Hello, my dear friends!
For the past few weeks, the media has been reporting multiple cases of food poisoning caused by tomatoes. The popular red fruit is blamed for inducing severe attacks upon the consumers, resulting in severe physical and digestive discomfort, pain and more...leading to hospitalization and near-deaths.
Last week, as such cases diminished, tomatoes were exonerated as being safe again...however they were soon replaced by Mexican-origin chili peppers: serranos and jalapenos, which, when eaten raw or in a salsa, appear to also be infested with the same dangerous bug...
...which is why, when I read the following article by Debra Holtzman, I felt compelled to share it with you in her name. Her formal consent to reprint it is now in process.
I urge you to peruse and take seriously the Warnings that follow as, "the life you save may be your own" many never have been truer.
As Always, my Good Health best wishes to you and yours!
Jacques
--------
According to the Centers for Disease Control and Prevention (CDC), about 76 million Americans will suffer from food-borne illnesses, and at least 5,000 will die this year. Children, the elderly and those with compromised immune systems are at the greatest risk.
Symptoms of food-borne illnesses include diarrhea, abdominal cramping, fever, blood or pus in the stool, headache, vomiting and severe exhaustion.
Be aware: Sometimes symptoms may appear as early as a half-hour after eating; other times, it could take several days or weeks.
Simple tips for safer eating
1. Lettuce: Because it is grown so close to the ground, it can come into contact with manure or irrigation runoff. When you buy lettuce, you should first discard the outer leaves, then separate the inner leaves and thoroughly wash them. All raw fruits and vegetables can harbor disease-causing bacteria. Thoroughly wash any raw produce under cold running water before eating it. If appropriate, use a small scrub brush to remove any visible dirt. This is true for even organic fruits and vegetables.
2. Water: Contaminated water can be a major source of trouble, especially for those drinking from private wells or streams. The Environmental Protection Agency (EPA) recommends private-water supplies be tested at least once a year for nitrates, total dissolved solids and coliform bacteria, the presence of which (although generally harmless) may indicate other contamination. You may need to test more frequently and for more potential contaminants if a problem is suspected. In some places, people who get their water from a public utility receive a yearly consumer confidence report that analyzes the water. Read it.
3. Raw sprouts: Alfalfa sprouts, clover sprouts and radish sprouts have all been associated with salmonella and E. coli. Cook sprouts thoroughly to kill off the bacteria.
4. Unpasteurized juices, milks or cheeses: Make sure you always purchase the pasteurized versions of your favorite products. Pasteurization kills bacteria. When you go to a juice bar, make sure the juices are pasteurized. Unpasteurized products have been linked to salmonella, E. coli and Listeria -- all can lead to death.
5. Moldy peanuts: Aflatoxins are by-products of common, naturally occurring mold growth on certain agricultural products such as peanuts, wheat, cereals and corn. Alfatoxins have been found to cause liver cancer in animal species. Check carefully for any sign of discoloration or mold.
6. Raw or undercooked shellfish: Shellfish, such as clams and oysters, must be cooked thoroughly. Consuming raw or undercooked animal protein can increase the potential for illness.
7. Swordfish, shark, king mackerel and tilefish: The Food and Drug Administration (FDA) and EPA advise young children, women who are planning to become pregnant, and pregnant or nursing women not to eat these fish. Swordfish, shark, king mackerel and tilefish have much higher levels of methyl mercury than other commonly consumed fish. Mercury is most harmful to the developing brains of unborn children and young children, affecting cognitive, motor and sensory functions.
8. Caesar salad: Many restaurant or homemade recipes call for raw eggs in Caesar salad. Always ask if the salad dressing contains raw eggs.
9. Wild mushrooms: Portabello and shiitake lovers have no reason to worry. Just don't go scavenging in your backyard. Only eat mushrooms you've purchased in the grocery store. A few common species of mushrooms are poisonous... deadly poisonous.
10. Raw homemade cookie dough: We're not talking about the prepackaged kind that many of us prefer to nibble on straight from the tube or tub. We're talking about homemade batter that's made with eggs. Raw eggs can be contaminated with salmonella, a food-borne illness that can prove fatal if untreated.
11. Rare hamburger: Hamburger and other ground meat should be cooked to at least 160 degrees Fahrenheit to prevent E. coli. Always use a food thermometer to ensure you've cooked the beef to a safe temperature.
12. Turkey and stuffing: Cooking stuffing in a turkey or chicken is a major no-no. The bird cooks both from the outside and the inside. When you stuff the bird, it reduces the heat penetration. Your best bet is to cook the turkey and stuffing separately. If you choose to cook them together, make sure the temperature reaches at least 180 degrees Fahrenheit in the innermost part of the thigh while the center of the stuffing inside the turkey reaches 165 degrees Fahrenheit. Bacteria can survive in stuffing that hasn't reached that temperature.
13. Shakes and eggs: A popular favorite these days is protein shakes. Unfortunately, they can do more harm than good when raw eggs are added to the mix. Once again, you're putting yourself at risk for salmonella when you consume raw eggs. Also, beware of sunny side up or runny eggs. The rule of thumb is to cook the egg until both the yolk and the white are firm.
To get your copy of The Safe Baby : A Do-It-Yourself Guide for Home Safety, go to Amazon.com (available in paperback, new or used). For more great advice from Holtzman, click here.
Debra Holtzman, JD, MA, has a master's degree in Occupational Health and Safety and is an attorney. She has nearly two decades of experience in the safety and health fields. Debra is the safety expert on the Discovery Health Channel's TV show Make Room for Baby.
Wednesday, July 23, 2008
Tuesday, June 24, 2008
12 Food Additives To Avoid
From our Friend and Health Guardian Dr. Mercola...here is some vital information:
Including something new in a food isn’t always a good idea, especially when it comes to your health. Here are 12 additives to subtract from your diet:
(Please understand these are not my assessments, but those by MSN Health and Fitness. My comments and recommendations are in my comment below.)
1. Sodium Nitrate (also called Sodium Nitrite)
This is a preservative, coloring, and flavoring commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef. Studies have linked eating it to various types of cancer.
2. BHA and BHT
Butylated hydroxyanisole and butylated hydrozyttoluene are used to preserve common household foods. They are found in cereals, chewing gum, potato chips, and vegetable oils. They are oxidants, which form potentially cancer-causing reactive compounds in your body.
3. Propyl Gallate
Another preservative, often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gum. Animals studies have suggested that it could be linked to cancer.
4. Monosodium Glutamate (MSG)
MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It can cause headaches and nausea, and animal studies link it to damaged nerve cells in the brains of infant mice.
5. Trans Fats
Trans fats are proven to cause heart disease. Restaurant food, especially fast food chains, often serve foods laden with trans fats.
6. Aspartame
Aspartame, also known by the brand names Nutrasweet and Equal, is a sweetener found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. It may cause cancer or neurological problems, such as dizziness or hallucinations.
7. Acesulfame-K
This is a relatively new artificial sweetener found in baked goods, chewing gum, and gelatin desserts. There is a general concern that testing on this product has been scant, and some studies show the additive may cause cancer in rats.
8. Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6
Five food colorings still on the market are linked with cancer in animal testing. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.
9. Olestra
Olestra, a synthetic fat found in some potato chip brands, can cause severe diarrhea, abdominal cramps, and gas. Olestra also inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables.
10. Potassium Bromate
Potassium bromate is used as an additive to increase volume in some white flour, breads, and rolls. It is known to cause cancer in animals, and even small amounts in bread can create a risk for humans.
11. White Sugar
Watch out for foods with added sugars, such as baked goods, cereals, crackers, sauces and many other processed foods. It is unsafe for your health, and promotes bad nutrition.
12. Sodium Chloride
A dash of sodium chloride, more commonly known as salt, can bring flavor to your meal. But too much salt can be dangerous for your health, leading to high blood pressure, heart attack, stroke, and kidney failure.
Sources:
MSN Health and Fitness
Including something new in a food isn’t always a good idea, especially when it comes to your health. Here are 12 additives to subtract from your diet:
(Please understand these are not my assessments, but those by MSN Health and Fitness. My comments and recommendations are in my comment below.)
1. Sodium Nitrate (also called Sodium Nitrite)
This is a preservative, coloring, and flavoring commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef. Studies have linked eating it to various types of cancer.
2. BHA and BHT
Butylated hydroxyanisole and butylated hydrozyttoluene are used to preserve common household foods. They are found in cereals, chewing gum, potato chips, and vegetable oils. They are oxidants, which form potentially cancer-causing reactive compounds in your body.
3. Propyl Gallate
Another preservative, often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gum. Animals studies have suggested that it could be linked to cancer.
4. Monosodium Glutamate (MSG)
MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It can cause headaches and nausea, and animal studies link it to damaged nerve cells in the brains of infant mice.
5. Trans Fats
Trans fats are proven to cause heart disease. Restaurant food, especially fast food chains, often serve foods laden with trans fats.
6. Aspartame
Aspartame, also known by the brand names Nutrasweet and Equal, is a sweetener found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. It may cause cancer or neurological problems, such as dizziness or hallucinations.
7. Acesulfame-K
This is a relatively new artificial sweetener found in baked goods, chewing gum, and gelatin desserts. There is a general concern that testing on this product has been scant, and some studies show the additive may cause cancer in rats.
8. Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6
Five food colorings still on the market are linked with cancer in animal testing. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.
9. Olestra
Olestra, a synthetic fat found in some potato chip brands, can cause severe diarrhea, abdominal cramps, and gas. Olestra also inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables.
10. Potassium Bromate
Potassium bromate is used as an additive to increase volume in some white flour, breads, and rolls. It is known to cause cancer in animals, and even small amounts in bread can create a risk for humans.
11. White Sugar
Watch out for foods with added sugars, such as baked goods, cereals, crackers, sauces and many other processed foods. It is unsafe for your health, and promotes bad nutrition.
12. Sodium Chloride
A dash of sodium chloride, more commonly known as salt, can bring flavor to your meal. But too much salt can be dangerous for your health, leading to high blood pressure, heart attack, stroke, and kidney failure.
Sources:
MSN Health and Fitness
Sunday, June 15, 2008
HAPPY FATHER'S DAY TO ALL YOU DADS!
Your Friend,
Jacques
P.S.: By the way, have I ever told you about my other Blog, which should contain much valuable information, tips, guidelines for Better Mental, Psychological, Emotional, Spiritual and Physical Health?
If not, please accept my sincere apologies and consider this your official invitation to read, enjoy and benefit from: http://slim-for-life.blogspot.com
(and soon, a new Blog whose address I shall give you when it goes "live")
Ciao,
Jacques
Jacques
P.S.: By the way, have I ever told you about my other Blog, which should contain much valuable information, tips, guidelines for Better Mental, Psychological, Emotional, Spiritual and Physical Health?
If not, please accept my sincere apologies and consider this your official invitation to read, enjoy and benefit from: http://slim-for-life.blogspot.com
(and soon, a new Blog whose address I shall give you when it goes "live")
Ciao,
Jacques
Monday, June 9, 2008
Special Announcement...
Hi all!
I have not been able to enter frequent posts lately.
The reason is that a team of technical mavens are in the process of finalizing our first Website as well as a Blog which, I am told, will go on the internet in a more visible form than this one has---therefore attract more attention, be of service to more people who seek and need what I have to offer, get comments---in short: join the dynamics of the "Information Super-Highway".
Besides the "homework" they are giving me to do in order to help them with data necessary for the completion of the websites, I shall continue to add posts to this Blog, so: please Keep On Reading!
Of course, I shall keep you abreast of any changes, new links, addresses and other updates as they occur. :o)
Stay Well!
Your Friend.
Jacques
I have not been able to enter frequent posts lately.
The reason is that a team of technical mavens are in the process of finalizing our first Website as well as a Blog which, I am told, will go on the internet in a more visible form than this one has---therefore attract more attention, be of service to more people who seek and need what I have to offer, get comments---in short: join the dynamics of the "Information Super-Highway".
Besides the "homework" they are giving me to do in order to help them with data necessary for the completion of the websites, I shall continue to add posts to this Blog, so: please Keep On Reading!
Of course, I shall keep you abreast of any changes, new links, addresses and other updates as they occur. :o)
Stay Well!
Your Friend.
Jacques
Saturday, May 17, 2008
Heart-smart Eating Secrets
Decoding food labels is a key to a healthier heart
By Sid Kirchheimer
Is it any wonder that only two in three Americans surveyed by ACNielsen said they “mostly” understood nutrition information labels on the food products they buy? For example:
“Fat-free”? Well, not exactly: This ballyhooed banner only means a product contains less than a half-gram of fat per serving—and perhaps more sugar and starch than its full-fat brethren.
“Zero trans fat”? The FDA lets manufacturers to assert this about food with less than a half-gram of this dangerous artery-clogging substance (and yet, we’re advised to avoid trans fats in our diet).
“Cholesterol-free”? That means the food contains less than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving. But don’t get too excited when you see it on a cereal box or can of vegetables: Only animal products such as meat, fish, poultry and dairy contain cholesterol.
So how can you eat heart-smart with the sometimes-puzzling food packaging?
Be serving-size savvy. “The most important thing to do is read the back of the package for the per-serving size,” advises Marisa Moore, R.D., an Atlanta-based dietician and spokesperson for the American Dietetic Association. All information—including calories—is based on the recommended single serving, which may be a lot smaller than your appetite. A can of soup may be two servings. A can of salmon may be three servings—a single serving is about two ounces, regardless of the size of the can. “If you eat more than the serving size, you need to multiply the calories, fat and other listings based on your portion,” says Moore.
Learn the lingo. As you learned from the list above, foods labeled “free” may come at a price (albeit a small one). So what does “low” mean? Based on FDA guidelines, low-fat means 3 grams or less per serving, low-cholesterol means 20 mg or less, and low-sodium means 140 mg or less. “Reduced” products typically have 25 percent less cholesterol, sodium and/or fat than the regular product; they may or may not also be low-cholesterol, low-sodium or low-fat. “Light” foods have up to half the fat or sodium, or one-third fewer calories but it (or “lite”) can refer to a lighter texture or flavor.
For heart health, the National Heart, Lung and Blood Institute (NHLBI) recommends 30 percent or less of the day’s total calories from fat, 8 to 10 percent of the day's total calories from saturated fat, less than 300 mg of dietary cholesterol a day and sodium intake limited to 2,400 mg a day (although those with hypertension and others at risk for it, such as those who are older and/or of African American descent, should limit sodium to less than 1,500 mg per day).
Feast on the right fats. The majority of fat calories should come from heart-healthy polyunsaturated and monounsaturated fats, which can actually help you lose weight. “Good food sources of these healthy fats include fish such as salmon, herring, halibut and mackerel; almonds and walnuts; canola and olive oils; and avocado, which is a great substitute for cheese on a sandwich,” says Moore.
Make half of grains whole. Heart-healthy fiber, particularly soluble fiber, helps block cholesterol from entering your bloodstream; it also fills you up so you eat less. “With breads, you want at least three grams of fiber per slice, and cereals should have at least five grams per serving (usually one cup, not a bowl),” notes Moore. “For heart-healthier eating, at least half of your daily grains servings—three ounces a day for most people—should be foods that list whole grains as the first ingredient: whole-grain wheat or oats, for instance. In addition to the fiber they provide, whole grains are naturally high in antioxidants.” To bear a label declaring it to be “high-fiber,” a product must contain five grams or more per serving.
Be aware of the name game. You know that sugar adds calories. But it may be listed on food labels as high fructose corn syrup, dextrose, invert sugar, turbinado and other aliases. The American Heart Association (AHA) recommends choosing from foods that don’t have added sugars as one of their first four listed ingredients.
Lettuce praise the salad bar. Salads are a great way to fill up on few calories—as long as you go easy on fat-filled dressings, cheese and sodium-filled condiments. “Easy ways to add fiber, nutrients and taste include adding beans and fruit slices, nuts instead of croutons, and having plenty of vegetables,” says Moore. At home, rinse off canned beans to remove excess sodium.
Recipe Redo
Some easy substitutions for heart-smarter eating:
Instead of:
Substitute:
Butter Soft,nonhydrogenated margarine
Whole milk Skim or 1%
Cream
2% evaporated milk
Eggs
2 egg whites
Oil for sautéing Water, broth or tomato juice
1 pound of ground beef ½ pound of extra lean beef, plus 14 ounces of lentils or beans
(REMEDYHealth/Life.com's MediZine, 5-17-2008)
By Sid Kirchheimer
Is it any wonder that only two in three Americans surveyed by ACNielsen said they “mostly” understood nutrition information labels on the food products they buy? For example:
“Fat-free”? Well, not exactly: This ballyhooed banner only means a product contains less than a half-gram of fat per serving—and perhaps more sugar and starch than its full-fat brethren.
“Zero trans fat”? The FDA lets manufacturers to assert this about food with less than a half-gram of this dangerous artery-clogging substance (and yet, we’re advised to avoid trans fats in our diet).
“Cholesterol-free”? That means the food contains less than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving. But don’t get too excited when you see it on a cereal box or can of vegetables: Only animal products such as meat, fish, poultry and dairy contain cholesterol.
So how can you eat heart-smart with the sometimes-puzzling food packaging?
Be serving-size savvy. “The most important thing to do is read the back of the package for the per-serving size,” advises Marisa Moore, R.D., an Atlanta-based dietician and spokesperson for the American Dietetic Association. All information—including calories—is based on the recommended single serving, which may be a lot smaller than your appetite. A can of soup may be two servings. A can of salmon may be three servings—a single serving is about two ounces, regardless of the size of the can. “If you eat more than the serving size, you need to multiply the calories, fat and other listings based on your portion,” says Moore.
Learn the lingo. As you learned from the list above, foods labeled “free” may come at a price (albeit a small one). So what does “low” mean? Based on FDA guidelines, low-fat means 3 grams or less per serving, low-cholesterol means 20 mg or less, and low-sodium means 140 mg or less. “Reduced” products typically have 25 percent less cholesterol, sodium and/or fat than the regular product; they may or may not also be low-cholesterol, low-sodium or low-fat. “Light” foods have up to half the fat or sodium, or one-third fewer calories but it (or “lite”) can refer to a lighter texture or flavor.
For heart health, the National Heart, Lung and Blood Institute (NHLBI) recommends 30 percent or less of the day’s total calories from fat, 8 to 10 percent of the day's total calories from saturated fat, less than 300 mg of dietary cholesterol a day and sodium intake limited to 2,400 mg a day (although those with hypertension and others at risk for it, such as those who are older and/or of African American descent, should limit sodium to less than 1,500 mg per day).
Feast on the right fats. The majority of fat calories should come from heart-healthy polyunsaturated and monounsaturated fats, which can actually help you lose weight. “Good food sources of these healthy fats include fish such as salmon, herring, halibut and mackerel; almonds and walnuts; canola and olive oils; and avocado, which is a great substitute for cheese on a sandwich,” says Moore.
Make half of grains whole. Heart-healthy fiber, particularly soluble fiber, helps block cholesterol from entering your bloodstream; it also fills you up so you eat less. “With breads, you want at least three grams of fiber per slice, and cereals should have at least five grams per serving (usually one cup, not a bowl),” notes Moore. “For heart-healthier eating, at least half of your daily grains servings—three ounces a day for most people—should be foods that list whole grains as the first ingredient: whole-grain wheat or oats, for instance. In addition to the fiber they provide, whole grains are naturally high in antioxidants.” To bear a label declaring it to be “high-fiber,” a product must contain five grams or more per serving.
Be aware of the name game. You know that sugar adds calories. But it may be listed on food labels as high fructose corn syrup, dextrose, invert sugar, turbinado and other aliases. The American Heart Association (AHA) recommends choosing from foods that don’t have added sugars as one of their first four listed ingredients.
Lettuce praise the salad bar. Salads are a great way to fill up on few calories—as long as you go easy on fat-filled dressings, cheese and sodium-filled condiments. “Easy ways to add fiber, nutrients and taste include adding beans and fruit slices, nuts instead of croutons, and having plenty of vegetables,” says Moore. At home, rinse off canned beans to remove excess sodium.
Recipe Redo
Some easy substitutions for heart-smarter eating:
Instead of:
Substitute:
Butter Soft,nonhydrogenated margarine
Whole milk Skim or 1%
Cream
2% evaporated milk
Eggs
2 egg whites
Oil for sautéing Water, broth or tomato juice
1 pound of ground beef ½ pound of extra lean beef, plus 14 ounces of lentils or beans
(REMEDYHealth/Life.com's MediZine, 5-17-2008)
Tuesday, May 13, 2008
CDC: Sleep lack linked to obesity, smoking
ATLANTA (UPI) -- People who got less than six hours of sleep are more likely to be obese, physically inactive, smokers and alcohol users, a U.S. government report said.
Charlotte Schoenborn -- a health statistician with the National Health Interview Survey of the Centers for Disease Control and Prevention -- completed a study on sleep duration and its correlation to a variety of adverse health behaviors.
"Among adults 18 and older who sleep between seven to eight hours a night, only 18 percent were current cigarette smokers compared to over 30 percent of adults who slept less than six hours a night and that is a very large difference," Schoenborn said in a statement.
"One of the other very large differences was in obesity and there's a lot of interest now in the association between obesity and in that case -- 22 percent of U.S. adults who slept seven to eight hours were obese compared with a third of those who slept less than six hours.
"The whole health promotion climate now tells us that we know what we need to be doing -- we need to be not smoking, we need to be exercising, we need to be controlling our weight and limiting our alcohol use and all of these things contribute to a healthy lifestyle -- and all are linked to a less sleep," Schoenborn said.
Copyright 2008 by United Press International
Charlotte Schoenborn -- a health statistician with the National Health Interview Survey of the Centers for Disease Control and Prevention -- completed a study on sleep duration and its correlation to a variety of adverse health behaviors.
"Among adults 18 and older who sleep between seven to eight hours a night, only 18 percent were current cigarette smokers compared to over 30 percent of adults who slept less than six hours a night and that is a very large difference," Schoenborn said in a statement.
"One of the other very large differences was in obesity and there's a lot of interest now in the association between obesity and in that case -- 22 percent of U.S. adults who slept seven to eight hours were obese compared with a third of those who slept less than six hours.
"The whole health promotion climate now tells us that we know what we need to be doing -- we need to be not smoking, we need to be exercising, we need to be controlling our weight and limiting our alcohol use and all of these things contribute to a healthy lifestyle -- and all are linked to a less sleep," Schoenborn said.
Copyright 2008 by United Press International
Monday, May 12, 2008
Can You Walk 10 Years off Your Age?
Forget the plastic surgery. Here's a simple, cheap way to get back your youth: Start walking.
People who regularly lace up their walking shoes and get moving may be as much as 10 years younger than their couch-potato peers. Still sitting down? Read on.
All About Aerobics
Your aerobic power declines as you age. So, over time, you simply don't have the same energy as you used to. But here's the good news: Research shows that regular aerobic exercise, such as walking, can boost your aerobic fitness so much that it's like being 10 years younger!
Take It to the Next Level
Now that you've got the goal of 10 extra years of good health as your motivation, we've got a few tips and tricks for improving your power walk:
Pick up the pace.
The right gait speed can help you live longer.
Take a step backwards.
Literally.
Count your steps. Not in your head, but with a pedometer.
Mix things up with a beach or trail walk.
Bring a furry friend.
You'll walk more -- and keep Fido fit, too!
How far do you have to walk to burn off that brownie?
Use this online tool to find out.
RealAge Benefit: Exercising regularly, expending at least 3,500 calories of energy a week, can make your RealAge 3.4 years younger.
References Published on 05/13/2008.
Maximal oxygen intake and independence in old age. Shephard, R. J., British Journal of Sports Medicine 2008 Apr 10.
Courtesy: RealAge.com
People who regularly lace up their walking shoes and get moving may be as much as 10 years younger than their couch-potato peers. Still sitting down? Read on.
All About Aerobics
Your aerobic power declines as you age. So, over time, you simply don't have the same energy as you used to. But here's the good news: Research shows that regular aerobic exercise, such as walking, can boost your aerobic fitness so much that it's like being 10 years younger!
Take It to the Next Level
Now that you've got the goal of 10 extra years of good health as your motivation, we've got a few tips and tricks for improving your power walk:
Pick up the pace.
The right gait speed can help you live longer.
Take a step backwards.
Literally.
Count your steps. Not in your head, but with a pedometer.
Mix things up with a beach or trail walk.
Bring a furry friend.
You'll walk more -- and keep Fido fit, too!
How far do you have to walk to burn off that brownie?
Use this online tool to find out.
RealAge Benefit: Exercising regularly, expending at least 3,500 calories of energy a week, can make your RealAge 3.4 years younger.
References Published on 05/13/2008.
Maximal oxygen intake and independence in old age. Shephard, R. J., British Journal of Sports Medicine 2008 Apr 10.
Courtesy: RealAge.com
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