January 5, 2022

BULLETIN HEALTH TOPIC 106

SIRTUINS & LONGEVITY

 



Sirtuins are the bodies mechanics. They are enzymes that are released to go around and repair the body.

They prevent cell death, boost mitochondria and repair our DNA.

They protect us from age-related diseases such as cancer, Alzheimer’s, osteoporosis, and inflammation.

As we get older our sirtuins decrease and become less efficient. This is thought to be one of the primary reasons that we age.

Young people who have an abundance of healthy Sirtuins rarely suffer these age-related diseases. But there is a way we can support the efficiency of our sirtuins and delay the onset of aging.

Sirtuins can only function in the presence of Nicotinamide Adenine Dinucleotide (NAD+). 

NAD+ is like the fuel for sirtuins.

The more NAD+ our body can produce the better our sirtuins can work the healthier we will be.

Exercise is one of the best ways to increase NAD+. 

Also putting your body under a physical stress like fasting, calorie restriction, cold or hot exposure. These are excellent tools we have to increase NAD+

There are foods that we can consume to increase NAD+.

Whole grains (B3), oily fish, Yeast, green vegetables and mushrooms.

Many people use supplements. 

Nicotinamide Mononucleotide (NMN) is the precursor to NAD+.

NMN converts into NAD+ which will then fuel the Sirtuins.
 

There have been studies showing great results from people using 1gram of NMN mixed with yoghurt or olive oil taken first thing in the morning.


Not only is this metabolically increasing sirtuins, people are also expecting an increase in mental focus and energy.


NMN > NAD+ = Sirtuin increase = Longevity 

One Pan Salmon & Fennel with Lime

By Zina Stone • May 1, 2025
 One Pan Salmon & Fennel with Lime 2 servings | 35 minutes  INGREDIENTS 1 bulb Fennel (medium, thinly sliced) 3 tbsps Extra Virgin Olive Oil (divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 2 Lime (divided) 1/4 tsp Fennel Seed (ground)  METHOD Preheat the oven to 400oF (205oC). Place the fennel in a baking dish. Drizzle with half of the oil and season with salt and pepper. Toss to combine. Transfer to the oven and bake for 15 minutes. Pat the salmon dry and season with salt and pepper. Zest some lime over the top and sprinkle with the fennel seed. Slice half of the lime and set aside. Remove the baking dish from the oven and place the salmon on top of the fennel. Drizzle with the remaining oil. Scatter the lime slices around. Place back in the oven and bake for 12 to 15 minutes, until cooked through, depending on thickness. Quarter the remaining lime. Divide fennel and salmon onto plates and serve with the quartered lime, squeezing more lime juice on if needed. Enjoy!  NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 3/4 cup of fennel and one salmon fillet. More Flavor: Season the salmon with ground coriander or cumin.  Nutrition Facts ​  ​ Amount per serving ​  450 calories  29g fat  12g carbs  4g fiber  5g sugar  39g protein  87mg cholesterol  195mg sodium  2mg iron

Chicken & Broccoli Stew

By Zina Stone • April 22, 2025
 Chicken & Broccoli Stew  2 servings | 30 minutes  INGREDIENTS 1 tsp Extra Virgin Olive Oil 10 ozs Chicken Breast (cut into cubes) 1/2 tsp Sea Salt (divided) 2 Garlic (clove, minced) 1 1/2 pints Bone Broth 2 cups Broccoli (chopped into florets) 1/2 cup Canned Coconut Milk (full fat) 1/2 Lemon (juiced)  METHOD Heat the oil in a pot over medium heat. Season the chicken cubes with half of the salt. Add the chicken to the pot and sauté for about five minutes or until browned on all sides. Add the garlic and sauté for another minute. Add the broth, cover the pot with a lid and simmer on low heat for about 10 minutes. Add the broccoli and coconut milk and add the remaining salt. Stir and cover the pot again. Simmer for another 10 minutes or until everything is cooked through. Remove from the heat, stir in the lemon juice and enjoy!  NOTES Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Serving Size: One serving is equal to approximately 1 1/2 cups. More Flavor: Add carrot and celery.  Nutrition Facts ​  ​ Amount per serving ​  515 calories  27g fat  15g carbs  4g fiber  4g sugar  49g protein  156mg cholesterol  1285mg sodium  3mg iron

Sheet Pan Smoky Sweet Salmon & Potatoes

By Zina Stone • April 9, 2025
Sheet Pan Smoky Sweet Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 2 cups Mini Potatoes (halved) 1 1/2 tbsps Extra Virgin Olive Oil(divided) Sea Salt & Black Pepper (to taste) 12 ozs Salmon Fillet 1/2 tsp Smoked Paprika 1/4 tsp Cumin 1 tsp Raw Honey 1 tbsp Parsley (finely chopped) METHOD Preheat the oven to 425oF (220oC). Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes. Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands. Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide onto plates and garnish with parsley. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of potatoes and one salmon fillet. More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend. Additional Toppings: Top with a squeeze of lemon juice. Nutrition Facts ​ ​ Amount per serving ​  441 calories 18g fat 30g carbs 3g fiber 4g sugar 41g protein 87mg cholesterol 144mg sodium 2mg iron
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