Wednesday, 29 January 2014

10 Tips For a Healthy Life From The World's Oldest Person

Jiroemon Kimura, age 114 (in photo) and my grandfather Shigeyuki Umeda, age 94
Jiroemon Kimura, age 114 (in photo) and my grandfather Shigeyuki Umeda, age 94
Deep in the heart of Japan’scountryside lived the oldest person in the world.  His name was Jiroemon Kimura and last Wednesday, he died at 116. 
I had a chance to meet Kimura on the brink of his 115th birthday in a tucked away seaside village of southern Japan, a half-day journey by train from Kyoto City. 
This pristine region called Kyotango, bordered by jade coastlines foaming onto pine-blanketed hills, was home to a startling number of human beings who had stood the test of time. In Kyotango alone, there were 54 centenarians, three times thenational average in a country already renowned for longevity.  These old, resilient souls were scurrying down narrow cobbled streets, napping under the heavy weight of futon blankets, even karaoking at the corner bar.
Since that day, I still hear my conversation with Kimura jostling around in my head, surprised to find myself carrying around its wisdom like a handy pocketbook on life.
In memory of a man who spread happiness from his remote corner in the world, I recount ten things Jiroemon Kimura taught me about living long and living well.
1.     Exercise Every Single Day 
Kimura claimed his secret to longevity was exercising everyday.  “It’s important to make daily exercise a discipline, “ he said.  “Ahabit.”
Kimura kept this habit well into his 100s.  When his legs grew too weak after 110, he did a hundred bicycle motions each day while lying on his back.  At 114, he still took time each day to wiggle his hands and legs repetitively, always making sure his muscles stayed active.
2.     Eat Small Portions
The Japanese have a saying : hara hachibunme. (eat until you’re 80% full). Kimura lived by this philosophy, preaching his self-made slogan of “eat less and live long.”  Pacing himself with small portions paid off.  At nearly 115, he still enjoyed a good appetite and ate whatever he wanted. He took no medication at all.
3.     Let Adversity Make You Strong
When something unexpected happened and things didn't go the way he wished them to, Kimura said he reminded himself that the experience, "is good for you, it helps you grow." 
No matter how hard things got, he said he faced difficulties with “endurance and perseverance.” He told people to never let worry or suffering consume them because "after every storm, peace always comes."
Kimura had a philosophical context that allowed him to accept adversity without feeling as though his world is being threatened, according to John Daishin Buksbazen, a licensed Marriage and Family Therapist with a Psy D. from Southern California Psychoanalytic Institute.  When people see adversity as a challenge that they can work with and eventually overcome, they have better outcomes. With repeated practice, the neural pathways associated with this calm kind of coping can be reinforced and become more intuitive, tending to arise when adversity is encountered again.
4.     Read the News Everyday
Kimura’s favorite part of the day was after breakfast, when he read the newspaper with a magnifying glass for two or three hours.  He also enjoyed following congressional debates on television.  In a 2009 interview with Yomiuri Online Kimura said he believed it is important for a person keep up with the times. 
Reading the news and comprehending complex issues not only exercises the brain, according to Buksbazen, but also creates a sense of belonging to the larger world and connectedness to the human race, keeping loneliness and boredom at bay.
5.     Eliminate Strong Preferences
It was impossible to get Kimura to name a favorite anything.
Favorite food? “Everything.” he smiled.
Favorite memory? “Many things, whatever came my way.”
What do you love about Kyotango? “Nothing in particular!”
What are you most thankful for? “I would say everything.”
Kimura lived in a world free of likes and dislikes.  Yet rather than being an empty person devoid of interests, Kimura exuded a rare fullness, brimming with the humanity and passion that comes from being open to all things.
In Zen philosophy, which underlies Japanese culture, the Faith-Mind Sutra teaches that “the Great Way is not difficult; it only avoids picking and choosing.  But make even the slightest distinction, and heaven and earth are set infinitely apart.”  
By not choosing favorites, Kimura seemed to have mastered the art of ‘taking his life as it comes.'
6.     Live Without Attachment
Kimura lived to see the span of three centennials and four emperors.  He outlived his wife, two children and a grandson. So what keeps him motivated to live?
Everything,” he said. “But it’s impossible to pinpoint.  If you try to do that, you will lose hope and the world can be a dark place”.   
We often search for certain things in life to live for – our child, our partner, our craft, our mission. But having seen the ebb and flow of life, the mutability of our earthly prized possessions, Kimura learned to not attach his life to any one particular thing and instead draw from all things as a whole. 
Kimura’s non-attachment kept him from being devastated by grief, a significant factor in differentiating him from a person who ages more rapidly, according to Buksbazen. It is not that he did not mourn for the deceased family members or belongings, but by not being attached to their inevitable mortality, he was able to let go.  
In essence, Kimura did not search for a reason to live – for livingitself became its own reason.
7.     Stay Close to Nature
Born into a farming family, Kimura and his six siblings grew up touching the earth.   Kimura worked in a post office for 38 years and returned to farming after retirement until he was 90 years old.  Even in his 100s, he continued to take long daily walks and do some weeding.
Besides providing fresh air and vigorous exercise, farming is all about producing life and seeing the physical results of your work, according to Buksbazen.  This brings forth enormous gratification.  People who work in an office shuffling papers often do not get to see the results of their labor.  Farming can also become a type of meditative practice, helping to calm the mind and live for the present.
8.     Have Gratitude
“It’s not me,” Kimura insisted, when people marveled at his age. “I could not make it on my own strength. It's because of the strength of everyone around me.”  
Kimura embodied Kansha, meaning gratitude, a core value in Japanese culture.  To anyone he came in contact with -- his family, the caretaker, a visitor -- he clasped his hands in prayer and bowed with sincerity, a touching display of gratitude so rare in today’s age it almost felt like a lost art.
Gratitude, especially when part of a daily practice, is associated with the release in the body of serotonin, noradrenaline, and dopamine, all of which have significant roles in cardiac and mental health, according to Buksbazen. 
9.     Laugh Often  
Kimura was a concentrated dose of the human spirit and had a deep-bellied, contagious laugh.  It was impossible not to smile around him.
“I choose to spend my life with as much cheerfulness as possible,” said Kimura, whose stories of adversity were peppered with a hearty sense of humor.
Dr. William Fry of Stanford University has studied the effects of laughter for thirty years and compares it to "inner jogging," claiming that laughing 100 times a day is as beneficial as ten minutes of rowing.  A good laugh can boost the immune system, relax the muscles, and improve mental functions such as memory and creativity. Which makes it no surprise that frequent laughter is a common personality trait among centenarians, according to a 2012 study at Albert Einstein College of Medicine at Yeshiva University.
10.  Break Life Up Into Small Parts
Kimura said he woke up each morning and wished that it would be a good day, never imagining the days would add up to his title of oldest living man.
In the 2009 interview with Mainichi Shinbun, Kimura said that on his 90th birthday, he set a goal to reach the age of 100.  Once he turned 100, his new goal was to reach 110.  The reporter asked if, now that he was 110, he planned on reaching 120.  
Kimura laughed and said, “That might be a stretch.”
One of the things that make people overwhelmed when they are in a challenging situation is that they try to handle it all at once, which releases huge amounts of stress chemicals, according to Bukszaben. Breaking things up into small steps relieves much of this stress and makes them feel more conquerable.  It keeps us in the present.  It helps us achieve great things.
My talk with Kimura came to an end and he thanked us for coming, saying what a waste it must have been for us to travel so far just to see him.  I stood in awe of Kimura’s energy, how it seemed to burst from some infinite inner geyser, too powerful to be held back by the realities of an aging body.  As the nurse led him out, I told him that although he had lived a long life, he still seemed very young.
He turned around and quipped like a confident athlete headed to a race, "This is just the beginning!”
Kimura left behind a trail of laughter in the room and a reminder to us all that life -- as I’ve once heard it put -- is but "an endless unfolding.”  That we are never too old for new beginnings.


Dear Superintendent,
I have recently become aware of the fact that your school district promotes and supports the Milk Mustache Campaign aimed to encourage school children (and their parents) to consume milk and other dairy products for optimal health. I find this alarming and very concerning because in reality, students’ health is being jeopardized by the assumption that cow's milk is a healthy food for humans.
There have been an array of studies conducted on both human and non-human animals revealing the staggering correlations between the consumption of animal based foods, and the likelihood of developing degenerative diseases. The most comprehensive study ever conducted on the relationship between diet and disease (The China Project) found 367 correlations linking the consumption of casein (the primary protein found in milk) and the development of disease. Casein has been scientifically proven to be carcinogenic and one of the leading causes of not only death, but common illnesses such as obesity in North America.


The Milk Mustache Official Website states "Milk is kids' top breakfast beverage" and claims to be "the leading source of 10 nutrients in kids' diets," in a survey sponsored by Kelloggs. The website also states, "Mom's Top 5 School Day Breakfast Foods" as:
1. Cereal
2. Eggs
3. Toast
4. Waffles
5. Pancakes
(http://www.milkmustache.com/#/infographics/americas-moms-agree/)
The problem is that milk and the other foods listed as being favorites or important in a child's diet are not health-promoting foods. By continuing to encourage the consumption of dairy products within an educational setting of young, impressionable students, you run the risk of increasing the likelihood that the students will develop obesity, type 2 Diabetes, and a host of other preventable, debilitating diseases. Because the Milk Mustache Campaign portrays celebrity figures, children helplessly follow the endorsement by famous people they resonate with.
A solution to this very serious health problem is the immediate removal of the Milk Mustache Campaign Ads along with developing a stronger district-wide understanding between the relationship of milk consumption and fat gain, as well as other adverse health implications. Further recommendations are to consider that the primary sources of nutrition, which all children need for a healthy start in life, come from plant-based whole foods. These consist of fruits, vegetables, nuts, grains, seeds and legumes. They provide the richest sources of macro and micronutrients (proteins, fats, carbohydrates, vitamins and minerals) and even aid in the prevention and reversal of disease.
I would be happy to meet with school district representatives to form a committee to create a truly healthy learning environment for our children that is free from corporate and agribusiness influence. I look forward to working with you to find more sound solutions for a healthier future for our children.

How to Make Your Own Honey-Wheat Bread

Last January, inspired by a Greatist team member who decided to avoid all processed food, I vowed to only eat bread made in my own kitchen. Considering that I consume toast at least twice a day, my bread habit was getting kind of expensive. Plus, I wasn’t exactly thrilled about the additives and unpronounceable ingredients in most packaged bread (ever wonder why it can sit on the shelf for weeks without going stale?).
Although it’s been on our list of Healthy Foods to Make and Never Buy Again for over a year, many people believe that baking bread is a tricky, experts-only kind of operation. Far from it! It’s possible to make tasty, super-easy bread with just a few common pantry ingredients. Read on for the simplest, easiest honey-wheat bread recipe ever, plus instructions on how to turn a bowl of flour into a loaf of wholesome yumminess.
P.S. I didn’t end up lasting the whole year without eating pre-packaged bread. But I’m ready to try again in 2014!
Feeling inspired? Learn how to make homemade pumpkin puree and yogurtfrom scratch, too! 
RECIPE: DIY BREAD
 What You’ll Need:
1 ½ cups whole-wheat flour (bread flour is ideal, but all-purpose works just fine)
1 cup white flour (bread or all-purpose)
1 cup warm (but not hot) water (100 degrees)
1 packet of yeast (yeast almost always comes in 2-tablespoon pouches)
2 tablespoons + 2 teaspoons brown sugar
2 tablespoons + 2 teaspoons honey
1 tablespoon + 1 ½ teaspoons olive oil
Pinch salt
Yield: 1 medium-sized loaf
(Scroll down for detailed instructions)
What to Do:
  1. Preheat oven to 400 degrees.
  2.  
  3. Gently stir the yeast and water together in a small bowl until the yeast dissolves. (The water should be cloudy and light brown with some small bubbles on the surface.) Set aside.
  4.  
  5. Mix the brown sugar, honey, oil, and salt together in a large mixing bowl.
  6.  
  7. Add both flours to the mixing bowl (which already contains the sugar, honey, oil, and salt). Pour the yeast-water mixture on top and stir everything together. If the mixture is too difficult to mix with a spoon, it’s fine to use clean hands.
  8.  
  9. Cover the bowl with a clean dishtowel. Let it rest for about two hours, or until it’s doubled in size, in a warm spot (a sunny patch on the counter, inside the microwave next to a bowl of hot water, or near a heat vent are all good places).
  10.  
  11. Punch down the dough (literally punch into the bowl with your fist) and knead it (folding, pressing, and turning the dough) for three to five minutes. If it’s sticky, rub some flour on your hands and sprinkle flour on top of the dough. Don’t skip kneading — it’s essential in strengthening the gluten, which makes the dough rise and helps provide a fluffy texture. To test if you’re done kneading, gently press into the dough with two fingers. If the indentations stay after you remove your fingers, it’s ready to go. If they fill back in, keep kneading and repeat the test until the indentations remain.
  12.  
  13. Shape the dough into a loaf. You can either roll it, fold it, or just kind of smoosh it (technical term) into a rectangular shape. Place the loaf in an ungreased loaf pan or on a baking sheet.
  14.  
  15. Let the dough rest for one hour, covered with a clean dishtowel, in a warm spot (any of the warm spots described in step #5 will work).
  16.  
  17. Bake for 30 minutes at 400 degrees, until the top is golden brown and emits a loud, hollow-sounding noise when you flick it gently with a finger.
  18.  
  19. Remove from the oven and let rest for 10 minutes before slicing. 
  20.  
  21. Homemade bread doesn’t stay fresh as long as store-bought baked goods. To keep it from drying out, avoid slicing the bread until you’re ready to eat it. Store it at room temperature in a paper bag or just “naked” on a plate — covering fresh bread with plastic can trap moisture, which makes the crust soft and encourages mold growth.

Monday, 27 January 2014

Based on an 8-hour feeding period followed by a 16-hour fast
18:6 diet (a.k.a LeanGains) - Women's Health & Fitness
















What it is
Fasting used to be forced upon us, usually during winter or a famine, keeping our weight in check before the next kill or bumper crop. These days, food has us surrounded and we’ve had to invent dietsto do the fasting for us.
Various fasting diets have been around since the 1970s to detox the body, manage weight, or both. In recent years, intermittent fasting has gained new traction with the development of the 18:6, 20:4 and, most popularly, 5:2 diet.
“The 16:8 protocol is a brand of fasting also known as LeanGains, as espoused by Martin Berkhan,” says Brian St. Pierre, nutrition educator at Precision Nutrition. “It’s based on an eight-hour feeding period followed by a 16-hour fast. The 20:4 protocol, also known as the Warrior Diet, has you fasting for 20 hours each day, working out during your fasted state.”
The 5:2 is a little easier, which explains its popularity. It involves eating normally for five days followed by two days ‘fasting’, where you consume significantly less calories.
The Claim
The claims are many: that you’ll burn fat, increase metabolic rate, control blood sugar levels and appetite and detox your entire body.
“One of the amazing proven side effects of fasting is that it’s anti-ageing at a cellular level, which is the only place that really counts,” says Amanda Hamilton, nutritionist and author of Eat, Fast, Slim. “This inside-out approach really can help to create a glowing beauty from within.
“I’d go as far to say that I see fasting as the future of weight loss.”
For 
“Research on rodents has found fasting to be helpful for weight loss, glucose tolerance, insulin resistance, inflammation, blood lipids and even life expectancy,” says St. Pierre.
Aside from studies on obese mice, limited research has also shown reduced blood pressure, increased fat burning and increased fatty acid oxidation later in the fast,  and increased metabolic rate due to the release of epinephrine and norepinephrine (again, later in the fasting period).
“It is not entirely clear if this is a result of the fasting itself or simply the weight loss achieved from the fasting,” says St. Pierre. “But we do see occasional fasting as a great way to practise managing hunger.”
Against
“I think the results you see are caused by the calorie deficit not by the fasting itself,” says Kate Gudorf, from the Dietitians Association of Australia. “And in the case of the 5:2 diet, you’re eating 500 calories a day for a woman and 600 for a man. That’s well below what we would recommend.
“Studies have shown that weight loss as a result of fasting is just as good as regular portion control and healthy eating.”
In some cases, people may even put on weight.
“People think of it as a licence to eat freely for five days a week as long as they have the two days of fasting,” says Gudorf. “If you’re eating sensibly and healthily for five days you will see weight loss, but a lot of people aren’t doing that.
“Disappointingly, fasting also seems to be more effective for those who need it the least,” says St Pierre.
“The results we’ve noticed are that intermittent fasting seems to work best in people who are already fairly lean – 15 per cent body fat for men and 22 per cent body fat for women – especially lean young men,” he says. “It seems to be less effective for women.”
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More Calcium Tips

 


healthy foods and fun for kids

Foods high in calcium and vitamin D are essential for children who are growing.  These nutrients give them the essential vitamins and minerals to grow healthy strong bones and teeth.  Both of these nutrients work together.
My Plate reminds us that a healthy plate has a serving of a dairy food at each meal. 
 
Here is a list of helpful tips that
  • give you ideas on how to get your child to eat more high calcium and vitamin D foods like milk
  • easy recipe and meal tips for adding more dairy foods to your child's meal
  • tips on how to encourage your child to choose low fat or nonfat dairy foods
 

List of Tips To Help Kids Eat Foods Like Dairy Products That Are High In Calcium and Vitamin D

 
  1. Add low-fat or fat-free milk instead of water when cooking oatmeal and hot cereal.
  2. Dip fruits and vegetables into yogurt.
  3. A five year old needs about 2 cups of non-fat or 1% milk each day.
  4. Make a smoothie with fruit, ice, and low-fat or fat-free milk.
  5. If your child can’t drink non-fat or 1% milk, try soymilk with calcium.
  6. Make a salad with dark green, leafy vegetables. It is another source of calcium.
  7. Look for cereals fortified in calcium
  8. Teach children to choose a glass of low-fat or fat-free milk instead of soda.
  9. Wean your child off of whole milk to 2% and then to 1% or fat free.
  10. Have a low-fat or fat-free frozen yogurt.
  11. Serve broccoli or cooked, dry beans as a side dish for added calcium.
  12. Have some low-fat or fat-free string cheese.
  13. Have a cup of low-fat or fat-free yogurt
  14. 4 to 8 year olds need 800mg and 9 to 18 year olds need 1300mg each day of calcium.
  15. Make cocoa for a cozy drink for the kids with low fat or nonfat milk.
  16. Kids' need Vitamin D to keep bones strong and fight disease.
  17. Toss tofu with added calcium into stir fry and other dishes
  18. Pour low-fat or fat-free milk over your breakfast cereal.
  19. Drink a glass of orange juice with added calcium.
  20. Add low-fat or fat-free cheese to a sandwich.
  21. Try flavored low-fat or fat-free milk such as chocolate or strawberry
  22. Try some pudding made with low-fat or fat-free milk.
  23. Top salads, soups, and stews with low-fat shredded cheese
  24. Add low-fat or fat-free milk instead of water to tomato soup.
  25. Have pizza or macaroni and cheese

From Yoga Dropout to Competitive Powerlifter and Boxer in One Year

Rebecca Kukla is Professor of Philosophy at Georgetown University, where she is also a Senior Research Scholar in the Kennedy Institute of Ethics.
One of the most amazing transformations for me has been the change in my courage. I am not afraid of people looking at my body, nor of what the scale says, nor -- most importantly -- of trying new things. For the first time in my life I feel like I'll try anything at least once.
                                                                       

Sleep Deprivation Raises Diabetes Risk

Clinical Psychologist; Board Certified Sleep Specialist
We have a great deal of evidence that establishes this connection between sleep and diabetes. But we don't yet understand well the mechanics behind this connection.