It is now well established that the long chain omega-??3 fatty acids found in largest amounts in fish and shellfish can reduce the risk of dying from cardio-vascular disease. Now a new study suggests DHA and EPA may do so in part by slowing down the rate at which telomeres shorten over time. Telomeres are at the ends of DNA molecules and help keep them from unraveling. Telomere shortening is a marker of cellular aging. Telomeres are long in newborns and tend to shorten over the lifetime. As they shorten the cells genetic material can start to malfunction resulting in some of the cellular malfunctions seen in older people. Calorie restriction is the most potent dietary weapon against telomere shortening and appears to slow the aging process. However, other factors appear to impact telomere shortening over time. Both smoking and obesity are associated with significantly shorter telomeres in middle-?aged and older women of the same chronological age compared to those who remain lean and don't smoke.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.