T
he market for anti-ageing
products and treatments
is a thriving, multi-billion
dollar industry. The
choice is limitless – facials, mud
masks, microdermabrasion, and
every conceivable fruit and vegetable
scrub, to name a few – all in the
name of making us look younger.
However, many people are unaware
that researchers are beginning to realise
that, when it comes to maintaining a
youthful look, what we put
inside
our
bodies is actually more important than
what we do to the
outside
.
Ageing isn’t just skin deep:
Healthy dietary choices are
critical to delaying the onset of cell
degeneration, both inside and out.
In addition to those wrinkles we
worry about, the ageing process can
also include memory loss, decreased
brain function, vision problems and
circulatory problems. As we age, there
is also an increased risk of chronic
diseases such as cancer, heart disease
and osteoporosis.
The primary causes of ageing
are inflammation and oxidative
stress, both of which cause free
radicals to build up in our bodies
over time. These organic molecules
are responsible for ageing and tissue
damage; their structure is unstable,
and they therefore look to bond with
other molecules, destroying their
health and causing further damage.
Antioxidants, such as vitamin C,
lycopene and beta-carotene, which are
found in many fruits and vegetables,
contain molecules that prevent free
radicals from harming healthy tissue.
They act by binding to free radicals,
stopping free radicals from causing
untold damage. It’s better to get
antioxidants from a balanced diet,
rather than vitamin supplements,
because the body can more easily
absorb them. Eating foods that have
anti-inflammatory properties can help
reduce the likelihood of age-related
diseases such as arthritis, Alzheimer’s
disease and diabetes.
Vegetables, legumes, nuts and
seeds – staples in a vegetarian diet –
are known to slow down the ageing
process. Vegetarians tend to consume
less saturated fat and cholesterol,
and eat more fibre, antioxidant-rich
fruits and vegetables, and omega-3
fats, while consuming fewer calories
than those with other eating patterns.
Vegetarians also tend to weigh less
than meat-eaters and have lower
cancer rates and a lower risk of death
from certain heart diseases. While
you don’t need to switch to a
vegetarian diet exclusively,
it is recommended that
vegetables make up half
of your plate.
eat yourself
In the quest for eternal youth, what we put inside
our bodies can be even more important that what
we do to the outside, writes dietician
Denise Fair
.
young!
December 2012
49