not this fast.
In half a day my bread dough went from frozen and dry and is already in the refrigerator as bread dough retarding so that it can ferment. And that process cannot be rushed. Its acidic intensity will increase each day. At five days it will be uncomfortably intense. Two days is nice, but not amazing. So three days fermentation is perfect.
As you know, the fermentation produces CO2 and alcohol. It will smell like a brewery. And it will be looser with liquid.
A wet dough is required for airy bread with large holes like Swiss cheese. It's difficult to handle because it's so floppy. It's like handling a live eel. They just don't cooperate. And the dough feels entirely different at hand because the organisms are actually consuming the flour. The dough feels very weird compared with regular dough made from commercial yeast.
It's all just such a major pain in the butt compared with ordinary yeast dough. To the extent that you wonder why you even bother. Until you eat some. And go, "Oh, my God! Why do I ever eat regular bread?"
If your doctor put you off bread, or if you suffer a touch of Silly Ack disease, no wait, I meant to say Celiac disease, then maybe sourdough might not harm you. I don't know. I do know that fermented foods are healthful because the organisms give your body a digestive head start. They begin the digestive process. Miso fits into this category. And miso spread on sourdough is simply astonishing. Sourdough is not like sugary bread carbs. It does not pack on the pounds as white bread does. Even though this is white.
That reminds me.
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At the deli I encountered a beautiful woman. Lithe and sylphlike in physical appearance, an athletic build on display by skin tight work out clothing top and bottom. I struck up conversation but she wasn't having it. She answered my direct question but that was it. So I struck up conversation again but she wasn't having it again. She answered my direct question again but that was it. So I struck up conversation again but she wasn't having it again. She answered my direct question again but that was it. So I struck up conversation again but she wasn't having it again. She answered my direct question again but that was it. So I struck up conversation again but she wasn't having it again. She answered my direct question again but that was it. You probably sense where this is going.
Nowhere. That's where it's going.
I got nowhere with this snobby stuckup bitch too arrogant to even converse innocently who probably has guys hitting up on her all day long considering how she prances around in her skin tight clothes all over the place even to delis.
That's okay, though. Because I was too.
William - you and me will die at the same time, then.
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