Everrati Builds the Electric Porsche 911 of Your Dreams
3 min
As any Porsche lover knows, the automaker produces an electric sports car, the Taycan, which in GT Weissach form (US$231,995) develops 1,019 peak horsepower and takes just 2.1 seconds to reach 60 miles per hour. But what Porsche doesn’t do is produce an electric version of its absolutely iconic 911.
At the moment, that’s a job for the British company Everrati, which installs electric power into examples of the 911 built between 1988 and 1994 (code named 964). Everatti also transforms Land and Range Rovers, as well as classic Mercedes-Benz SLs, and an interpretation of the Ford GT40. The 911s have carbon-fibre body panels for lightness and are built in California through a partnership with Aria. That company creates concept and pre-production vehicles for global automakers.
Everrati’s latest creation is the Porsche 911 Signature Wide Body. With the hard-to-miss ducktail, it resembles a 1980s Porsche Turbo—but handles better. For a price that starts at £290,000 (US$360,467) customers get a car with 500 horsepower and 368.78 pound-feet of torque. The car has a 62-kilowatt-hour battery pack from LG Chem, yielding in this lightweight configuration approximately 200 miles of range. A single motor is connected to a limited-slip differential.
Also available is a Legacy model with 247 horsepower and 228.64 pound-feet. These cars look like earlier 911s (without the wide body and ducktail, for instance) and are built in a time-consuming restoration process. Given the work required, the price is the same as the Signature.
Everrati
Features on the Signature include electronically adjustable suspension, regenerative braking, a “Porsche inspired” five-gauge cluster, and DC fast-charging capability. Everrati is also offering a Signature Gulf Edition of the 911, painted in the iconic blue-and-orange livery of the Gulf racing team (as seen at Le Mans and other venues).
The first Everrati 911 to go to a U.S. customer this month is a Mexico Blue Signature model delivered to California resident Matt Rogers, who co-founded the smart thermostat company that eventually became Google Nest. Rogers said in a statement that his car “captures the zeitgeist perfectly, being sustainable and environmentally conscious while also keeping the character of [Porsche’s] air-cooled era.”
Justin Lunny, Everatti co-founder and CEO, tells Penta that the company “doesn’t ‘convert’ cars to electric; instead, we redefine them as electric vehicles, worrying about such factors as driving feel and weight distribution. We hire very-experienced EV engineers and use the highest level of electric components, such as batteries and motors you would see in EVs from OEM manufacturers such as Rimac or Lotus.”
Everrati
Lunny says that Everrati puts motor and batteries in the back, where Porsche located the engine and transmission on its 911s, with more batteries and power electronics up front, where the original gas tank resided.
U.K. customer cars will still make the trek to California. Lunny explains that right-hand-drive 911s are sourced in Britain and shipped to the U.S., where they’re stripped to the chassis and slowly built up with the new carbon-fibre panels. They then go back to the U.K. for finishing.
“EV is not the only answer, but we do believe it will become the predominate powertrain,” Lunny says.
The company concentrates on a few models, but it’s willing to entertain bespoke one-off commissions, such as an electric Lamborghini for a customer in the Middle East. Such projects require a huge engineering commitment, and the resulting vehicle isn’t by any means inexpensive, costing US$500,000 or more. But it will be fully developed as an EV.
Porsche, too, is mostly going electric, with plans to have EVs make up more than 80% of new car sales by 2030. In 2021, more than 40% of the cars delivered in Europe were at least partly electric, either plug-in hybrids or full EVs. The 911 has no plans for full electrification, though a hybrid version appears likely. Lunny himself drives a battery-powered Porsche Taycan.
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At least for people who carry the APOE4 genetic variant, a juicy steak could keep the brain healthy.
3 min
Must even steak be politicised? The American Heart Association recently recommended eating more “plant-based” protein in a move to counter the Health and Human Services Department’s new guidelines calling for more red meat.
Few would argue that eating a Big Mac a day is good for you.
On the other hand, growing evidence, including a study last month in the Journal of the American Medical Association, suggests that eating more meat—particularly unprocessed red meat—can reduce the risk of Alzheimer’s in the quarter or so of people with a particular genetic predisposition.
The APOE4 gene variant is one of the biggest risk factors for Alzheimer’s.
You inherit one copy of the APOE gene from each parent. The most common variant is APOE3; the least is APOE2.
The latter carries a lower risk of Alzheimer’s, while the former is neutral. A quarter of people carry one copy of the APOE4 variant, and about 2% carry two.
APOE4 is more common among people with Northern European and African ancestry. In Europe the variant increases with latitude, and is present in as many as 27% of people in northern countries versus 4% in southern ones. God smiled on the Italians and Greeks.
For unknown reasons, the APOE4 variant increases the risk of Alzheimer’s far more for women than men.
Women’s risk multiplies roughly fourfold if they have one copy and tenfold if they have two. Men with a single copy show little if any higher risk, while those with two face four times the risk.
What makes APOE4 so pernicious? Scientists don’t know exactly, but the variant is also associated with higher cholesterol levels—even among thin people who eat healthily.
Scientists have found that cholesterol builds up in brain cells of APOE4 carriers, which can disrupt communications between neurons and generate amyloid plaque, an Alzheimer’s hallmark.
The Heart Association’s recommendation to eat less red meat may be sound advice for people with high cholesterol caused by indulgent diets.
But a diet high in red meat may be better for the brains of APOE4 carriers.
In the JAMA study, researchers at Sweden’s Karolinska Institute examined how diet, particularly meat consumption, affects dementia risk among seniors with the different APOE variants.
Higher consumption of meat, especially unprocessed red meat, was associated with significantly lower dementia risk for APOE4 carriers.
APOE4 carriers who consumed the most meat—the equivalent of 4.5 ounces a day—were no more likely to develop dementia than noncarriers. (
The study controlled for other variables that are known to affect Alzheimer’s risk including sex, age, physical activity, smoking, alcohol consumption and education.)
APOE4 carriers who ate the most unprocessed meat were at significantly lower risk of dying over the study’s 15-year period and had lower cholesterol than carriers who ate less. Go figure. Noncarriers, however, didn’tenjoy similar benefits from eating more red meat.
The study’s findings are consistent with two large U.K. studies.
One found that each additional 50 grams of red meat (equivalent to half a hamburger patty) that an APOE4 carrier consumed each day was associated with a 36% reduced risk of dementia.
The other found that older women who carried the APOE4 variant and consumed at least one serving a day of unprocessed red meat had a cognitive advantage over carriers who ate less than half a serving, and that this advantage was of roughly equal magnitude to the cognitive disadvantage observed among APOE4 carriers in general.
In all three studies, eating more red meat appeared to negate the increased genetic risk of APOE4.
Perhaps one reason men with the variant are at lower Alzheimer’s risk than women is that men eat more red meat.
These findings might cause chagrin to women who rag their husbands about ordering the rib-eye instead of the heart-healthy salmon.
But remember, the cognitive benefits of eating more red meat appear isolated to APOE4 carriers.
Nutrition is complicated, and categorical recommendations—other than perhaps to avoid nutritionally devoid foods—would best be avoided by governments and health bodies.
Readers can order an at-home test from any number of companies to screen for the APOE4 variant.
The Swedish researchers hypothesize that APOE4 carriers may be evolutionarily adapted to carnivorous diets, since the variant is believed to have emerged between one million and six million years ago during a “hypercarnivorous” period in human history.
The other two APOE variants originated more recently, during eras when humans ate more plants.
APOE4 carriers may absorb more nutrients from meat than plants, the researchers surmise. Vitamin B12—low levels have been associated with cognitive decline—isn’t naturally present in plant-based foods but is abundant in red meat.
Foods high in phytates (such as grains and beans) can interfere with absorption of zinc and iron (also high in red meat), which naturally declines with age. So maybe don’t chuck your steak yet.
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