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‘We Are Not Programmed to Die,' Says Nobel Laureate Venki Ramakrishnan

‘We Are Not Programmed to Die,' Says Nobel Laureate Venki Ramakrishnan

WIRED15-04-2025

Apr 15, 2025 5:00 AM The structural biologist, who has devoted his life to studying the processes behind aging, discusses the surprising things he has learned and the public misunderstandings about longevity. Venkatraman Ramakrishnan at the Milan Longevity Summit in Milan, Italy. Courtesy of the Milan Longevity Summit
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Venkatraman Ramakrishnan, the man of death. Although this does not sound like a good moniker, it is: Ramakrishnan is one of the world's most eminent scientists in the fields of structural biology and cellular processes related to aging and death. He was awarded the Nobel Prize in Chemistry in 2009 for his discovery of the structure of the ribosome, a crucial cellular machine responsible for gene expression.
In addition to being a leading researcher, Ramakrishnan is also a prolific author. After the enormous success of The Gene Machine , a memoir in which he recounts his human and scientific journey, he published the mighty Why We Die , a book—as its name suggests—dedicated precisely to illustrating the dynamics that regulate aging and which, progressively and inexorably, lead to death.
Ramakrishnan was recently in Italy, in Milan, where he gave a lecture at the second edition of the Milan Longevity Summit, the most important Italian event dedicated to longevity and psycho-physical well-being, organized by BrainCircle Italia. It was an opportunity to meet him and ask him a few questions. This interview has been edited for clarity and length.
WIRED: Professor Ramakrishnan, the crucial question in your book is why we die . But exactly what is death?
Venki Ramakrishnan: By death, we mean the irreversible loss of the ability to function as a coherent individual. It is the result of the failure of a critical system or apparatus, for example, heart, brain, lung, or kidney failure. In this sense there is an apparent paradox: When our organism, as a whole, is alive, millions of cells within us are constantly dying, and we do not even realize it. On the other hand, at the time of death, most of the cells in our bodies are still alive, and entire organs are still functioning and can be donated to people in need of transplantation. But at that point the body has lost the ability to function as a whole. In this sense, it is therefore important to distinguish between cell death and death of the individual.
Speaking of death and aging, you say in your most recent book that you 'wanted to offer an objective look at our current understanding of the two phenomena.' What was the biggest surprise or most deeply held belief that you had to reconsider while writing and researching this work?
There have been several surprises, actually. One is that death, contrary to what one might think, is not programmed by our genes. Evolution does not care how long we live, but merely selects the ability to pass on our genes, a process known as 'fitness' in evolutionary biology. Thus, the traits that are selected are those that help us survive childhood and reproduce. And it is these traits, later in life, that cause aging and decline.
Another curious finding was the fact that aging is not simply due to wear and tear on cells. Wear and tear happens constantly in all living things, yet different species have very different lifespans. Instead, lifespan is the result of a balance between the expenditure of resources needed to keep the organism functioning and repairing it and those needed to make it grow, mature, and keep it healthy until it reproduces and nurtures offspring.
Do you think there is an aspect of the biology of aging that is still deeply misunderstood by the general public?
Certainly the indefinite extension of life. Although in principle there are no laws or constraints that prevent us from living much longer than we do currently, great longevity or 'eternal youth' are still far off, and very significant obstacles to increasing our maximum life expectancy remain.
We must also beware of the pseudoscience—and business—around the concepts of 'anti-aging' or the 'reversal of aging.' These are often baseless concepts, unsupported by hard evidence, even though they may use language that sounds scientific. Unfortunately, we are all afraid of growing old and dying, so we are very sensitive to any claim that promises to help us avoid it.
A famous scene in the movie Frankenstein Junior shows a student asking Professor Frankenstein about some experiments with worms, and the lecturer replies that 'a worm, with very few exceptions, is not a human being.' Yet a whole chapter of Why We Die is called 'Lessons from a Humble Worm.' What do we have to learn from worms?
Science has always studied fundamental processes by using model organisms, including worms, fruit flies, and even yeast and bacteria. Of course, the closer these species are to us, the better, which is why drug trials are first conducted on mice and even monkeys and chimpanzees. But we can learn a lot from organisms like the worm. Many things discovered in worms have counterparts in humans. However, we cannot directly extrapolate every result. For example, humans with some of the same mutations that cause the longevity of worms turn out to have serious problems, such as growth defects.
What do you think are the social and ethical implications of our desire to live longer?
Ever since we became aware of our mortality, we have desired to defeat aging and death. However, our individual desires may conflict with what is best for society. A society in which fertility rates are very low and lifespans are very high will be a stagnant society, with very slow generational turnover, and probably much less dynamic and creative. The Nobel Prize-winning South American novelist Mario Vargas Llosa, who recently passed away, expressed it best: 'Old age on the one hand terrifies us, but when we feel anxious, it is important to remember how terrible it would be to live forever. If eternity were guaranteed, all the incentives and illusions of life would vanish. This thought can help us live old age in a better way.'
This story originally appeared on WIRED Italia and has been translated from Italian.

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Increasingly, scientists are understanding how these foods help the body, though more research is needed, Nguyen says. In 2020, an extensive research review found that a diet rich in spicy peppers was associated with less obesity, heart disease, and diabetes risk. People who had lots of spicy peppers were 25% less likely to die sooner than expected, compared to those who rarely or never ate them. The review's senior author, cardiologist Dr. Bo Xu at Cleveland Clinic Lerner College of Medicine, believes these differences are due to capsaicin, the compound that makes chili peppers so hot. Capsaicin switches on receptors in nerve cells called TRPV1. These receptors, in turn, seem to trigger adrenaline, which burns fat and helps control blood sugar. Read More: The 9 Most Underrated Healthy Foods Some research shows that TRPV1 receptors also help control overactive immune cells to reduce inflammation, a driver of chronic illnesses such as heart disease. 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However, less fiery options provide some of these compounds, too. According to the same study, jalapeno peppers have 'solid antioxidant activity' at a more tolerable heat level. Read More: Should You Take a Fiber Supplement? Aim for spicy meals 2-4 times per week, Campbell recommends. At least one study, meanwhile, reports benefits to eating peppers 6-7 days per week, compared to less than one serving. (Exact amounts per day aren't well defined, Xu says.) With frequent intake, the tongue's pain receptors become less sensitive to capsaicin in about a week's time, enabling hotter peppers for greater health. 'There's debate' on this point, though, Nguyen says. Research published last month suggests that spicy food's benefits come simply from feeling your mouth burning, no matter how much capsaicin you're taking in. John Hayes, professor of food science at Penn State, found that when people experience food as spicy, their behavior changes: they chew more slowly. This lets them brace for the spice, recover from it, or avoid swallowing a big spicy piece. Slowing down results in eating less and may lead to healthier weight, digestion, and glucose levels. In other words, the behavior change could account for many benefits sometimes attributed to capsaicin. 'Researchers are split between the physical and behavioral explanations,' Hayes says. Don't go all out If you go overboard, your body—like mine—will rebel. 'High consumption can really worsen symptoms of acid reflux and irritable bowel syndrome, especially if you've had rather drastic dietary changes,' says Nguyen, who is also an expert of the American Gastroenterological Association. Nguyen rarely has a chance to talk with his patients about spicy food potentially boosting their health; it comes up mostly as a cause of their gastrointestinal symptoms. 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Read More: The Worst Thing to Say to Someone Who's Depressed These tradeoffs underscore the wisdom of traditional cuisines that involve many ways of preparing peppers, adding up to more benefits. Nguyen, who is Vietnamese, notes that 'the spicy food in our cuisine takes all forms: you cook the peppers, top the food with a homemade hot sauce, and garnish with chili oil.' Balance heat with flavor If you don't like spicy food, you'll probably avoid it, no matter how beneficial. One way to make spicy peppers more enjoyable—and less painful—is to balance the heat with salt, sweetness, and other flavors. Mark Sanchez, president of the Chile Guy, a San Francisco-based company selling chili peppers online, thinks the reverse is also true: bland foods, like plain beans, call for a more flavorful pepper. He recommends the New Mexico chili pepper and chipotle as two types that are 'really flavorful and have a good heat component.' 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Refrigerate for a few days to create a spicy cooking oil or salad drizzle. Xu likes Thai chili peppers—'tiny but powerful,' he says—and minces them into a dipping sauce a few times per week. Some pairings may offer synergistic benefits, Laing says: 'When capsaicin is paired with foods like fiber-rich vegetables or probiotics, gut health benefits can be enhanced through improved digestion and nutrient absorption, and a more diverse microbiota.' She recommends pepper-spiced vegetables with Greek yogurt, kefir, or sauerkraut. Spiciness doesn't magically transform fried foods or ultra-processed sauces into superfoods. Overall nutrition matters most. Laing notes that Mediterranean cuisine supports longevity because its components work so well together, not just because it includes chili peppers or any other single ingredient. 'Spicy food can fit perfectly into an otherwise healthy diet.'

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