Spring Chicken

"An enlightening book—and a terrific read, " this New York Times–bestseller explores the anti-aging science, revealing the truth behind getting old (Wall Street Journal).

Spring Chicken is a high-energy ride through the latest research, popular mythology, and ancient wisdom on mankind's oldest obsession: How can we live longer? And better? In his funny, self-deprecating voice, veteran reporter Bill Gifford takes readers on a fascinating journey through the science of aging, from the obvious signs like wrinkles and baldness right down into the innermost workings of cells. We visit cutting-edge labs where scientists are working to "hack" the aging process. Gifford reveals why some people live past one hundred without even trying, what has happened with resveratrol, the "red wine pill" that made headlines a few years ago, how your fat tissue is trying to kill you, and how it's possible to unlock longevity—promoting pathways that are programmed into our very genes. Gifford separates the wheat from the chaff as he exposes hoaxes and scams foisted upon an aging society, and arms readers with the best possible advice on what to do, what not to do, and what life-changing treatments may be right around the corner. 

"A riveting account of the most important change of the last century—the doubling of our lifespans—and an intimate vision of what it will take to not only keep that trend going, but keep ourselves healthy and vibrant as we age." —Steven Johnson,  New York Times–bestseller of How We Got to Now

"An entertaining narrative of the perils of getting old."  —Kirkus Reviews