Health

11 Nutritional Tips for Healthy Aging

Bold text

Italic text

I’m feeling FABULOUS over 50!! Are you? It’s a job from the inside out, dedication, and attention to the mental, emotional, physical, and spiritual bodies! Do the work, GET RESULTS!

Here are my top nutritional tips for healthy aging:

  1. Cookware – eliminate aluminum; use glass, stainless steel, iron, corning ware
  2. Good fats for mineral absorption energy and mood (avoid margarine, shortenings, hydrogenated oils; use butter, olive oil, coconut butter)
  3. Quality protein (about 4 ounces at each meal) for rebuilding and mood
  4. Increase water intake
  5. Use apple cider vinegar (2 tsp. in 4 oz. water sipped with a meal) and/or fresh lemon in water to improve digestion
  6. Limit sugar and white flour; as we age our cells cannot handle the sugar
  7. Increase mineral intake, fresh or frozen (avoid canned) fruits & vegetables, cook by steaming, sautéing or in soups
  8. Stocks – to increase minerals, an excellent source of calcium (make weekly)*
  9. Keep carbohydrates to a minimum for energy and mood (breakfast especially)
  10. Avoid Aspartame as found in diet sodas, some gum, drink mixes, yogurts, etc.
  11. Supplement with a multivitamin and 1-2 tsp/day of cod liver oil

*Benefits of homemade stocks:

  • Delicious
  • Easy to make
  • Extremely nutritious (containing the minerals of bone, cartilage, marrow, and vegetables in an easy-to-assimilate form)
  • Gelatin aids digestion, calming to the nervous system, soothing to intestines
  • Lasts 5 days in the refrigerator, several months in the freezer

Stock Recipe


Ingredients

  • 1 whole chicken or 2-3 lbs bony chicken parts
  • 4 quarts cold water
  • 2 tbsp apple cider vinegar
  • 1 large onion
  • 2 carrots
  • 3 celery sticks
  • bunch parsley

Directions

  1. Remove items from the cavity.
  2. Place chicken, water, vinegar, and all veggies except parsley into stainless steel pot. Bring to a boil and remove scum that rises to the top.
  3. Cover and cook for 12 to 24 hours. The longer you cook the richer and more flavorful.
  4. About five minutes before finishing, add parsley. Remove from heat. Take out chicken.
  5. Once cooled, remove meat from bones and use for other recipes (salad, fajitas, etc.).
  6. Strain stock into a large bowl and put in refrigerator until fat rises to the top and congeals. Skim this off. Keep stock in the refrigerator or freezer.

Medical Disclaimer: What I’ve shared with you here is not intended to be a substitute for a medical diagnosis or treatment of any medical condition. Always seek the advice of your physician with any questions you may have regarding your own medical conditions.

Dawna Weiss, PMP, CN

Founded by clinical nutritionist, body-talk practitioner, and herbalist, Dawna Rider-Weiss, Inspired Living aligns your mind, body, and soul by delivering a scientific, clinical approach to food and herbs with an ancient but modern process for applying spiritual practices in everyday life. Schedule a session with Dawna by texting (916) 761-8431.

about the author

Reply...