Art Ayers
Contributing Writer
Dr. Art Ayers, Ph.D. in his research lab - Art Ayers
I have been a professor and research molecular biologist/biochemist (including five years in the Cell and Developmental Biology Department at Harvard University) for the last thirty years. Most recently I have tried to understand the relationship between diet, inflammation and disease. It appears that a healthy, anti-inflammatory diet and lifestyle can avoid the suite of degenerative and autoimmune diseases associated with the typical Western diet. It even seems to be relatively simple to avoid most of the symptoms of aging.
Another major achievement is helping my wife to homeschool our three daughters from kindergarten to college.
Guidelines for an Anti-Inflammatory Diet and Lifestyle
Latest Articles
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Exclusive Breastfeeding Saves Baby Lives and Lowers Health Costs
Following the AAP recommendation to breastfeed newborns for six months would save more than 900 lives and $13 billion dollars in medical expenses each year.
Apr 7, 2010
- Art Ayers
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Phytoalexins Are Natural Plant Antibiotics
Plants produce a cornucopia of exquisitely toxic chemicals to attack essential metabolic functions of any microbe or animal that would attempt to use them as food.
Mar 9, 2010
- Art Ayers
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Reticulocytes, Erythrocytes, Hemoglobin
An RBC forms as a parent cell accumulates scaffolding proteins that rigidly shape a region of the membrane and pinch off the hemoglobin-filled, nucleus-free reticulocyte.
Feb 15, 2010
- Art Ayers
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Enzymes Are Protein Catalysts
The activation energy needed by enzymes and their reactants to catalyze a specific biochemical reaction is provided by the kinetic energy of the colliding reactants.
Feb 10, 2010
- Art Ayers
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Genetics Background for Molecular Biology
Understanding that genes code for proteins and proteins function as enzymes is the foundation for basic genetics (dominance, phenotype) and molecular biology.
Feb 6, 2010
- Art Ayers
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Hair Curling and Protein Chemistry
Hair follicles shape the shafts of extruded keratin protein. To change that shape, disulfide bonds between proteins can be altered by permanent wave chemicals.
Feb 2, 2010
- Art Ayers
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Hydrogen Vs. Covalent Bonding in Cooking
Boiling modifies hydrogen bonding, but frying produces new molecules with different properties, such as brown colored pigments and new tastes.
Jan 29, 2010
- Art Ayers
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Teaching Membrane Biology with Meringue
Students can learn biology through food preparation. Meringue bubbles are like inside-out cell membranes. Water surface tension forms bubbles and cell membranes.
Jan 21, 2010
- Art Ayers
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Saturated Fats Good for Heart and Vessels
Prevailing condemnation of saturated fats by the medical community is wrong. A new analysis of risk of coronary, stroke and vascular disease vindicates saturated fats.
Jan 18, 2010
- Art Ayers
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Niacin Flush and Serum Lipid Benefits
Niacin is the most effective treatment to raise HDL and lower LDL. A major goal of drug development is to provide these benefits without facial flushing.
Jan 9, 2010
- Art Ayers
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