Staying young is a timeless topic for women. Women begin to age after 30, so how can they maintain a youthful state? Nutritionists say: "You are what you eat" is the golden rule for staying young. This may sound profound, but it's not; all we lack is persistence!
Eating only 70% full = a heart 10 years younger
Eating less can often yield dramatic results. An American experiment showed that mice that reduced their daily food intake by 30% lived 30% longer. More incredibly, a thin person's heart may be 10 to 15 years younger than an obese person's. Other related data show that people who restrict their calorie intake have significantly improved insulin levels and reduced signs of DNA damage. Scientists believe that controlling food intake can reduce the damage high blood sugar causes to tissues, lower the incidence of inflammation, and reduce free radicals (the main culprits of aging).
Carbs are the most aging
High-sugar foods often contain a large amount of rapidly soluble sugars, which can cause blood sugar to spike in a short time. Over the long term, this can lead to diabetes, a disease that accelerates the aging process and causes other organs to fail more quickly. Therefore, it's best for us to return to the past habit of a primarily vegetarian diet. But be careful to eat fewer potatoes, as they can increase the risk of diabetes by 30%. Whole wheat, brown rice, and pasta and crushed wheat are better choices.
Let your palate fall in love with vegetables and fish
Try to eat as many different kinds of vegetables as possible every day—the reason should be obvious. Also, seafood lovers, take note: don't think all seafood is good. What we actually need are the rich fatty acids found in fish, which can prevent sudden death from heart disease, slow down depression, Alzheimer's disease, osteoarthritis, and vision loss. Fatty acids are abundant in salmon, sardines, and trout. Good fatty acids are also abundant in some nuts like walnuts, as well as corn oil, castor oil, and olive oil. Eat less fried food, margarine, and other unhealthy fatty acids.
Braised Golden Trout
Eating more curry keeps you young
Curcumin, the spicy pigment in curry that gives it its yellow color, is also a potential chemical anti-aging agent. In India, this substance is often used to dress wounds. In East Asia, curry is widely used. This is why the incidence of various cancers, Parkinson's, and Alzheimer's is relatively low among East Asians. If you don't like the taste of Indian food, it's best to supplement with 500mg to 1000mg of curcumin daily.
Curry Beef
Double your intake of Vitamin D
If you have to supplement with just one vitamin, experts recommend Vitamin D. Vitamin D is produced by the skin when exposed to sunlight, but this process gradually weakens as we age. Currently, about half of people are deficient in Vitamin D. This deficiency can lead to osteoporosis, hardening of the arteries, and various cancers. No other vitamin is so widely deficient unless you can get a large amount of it from eating fish.