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Dan Pardi: Ph.D. candidate studying sleep neurobiology at Stanford and University of Leiden, co-founder of Dan’s Plan online wellness company.

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

Dr. Rhonda Patrick answers audience questions on various health, nutrition, and science topics in this Q&A session.

“00:29:20 - Organs shrink during fasting and then regrow after refeeding. Study. 00:29:45 - Fasting stresses healthy cells so they increase their stress-response pathways, including heat shock proteins, antioxidant production, and anti-inflammatory.”

“01:52:55 - Environmental enrichment creates epigenetic changes that benefit learning and memory in rodents and these benefits transfer to offspring. Study. 02:05:00 - NASA study showed that gravity influenced expression of genes involved in metastasis.”

“1 02:37:05 - Mothers that chew xylitol gum starting mid-pregnancy and continuing until 6-12 months after birth lowered the oral streptococcus mutan bacteria, which is an anaerobic bacteria that plays a significant role in tooth decay, in their toddlers/children.”

“00:34:40 - Repeated traumatic brain injury has cumulative neuroinflammatory effects in the brain over years, including amyloid-beta plaque and tau tangle formation. Study. 00:44:00 - A variant of the APOE gene increases risk of developing Alzheimer’s disease as much as 15-fold.”

“Dr. Michael Grandner describes this as the "mind after midnight"— being awake past our normal bedtime biases us toward reward-seeking, negative affect, and weaker executive control, helping explain not only late-night eating (a preference for energy-dense, high-fat, and high-sugar foods) but other impulsive behaviors that occur at this time.”

“100-300 mg/kg for dried soybeans, natto and tempeh and 65 mg/kg for cooked green peas), mushrooms (89 mg/kg), chicken liver (49 mg/kg), broccoli and cauliflower (aprox. 30-40 mg/kg), mango (30mg/kg), celeriac (27 mg/kg) as well as whole grains and potatoes (approx.”

“Folate is an essential nutrient used by the body to create new DNA and RNA and to metabolize amino acids, all of which are necessary for cell division. Good sources of folate include legumes, such as peanuts and chickpeas, and green vegetables such as spinach and asparagus.”