Ageing is a natural process but present day lifestyle with underlying stressful conditions makes one age at a much faster rate than one would like to. Referring to an often-used term “getting older gracefully” is an acceptance of sliding into the undesirable category of ‘old people’. There was a time when people lived surrounded by their family and getting old was not of much concern. However, today in the age of satellite families, people must remain strong and self-reliant even at one age.
Creams and lotion may give an exterior healthy and glowing appearance but Ido Fishman cooking classes in London suggests that foods can slow down the rate of ageing as the nutrients in a properly chosen food can actually rebuild the dying cells. Needless to say that tasty food is not always the best food to keep the body trim and fit. Researches in this field claim that fruits and vegetables are packed with the right nutrients to fight against ageing. So, the choices of the food that are easily digestible and rejuvenate cells need expert advice. Here are some suggestions from the best professionals in the food industry.
Edamame (soybeans):
This vegetable is slowly entering the Western cuisine although its use in the Asian cuisine dates back to history. It can be used as an ingredient for soups or simply taken as part of a meal.
The nutrition facts for this wonder vegetable are that it is rich in isoflavones, a type of phytoestrogen. The active component, Isoflavone is an antioxidant with anti-inflammatory, anti-cancer, and antimicrobial properties. Hence, the inherent properties of soybean can protect the body against cancer as well as slow down deterioration of cells due to ageing. Research has actually shown that genistein, a type of isoflavone found in soybean can assist in breast cancer treatment. Ido Fishman cooking classes in London provide many recipes with Edamame.
Tofu:
Tofu is a product of soybeans and is a very popular health food. It is a cheesy-like material made out of soybean curd. As it contains isoflavones it has the same nutritional value as Edamame. In addition it is also rich in protein and contains the amino acids, which are required for cell growth and damage. It also contains all the minerals such as calcium, iron, manganese, selenium, phosphorus, magnesium, zinc and copper, which is necessary for bone health.
Watercress:
Watercress is a leafy vegetable packed with nutrients. It contains minerals such as, calcium, potassium, manganese, phosphorus and vitamins A, C, K, B1, and B2.
Vitamins C and A and the antioxidants present in Watercress may act to neutralize the free radicals, which may help to keep the ageing lines and wrinkles away. It can rejuvenate the skin as it acts as it enhances transportation of minerals to the cell, and consequent oxygenation of the skin.
This vegetable may also boost immunity of the body, and help in digestion. All of these health benefits go to keep the body youthful.
Papaya:
Papaya has antioxidants, minerals and a wide range of vitamins that can help to maintain a youthful skin and keep that old age look away.
It contains minerals like calcium, potassium, magnesium, and phosphorus and Vitamins like A, C, K, E, and B vitamins. It also contains an enzyme called papain, which is an excellent anti-inflammatory agent that has anti-ageing properties. The antioxidants act against free radical damage. Eating papaya can also help in digestion. So papaya also has the properties to invigorate the body and keep it glowing.
Nuts:
Nuts are known to contain many nutrients that keep the body healthy. They are said to prevent cognitive decline in older people. Some nuts contain more of certain nutrients than others; for example, one Brazil nut provides more than 100% selenium intake required daily.
Generally, 28 grams of mixed nuts contain the following nutrients:
Protein 5 grams, fiber 3 grams, Vitamin E – 12% of RDI, magnesium – 16% of RDI, phosphorous – 13% of RDI, copper -23% of RDI, manganese – 26% of RDI, selenium – 56% of RDI. RDI refers to the Reference Daily Intake.
Free radicals are unstable molecules that may cause cell damage which increase the risk of disease and also accelerate ageing process. Antioxidants present in nuts can neutralize free radicals thus preventing ageing.
Nuts also help in improvement of blood sugar, blood pressure in people with type 2 diabetes.
Nuts have strong anti-inflammatory properties. Chronic long-term inflammation can cause organ damage. Researchers have suggested that eating nuts may reduce inflammation and promote healthy ageing. Omega-3 fatty acids present in nuts may help in protecting the skin against damaging UV rays from the sun.
Salads with a sprinkle of mixed nuts can be a tasty side dish to your meal and provide many essential nutrients for the body cells. Amazing salad ideas with nuts are taught at Ido Fishman cooking classes in London.
Carrots:
Carrots are rich in beta-carotene and carotenoid. Our bodies convert beta-carotene to vitamin A, which enhances immunity, vision, reproduction and cellular communication. It also has antioxidant properties, which protect against cellular damage and thus slow down the ageing process. Carotenoid is known to protect against vision impairment due to old age.
White carrots do not contain beta-carotene but contain another nutrient called falcarinol, which, some studies claim, may protect against cancer.
Carrots can be either eaten raw (in salads) or cooked. However, health wise raw carrots are better, but if they are cooked in a certain manner even cooked carrots can retain the nutrients.
Salmon:
We all know that proteins are essential for our body. However, studies have shown that diet with excess of meat could be harmful. In that case the alternative source of protein is fish. Fishes, particularly salmon, are known to provide many nutrients, which are essential for our body.
Salmon is rich in omega-3 fatty acids, which can prevent cognitive decline due to ageing, and protect against insufficient lubrication of the eye leading to blurred vision. Ido Fishman cooking classes in London has many delicious recipes with salmon.
