Saturday, 31 October 2015

DIY Herbal Face Steam for Congestion

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How to do an herbal face steam for cough and congestion

Ever had a cold or congestion and instinctively inhaled the steam from a mug of warm tea or taken a steamy shower for the benefits? Depending on what you were drinking, this could have had benefits other than just the temporary relief the steam provided, and this technique is a great one to keep in mind if cough or congestion strikes this year.

Benefits of an Herbal Face Steam

Besides the soothing warmth of steam on the face during illness, there are two additional benefits worth noting, especially when you add herbs to the mix:

Skin Benefits:

Steam is often used in spas as part of a facial treatment. Facial steams are touted for their ability to open pores, soften skin and improve circulation.

Combating Congestion:

I’ve used herbal steams for years for their ability to sooth coughing and congestion during illness. I often add dried herbs to the mix for additional benefits.

Inhaling steam can help loosen congestion and offer relief from coughing. If I catch a cold, I often do an herbal face steam before bed to help me sleep.

I found mentions of this type of facial steam in some of my old natural remedy and homesteading handbooks that I found at estate sales and thrift stores, and it turns out that this remedy may have been used as far back as Ancient Egypt in public bath houses and private residences.

How to Do an Herbal Face Steam

The best part about herbal face steams is that they take literally three minutes to prepare (unlike the longer process of making elderberry syrup) and are very simple to make with herbs you probably already have in your kitchen (unlike the ingredients for a more obscure remedy like dit da jow).

Herbal Face Steam Ingredients

How to prepare

Put about an inch of water in the bottom of a large pot and boil. Alternately, if using a bowl, boil water in a tea kettle or pot and pour into the bowl.

Fold a towel in half and place on a sturdy, heat-proof, flat surface like a counter or table. Place the pot or bowl on top of this towel.

Add any dried herbs, stir well and cover with a lid for 1-2 minutes.

Herbal Face Steam Instructions

Remove lid and check temperature of steam to make sure it isn’t too hot for your face. Lean over the pot and cover head with a towel to create a tent, letting as little air escape as possible.

Slowly breathe in the steam for up to 10 minutes. I find it helpful to try to breathe in through my nose and out through my mouth at first and then eventually try to breathe in and out through the nose to loosen congestion. If needed, let any mucus fall into the pot (yes, I know it is gross, but the pot can be washed!).

When finished, pour out the liquid and herbs in the pot (never reuse!) and thoroughly wash the pot. For skin benefits, I also like to wipe my face with a 50/50 mix of apple cider vinegar and water after a face steam to tone skin and remove anything that has loosened from the pores.

Important Notes

Some people use essential oils for face steams. I personally don’t as essential oils can be very potent and the steam can intensify their effects. I prefer to stick to using essential oils properly in a diffuser and using dried herbs in a face steam.

Face steams are not recommended for young children (due to the potential heat of the steam) or pregnant women (due to the potential effects of the herbs) without checking with a medical professional. Of course, steam is hot and caution should be used when handling and breathing it.

Garlic can also be added to the steam mixture for additional benefit.

How to do an herbal face steam for cough and congestion with things in your kitchen

Ever tried a face steam to help alleviate congestion? 

DIY Herbal Face Steam for Congestion originally written by Wellness Mama.



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Clearing up Confusion on the Deli!

Thank you guys so much for your amazing support over the mae deli, we’re both so excited! The deli is a project between my fiancé, Matthew, and me – which is why it’s called mae deli, not Deliciously Ella, and why it’s operating slightly differently. It’s a collaboration of both our likes and wants, not just mine. It started as we both wanted to eat healthy food, but in slightly different ways – which is something I know is the same for lots of you. He’s not a vegetarian so didn’t always want to go somewhere veggie, but as you guys know, it’s not always easy to get a delicious meal in a non veggie spot. So we decided to open our own space that was focused on plant based goodness with amazing veggie salad selections (as in this picture), organic juices, smoothies etc but with sides of chicken and fish so that we could enjoy it together, alongside all our friends and family. I want the deli to be an inclusive place that you can bring all your friends and family to so that they can taste how good healthy food is, but without them feeling intimidated. I’ve loved seeing the comments of people who say they’re excited to bring their partners etc as a result of this, as that’s exactly what we wanted. The whole aim of everything I do is to show people how delicious veggie food can be, but I totally appreciate that not everyone is ready to be totally veggie yet. I want to change the way people eat and if I can get people eating a big veggie filled salad for lunch rather than a sandwich filled with additives, by offering a side of fish then I think that’s a positive thing. I’m genuinely so sorry if I have offended or confused anyone. I’m not eating meat, I haven’t taste tested any of the meat offering for the deli, I’m not about to start eating it and nothing on Deliciously Ella is about to change. The deli is all wheat free, refined sugar free, dairy free and additive free, as that wasn’t something I would ever compromise on. I hope that clears up some of the confusion! Have a lovely Saturday x

a

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Baked Turkey Zucchini Meatballs with Simple Zoodles

The Health Benefits of Gratitude

The health beneits of gratitude 200x150

The health beneits of gratitude

How wonderful it is to have one day a year dedicated to gratitude and thankfulness! Many of us are well aware of the spiritual benefits of cultivating gratitude in our lives, but it turns out that these benefits can even extend to physical health!

Gratitude Reduces Stress

It is no secret that stress has a negative impact on health, but research is finding that an “attitude of gratitude” can be a successful antidote to external stressors. As this article points out:

Grateful people — those who perceive gratitude as a permanent trait rather than a temporary state of mind — have an edge on the not-so-grateful when it comes to health, according to Emmons’ research on gratitude. “Grateful people take better care of themselves and engage in more protective health behaviors like regular exercise, a healthy diet, regular physical examinations”.

Cultivating an attitude of thankfulness has also been linked to better immune function, better ability to relax, and even decreased rates of disease.

The Paradox of Gratitude

It is easy to fall into the trap of thinking “if only I had ___ I’d be happy,” or “If only I didn’t have to deal with ___ I’d be happy,” but this is a vicious cycle…

As Shawn Anchor points out in the TED talk, gratitude and happiness are the first step, not the end result. Making the choice to be happy and have gratitude is not only healthy, but it can improve our performance and ability as well.

Why is Negativity So Easy?

It sounds so simple to just be grateful, but it turns out that there are biological reasons this process doesn’t come so easily.

Sure, by all measures, if you are reading this on a computer, your living conditions are better than those in a large majority of the world. You probably got to eat today, likely even food you chose and enjoyed, and you probably have adequate clothing. We probably have friends, and a social support system, and family members we can talk to regularly.

Yet, it is easy to dwell on the financial problems, or the one negative comment on a blog post (*ahem*) or the one thing we wish we could fix about our bodies.

This makes sense from a biological standpoint, but makes gratitude difficult. We are wired to pay attention to pay attention to things that could be potentially negative or harmful as a survival instinct, but in a world of constant input from the internet and social media, this instinct can backfire.

Making Gratitude A Habit

Thankfully, (haha) cultivating a grateful attitude is possible, and it can be one of the easiest things you do for your health! As this article suggests, a few simple changes can help make gratitude a habit:

  • A Daily List– One thing I do daily is to make a list of a few things that I am especially grateful for that particular day. Whether little things like my garden or the dishwasher to big things like my children and wonderful husband, I’ve found that this does help to keep the focus on the many blessings in my life. When done first thing in the morning, this sets the tone for the day and helps me stay positive and cheerful.
  • Gratitude Letters– Once in a while, I try to write a letters to friends and family members thanking them for their influence in my life and detailing the reasons I am grateful for them.
  • Acts of Kindness– Doing a small, un-noticed, good deed each day can help boost the natural tendency to be grateful and look for the good in any situation.

As Martha Washington said:

“I am still determined to be cheerful and happy, in whatever situation I may be; for I have also learned from experience that the greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.”

So, if you are grateful for anything today, please share it below in the comments! Five things I’m very grateful for today are:

  1. My family
  2. My friends
  3. A good night’s sleep
  4. Access to healthy food
  5. You! I feel so blessed to get to “meet” all of the wonderful people who stop by and leave comments!

What are you are grateful for today? Share below!

The Health Benefits of Gratitude originally written by Wellness Mama.



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Top 5 AHS New Zealand Symposium Moments

Top 5 AHS New Zealand Symposium Moments | stupideasypaleo.com

If you weren’t among the bunch of lucky folks who converged on Queenstown, New Zealand for The Ancestral Health Society of New Zealand‘s first International Symposium this past weekend, I’m going to fill you in on my top 5 moments!

As I sit here typing this, we’ve just arrived back in Christchurch to our friends Jamie and Anastasia’s comfortable abode from a whirlwind trip around a huge chunk of the South Island. I’m without adequate vocabulary to accurately describe the awe that Mother Nature has struck in my heart, so I’ll let the photos do the talking. More on that in an upcoming post!

Last year at AHS ’14 in Berkeley, Jamie and Anastasia mentioned their upcoming International Symposium, and I was instantly sold on the idea of presenting. Boy, a year has never gone by so slowly or so quickly at the same time! Z and I patiently bided our time and developed our talks to align with the theme of this year’s AHS New Zealand conference, “Looking Back, Moving Forward.” (His, Strength Training for Normal Humans; mine, Beyond Toning.)

The entire Symposium was packed with phenomenal speakers from all fields related to ancestral health including researchers and professionals in nutrition, movement, psychology, public policy and government, ecology and more. It’s impossible to pick a single favorite moment or speaker because I learned something from every single person, and my perspective on health has only expanded. The short synopsis: best conference I’ve ever been to.

Please note that sessions were recorded on video and will be available to the public at a later date.

Without further ado, here are my Top 5 moments from this year’s symposium:

#1 The case for individual values

Brad Norris of Tracksuit Inc kicked off AHSNZ’s International Symposium with a crystallized take on personal values and how they determine health behaviors. So many times, folks tell me they want to change their diet or start incorporating fitness or other lifestyle modifications only to find that whatever program or challenge they’ve signed up for “just wasn’t working” for them.

The reason, though they may not know it, is that the way those challenges are structured may not align with their values, leading to frustration and abandonment.

Hearing Brad distill it all down really made me think about how to best incorporate personal values assessments and tools into my Healthy Happy Harder to Kill Program and upcoming projects.

#2 Hormones, hormones, hormones

Lara Briden, ND came out of the gate after lunch on the Symposium’s second day with a succinct but powerful presentation on the current roadblocks to hormonal vitality.

So, so many of my readers are dealing with hormonal imbalances, including PCOS and infertility, and Dr. Briden’s talk addressed the most common causes, such as endocrine disruptors, gut permeability issues, and stress.

#3 A focus on food quality

Several of this year’s presenters discussed food quality as a critical factor that’s often overlooked in today’s macro-obsessed nutrition world. Does quantity of food intake matter? To some extent, yes, but speakers such as Professor David Raubenheimer (comparative nutritional ecologist / nutritional geometry) and Dr. Ian Spreadbury (neuroscientist / acellular carbohydrates) brought the idea of food quality to the forefront yet again.

This is of particular importance as the paleo world continues to undergo its own evolution. The staggering number of “paleo” processed foods available now on the market makes me very concerned about the messages the community is sending out to the world at large.

On one hand, we—as a community—tell people to “just eat real food,” and on the other, companies push their processed foods into our niche. This leaves consumers confused because “paleo costs so much.” But when the dollars are going to gluten-free flours, special snack products, and paleo protein bars because people feel that’s what they need to do to follow the trend, something has gone awry.

I’ve beat the drum about this before (read my article, Why Paleo Donuts Suck), and you’ll notice a distinct lack of baking and low nutrient value foods on my site because ultimately, they’re not health promoting. The justification used is usually, “These foods help people transition to a real food approach.” But, I seriously question these gluten-free edible when people are struggling to avoid hyperpalatable, less nutritious foods. Is the overabundance of low nutrient value, gluten-free or paleo foods really helping people change habits and make better choices?

Consider this my call for the community to do better regarding food quality and also, sustainability.

#4 The wonderfully creepy world of the microbiome

Dr. Emily Deans, evolutionary psychologist, brought us deep into the incredible and sometimes creepy world of the microbiome, including its links—both indirect and direct—to the brain.

Dr. Deans dug into the relationships between commensal / psuedocommensal organisms and mental health, and presented some really fascinating data about how repairing the gut can have important outcomes on the mind.

#5 The connection of personal health to environment

Probably one of my favorite talks was from Dr. Ihi Heke, a Maori health and physical activity consultant who moved the entire symposium to tears as he spoke. Dr. Heke presented the idea that the depth of knowledge in traditional Maori hierarchies about the natural world is sadly missing from most of New Zealand’s educational health and physical education structures, and consequently, the negative implications of those omissions.

Even though Dr. Heke’s talk was specifically based on Maori principles, the concept that modern humans are becoming more and more divorced from our natural environments rings true across cultures and national boundaries. Combined with the incredible places we have visited on this trip, Dr. Heke’s call-to-action has renewed in me a motivation to re-examine my own personal impact on the environment.

Honorable Mention: Strength training for normal humans

I had to sneak in one more highlight and that was the presentation given by my husband who also happens to be a strength training coach. Z talked about Strength Training for Normal Humans complete with a general prescription for how to affect the most positive physical change for sedentary populations.

Stay tuned for links to these presentations and more so you can watch and learn, and for direct notification when the videos are available, sign up for the AHS New Zealand mailing list here or follow them on Twitter | Facebook | Instagram.

I’ll be back with part two—the travel goodies—soon!

Pin this for later!

Top 5 AHS New Zealand Symposium Moments | stupideasypaleo.com

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Friday, 30 October 2015

Introducing: The mae deli, by Deliciously Ella

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I’m so excited to announce that I’m opening a deli in Marylebone! This has been the most amazing project and it’s been so hard keeping it a secret from you all for so long. My fiancé and I started work on this in May so it’s been six months of working non stop to get the concept, menu, site and everything else together but we’re nearly there now and I cannot wait for you all to come and visit soon! We’re doing the deli together and incase anyone is wondering what the name stands for, it’s the Matthew and Ella (mae) deli!

a

The Deli itself won’t open just yet but we’ve now signed the lease and are starting work on it, so I really wanted to share my excitement with you. You’ll be able to get all the food, sweets, cold pressed organic juices and snacks to keep you happy and healthy for breakfast, lunch and dinner!

The food is based on the Deliciously Ella philosophy – nourishing, natural food done in the most delicious way. It won’t be one hundred percent veggie though; we’ll also be serving protein options, as I want to open healthy food up to the widest possible audience. Our concept is all about mix and match rainbow bowls of goodness – think bowls of miso and sesame glazed aubergine, maple roasted sweet potatoes, wild rice and apricot salads, pesto butter beans, turmeric roasted cauliflower with lentils and tahini, butter bean dips and much more! You can then add on various types of salmon or chicken with marinades like lemon, chilli and thyme or smoked paprika and maple, which I’m hoping will get lots more people eating veggies for lunch!

b

Of course we’ll have an amazing array of sweets too, because those are pretty essential for a happy life! We’ll have freshly baked brownies, mango flapjacks, mint matcha and coconut truffles, rocky roads, energy balls and chocolate orange truffles – they’re all too delicious. Plus lots of great breakfasts with homemade granola, chia puddings, overnight oats and more. Our cold-pressed juices are all organic and so delicious, and you’ll be able to stock up on them all too!

I’ll share more info once we’re about to launch but I just couldn’t keep this all a secret anymore! If you want to follow all the excitement leading up to the opening then come follow us on instagram, @the_mae_deli, where I’ll be sharing lots of sneak peaks of what’s to come.

We’re also now looking for amazing staff for our deli! If you have experience in food retail, a passion for healthy food, great customer service skills and want to be part of an incredibly exciting project, please email your CV to jobs@deliciouslyella.com. We’re looking for a deli manager, store staff and junior chefs. Can’t wait to hear from you!

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London’s Gatwick Is Next To Offer Airport Yoga

  San Francisco, Dallas, Burlington…even Helsinki! Airports all over the world are adding yoga to their passenger-soothing amenities, which, for the most part, has really only been shopping and boozing. Today we welcome London’s Gatwick to the growing list of airports with special yoga rooms. Ello, mate! The new “floga” lounge is open to the […]

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Superfood Enchilada Dip

Football season is here and it's time to amp up your appetizers with some whole foods! Make this Superfood Enchilada Dip for a delicious and filling game day snack.

Football season is here and it’s time to amp up your appetizers with some whole foods! Make this Superfood Enchilada Dip for a delicious and filling game day snack.  When I dip you dip we dip. I LOVE DIP. Especially this dip. So, I just discovered Trader Joe’s Enchilada Sauce and it changed my life....

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Thursday, 29 October 2015

Pumpkin, Kale, and Sausage Pasta Bake

How to Make Soap (With or Without Lye)

How to make soap with or without lye 200x150

How to make soap with or without lye

Growing up, it never occurred to me that it was possible to make soap at home. I was born in a big city, grew up in another and soap was always a white-colored bar from Ivory that came in a package.

Why Make Soap at Home?

I’d always been crafty, and when I found recipes for soap making in an old-time homemaking book, I was intrigued. At the same time, all those years ago, I was unsure about some of the ingredients that the recipes called for, especially tallow and lye.

In fact, despite my intrigue with homemade soap, it took me a few years to work up the courage to make it, so I just bought handmade soap from a local vendor in the meantime. When I finally attempted to make homemade soap for our family, I was amazed at how simple it was, and how much money it saved!

While the process seems overwhelming at first glance, it is very simple, especially after you’ve done it once. Also, in less than an hour, it is possible to make enough soap for our family for months and months, and I was able to make soap for less than half the cost of buying it, even with organic ingredients.

Can You Make Soap Without Lye?

Often, the biggest concern with soap-making is the lye, and this was one of my biggest concerns as well before I researched it.

Lye comes with its fair share of warnings and with good reason, but that doesn’t mean that the finished soap product is in any way dangerous. The most often asked question on my soap recipes (like my basic slowcooker soap or my charcoal bars) is “can I make soap without lye?” The short answer is no, but the long answer requires a little science…

What is Lye?

Chemically, lye is Sodium Hydroxide, a caustic alkali. It can eat holes in fabric and skin and cause severe reactions with other chemicals. For soap, the crystal form of pure Sodium Hydroxide is used (this is important!) and the lye must be added to water, not the other way around.

Sounds dangerous… right?

Not so fast.

After all, table salt is made up of sodium and chloride, both dangerous on their own but edible once combined.

You Can’t Make Soap Without Lye

Soap by definition is an alkali mixed with fats. When combined, a process called saponification happens, creating soap. This not only allows the liquid and oils to mix (they don’t do this naturally, as you might remember from grade school science class), but also creates the action by which soap has its cleansing properties.

In other words, without Lye, you just have a bucket of chunky, fatty oils floating in water.

The important part is to make sure that the correct amount of Lye is used for the particular soap you make (more on that below) as different oils and fats require different ratios of lye.

Don’t Want to Handle Lye?

If you don’t want to physically touch the lye but still want the experience of making soap, all is not lost. There are ways that you can make and customize your own soap without handling the lye by using a pre-made melt-and-pour soap that has been pre-saponified (in other words, the lye has already been handled).

It is not lye-free, but you won’t have to handle the lye yourself.

This is the brand of melt-and-pour soap that I’ve used before, and it worked really well. You can add scents with essential oils, or add other ingredients like clays, salts, or other add-ins if you want to create a personalized soap. Again, it isn’t lye-free and you haven’t technically “made” the soap but it is a way to have the experience without having to handle the lye (but it is also much less cost effective).

How To Create Your Own Soap (With Lye)

As I explained, though Lye can be dangerous on its own, there is no lye remaining in soap that has been properly made and no reason for concern when using lye appropriately and in the correct ratio for soap making.

If you are ready to tackle the simple process of soap making using lye, here are some good resources to get started:

Soap Making Supplies Needed

Before you begin, it is important to have both a recipe and the necessary ingredients. You can make a custom soap with almost any variety of oils and fats, and a good soap calculator (like this one) will help you know how much of each ingredient you’ll need. The bulk oils I keep on hand for soap making (and general cooking and use) are:

This post explains the difference between making a hot process soap and a cold process soap and gives some specific recipe suggestions.

Once you have a recipe and the necessary oils/fats, you’ll also need to get some pure Lye to use in the saponification process. I had trouble finding it locally, but I was able to order pure lye specifically for soap making here.

I also found these kitchen tools helpful and I keep a specific one of each just for soap making and not for kitchen use:

How to Customize Your Soap

At this point, you can also decide on any add-ins for your soap to customize the color, scent or texture. In the past, I’ve used:

  • Essential oils
  • Dried herbs (for texture or color)- my favorites are dried lavender flowers, chamomile flowers or calendula, though any dried her could be added.
  • Colors– natural color options I’ve tried are spices and plant materials like spirulina, turmeric, cocoa, ground coffee (my favorite), hibiscus, beet root and others.
  • Texture add ins– like dry freshly ground coffee, healing clays, salts, oatmeal or any other ingredient.

Ever made soap? What is your favorite variation?

How to Make Soap (With or Without Lye) originally written by Wellness Mama.



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Women Are Getting Vagina Surgery To Look Smoother In Yoga Pants

In today’s you’re doing what to where? to wear what? news. Women are getting their lady parts physically altered to look better in yoga pants. There, we said it. Technically called labiaplasty, the operation is the equivalent of a facelift except for the lips of your vagina. While some of these procedures are done for reasons […]

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Red Meat & Cancer—Again! Will It Ever Stop?

bacon on the grill

Well, here we go again. Each year, like clockwork, the conventional medical establishment mounts an attack against red meat. For decades, we were told not to eat it because of the cholesterol and saturated fat it contains. When that argument became less convincing, a new one was offered: we shouldn’t eat red meat because it increases production of a compound called TMAO, which causes heart attacks. Now we’re being told not to eat red meat—and especially cured and processed meat—because it will give us cancer. In a recent report, the World Health Organization (WHO) ranked bacon, sausage, and other cured and processed meats as “group 1 carcinogens,” which puts them in the same category as tobacco, asbestos, alcohol, and arsenic. It also placed fresh red meat in the “group 2A” category, which suggests that it is “probably carcinogenic” to humans. Of course, this isn’t a new argument; it’s been around for at least 40 years. As far back as 1975, scientists speculated that the consumption of animal products was linked to cancer. (1)

How strong is the evidence linking red meat to cancer?

However, the evidence supporting this claim has never been as strong as its proponents suggest. I have critically reviewed this evidence on several occasions in the past, as have many of my colleagues. Here’s a list of a few articles and podcasts I recommend reading and/or listening to if you’d like to go deep on this topic: I realize that many of you don’t have the time to sift through all of that material, so I’ll do my best to summarize the salient points here.
Is eating bacon the same as smoking cigarettes when it comes to cancer?
Let’s start with a critical review of the evidence linking red meat to cancer that was published in one of the most prestigious scientific journals in the world (Obesity Reviews) in 2010. (2) The authors looked at 35 studies that claimed to find an association between red meat and cancer and found numerous problems. Here are some key passages from this paper, with my commentary.
Collectively, associations between red meat consumption and colorectal cancer are generally weak in magnitude, with most relative risks below 1.50 and not statistically significant, and there is a lack of a clear dose–response trend.
Translation: the association between red meat and cancer is not strong (i.e. comparing bacon to cigarettes is absurd), and in fact is often not distinguishable from chance. If red meat really did cause cancer, you’d expect to see a linear (continuous) increase in cancer rates as red meat consumption increased. But that’s not what we see in many cases. In fact, in some studies you actually see a decrease in cancer rates in the people who ate the most red meat. (3)
Results are variable by anatomic tumour site (colon vs. rectum) and by gender, as the epidemiologic data are not indicative of a positive association among women while most associations are weakly elevated among men.
Translation: the studies claim that red meat causes different rates of cancer in different parts of the intestinal tract, and different rates in men and women. For example, in the study I just referenced above (#3), there was an inverse relationship between red meat intake and colon cancer (meaning people who ate more red meat had less colon cancer), but a positive relationship between red meat and rectal cancer. And in an analysis of data from the Women’s Health Study, researchers found a strong (and linear) inverse relationship between red meat consumption and colon cancer. (4) Without a clear explanation of why red meat would be prevent some types of intestinal cancer while contributing to others, and have different effects in men and women, the likelihood of a causal relationship between red meat and cancer is reduced.
Colinearity between red meat intake and other dietary factors (e.g. Western lifestyle, high intake of refined sugars and alcohol, low intake of fruits, vegetables and fibre) and behavioural factors (e.g. low physical activity, high smoking prevalence, high body mass index) limit the ability to analytically isolate the independent effects of red meat consumption.
Translation: the studies linking red meat and cancer are plagued by “healthy user bias.” This is a fancy way of saying that people who engage in one behavior perceived as healthy are likely to engage in other behaviors they perceive to be healthy. On the flip side, people who engage in one behavior perceived to be unhealthy are likely to engage in other behaviors perceived to be unhealthy. In an ideal world, we would be able to conduct a randomized, controlled trial to determine whether red meat causes cancer. We’d create two groups of people that are relatively similar in age and other characteristics. Then we’d isolate them in a medical ward, strictly control their diet, exercise, and other lifestyle factors, and then feed one group more red meat and the other group less. Unfortunately, this will never happen. Cancer can take decades to develop, so these poor souls would be living in a ward for at least 20 years. Even if we could find people to volunteer for such a study, it would be astronomically (and prohibitively) expensive. As a result, we’re left to rely on observational studies to shed light on the question of whether red meat causes cancer. The problem with this is that observational studies do not prove causality—they just demonstrate an association, or relationship, between different variables. Sometimes the association is causal, and sometimes it’s not. Let’s consider red meat. Regardless of whether consuming fresh and/or processed red meat is unhealthy, it has certainly been perceived that way for the past half-century in the industrialized world. What this means is that people in observational studies that eat more red meat also have a tendency to smoke and drink more, eat fewer fresh fruits and vegetables, exercise less, and engage in other unhealthy behaviors that could influence cancer risk. This isn’t just speculation; it has been shown in numerous studies. (4, 5) For example, most Americans that eat red meat eat it with a huge bun made of white flour, with a serving or more of other refined carbohydrates (chips, fries, soda) cooked in rancid, industrially processed vegetable or seed oils. How do we know that it’s the red meat—and not these other foods—that is causing the increase in cancer? The better observational studies attempt to eliminate the influence of these other factors, but in practice that is difficult if not impossible.

You can’t see what you’re not looking for

What’s more, there are certain factors that are likely to play a significant role in the relationship between any food that we eat and cancer, but to my knowledge, have never been adequately controlled for in any study. One of these is the gut microbiome. Previous work has shown that the composition of the gut microbiota may directly affect the influence of dietary factors on cancer risk. (6) For example, Streptococcus bovis, Bacteroides, Fusobacterium, Clostridia, and Helicobacter pylori have been implicated in tumor development, whereas Lactobacillus acidophilus, L. plantarum, and Bifidobacterium longum have been shown to inhibit colon carcinogenesis. (7) Other studies have found that certain species of bacteria were higher in populations with high colon cancer risk, while other species were higher in populations with low colon cancer risk. (8) Finally, a recent paper compared the gut microbiota of 60 patients with colorectal cancer with that of 119 normal controls. The patients with cancer had significant elevations of Bacteroides/Prevotella (both species that are recognized as potentially harmful) when compared to the control group, and the difference was not affected by general patient characteristics (e.g., age, body mass index, family history of cancer), tumor size or location, or disease stage. (9) We still have a lot to learn about the influence of the microbiome on health and disease, but we know enough already to conclude that it is significant. It is possible—and I would argue likely—then, that the variability we see in studies showing an association between red meat consumption and cancer may be in part due to the status of the patient’s microbiome. In other words, a patient with a dysbiotic (i.e., compromised) microbiome may be at increased risk for cancer if he or she consumes high amounts of either fresh or processed red meat. But a patient with a normal, healthy microbiome may not be. There is, in fact, some research that hints at this possibility—though it wasn’t what the study authors intended. A couple of years ago, scientists from the Cleveland Clinic published a paper linking red meat consumption with the production of a compound called TMAO, which has been associated with cardiovascular disease. That paper was riddled with problems (which I outlined in this critique), including the most glaring one—that several foods, including seafood, increase TMAO production by a much greater margin than red meat. However, there was one section of the paper that I found to be very interesting. It showed that omnivores who eat red meat produce TMAO, whereas vegans and vegetarians who hadn’t eaten meat for at least a year do not. The researchers claimed that this means eating red meat must alter the gut flora in a way that predisposes toward TMAO production. However, there’s another explanation that I believe is much more plausible: the red meat eaters are engaging in unhealthy behaviors that lead to gut dysbiosis. This could include eating fewer fruits and vegetables and less fermentable fiber, while eating more processed and refined flour, sugar, and seed oils. All of these behaviors have been shown to be more common in the “average” red meat eater, and all of them have been associated with undesirable changes in the gut microbiota. (10, 11, 12)

Apples and oranges (or, Paleo vs. Standard American Diet)

Observational studies are useful for generating hypotheses and identifying general trends. But another limitation they suffer from, in addition to those I’ve described above, is that they aren’t able to detect the effects of crucial differences between study participants. Consider two different people. One follows a standard American diet, doesn’t exercise much, and has a compromised gut microbiome. The other follows a Paleo-type diet, exercises regularly, and has a healthy gut microbiome. In an observational study looking at the relationship between red meat and cancer, at least 95 percent (if not more) of the red meat eaters in typical studies will fall into the former category. If the study concludes that there is a link between red meat and cancer, the 5 percent of the participants that eat a healthy diet, exercise, and have a healthy gut—and are thus highly unlikely to experience the same impact from eating red meat—will be lumped together with the other 95 percent. Put a different way, it should be fairly obvious, given what we already know about the influence of diet, lifestyle, and the microbiome on cancer risk, that someone following a Paleo-type diet and lifestyle will not share the same cancer risk as someone following a Standard American Diet and lifestyle, even if they are eating an equivalent amount of red meat. Yet these two groups of people are always lumped together in the studies and media reports. This is a huge problem in research, and it has not been adequately addressed.

What’s the bottom line?

Even if you ignore everything I’ve written in this article and accept the WHO report at face value, just how much would your risk of cancer increase if you eat cured and processed meats? About three extra cases of bowel cancer per 100,000 adults. That means you have about a 1 in 33,000 chance of developing bowel cancer from eating cured and processed meats. This is a far cry from how much smoking cigarettes, which the WHO now classifies in the same category as eating bacon and salami, increases your risk. As Professor Ian Johnson of The Institute of Food Research said in an interview with The Guardian:
It is certainly very inappropriate to suggest that any adverse effect of bacon and sausages on the risk of bowel cancer is comparable to the dangers of tobacco smoke, which is loaded with known chemical carcinogens and increases the risk of lung cancer in cigarette smokers by around twentyfold.
What's more, the report from the WHO classified 940 other agents, along with red meat, as potential carcinogens. In the Guardian article above, Betsy Booren, the vice-president of scientific affairs for the North American Meat Institute, put it in perspective:
The IARC says you can enjoy your yoga class, but don’t breathe air (class 1 carcinogen), sit near a sun-filled window (class 1), apply aloe vera (class 2B) if you get a sunburn, drink wine or coffee (class 1 and class 2B), or eat grilled food (class 2A). And if you are a hairdresser or do shift work (both class 2A), you should seek a new career.
At this point, given what the research indicates, I do not feel that modest consumption of cured or processed meat is likely to pose a significant health risk, provided you are doing other things right (i.e., nurturing your gut microbiome, eating nutrient-dense, real foods, exercising, etc.). I think there is even less evidence suggesting that we should limit consumption of fresh red meat, especially when it is cooked using gentle methods (rather than charring it) and when you eat “from nose to tail.” Okay, that’s it for this year’s installment of “red meat won’t kill you.” See you next year!

from Chris Kresser http://chriskresser.com/red-meat-cancer-again-will-it-ever-stop/
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The 50 Best Oatmeal Recipes on the Planet

Think oatmeal is boring? Think again! Get inspired by one of these delicious oatmeal recipes. You've got 50 options, including some savory ones!

Guess what Thursday calls for? Uhhhhhhh, a ginormous oatmeal round-up and some GIRL TALK.  I’ve been meaning to share some personal “news” with you for a couple of months now and I guess there’s no better day to do it than today. I’m quitting the blog. Psych. I’m single. While I know that I don’t...

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Wednesday, 28 October 2015

How To Fart In Yoga Class

Now, this is some very serious business. Have you farted in yoga class? Wait! Before you answer…let us rephrase. Have you ever attempted to hide a fart in yoga class? Sure, we all do it, we’re human, we eat food, air gets trapped, it’s got to get out somehow! Yoga poses just happen to be […]

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Cold Brew Coffee Recipe

How to make cold brew coffee 200x150

How to make cold brew coffee

“Police work wouldn’t be possible without coffee,” Wallander said.
“No work would be possible without coffee.”
They pondered the importance of coffee in silence.
-Henning Mankell, One Step Behind

For many people (ok, ok, including me), coffee is a favorite morning drink. For me, it has never been about the caffeine, as I like decaf just as much… I just enjoy the aroma and taste of coffee.

I don’t drink it every morning, but when I do, I typically drink it straight out of my favorite french press and blended with some butter, coconut oil and vanilla. Other days, I blend this same concoction into a tea of some kind or just enjoy some plain herbal tea.

Really, there are endless ways to drink coffee…just please- don’t drink the kind that comes in the coffee pods!

Lately, while I’ve been waiting for our weather to realize that it is actually Fall and not still Summer, I’ve been experimenting with cold brew coffee. Cold brew coffee is a huge step up from the iced coffee served in most coffee shops where hot coffee is poured over ice until cold and diluted.

Cold brew coffee, as the name suggests, actually brews the coffee cold, resulting in a less bitter and more aromatic cold coffee. Cold brew coffee is naturally slightly sweeter and incredibly easy to make.

Some people (like my dad) are coffee purists and would never even consider drinking it cold, but if you aren’t part of that group, give cold brew a try!

The only downside to this method is the time it takes (about 12 hours), but with a little advanced planning, you can brew coffee in your sleep (yay for multi-tasking!).

4.0 from 1 reviews
How to Cold Brew Coffee
 
Cold brew coffee is a method of brewing that uses cold water for the entire process, yielding a less bitter and more aromatic finished product that is not diluted with ice.
Author:
Recipe type: Drinks
Ingredients
Instructions
  1. Place the coffee and water in a bowl or pitcher and stir to combine.
  2. Cover and put the bowl/pitcher in the fridge (I use a pitcher like this one that comes with a cover).
  3. Leave for at least 12 hours, or as much as 24.
  4. Strain through a fine mesh strainer lined with a coffee filter (this process will be slow). I strain into a jar and pour a little at a time as I do something else in the kitchen.
  5. This produces a coffee concentrate that can be diluted with water or milk to get the desired taste.

What’s your favorite type of coffee? Ever tried it cold brewed?

Cold Brew Coffee Recipe originally written by Wellness Mama.



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Pumpkin Gingerbread Muffins (vegan)

veganpumpkingingerbreadmuffins

I love to transform my favourite recipes into something new. Often, it’s not too far of a stretch to take a solid recipe base and create something different and fresh. Maybe I’m a baking nerd, but I just love the process of calculating measurements, swapping new ingredients for others, figuring out new baking times, and streamlining the method. My goal with recipe writing is to provide as many pertinent details as I can so you feel like I’m in the kitchen with you, but I also try to simplify and condense, too. It gives me great joy to refine and improve a dish and the written recipe itself over multiple trials.

Yup, I’m definitely a baking nerd. There’s no denying it.

My Pumpkin Gingerbread Loaf with Spiced Buttercream is a bit of a legend on this blog. I created the recipe for a blogging competition, Project Food Blog, five years ago (side note: my recipe writing style has clearly changed since then!). Despite being buried in the archives, this loaf has stood the test of time and remains popular during the fall and winter seasons. I’ve had requests for a muffin version – something a bit lighter and more wholesome that could pair with breakfast or an afternoon snack. (Wait a second. The original loaf with frosting doesn’t count as breakfast? I’ve been doing it all wrong.)

Joking aside, it’s a great idea. So maybe it’s a few years late, but I’m not a miracle worker! Ok, maybe I am. I made the original loaf more wholesome by using whole-grain spelt flour rather than all-purpose white flour. Despite using this heavier flour, I was astonished by how light and fluffy the muffins turned out! Spelt flour is incredibly tasty with a lightly sweet and nutty flavour that works so well in a muffin. Actually, I kept saying to Eric that these muffins taste a bit like a spiced bran muffin (in a very good way!). In just 1/4 cup of whole-grain spelt flour you’ll find 4 grams of protein and 4 grams of fibre, too. Look for whole-grain spelt flour in the natural foods or specialty section of grocery stores or you can find it online. Keep in mind that it’s not gluten-free so it won’t work for those with gluten allergies. You’ll also find pumpkin, blackstrap molasses (a great source of iron), pumpkin pie spice, maple syrup, and more. It’s like a big fall hug. Get ready, because your place is going to smell like a gingerbread house. No joke.

veganpumpkingingerbreadmuffins2

Pumpkin Gingerbread Muffins

Vegan, soy-free

Despite using whole-grain spelt flour, pumpkin puree, and molasses, these muffins rise beautifully and they are so light and fluffy! I think you’re going to love them. They are perfectly spiced (not too strong and not too light) and great for fall and winter baking. You won’t believe how incredible these muffins will make your house smell, too. Throw a batch in the oven before company comes over and your entire place will smell like a gingerbread house! This recipe is adapted from a reader favourite recipe: my Pumpkin Gingerbread loaf with Spiced Buttercream.

Yield
1 dozen
Prep Time
15 Minutes
Cook time
22 Minutes
Total Time
37 Minutes

Ingredients:

For the wet ingredients:
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup unsweetened pumpkin puree*
  • 1/3 cup grapeseed oil or melted coconut oil**
  • 3 tablespoons pure maple syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup blackstrap molasses
For the dry ingredients:
  • 1 2/3 cups whole-grain spelt flour***
  • 1 tablespoon pumpkin pie spice (see tips below for link to recipe)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Heaping 1/2 cup toasted chopped walnuts (optional)

Directions:

  1. Preheat the oven to 350F. Line a muffin pan with large paper liners. (this is my favorite brand as they never stick!)
  2. In a mug or small bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
  3.  In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).
  4. In a medium bowl, whisk together the wet ingredients until smooth (chia mixture, pumpkin puree, oil, maple syrup, brown sugar, and molasses).
  5. Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour.
  6. If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.
  7. Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).
  8. Bake the muffins for 20-24 minutes until a toothpick comes out clean.
  9. Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.

TIPS:

* If your pumpkin puree is a bit grainy, try throwing it into a food processor and processing it until smooth before making this recipe. Or you can beat it with electric beaters. This will simply prevent clumps in the dough.

** If using melted coconut oil, make sure that the rest of the wet ingredients are all at room temperature (do not use refrigerated milk, pumpkin, maple syrup, etc. as they will harden the coconut oil).

***I haven't tried these muffins with any other flour yet, but I expect that regular all-purpose flour will work (like in the loaf recipe). If you try any different flours please leave a comment with what you used and how it worked out!

Here is the Homemade Pumpkin Pie Spice Mix recipe

Make it nut-free: Simply omit the walnuts.

pumpkinspicegingerbreadmuffinsvegan

Photography credit: Ashley McLaughlin Photography



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10 Signs You Need a Yoga Retreat

 

twist reggae flow nwyc 2015

A full ninety percent of all doctor visits are related to stress. Since yoga itself is meant to be therapeutic, we need it now more than ever. It works on our behalf to benefit us physically, emotionally and mentally. Fundamentally, healing (on any level) can only take place when we are relaxed.

When your life is on autopilot, it’s easy to exhaust yourself by running yourself ragged. The lack of change, doing the same things over and over simply grind down your spirit. If you find yourself growing more impatient and constantly over-reacting rather than patiently responding, then you are an ideal candidate for a mental vacation. There is no better place to take a break than by going on a Yoga Retreat. Take a moment to check in and ask yourself are you exhibiting any of these signs?

10 Signs You Need a Yoga Retreat

  1. You are feeling both wired and tired. There is a constant, simmering anxiety that you can’t shake. This results in feeling exhausted and unable to relax. You can’t seem to get out of fight or flight syndrome. You regularly feel like you are running out of time because your brain is in hyper mode and life feels sped up.
  2. Insomnia is taking over. You’re having trouble sleeping, either getting to sleep or staying asleep. You wake up tired and have been living as if fatigue is the new normal.
  3. You are feeling indecisive about even the smallest decisions.
  4. You are over-reacting, or your responses are not in proportion to the situation. You are more easily triggered and can’t control it any more.
  5. You are distracted and find it difficult to concentrate on one thing for very long.
  6. You wake up feeling stressed. You’ve lost the ability to choose smart stress where you control the intensity and duration.
  7. You can’t remember the last time you felt totally relaxed. The application of Rest and Digest is a faint memory.
  8. You want to quit everything but feel paralyzed to change even one thing.
  9. You keep using phrases like “I’m too busy” and/or “I’m running out of time.”
  10. You have a bunch of unused vacation being stockpiled at work.

If someone you love needs a mental vacation, then be sure to recommend a yoga retreat, invite them along with you! Yoga Retreats are stress-free vacations where your schedule is about promoting Relaxation, Rejuvenation, and Renewal. The good ones are designed to help you recharge. Think of a yoga holiday as the ultimate reset button. Why not schedule one today!? And remember as Hafiz suggests, “Now that all your worry has proved such an unlucrative business, why not find a better job.”

You’ll be glad you did.

Love yourself, love your day, love your life!
Silvia

—————————————

Screen Shot Front Silvia CardEditor’s note: This is another inspiring guest post by Daily Cup of Yoga contributor Silvia Mordini, E-RYT, retreat leader, happiness coach, and yogipreneur. Enthusiasm to love your life is contagious around Silvia. Her expert passion connects people to their own joyful potential. Silvia lives her happiness in such a big way that you can’t help but leave her classes, workshops, trainings and retreats spiritually uplifted! Born in Ecuador, raised traveling around the globe, she is an enthusiastic citizen of the world and spiritual adventurer. She has over 10,000 hours and 15 years of teaching experience, owned a yoga studio for 9 years and after being run over by a car used yoga to recover physically and emotionally. Silvia leads Alchemy Tours Yoga Retreats and Alchemy of Yoga RYT200 Yoga Teacher Training.

Silvia can be reached on the Web at http://www.alchemytours.com and http://www.silviamordini.com; or via email at silvia@alchemytours.com. Twitter: @alchemytours@inspiredyogagal; Facebook: Silvia Mordini; YouTube: lovingyourday; Pinterest: Silvia Mordini; Intagram: alchemytours.



from Daily Cup of Yoga http://www.dailycupofyoga.com/2015/10/28/10-signs-you-need-a-yoga-retreat/
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FFF is turning 5! + November 2015 Stitch Fix

Check out Fit Foodie Finds' latest November 2015 Stitch Fix. It's filled with pieces that are perfect for fall such as slouchy sweaters and blanket scarves!

TEAM. Guess what is happening in t-2 weeks? Fit Foodie Finds is turning the big number 5! That’s a half a century, kindergarden-status, bye bye pull-ups, hello prime time childhood! I can hardly believe my first born child is going to be 5 years old. I still wake up on a daily basis in utter happiness...

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Tuesday, 27 October 2015

Yoga Teacher Attacked By Student, Management “Pathetically Unsupportive”

It’s sad and frightening to think a yoga teacher who’d been physically attacked by a student wouldn’t be supported or protected by the yoga studio they work for. This appears to be the case in Chicago where a yoga teacher is claiming exactly that. CorePower Yoga teacher by the name of Yogi Danny B says […]

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How to eat right for your age. Fitness and nutrition strategies for your 20s through to your 80s.

Good health and a killer bod might come naturally in your 20s… but what about your 30s, 40s, 50s, 60s, and yes, even 70s? Here’s how to eat right for your age and feel great at every stage of life.

++

Growing up ain’t easy.

Whether you’re just entering ‘the real world’ after college, doing the kids-and-career-dance, or preparing for retirement, all stages of life have their surprises and curveballs.

In the words of Ferris Bueller, “life moves by pretty fast.” Nothing stays the same for long. And sometimes it can feel hard to keep up.

This goes for health and fitness, too.

As we age, our bodies change. (Yes, 20-somethings, this will actually happen to you.) Our focus changes. Our motivation changes. Our nutritional needs change. Our activity habits and abilities change.

How do we adapt? And keep up the awesome even as we age?

How do we make the best of where we are, right here and now?

The trick is to focus on the right things at the right times. By giving our bodies what they need today, we can help ourselves stay as healthy and vibrant as possible.

Here’s a quick guide to your best healthy habits to make the most of each life stage. But first a quick note…

Age categories are less meaningful or fixed than they used to be. Your age might not align with the commonly presumed life stage.

For instance, you may come into parenthood unusually early or late in life.

Or you might be an advanced senior with no immediate plans for retirement.

Or you may have habits that are accelerating your biological aging or slowing it down.

Wherever you’re at, there are some pretty universal standards that apply. We call these foundational health habits. These are useful for everyone.

Then there’s the special age-related stuff.

Different decades bring unique features. Sometimes these “unique features” are interesting, or even rewarding. And sometimes they really suck.

That’s where fine-tuning your exercise, nutrition, and other health habits can really help. This guide shows you how.

Feel free to read the whole thing from top to bottom. Or jump to the section most relevant to you by clicking one of the links below.

The 20s: Building and exploring

Business People Having Meeting And Eating Sushi

The good stuff:

In our 20s, our bodies are biologically at their peak in many ways. For example:

  • We recover relatively quickly and well.
  • Our bodies are pretty forgiving. We can get away with a lot of shenanigans, such as drinking a little too much, eating a little too much junk food, or skipping a few workouts.
  • We can build bone, muscle, and connective tissue relatively easily and rapidly.
  • We’re at our most fertile, hormonally speaking, and often looking for love.

We’re also exploring and trying stuff — new educational opportunities, new career opportunities, new relationship opportunities, new identities and life situations.

It can feel like anything is possible… and your body seems to agree.

The challenging stuff:

You might be combating the stress of trying to “make it” in school or the early stages of a career.

In particular, if you’re a competitive athlete, you can probably expect that most of your top performance will occur in your 20s; perhaps your athletic career might even be over by your early or mid-20s. That’s a lot of pressure.

Another common stressor at this age: looking good. The need to look a certain way might be a big motivator for you right now — and that can come with its own dose of stress and pressure.

Your best health habits right now:

In your 20s, some of the best things you can do for your health and fitness may include:

  • Start to build your “owner’s manual.” Now that you’re out on your own, learn the fundamentals of exercise and nutrition choices and how they work for you. What is important to you? What are your goals? What healthy habits make sense for you and your life?
  • Look for simple, general habits that you can still follow on a small budget or transient living arrangements (such as living in a student dorm).
  • Weight train regularly and get enough protein. (Yes, this goes for both men and women!) Your 20s is a great time to build muscle, bone, and strong connective tissues: you’re building a foundation for your body that will last the rest of your life.
  • Consider a variety of activities. Cross-training will build a solid foundation of movement, and it will help you explore a wide range of options to see what you enjoy the most. This is especially important if you’re an athlete, as it will provide a great base for future development.

These aren’t too complicated; the principles of healthy living never really are. However, implementation is always a challenge. For your next steps, click here. Or click here to learn more about coaching with us.

The 30s: Finding your groove

Young man cutting vegetables on wooden board in domestic kitchen

The good stuff:

In your 30s, you might find you’ve accumulated more self-knowledge… you may have a clearer sense what’s important to you in life — and a little more confidence to chase it.

You might be taking on some big, rewarding endeavors in your life: like career advancement, or raising children (or both).

Healthy habits might become a little more important to you now.

And you might have a little more stability and income. In other words, you probably have a bigger grocery budget and something nicer than a secondhand beer fridge to store it in.

The challenging stuff:

In our 30s, most of us are still feeling pretty good, but noticing some small physical differences. For example:

  • Maybe it’s not quite as easy to lose body fat or gain muscle.
  • Maybe things feel just a little achier or creakier in the morning.
  • Maybe it takes you an extra day or two to recover from a tough workout.

Also, life might feel a little more ‘complicated’.

You might find you have more demands on you. More responsibility.  And less time to work out and eat properly.

You may also have more mouths to feed, literally.

Your best health habits right now:

In your 30s, you may find that you need to:

  • Adjust your caloric intake and activity levels to account for a slightly slower metabolism. (Remember how you used to be able to consume all that pizza and beer and never gain a pound? Those are now the good old days.)
  • Be more careful with the quality of your intake. Your body might be a little more sensitive to what you feed it. For example, you may find you can’t tolerate alcohol as well.
  • Optimize your hormonal (and overall) health if you are planning on starting or growing a family.
  • Establish simple nutrition and fitness routines that juggle many demands (e.g. quick, effective workouts or fast-prep healthy dinners).
  • Include de-stressing type activities as part of your exercise routine.

Sure, a little more to think about than your 20s. However, a little extra goes a long way at this stage. For your next steps, click here. Looking for some coaching and support? Learn more about PN Coaching.

The 40s: Going strong

Fit-man-lifting-dumbbells-lying-on-the-bench-000053340814_Small

The good stuff:

Your 40s are the start of early mid-life. Famous for being a bit of a roller-coaster, this decade can bring lots of satisfying experiences, which may include:

  • Gaining confidence; more willingness to say ‘yes’ to what you really want and ‘no’ to the stuff you don’t.
  • New, exciting levels of career development or professional success. Maybe even the guts to take some risks and try things you were afraid to do before.
  • Deepening relationships with loved ones, possibly including children.

For some people this can be a time of personal growth. When it comes to health and fitness, that may mean improving healthy habits, devoting more time and energy to de-stressing, or fine-tuning some routines that will you allow you juggle all those balls in the air.

Meanwhile, you may feel great physically. (Especially if you’re active and taking care of yourself.) It’s still very possible to kick ass in your 40s!

The challenging stuff:

Chickens are coming home to roost. Your earlier choices are starting to show long-term effects.

You may really be noticing the effects of a slower metabolism, sarcopenia (age-related muscle loss) and changing body now.

You may notice things like:

  • Minor aches and pains becoming more persistent.
  • Small nagging health problems, or things taking longer to heal.
  • Reduced levels of many hormones (such as thyroid or sex hormones).
  • Having a harder time building strength / muscle, or losing fat; shifts in where you store your body fat.
  • Declining athletic performance (even if you’re awesome, you probably won’t be competitive against 20-year-olds at the elite levels).
  • New food sensitivities and intolerances.

If you’re female, you may be noticing some early ups and downs of perimenopause, the period before menopause when hormone levels decline and/or become a little more erratic. (For some women, this process can start in their 30s.)

If you’re male, you’re likely noticing lower testosterone.

Regardless of gender, you may have had one or more good old-fashioned mid-life crisis where you questioned your priorities along with your beliefs about yourself and the world. (On the upside, you have that shiny new sports car in the driveway.)

Your best health habits right now:

In your 40s, you may find that you need to:

  • Keep adjusting your caloric intake as your metabolism continues to slow down.
  • Spend more time on strength / resistance training to slow muscle loss as well as to maintain insulin sensitivity (which helps regulate blood sugar and prevent Type 2 diabetes).
  • Spend more time on mobility, “pre-hab” types of activities, warming up, and active recovery.
  • Consider your nutrition more carefully. That can mean focusing more on quality food choices and prevention of chronic disease, including:
    • nutrient-rich foods such as colorful fruits and vegetables.
    • a wide range of food types that cover the nutritional bases.
  • Eliminate certain foods that now bother you, while adding others that help control inflammation (such as foods rich in omega-3 fatty acids).
  • Supplement with a good probiotic as digestion starts to change.
  • Practice mindful eating in the midst of life’s whirlwind.

Many of us here at Precision Nutrition are in our 40s. So we know this phase all too well. For more “fitness at 40” steps, click here. Or click here to learn more about coaching with us.

The 50s: Refocusing and renewing

High angle shot of an attractive mature woman doing yoga outdoors

The good stuff:

People in their 50s and 60s often report a renewed sense of purpose and vitality as they let go of earlier self-images and look ahead to the next phase of life.

They’re “over themselves” and don’t feel so pushed and pulled by many stressors that 20-somethings might struggle with, such as pleasing others.

This can be a time to find balance in your life, as well as focus on a larger purpose. The things that matter most to you start to come into focus.

Case-in-point: Many folks check out our PN Certification later in life when they feel like they have something to offer as mentors and guides, and when they want to work on their own terms.

The challenging stuff:

In your 50s, some physical signs of aging are definitely starting to pop up.

Joints are now creaking and crunching. Formerly lean parts may be a bit squishy, even if you’re fit. Your favorite foods now give you heartburn.

Your circadian rhythm may have shifted. While you might have partied to 5 AM in your 20s, you’re now finding 5 AM is your normal wake-up time in your 50s.

If you’re female, you’re likely noticing pre-menopause or menopause symptoms; if you’re male, you’re likely noticing lower testosterone.

Your work in the gym might have more to do with rehabbing injuries and controlling inflammation than showing off your killer abs.

And, um, by the way, when did the print on everything get so small?

Your best health habits:

To be at your best in your 50s, you may choose to incorporate some of the following habits:

  • Keep adjusting your caloric intake as your metabolism continues to slow down.
  • Make an effort to get essential fatty acids to keep your brain sharp and other fatty tissues such as eyes healthy. (Omega-3 fatty acids in particular help fight the inflammation underlying many chronic diseases.)
  • Eat colorful fruits and vegetables; the carotenoids and other pigments help fight oxidative stress and reduce the risk of chronic diseases.
  • Try evidence-based anti-inflammatory supplementation, such as:
    • bromelain
    • garlic
    • turmeric
    • cocoa, tea and berries.
  • Watch your blood sugar levels and stay moving. Regular activity helps keep muscles strong as well as regulate glucose / insulin levels to prevent Type 2 diabetes.
  • Keep on enjoying your favorite fitness activities, but factor in more time for mobility, “pre-hab” types of activities, warming up, and active recovery.
  • Focus on nutrition, with an orientation towards quality food choices and prevention of chronic disease, such as:
    • nutrient-rich foods such as colorful fruits and vegetables.
    • a wide range of food types that cover the nutritional bases.
  • Enjoy mindful eating as part of an overall “refocusing” and enjoyment of life.

More to think about than in your 40s, for sure. But, for many of us, it’s well worth the investment. Now’s the time to prepare for our health and abilities after retirement. For your next steps, click here. Looking for some coaching and support? Learn more about PN Coaching.

The 60s: Second wind

Senior couple on cycle ride in countryside

The good stuff:

While previous generations tended to slow down around this age, being in your 60s today is a lot different. (60 is the new 40, after all!)

Older people are more engaged than ever. In fact, your 60s can be a time to learn new things, have fun, and go on adventures.

You might be seeking new challenges, new opportunities, new ideas—but more meaningful ones. For many, this is a time of personal fulfillment.

Staying active during this time is a way to help maintain brain health, and overall physical function. But it’s also a gateway to personal fulfillment.

The challenging stuff:

It’s on now. You can’t argue with aging anymore.

Some days, it feels like you’re living in a different body—one you don’t recognize. It’s almost like a second puberty, where physiological stuff is just randomly happening without your prior knowledge or consent.

On the plus side, you’ve probably started to reconcile yourself to it, and are looking forward to the opportunities that experience and wisdom bring.

Your best health habits:

This is a great time to take on new challenges. You might have a bit more time on your hands now, so why not explore? Try some things? Challenge yourself?

Learning and novelty are important for brain function—and overall satisfaction.

Here are some other practices to consider:

  • Focus on high-quality, nutrient-rich nutrition that helps you meet health challenges, such as:
    • inflammation and pain (for instance, supplementing with Omega-3 fatty acids or removing foods that cause flare-ups).
    • poorer digestion (for instance, adding sublingual vitamin B12, a digestive enzyme, probiotic, and/or fiber supplement).
    • decreased or disrupted metabolism (for instance, adjusting how much you eat, or getting on a regular meal schedule).
  • Exercise that helps you stay active, strong and vibrant while accommodating physical limitations or reduced recovery. For example:
    • maintaining lean muscle mass and bone density with resistance training (plus activity with impact, if you can tolerate it; walking and running included.)
    • balance, mobility and flexibility-promoting activities such as yoga or Tai Chi.
    • rehabbing injuries or recovering from regular workouts with water-based exercise like swimming, water jogging, or Aquafit.
    • activities that take some load off lower body joints while still giving you a good workout, such as cycling or rowing.
    • trying new activities that are challenging, interesting and fun.
  • Find some new healthy routines to help you cope with life transitions, which can include parents aging / dying, kids leaving home, job changes or retirement. You might join a local running group. Or get a dog — and walk it. Or travel somewhere new with a friend.
  • Make sure you have your bases covered. Your annual check-up. Your regular dentist visit. Do your due diligence and check out those lumps and bumps.

Take advantage of this opportunity to do the things that bring value to your life. For a few next actions you can start today, click here. Or click here to learn more about coaching with us.

The 70s: Making a contribution

Happy-grandmother-gardening-000069561765_Small

The good stuff:

People in their 70s are more likely than younger people to say they’re able to be present in the moment.

You might find you’re more conscious that health is a precious commodity and life is finite.

Simple pleasures in life — such as spending time with family and friends — may feel more enjoyable and rewarding.

This means lots of health, fitness, and nutrition opportunities. Many 70-somethings expect to stay just as active (perhaps differently so) as they did when they were younger.

Your 70s can also be a time to pass on wisdom, help others, or make financial contributions. For many, it is a time to reap the reward of hard work by seeing the positive influence they have made.

The challenging stuff:

If you’ve gotten this far without at least one major or minor health scare, you’re in a small minority. Many people find they’re taking a lot more supplements and drugs, and seeing a lot more doctors, than ever before.

As people age, they often become less active.

This sets up a vicious cycle where the normal effects of chronological aging are reinforced (and worsened) by inactivity: Physical function declines, dense muscle and bone disappear, falls become more common, and doing even everyday tasks can become more intimidating.

Digestive function decreases even more, along with oral health. Even small factors like declining smell, taste, and saliva production can affect food choices.

Your best health habits:

At this age, some important health habits may include:

  • Compensating for decreased digestive function and absorption by:
    • supplementing with digestive enzymes and possibly some types of sublingual vitamins
    • increasing fiber intake to help gastric motility
  • Packing more nutrition into smaller meals, since many folks in their 70s notice their appetite declining.
  • Possibly adding a multi-vitamin / multi-mineral supplement, since nutrient deficiencies go up sharply in later life.
  • Doing some exercise that includes “functional strength” and balance to stay strong in daily life and prevent falls; and weight-bearing exercises to maintain bone density.
  • Doing some exercise that includes socializing and building relationships, such as a group exercise class or a hiking group.
  • Incorporating social activities into daily life — which may include volunteer work or something that resonates with you. Community and connection become even more important as we age. The research is clear: once our relationships and sense of meaning decline, so does our health.

What to do next

As we’ve said, the above life stages are just a general guideline: everybody is a little bit different.

Think about where you’re at in life today. What can you do at this stage to help make the most of wherever you’re at—and make ‘future you’ a little healthier and happier?

Here are some general recommendations for staying fit, strong, lean and healthy at any age:

Stay moving.

Many “normal” parts of aging are due more to inactivity than the march of time. Get and stay active, however you can.

Choose nutrient-rich foods that add value to your body.

Lean protein, healthy fats, colorful fruits and vegetables, etc. all help prevent chronic disease and promote health.

Avoid things that take value away from your body.

This will change over time. In your 20s, a night of partying or a junk-food binge might be no big deal. In your 50s, it might wallop you. Notice how your body responds to your intake and behaviors, and adjust your decisions accordingly.

Recognize what you can control, and what you can’t.

You can’t control time. You can’t control random health problems. But you can control your behaviors. Making healthy choices won’t make you immortal or invincible, but it’ll give you a fighting chance at awesome aging.

Build and maintain connection and community.

Whether you’re playing on a team at 21, swapping tips with other sleep-deprived parents at 31, or caring for aging parents at 55, having meaningful relationships and a strong social support network is an essential part of health.

Get coaching.

Life is complex, and your experiences are unique. If you’re wondering about what might be best for you, or how you might tailor your own nutrition and exercise plan to your individual needs, seek out support. Life can be pretty confusing; we can all use a little guidance sometimes.

Want some help?

If you’d like some help staying consistent with your exercise and eating plan, we’d be happy to help. In fact, we’ll soon be taking new Precision Nutrition Coaching clients.

You see, we accept new clients every 6 months, and coaching spots typically sell out in hours. However, those motivated enough to put themselves on the presale list get to register 24 hours before everyone else. Plus, they receive a big discount at registration.

So put your name on the list below—because, as always, spots are first come, first served, and when they’re gone, they’re gone.

The post How to eat right for your age. Fitness and nutrition strategies for your 20s through to your 80s. appeared first on Precision Nutrition.



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