Thrive to 105

I was struggling this morning with what to write about in regards to longevity.  I have some great information that is extremely intriguing, but so much of it is very technical and difficult to understand, let alone write about for others.  I’ll have to work on that for later posts.  My brain just wasn’t up to the task today.

In doing further research, I came across an article about three vegetables we should add to our diets to promote longevity.  Apparently, they’re frequently eaten in the “Blue Zones”.  In case you’re not familiar with the “Blue Zones”, they’re the areas in the world where people live the longest.

Since my diagnosis and my changes in eating habits, I’ve definitely increased my intake of vegetables.  Unfortunately, I’m not extremely adventurous when it comes to eating new things; so I tend to eat the things I’m familiar with…and I tend to eat them day in and day out!  Salads made with spinach, arugala, and mixed greens, broccoli, cauliflower, celery, cucumbers, zucchini, and my very favorite…orange and red bell peppers!  I was pleased to find that one of my other favorite veggies IS on the list of these three longevity-boosting food items…SWEET POTATOES!  In fact, I just had one for dinner last night!

Well…on to the short list and a description of each, including why they’re good for you.

Sweet Potatoes

Since I’ve already mentioned my favorite, let’s talk about sweet potatoes first.  Personally, I eat mine baked with absolutely nothing on them; I think they’re plenty sweet on their own without adding butter, brown sugar, cinnamon or whatever else restaurants throw on them.  Sweet potatoes contain plentiful beta carotene, vitamins C and B, iron and phosphorous.

According to the article I read, sweet potatoes have antioxidants and anti-inflammatory properties.  It was suggested that, if you suffer from arthritis, you can use the water leftover from boiling them (and eating them, of course) to help ease painful joints!  Just rub some on!  Who knew!?!?

They’re also supposed to be good for digestion, being high in fiber and magnesium.  Because they contain vitamins B, C, beta carotene, calcium, and potassium, sweet potatoes can also help to heal stomach ulcers.  The beta carotene also places them on the list of “contenders” for staving off various cancers (colon, intestinal, prostate and kidneys).

A quick, easy, recipe on a video with the article was for sweet potato fries.  Put two tablespoons of extra virgin olive oil in a zip lock bag with garlic salt, thyme, and ground black paper.  Cut up your sweet potatoes and drop them in the baggie…SHAKE, SHAKE, SHAKE; SHAKE YOUR B..oops, sorry, I was back in the 70s there for a moment.  Bake on a cookie sheet at 350 degrees for 30 minutes.  Easy…yummy!

Kale

I admit I have heard recommendations over and over again for including kale in my diet, yet I’ve never tried it.  As recently as last Friday, I had a new acquaintance tell me she puts it in a smoothie each morning…which is a good way, apparently, to not have to taste it…LOL!  I did learn from watching a short YouTube video that in the winter months it tends to be sweeter.  As a rule, it is a little bitter and peppery tasting.

The thing you can’t get around is how much nutrition is packed in this greenery:  vitamins A, K, and C, calcium, lutein, and iron.  In fact, it has ten times more lutein and seven times the beta carotene than is contained in broccoli.  Also, one cup of kale has one-third of the calcium as a cup of milk…which we shouldn’t be drinking anyway!

The carotenoids (lutein and zeaxathin) in kale may help protect against cataracts by protecting our eyes from UV ray damage.

We all know the benefits of calcium and beta carotene.  What I didn’t realize about kale is that its sulfur content promotes enzyme production in the liver, aiding in detoxification of chemicals that may cause cancer.  Now it’s got my attention!!

Jicama

This tuber vegetable sounds like something that may be right up my alley!  According to the article (and YouTube video I watched) it can be eaten raw or cooked, alone, in salads or with other vegetables.  The video described it as a little like an apple, but not as sweet; the consistency of a water chestnut.  It’s low cal (less than 50 calories per cup).

Jicama is rich in folic acid and beta carotene, which helps to lower homocysteine levels (an amino acid that contributes to an increased risk of heart disease).  It can also help you fight off those pesky colds, because of its high content of vitamin C.

Well, I don’t know about you, but I’m kind of excited about something new to try.  Probably more about the jicama than the kale, but I’m not ruling it out!  I may wait until I get a juicer, though!  Let me know if you try any of these tasty treats, how you prepared them, and what you think.

THRIVE TO 105!!

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