Eating to Reduce Inflammation with Dr. William Li

Jul 3, 2024

Vascular biologist Dr. William Li discusses foods for vascular health, role of blood vessels in diseases like heart disease and dementia, and offers dietary advice. He emphasizes the importance of reducing inflammation through specific foods, understanding cancer development, and choosing proteins wisely. The podcast also touches on living a bigger life, volunteering, and tips for better sleep.

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Intro

00:00 • 4min

Importance of Vascular Health and Nutrition

04:29 • 8min

Understanding Inflammation and Foods to Reduce It

12:32 • 5min

Understanding Cancer Development and Prevention through Nutrition

17:43 • 19min

Choosing Proteins Wisely for Inflammation Reduction

36:58 • 12min

Living a Bigger Life, Volunteering, and Tips for Better Sleep through Temperature Control

48:44 • 4min

This week on the SuperAge podcast, vascular biologist Dr. William Li joins us Dr. Li emphasizes the importance of specific foods that support vascular health, including brassica vegetables, green tea, and nuts. We discuss the critical role of blood vessels in overall health. He shares insights into how our circulatory system impacts major diseases such as heart disease, cancer, and dementia. He also addresses the role of inflammation and offers practical dietary advice to maintain optimal health.

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Key Moments
“Keeping our blood vessels in a healthy state is the beating heart of what I actually study… And the good news is that there are foods that can actually help us achieve that.”

“One of the biggest myths about inflammation is that it is categorically bad. And that's just not true. And I can tell you this, as a physician, as a doctor, and also as a scientist. Thank goodness we've got inflammation in our body. Inflammation is our first responder system of the body.”

“There are foods that can actually lower inflammation, boost immunity, and cut off the blood supply that feeds cancers. There is a type of definition around “prescription foods” for people with diabetes, etc. for medically tailored meals. That makes sense. What I'm talking about, this is a food as medicine approach. It is an every person approach. You could be at any age. You could be healthy. You could be sick. This is something that's going to actually be in your best interest, to be able to optimize your health at any point in your lifespan, as definitely as you age.”

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