Attorney & Food Innovator
Family Medicine Physician
Physician and Cancer Researcher
David Turner is an Associate Professor at the National Cancer Institute designated Hollings Cancer Center at the Medical University of South Carolina. His strong British accent was honed growing up in the North of England where he completed his Honors Science Degree in Molecular Biology and Doctorate in Biochemistry at the University of Newcastle in the United Kingdom. His passion is combining his scientific research on A.G.E.s with a total commitment to making the world “A.G.E. aware”. His mantra is “I want to allow families to make more informed food and lifestyle decisions which will allow them a longer life together free of debilitating chronic diseases”. David single-mindedly believes that “further scientific research is a necessity if we are to successfully change policies and food manufacturing processes in order to bring healthier food choices to everybody”.
His favorite low A.G.E. food is organic Weetabix – a British staple breakfast cereal for over 85 years. Weetabix was a healthy food before healthy foods were invented.
Victoria Findlay is an Associate Professor at the National Cancer Institute designated Hollings Cancer Center at the Medical University of South Carolina. She earned her BSc in Edinburgh, Scotland and her doctorate in Genetics at the University of Newcastle in England. Her passion is to educate and inspire the next generation of scientists. Her work with A.G.E.s in normal breast development seeks to focus a light on the ‘windows of susceptibility’ that occur throughout a woman’s life to increase her risk of breast cancer. She has a particular interest in the A.G.E. levels in breast milk and infant formula and the resultant effects on childhood diseases. She uses her training in science to better understand the biology of food and cooking in order to provide nutritious and healthy “low A.G.E” meals to her family. As a working wife and mother, her favorite low A.G.E food is slow cooker meals as they are ready to serve when you walk in the door, and low in A.G.E.s due to the low moist heat used to cook the foods.
Sharon Cryan is a legal rebel turned Food Manufacturer due to her desire to change the way our food industry understands, formulates and processes our foods. She began her journey studying the regulatory structures behind food manufacturing in the US, where she discovered that of the top 25 food manufacturers, 86% of their products are ultra-processed. The research behind the negative impact that processed foods have on our health is not widely understood and communicated to the public. She believes that A.G.E. research is the way that science can explain the negative health implications that processed foods can have on our health. Her efforts to make this world a healthier place extends not only to A.G.E. research but also with nutrient-density testing and product creation, where she founded a raw plant-based food manufacturing company called foodnerd Inc. Her favorite low A.G.E. foods are fresh sprouts and sprouted organic overnights.
Dr. Fahey is a nutritional biochemist with broad training and extensive background in plant physiology, human nutrition, phytochemistry and nutritional biochemistry. He spent 27 years as a faculty member at the Johns Hopkins School of Medicine. Until retiring in mid-2020, he ran the Cullman Chemoprotection Center, which he helped to create, and which has for many years developed plant-based agents such as broccoli sprouts for the purpose of enhancing healthspan.
His research addresses the induction by phytochemicals, of cytoprotective, anti-inflammatory, and antioxidant responses in mammalian systems. This work draws on elements of natural product chemistry, enzymology, nutritional epidemiology and clinical research to develop nutritional strategies for chronic disease prevention in humans. His favorite low A.G.E. food is, of course, broccoli sprouts.
Dr. Lyon is a family medicine physician currently completing his residency training at the University at Buffalo in Buffalo, New York. He received his Doctor of Osteopathy degree from the Lake Erie College of Osteopathic Medicine in Erie, Pennsylvania. He is passionate about lifestyle/integrative medicine and the impact that nutrition has on chronic disease prevention. Throughout his medical training he realized that there is an overwhelming unfamiliarity for A.G.E.s, despite decades of research on the subject. He quickly became determined to spread A.G.E. awareness to both his patients and fellow healthcare providers. His goal is to help empower consumers/patients to make healthier decisions for themselves and their loved ones. He expects both medical schools and residency programs to improve their teaching curriculum to incorporate more comprehensive nutrition education throughout their medical training. He is confident that soon A.G.E.s will become part of our everyday conversations, and it will be commonplace to consider A.G.E. levels for everything we consume. Like the centenarians of Okinawa, his favorite low A.G.E. food is the Japanese purple sweet potato.
Meet Aliaa Hassanin, a dedicated physician, and a cancer researcher with a passion for promoting health and wellness through evidence-based dietary interventions. She received her medical degree from Alexandria University School of Medicine, Egypt. With a strong interest in nutrition, Aliaa pursued further training in the field and has since joined the AGES research world and got involved in many research projects. She is passionate about translating her research findings into practical recommendations that can be easily incorporated into people's daily lives.
Aliaa also plays an active role in managing the social media presence of The Anti-AGES Foundation. By sharing the latest research and insights on nutrition and health, she hopes to inspire others to make positive changes in their lives.
When she's not in the lab or behind the screen, Aliaa enjoys practicing yoga, hiking, nature photography, and experimenting with new healthy recipes in the kitchen. Her favorite low A.G.E. food is Grilled fish with roasted vegetables.
Medical University of South Carolina