Tips for Eating Right at 50
- Eat less but better: a young asset does not have problems to accept almost any food, because your body works to its full potential and has greater resistance to attack. As the years pass, we must adapt ourselves to the possibilities of our body. It is from the 40 that the body begins to show signs of deterioration from the 50 should embrace moderation. It is therefore advised to eat less but better quality. From this age should be monitored values of uric acid (gout), which is controlled by proteins. This is controlled by avoiding the excesses, leaving no food. It will lower the consumption of seafood, canned and salt, but not deprived, unless other health problems require it.
- One way to improve eating habits is to become a gourmet, food consumed in small amounts varied. An alternative are the tasting menus of some restaurants that present a sample of four or five dishes varied in very small portions, thereby avoiding the foods exceeded recommended. Another option is to explore new recipes, allowing us to eat different foods without falling into repetition and boredom.
- There is no need to exclude seafood or pork from the diet for health problems they bring, but must be consumed in very small portions. Also avoid eating foods of the same type within the same food, for example, two classes of proteins.
- Change the common pasta durum wheat for pasta, are cholesterol and have a minimum percentage of saturated fatty acids, in addition to having quality dietary fiber can increase its size in the intestine without causing fermentation or flatulence. This fiber swells during gastrointestinal passage forming a gelatinous mass that surrounds food waste, increasing the peristaltic movements of the colon, which encourages bowel movement.
- The intake of vegetables, fruits and vegetables every day provides essential vitamins and hydrates the body.