Bring healthy snacks. There are some great portable snack options, including fruit, vegetables, and nuts. Be sure to include a balance of protein, fat, and carbohydrate to give you the nutrition and energy you need.SOURCE
The mitochondrial theory of aging suggests that free radical damage to our cells’ power source (mitochondria) leads to a loss of cellular energy and function over time. According to the theory, the resulting cellular damage is what essentially causes aging. Aging and disease have been thought of as the oxidation of the body, but eating antioxidant-rich foods may slow down this oxidant process. On average, plant foods may contain 64 times more antioxidants than animal foods. Including a variety of fruits, vegetables, herbs, and spices each meal continuously floods our body with antioxidants to help ward off stroke and other age-related diseases.SOURCE
Make half your plate fruits and vegetables: Choose red, orange, and dark-green vegetables like tomatoes, sweet potatoes, and broccoli, along with other vegetables for your meals. Add fruit to meals as part of main or side dishes or as dessert. The more colorful you make your plate, the more likely you are to get the vitamins, minerals, and fiber your body needs to be healthy.SOURCE
Did You Know Fruits & Veggies May Help Fight Cancer and Heart Disease?
Skimping on fruit and vegetables is becoming a worldwide issue, according to preliminary findings of a Tufts University study. . . . The study found that insufficient fruit and veggie consumption may be linked to millions of deaths from heart disease and strokes each year. Fruits contain fiber and a variety of vitamins and minerals, and they get their sweetness from natural sugar. Fruit can help lower blood pressure, reduce the risk of heart disease and prevent certain types of cancer, among other benefits . . . Vegetables are low in calories and fat, high in fiber and cholesterol-free. They provide a variety of essential nutrients, including vitamins A and C, potassium, fiber and folate. In addition to their nutritional value, non-starchy vegetables like spinach, arugula and other leafy greens promote weight loss,Source
An Anti-Inflammatory Diet Can Help You Live a Longer Life
Following a diet packed with foods that lower the markers of inflammation can lower risk for an early death. An anti-inflammatory diet isn’t just about what you eat, but what you don’t eat. Foods high in salt, saturated fat, sugar, and refined carbohydrates should be limited or avoided. . . . When these kinds of foods are consumed in excess they’re linked to higher markers for inflammation — which is tied to almost every kind of chronic disease — and presents a greater risk for cancer and diabetes. There is some research to support that eating recommended amounts of foods like fruits, vegetables, healthy fats, and whole grains can reduce risk for chronic diseases that have an inflammatory component, such as cardiovascular disease, type 2 diabetes, and some types of cancer.Source
A traditional Japanese diet today consists of some 11-15 servings of vegetables? Meanwhile, our USDA food pyramid recommends a paltry 3-5. Knowing that there’s a multitude of vitamins, minerals, fiber, and other nutrients available in these rainbow colored foods should be all we need to hear to get us on the veggie bandwagon. These colorful plant foods also contain antioxidants, which scavenge free radicals (causing cell damage and aging), aid longevity and youthfulness, and fight cancer. They cleanse the blood, offer hydration and healthy sugars, support the liver, regulate cholesterol levels, and promote healthy elimination. It doesn’t hurt that they taste delicious either! Make it a goal to put a rainbow on your plate.Source
Want to Age Well?
Eat a Rainbow of Fruits and Vegetables: People who eat a wide assortment of fruits and vegetables have lower rates of chronic disease, including hypertension, coronary disease, and stroke. They also maintain healthier body weights and live longer. Why should you taste the rainbow? The diverse colors of fruits and vegetables represent different nutrients and antioxidants, with properties that can fight aging from a number of angles.Source
Okay, I get it. Everyone who cooks loves to cook. That’s my take from watching he Food Channel. Reading food blogs. And, checking out recipes on Pinterest. I take a sip of my truth serum, Starbucks with added red eye. For the non-coffee drinker, a red eye is a shot of espresso. Make it a double, por favor. Me? It’s not that I don’t like cooking, I like so many other things so much better. I like watching ESPN. I like exercising. I like drinking coffee. I like staring at sunsets. I like staring at my iPhone. I place cooking on the same level as flossing and brushing. I have to do it. It’s good for my health.
For me, cooking comes down to choices. I can choose to go out to eat or I can cook at home. If I choose to eat out, oh the choices. I’m not paying for a heart attack on a plate or stuffed into a to-go bag. I don’t want salmonella wrapped in a large tortilla. I want to eat as healthy out as I eat at home. This is where the rubber hits or the road or the skillet sits on the stove. I think about my choices, until ….
I read the San Antonio Health Department inspection reviews. You a fan of horror stories? Check them out. You like to live on the edge? You can put your life on the line with any D rated restaurant. I’d rather skydive. Swim with killer sharks. Or, babysit. Let me help you make the decision. The following are word for word from the city’s health inspection site:
- Observed tortilla dough stored in grocery bags.
- Vegetables from the field, not processed to remove dirt and bacteria, should not be stored above ready to eat and processed vegetables.
- During the time of inspection raw bacon was being stored alongside uncooked biscuit dough.
- Not clean. Food debris was observed on inside surface of lids on top of the cooler where lettuce, tomato, and other condiments are stored are not clean.
The reports are from four different restaurants with respectable reputations. Who calls the toilet first? It is for this reason when I go to a restaurant, I slowly sip my drink and watch the people with whom I’m dining dig in. I give them a minute before I sample the cuisine. If I don’t see any adverse reaction. It’s okay to eat. Do you think I’m being a bit tacky? I’m the safety net. I have my iPhone in hand. I punched in 911 and all I have to do is call. Caution is the operative word. I don’t want to get descriptive on what the downside looks like. Although, I know some guys who went to high school with me might like that kind of humor.
Here’s what I don’t like about cooking. I really, really try hard to cook healthy. The health inspector will give me an A if I had a surprise visit. It takes me anywhere from 40 minutes to an hour to prepare and cook my dinner. He’s only cooking for one you say. I hear you. I need an efficiency expert. Where is Bobby Flay? Raise your hand. Not you. You’re not Bobby Flay. You’re Bobby Filet. That’s not the way he spells his name. Security!
I set the table. I treat my food with respect. I say grace before I eat. I raise my drink and toast Babe. I eat. fifteen to twenty minutes later I’m done. It takes me a half hour to clean up, make sure the kitchen area is germ-free for breakfast. Let’s add it up. Ninety minutes of not eating time. Fifteen minutes of eating time. Thinking about this, I moved cooking ahead of brushing and flossing. I moved it ahead of cleaning the shower. It right up there with cleaning the ….