Keto Means
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What should I eat after 40?

Nutrition Choose a variety of vegetables, including dark green, red and orange, beans and peas, starchy and non-starchy. Eat a variety of fruits. Include grains in your daily diet. ... Stick to fat-free or low-fat dairy. ... Have protein at every meal. ... Use healthy oils, such as olive oil.

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They say 40 is the new 30, thanks to healthier habits. Yet, women (like men) continue to struggle with weight and other medical concerns as they enter their 40s. Both your nutritional needs (food and water) and your metabolism (how fast your body converts food to energy) change at this age. Your metabolism gets slower. Women lose about half a pound of muscle per year starting around the age of 40. That makes losing weight even more difficult. Some of these changes women experience are due to decreased hormones, reduced activity level, and medical conditions.

Path to improved wellness

What you eat is even more important as you enter your 40s. Women need protein (meat, fish, dairy, beans, and nuts), carbohydrates (whole grains), fats (healthy oils), vitamins, minerals, and water. These foods have been linked to some disease prevention, such as osteoporosis, high blood pressure, heart disease, diabetes, and certain cancers. The American Academy of Family Physicians supports the development of healthy food supply chains in supplemental nutrition programs so as to broaden the availability of healthy food.

Nutrition

If you haven’t gotten serious about your nutrition by the time you are 40, it’s time to start. Choose a variety of vegetables, including dark green, red and orange, beans and peas, starchy and non-starchy.

Eat a variety of fruits.

Include grains in your daily diet. Half of your grains should be whole grains. Stick to fat-free or low-fat dairy. This includes milk, yogurt, cheese, or fortified soy products. Have protein at every meal. Healthy protein includes lean meat (chicken), seafood, eggs, beans and peas, nuts, seeds, and soy products.

Use healthy oils, such as olive oil.

Less than 10% of your daily calories from added sugars (desserts and processed foods) Less than 10% of daily calories from saturated fats (red meat, high-fat dairy)

Less than 2,300 milligrams (mg) per day of sodium

Not more than one drink per day of alcohol

Calcium, dietary fiber, potassium, vitamin A and vitamin C

Metabolism

After 40, your hormone levels (estrogen) drop. This causes your insulin (hormone that helps your body use sugar) rise. Your thyroid levels go down. This combination makes you hungrier. You end up eating more and burning fewer calories. Much of the weight gain occurs around your belly. Eat more foods with fiber (berries, whole grains, nuts) to fill you up and help you eat less. Aim for 25 grams of fiber each day after the age of 40. Other ways to increase your metabolism include:

Eat breakfast.

Exercise.

Drink cold water.

Sleep well.

Eat spicy food.

Things to consider

After 40, most women gain belly fat. Belly fat has been linked to diseases such as diabetes, heart disease, dementia, and certain cancers. If you have any of these conditions in your 40s, follow your doctor’s advice for nutrition. At age 40, women lose muscle mass twice as fast as men. Most of the loss occurs in your core muscles, which supports your abdomen (another reason for belly fat). Crash diets (eating a very low amount of calories to lose weight fast in a short amount of time) and not using your muscles also causes muscle loss.

Questions to ask your doctor

How long should I exercise to help lose weight?

Do certain foods build muscle?

How do I know if I am not getting the proper nutrition?

Should I have my hormones and thyroid tested?

What else can I do to promote my health?

Office on Women’s Health, U.S. Department of Health and Human Services: Healthy Living in Your 40s

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What is the oldest fruit known to man?

Figs Figs – the world's oldest fruits Fig trees have been grown since ancient times, which is why figs are often referred to as the oldest fruits known to man.

More than just purple

There are over 150 varieties of fig in a range of colours and shapes. The “Pastilière” and “Brown Turkey” types can be dark purple to black or shiny brown, whereas “Long Yellows” and “LSU Gold” are yellow or green. Supermarkets usually stock blackish violet or green fruits with a delicate white film covering the skin.

Prepping figs – to peel or not to peel

To enjoy the figs at their purest all you need is a knife, a spoon and a fresh fruit. You can tell how ripe figs are by gently squeezing them. If it yields slightly and smells sweet, it’s ready to eat. Cut the fruit in half like a kiwi and spoon out the flesh. The tiny seeds are edible and so is the skin. Just make sure you’ve given the fruit a good wash and removed the white film first. As figs are extremely delicate, try to buy them fresh and eat them as soon as possible.

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