Why Do Men Die First?

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by Janet Simpson Benvenuti

Women outlive men by six years. Heart disease in some men begins at 35. Like you, I never questioned why until I read Why Men Die First by Dr. Marianne Legato. Dr. Legato, professor of clinical medicine at Columbia University, has been studying the differences in health between the sexes for decades. Her research found several ways to help men avoid premature death, summarized by Don Fernandez at WebMD.

Here are five suggestions to lengthen the male lifespan.

1. Speak candidly with a physician. Although men are inherently more vulnerable than women genetically, their cultural conditioning encourages them to take risks, deny pain and show no weakness. Those social pressures make them reluctant to seek medical help and speak frankly to their physicians. Mothers, spouses, sisters and friends play an important role in helping men reach out for help before a medical condition worsens.

2. Men are biologically predisposed to infection. Boost the immune system with proper diet, exercise and sleep. Avoid infections by using condoms and keep immunizations, including tetanus shots, up to date.

3. Treat depression. Like in women, depression is a risk factor for heart disease and stroke, and older men are more likely than women to become suicidal and take their own lives.

4. Watch young adolescent males whose lifestyle make them vulnerable to injury or death.

5. Assess the risk for heart disease and take steps to lower risk factors. Some men, especially those in stressful jobs like firefighters and police officers, show evidence of heart disease as young as 35.

For more insights and guidance, listen to this 30-minute video posted by Second Opinion, an informative discussion about why men age more poorly than women.

Together, let’s help our sons and spouses, brothers and nephews lengthen their lifespan.

c Circle of Life Partners, LLC. All rights reserved.

Circle of Life Partners Goes to Italy – The Food

italy_rome_1280px[1]by Jan Simpson Benvenuti

As summer begins, I am mindful of the three tenets of healthy aging: food, fitness and family, each of which got my renewed attention during a recent trip to Italy with my husband and children.

Have you been to Rome? The Romans may drive wildly, but they certainly know how to prepare and enjoy food. Recently, a scientific study in Spain confirmed what Italians have known for centuries: the Mediterranean diet, rich in fresh fruits and vegetables, fish, nuts, olive oil and red wine, does indeed extend life and delay the onset and advancement of disease.  Our favorite restaurant, La Taverna dei Fori Imperiali,was a family-run trattoria near Piazza Venezia and the Tomb of the Unknown Soldier, the entrance hidden in an alley as narrow as my son is tall. The owner welcomed us warmly and offered to select the five courses and wine for our dinner, portions small by American standards, but sufficient to satisfy even my son’s 6’6″ frame. We lingered between courses for conversation and laughter, the pacing of the meal as unhurried as the Sunday dinners of my childhood. In addition to our trending slow food movement in America, I’d like to propose a slow dining movement.

In the States, you should expect to see increased attention to good nutrition as the health care system moves toward creating medical homes and boomers strive to maintain their health. Specialists, such as oncologists, have long included nutrition as part of the healing process, but you don’t need a hospital stay or a serious illness to find guidance.  Watch as:

  • Primary care practices, such as Iora Health, and neighborhood clinics add health coaches and nutrition counseling
  • Grocery stores offer nutritional guidance, such as the Stop-and-Shop near my home where one may schedule  appointments with a nutritionist on Thursdays
  • Private nutritional coaches, like friends at Weiser Choices, expand their coaching practices
  • Employers add group fitness and health coaching such as ShapeUp to their wellness programs

I’m still waiting for the time when it becomes routine for physicians to hand patients a stack of recipes instead of writing a prescription for yet another drug. Until then, I recommend a trip to Italy.

Ciao!

©Circle of Life Partners

 

Nutrition for Healthy Aging: Beef Barley Soup

by Jan Simpson

When my parents reached their late seventies, I began to stock their freezer with home-made soups and casseroles. I used the excuse that it was easier to prepare a triple batch of soup or two casseroles and share with them than to make food for my family alone. One of their favorite soups was beef barley. Laden with vegetables, this nutritious soup provides a warm meal for lunch or dinner during the cool fall days or frigid wintry ones. Preparing a large batch and allocating the soup into containers that could be placed in my parents’ freezer provided them with a quick meal on those days when they felt too tired or too ill to prepare a meal for themselves.

Over the years, I’ve added specific spices and herbs known to support health to my recipes. For example, garlic, onions, and leeks rank high among the most effective foods that inhibit brain, lung, prostate, and breast cancers. Turmeric, mint, thyme, oregano, marjoram, basil, rosemary, parsley, as well as the vegetables celery, squash, and carrots, also have anti-cancer effects as described in an earlier blog post “Fighting Cancer.” I do not add salt nor do I use purchased beef collagen stock with its high salt content because a diet high in salt contributes to chronic high blood pressure, one of the causes of heart disease, stroke, kidney disease, and dementia.

This following recipe for beef barley soup is from the kitchen of a dear friend, Mimma Fitzgerald.

Ingredients:

  • 2-3, 1-1½ pound packages of lean stew beef, cut into cubes (½ inch)
  • 1 29-ounce can of tomato puree
  • 1 12-ounce can of tomato paste
  • 1 large onion (or garlic)
  • 7 ribs of celery and 10 medium carrots peeled chopped into bite-sized pieces
  • other vegetables e.g., green beans, spinach, butternut squash, yams as desired
  • 8 oz. (1/2 bag ) of pearl barley, rinsed in a colander to remove excess starch
  • ½ teaspoon of any of the following herbs and spices: parsley, mint, thyme, oregano, basil, rosemary, marjoram, or turmeric.

Directions:

  1. Using a large sauce pan, brown prepared stew meat in 1 teaspoon hot canola oil and set aside.
  2. Chop the vegetables and onion as above and set aside.
  3. Fill a large stock pot with 26 cups of fresh water (or beef stock), add tomato puree, tomato paste, vegetables, onion, herbs, spices, and barley. Bring to a boil and reduce heat. Cover and cook on medium-heat for 30 minutes.
  4. Add browned beef to the soup and let the soup simmer on medium-low heat for at least 90 minutes.
  5. Remove from heat and let cool for 20 minutes before filling pint- or quart-sized containers. Yield is 8 quarts of soup.

Stocking my parents’ freezer with containers of frozen beef barley soup that they could simply warm on their stove top and enjoy with salt-free crackers helped ensure that they would maintain a healthy diet even on days when they didn’t feel like cooking.

Do you have favorite recipes that provide healthy, easy-to-prepare meals for an older loved one? Share one with us to receive a free copy of Don’t Give Up on Me!

©Circle of Life Partners™