The Importance of Sharing a Meal

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I'm going to roast some chickpeas in dakka, I didn't know if you've had dakka before. It's like an Egyptian spice blend with sesame seeds and fennel. And then we're going to build a salad around it, so a bit of smoky hummus on the bottom. Some fermented pickled onion that I've got here, parsley, are you okay with parsley? Yes, yes, I love parsley. Why don't people like parsley? So genetically, there is a variant that makes people adverse to coriander,. But anyway, you're not one of those. Great, great. Sounds wonderful.

Why should we stop ageing? Today we talk about everything to with ageing, why it occurs, why there’s renewed interest in it and what we can do about it. Sue beautifully lays out the history of longevity research, the origins of this fascinating scientific discipline and what the latest research means for you.

We’re taking a short break on the podcast this week so we’re diving into the rich archives of The Doctor’s Kitchen Podcast to resurface one of my favourite conversations from 2 years ago.

Sue Armstrong is a writer and broadcaster specialising in science, health and development issues and author of one of my favourite books on longevity, “Borrowed Time – The science of how and why we age”.

Today we discuss how Sue's career got started as well as her experience reporting on Nelson Mandela’s release from prison as well as her time spent researching HIV.

We talk about:

The origins of ageing research

The different theories of why we age

Cellular senescence

The ageing immune system

Calorie restriction and its pros and cons

And lots more

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