Weight Gain Speeds Aging

Extra pounds can literally age your DNA. That’s the latest from the Bogalusa Heart Study – an ongoing 32-year research project at the Tulane School of Public Health. Scientists analyzed blood samples from 49 adults in 1988 and again in 2001, recording weight, height and blood sugar, as well as the length of their white blood cell telomeres, strands of DNA on the tip of each chromosome that typically shorten with age.
They found that as people gained weight and became more insulin resistant (a common side effect of being overweight), their telomeres shrank more than those of people who didn’t add pounds and develop greater insulin resistance, a clear sign that the aging process was accelerating in the overweight volunteers.
Researchers believe that the stress caused by weight and insulin resistance generates inflammation and free radicals that damage cells. “Losing weight can slow telomere erosion, “says study coauthor Abraham Aviv, MD. Preliminary research shows that exercise and a healthy life style can help keep your DNA younger, too.

Dieting Tips for you
When to eat what?
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Finding your Roots Up with the tubers

Root vegetables are versatile, filling, usually low in calories, and economical. They have anywhere from 9 calories (radishes) to 60 calories (parsnips and taro) in one serving (half cup), with one exception – tapioca, which is calorie-dense and closer to grains or potatoes, in terms of nutritional stature. They’re all fair to moderate sources of fiber (2 to 5 grams per cup) and also provide some iron, potassium, and vitamin C. If the bulbous roots still have the green tops attached when you buy them, cut these off before you store the roots in the refrigerator. This will prolong their life. Some of these greens, such as turnip and beet, are delicious when cooked and very nutritious.
Root veggies, notably carrots, turnips, and radishes, are better when small; large ones may be tough, pithy, or starchy. The deeper the color; the more nutritious.
•Beets: These contain more sugar than any other root vegetable, but still only about 35 calories lone serving (half up). Good source of phytochemicals and some iron.
•Carrots: One of the best sources of betacarotene.
•Parsnips Relatives of the carrot (without betacarotene), these are a fair source of vitamin C, folate, and potassium.
•Radishes: Has some vitamin C, phytochemicals, and make a good, low-calorie snack. Usually eaten raw (slices are good in sandwiches), but can be cooked in soups and stews, or heated and eaten whole as a side dish. Peeling reduces the sharp taste.
•Rutabagas: Sometimes called yellow turnips, these are the best source of vitamin C of all root vegetables.
•Turnips: These relatives of the cabbage are cruciferous vegetables. They come in an astonishing range of shapes, colors (pink, purple, magenta) and sizes. Most have white flesh. Young ones are small and tender; older ones have a thick skin and keep better. Good in green salads, or pureed, mashed with potatoes, or added to stews and soups.
•Taro: Found all year round in Indian markets, taro (colocasia) contains some potassium and iron. Add to stews and dal/dahi curries or else stir-fry, boil, or puree for soups. Don’t refrigerate; simply store in cool place.
•Tapioca (cassava): Higher in calories than other root vegetables – 160 per half cup. Contains some vitamin C, potassium, calcium, and iron. Boil and serve with spicy chutney or add to stews.

Cure the various ailments using diet and alternative medicines 

Walk a mile or Run a mile

Whether you walk a mile or run a mile, you burn exactly the same number of calories.

This belief is widespread. The theory: Since you are transporting the same amount of weight over the same distance. It’s a law of physics. If you run, you just burn the calories faster. But it is not true. It’s not just that it takes more energy to move at a higher speed, but running also requires more strenuous arm, leg, and upper-body movement, all of which burn extra calories. And to achieve the longer stride of running, you have to repeatedly lift your body weight off the ground so that both feet are in the air at the same time. When you walk, at least one foot is always on the ground. A standard reference guide to energy expenditures shows that for a 60-kg person, walking 3 miles per hour burns 70 calories per mile (in 20 minutes), but running 6 miles per hour burns 100 calories per mile (in 10 minutes). Race-walking, with its hip-swiveling, arm-pumping motion, also burns more calories per mile than regular walking.
Brisk walking is still a great way to burn calories and many people prefer it to running. But if you want to burn as many calories as you would running, you just have to walk a bit farther.

Walk a mile or Run a mile

Whether you walk a mile or run a mile, you burn exactly the same number of calories.

This belief is widespread. The theory: Since you are transporting the same amount of weight over the same distance. It’s a law of physics. If you run, you just burn the calories faster. But it is not true. It’s not just that it takes more energy to move at a higher speed, but running also requires more strenuous arm, leg, and upper-body movement, all of which burn extra calories. And to achieve the longer stride of running, you have to repeatedly lift your body weight off the ground so that both feet are in the air at the same time. When you walk, at least one foot is always on the ground. A standard reference guide to energy expenditures shows that for a 60-kg person, walking 3 miles per hour burns 70 calories per mile (in 20 minutes), but running 6 miles per hour burns 100 calories per mile (in 10 minutes). Race-walking, with its hip-swiveling, arm-pumping motion, also burns more calories per mile than regular walking.
Brisk walking is still a great way to burn calories and many people prefer it to running. But if you want to burn as many calories as you would running, you just have to walk a bit farther.