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:
- Cookware – eliminate aluminum; use glass, stainless steel, iron, corning ware
- Good fats for mineral absorption energy and mood (avoid margarine, shortenings, hydrogenated oils; use butter, olive oil, coconut butter)
- Quality protein (about 4 ounces at each meal) for rebuilding and mood
- Increase water intake
- Use apple cider vinegar (2 tsp. in 4 oz. water sipped with a meal) and/or fresh lemon in water to improve digestion
- Limit sugar and white flour; as we age our cells cannot handle the sugar
- Increase mineral intake, fresh or frozen (avoid canned) fruits & vegetables, cook by steaming, sautéing or in soups
- Stocks – to increase minerals, an excellent source of calcium (make weekly)*
- Keep carbohydrates to a minimum for energy and mood (breakfast especially)
- Avoid Aspartame as found in diet sodas, some gum, drink mixes, yogurts, etc.
- Supplement with a multivitamin and 1-2 tsp/day of cod liver oil
*Benefits of homemade stocks:
- 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
- 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
- Remove items from the cavity.
- 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.
- Cover and cook for 12 to 24 hours. The longer you cook the richer and more flavorful.
- About five minutes before finishing, add parsley. Remove from heat. Take out chicken.
- Once cooled, remove meat from bones and use for other recipes (salad, fajitas, etc.).
- 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.