Disease Prevention, Healthy Aging, Nature, Lifestyle,              Functional foods

A critical review

Strategies for a healthy aging: One size never fits all

Find your way to your tailor made disease prevention, healthy aging, and beauty using a brand new science based holistic epigenetic concept >>>
Science proofed functional foods, lifestyle strategies and nutrition
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Personalised functional foods addressing your personal health needs >>>

 

Adaption of your diet according to your personal need >>>

 

and possibilities for lifestyle optimisation according to your possibilities >>>

 

Find your personal coach >>>

Science proofed disease prevention, ways for improved longevity and safe hacks

Epigenetic health >

Nutraceuticals >

Gut brain Immune biotics >

Skin microbiome

Skin microbiome

  Thousands of species of bacteria, fungi, viruses and archaea live on human skin. They communicate with each other and with immune cells to...

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Health retreat >

Epigenetic health >

Nutraceuticals >

Gut brain Immune biotics >

Skin microbiome

Skin microbiome

  Thousands of species of bacteria, fungi, viruses and archaea live on human skin. They communicate with each other and with immune cells to...

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Health retreat >

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Personalised health preservation 

 

We learned from modern science that our personalty, what we are, comes from our inherited genes, our natural and social environment, our nutrition and the the interactions between all those, our epigenetics.
Sciene also tells us that, when we have no problematic genetic dispositions, no stress, when we behave, move and eat regularly according to all guidelines we stay healthy and do not need additional support for our health, e.g. no additives.
As this may be often difficult we are advised to  adapt the support for our  health  according to our  personal aging-, metabolic-, lifestyle- or emotional characteristics.
Easy to obtain molecular markers from a blood drop even  allows us to detect possible ongoing dangerous molecular mechanisms of aging or aging related complex diseases  before symptoms appear.  At this stage functional foods which address the mechanisms can prevent  development of the disease. 
Personalised health preservation aimes for a healthy aging and longevity, relies on balanced additives, nutrition and lifestyle modifications, such as ways for caloric restriction, known to prolong life.
This site reviews scientific reasonable and especially safe additives and approaches.
 
Startseite MY-Persona.Health

Personalised health preservation

We learned from modern science that our personalty, what we are, comes from our inherited genes, our natural and social environment, our nutrition and the the interactions between all those, our epigenetics.

Sciene also tells us that, when we have no problematic genetic dispositions, no stress, when we behave, move and eat regularly according to all guidelines we stay healthy and do not need additional support for our health, e.g. no additives.
As this may be often difficult we are advised to adapt the support for our health according to our personal aging-, metabolic-, lifestyle- or emotional characteristics.
Easy to obtain molecular markers from a blood drop even allows us to detect possible ongoing dangerous molecular mechanisms of aging or aging related complex diseases before symptoms appear. At this stage functional foods which address the mechanisms can prevent development of the disease.
Personalised health preservation aimes for a healthy aging and longevity, relies on balanced additives, nutrition and lifestyle modifications, such as ways for caloric restriction, known to prolong life.
This site reviews scientific reasonable and especially safe additives and approaches.

Functional food of the month

Fermented food advantages

Fermentation is one of the oldest biotechnologies for the production of food products with desirable properties such as extended shelf-life and good organoleptic properties. Finished fermented foods usually have improved microbial stability and safety, removal of toxic compounds and some can be stored even at ambient temperatures. Furthermore, there are several examples of fermentation processes that lead to an increase in nutritional value or digestibility of food raw materials.

The common groups of microorganisms involved in food fermentations are bacteria, especially Lactobacillaceae, yeasts and moulds. >>>

Improved bioavailability and activity of metabolites

 

Startseite MY-Persona.HealthAlthough a great number of plant ingredients, e.g. polyphenols are known to show a strong activity on molecular mechanisms with relevance for health in vitro a poor bioavailability often hampers their use in vivo.  Fermentation of these molecules in the gut often results in the formation of bioactive metabolites and fermentation of raw  plant materials with specific probiotic microorganisms is believed to mimic fermentation in the gut, this resulting in  active metabolites with improved bioavailability.

https://www.frontiersin.org/articles/ 0.3389/fnut.2016.00024/full

Probiotic bacteria, prebiotic fibers, and SCFAs (Postbiotics) regulate leaky gut, improve immune- responses and neurological functions

All, specific probiotic strains, specific prebiotics or fibers as well as Short-chain fatty acids   (SCFAs) derived from the fermentation of fibers with probiotics (Postbiotics) have been shown to improve (via epigenetic activities triggered by binding to SCFA receptors):

  • leaky gut which often results in metabolic risks such as fatty liver (FLD) or obesity
  • immune- responses against microorganisms, inflammations, or  misguided autoimmune responses
  • aging and brain inflammation-related central nervous disease such as early dementia

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https://www.frontiersin.org/articles/10.3389/fendo.2020.00025/full[/caption]

Postbiotics—A Step Beyond Pre- and Probiotics >>>

Polyphenols, autophagy, epigenetics and Alzheimer >>>

 

 

Startseite MY-Persona.HealthRegulat:Cascade fermentation and bioactive ingredients >>>

The cascade fermentation is the optimum in the area of ​​food digestion. In this multi-stage digestion process, successive partial fermentation imitate the natural digestive system of our body.

The cascade fermentation is called the “royal road” in fermentation technology.
In decades of research, the pharmacist Dr. Hans Niedermaier developed a three-stage fermentation process which is unique in the world.

With this modern and dynamic digestion process based on the model of nature, fresh, sun-ripened fruits, nuts and vegetables from organic cultivation are broken down in several fermentation stages down to the molecular level. Successive partial fermentations imitate the natural digestive system of our body.

First step:  Startseite MY-Persona.HealthThe fresh ingredients are washed, chopped up and poured into a fermentation tank, a so-called fermenter. Lactobacilli (lactic acid bacteria) are added to the mixture, which produce dextrorotatory L (+) lactic acid. The first fermentation begins after  two days.

Second step: The first partial filtration takes place after about three weeks. The filtrate is prepared again for fermentation with the addition of new lactic acid bacteria. Further fermentation stages follow this principle. In this way an ever finer breakdown of the ingredients is achieved.
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Third step: All fermentation fractions are brought together, once again subjected to an overall fermentation process and then centrifuged. The ingredients are now availabe in a unique breakdown. The gentle, special manufacturing process means that preservatives, chemical additives, sugar and alcohol are not used.

Regulat Pro Immune >>>Startseite MY-Persona.Health

Regulatpro® Immune is a dietary supplement with vitamins and minerals, produced according to the patented cascade fermentation 2.0. The patented manufacturing process “Cascade Fermentation 2.0” generates four elementary pillars for the immune function

Pillar 1 Phytochemicals plus their metabolites
The lactic acid bacteria used for the cascade fermentation 2.0 extract the secondary plant substances from the high-quality plant ingredients, break them down to the bioavailable molecular level and concentrate them. In addition, the secondary plant substances are metabolized by the cascade fermentation.

Pillar 2 “Postbiotics” (lysate of healthy lactic acid bacteria)
Nutri-epigenetically propagated natural lactic acid bacteria of the cascade fermentation are present in Regulatpro® Immune in the form of their cell components (lysate) in high concentration. This postbiotic solution of specially balanced lactic acid cultures promotes a balanced intestinal environment and strengthens the immune function.

Pillar 3 Stem enzymes
Cascade fermentation 2.0 breaks down the enzymes and proteins contained in the vegetable ingredients down to the molecular level. Regulatpro® Immune contains amino acids and small peptides that immune cells use as building blocks (parent enzymes) in enzyme synthesis. The entire metabolism is controlled in its function by enzymes.

Pillar 4 micronutrients
Regulatpro® Immune uses a special combination of immunologically effective vitamins and trace elements: vitamin A, vitamin C, vitamin D3, vitamin B6, vitamin B12, zinc and selenium, which contribute to normal – in the sense of healthy – immune function. These micronutrients are also elementary components of important enzymes.

Regulatpro® Immune 
The unique combination for a healthy immune system: secondary plant compounds with metabolites, postbiotics, stem enzymes and micronutrients.

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Science and Nature

a great team for your health

 

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If someone is looking for  health,  ask him first whether he is also prepared in the future to avoid causes of his disease – only then can you help him.    Sokrates

About Me

I always strongly believed in the interaction between nature, human engagement and culture.
Socrates and Plato believed that the Beautiful, The True and the Good should not be separated. This should be the base for our mental and physical health:

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After my studies in microbiology and genetics, medicine and environmental health I worked for more than 30 years in research in different universities in USA and Asia, at WHO in Genève and in gonvernmental agencies and the pharmaceutical industry. I enjoyed to be consultant for OECD, EC and EPA.
Research areas were immune responses, microbiota, epigenetics, molecular and biological nutrition as well as environmental aspects. Recent projects cover individualized preventive health care, environmental health, pro- and prebiotics, epigenetic active phytoceuticals, aging and epigenetics and DNA stability in metabolic and aging related diseases.

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