Change of the Influence of Foods on the Telomere Values

Chieko Hirobe Ph.D., Cert. ORT-Pharm (2 Dan)

Prof. Cultural History, Seisen University, Kanagawa, Japan
The influence of foods on the telomere was count according to Bi-Digi
tal O-Ring Test
Method*. There were some foods which lowere
d values of the telomere, although their
nutritional evaluation was good. There were also
many good foods which raised the value of
the telomere considerably.
If we eat foods which lower the value of the telomere sharply for a
long period of time, the telomere of the body will be lowered, whereas val
ues of the telomere, Integrin 51, mercury,
and Thromboxane B2 in tumor rise.
We should not eat such foods for our health.
(Method) Each food was weighted by the units
of 10gs or 1g according to the amount to be eaten by examinees. With e
ach amount of each food,
the effect of the food on the telomere is measured.
(Results)
Foods containing an artificial sweetener, such as stevia, aspartame
and sucralose
lowered the values of the telomere considerably. The same was true in
the case of foods
containing other food additives.
Most onions, Garlic, onion, Japanese leek, etc. lowered the amount of the telome
re. However,
if we cut them to small pieces and leave them as they were for 30 minutes, they
didn't lower
the amount of the telomere.
Carrot also lowered the amount of the telomere. Raw carrot was found to lower it
from 10gs
upwards and cooked carrot lowered it from 20gs upwards.
Broccoli, Japanese pumpkin, white radish sprouts, cucumber, coriander, m
izuna, garland
chrysanthemum, rape blossoms lowered the amount of the telomere.
Kidney beans, sweet potatoes, and green peppers also lowered the amount of the t
elomere in
some people.
Octopus and shrimp lowered the amount of the telomere even from 10gs upwards. Ku
mquats
and a pineapple lowered the amount of the telomere even with a small quantity.
However, if
they were cooked, the amount of the telomere increased.
The fatty acid of medium-sized chains lowered the telomere.
Although mayonnaise did not show such a fall in
the telomere, the kinds which are said to
lower cholesterol, actually lowered the value of the telomere very much.
There were many foods which increa
se the amount of the telomere.
Oyster, asari clam, clam, dried scallop increased the amount of the telomere eve
n from 500ng
upwards. An eel, a salmon, a Pacific saury, a sardine, dried baby sa
rdine and a liver of an anglerfish also raised the telomere value very muc
h. As for meat, duck and lamb showed good
results compared to other kinds of meat.
Dry fruits also showed quite a high degree of rise, except Chinese matrimony vin
es and blue berries
Fresh fruits did not raise the value of the telomere very much. But

strawberries, avocado,
grapefruit, and Iyo orange raised it a little.
Nuts raised remarkably the telomere value and mushrooms also raised it to some e
xtent.
Macadamia nuts, pine seeds, sunflower seeds and coconuts raised the value of the
telomere to
around 1000ng.
Beans, especially colored beans showed the remarkable rise in the telomere value
.
Red kidney beans, red peas, Japanese beans called hanamame, Black soyb
eans were
outstanding in their effects.
As for oils, perilla oil(Japanese oil called Egoma) raised the telomere value ve
ry much.