Brave – by Dr. Margie Warrell

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Whether it’s the courage to jump out of a plane or the courage to have a difficult conversation, bravery is an important quality that we often don’t go far out of our way to grow. At least, not as adults.

Rather than viewing bravery as a static attribute—you either have it or you don’t—psychologist Dr. Margie Warrell makes the case for its potential for lifelong development.

The book is divided into five sections:

  1. Live purposefully
  2. Speak bravely
  3. Work passionately
  4. Dig deep
  5. Dare boldly

…and each has approximately 10 chapters, each a few pages long, the kind that can easily make this a “chapter-a-day” daily reader.

As a quick clarification: that “speak bravely” section isn’t about public speaking, but is rather about speaking up when it counts. Life is too short for regrets, and our interactions with others tend to be what matters most in the long-run. It makes a huge difference to our life!

Dr. Warrell gives us tools to reframe our challenges and tackle them. Rather than just saying “Feel the fear and do it anyway”, she also delivers the how, in all aspects. This is one of the main values the book brings, as well as a sometimes-needed reminder of how and why being brave is something to which we should always aspire… and hold.

Bottom line: if you’d like to be more brave—in any context—this book can help. We only get one life; might as well live it.

Click here to check out Brave and give your life a boost!

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    Embrace your inner da Vinci—cultivate curiosity for a sharper mind. Learn why curiosity tops both Renaissance and modern lists for mental acuity and healthy aging.

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  • The Good Life – by Robert Waldinger, MD, and Marc Schulz, PhD

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    For any who have thought “there must be some middle-ground between entirely subjective self-help books advising how to feel better, and sifting through clinical data on what actually affects people’s moods“, this book is exactly that middle-ground!

    Drs. Waldinger and Schultz went through the 80-year-long Harvard Study of Adult Development with a fine-toothed comb, and this book details—more readably—what they found.

    There are frequent references to data from the study. Not just numbers, though, people’s answers to questions, too. And how different factors about people’s lives affected their answers to the same questions.

    We hear from all ages, from young adults to octagenarians, and learn how attitudes (including: of the same people) change over time. Not because people are fickle, but because people grow… or become disillusioned. Or sometimes, both.

    We learn about the importance of money… And where that importance ends.

    We learn importance of relationships of various kinds, and this is certainly a recurring theme throughout the study—and thus, throughout the book.

    The book doesn’t just present data, though, it also presents actionable insights along the way.

    Bottom line: the combined wisdom and life-experiences of a lot of people provide a very “big picture” view of life, and what makes us happy, really. We highly recommend it!

    Pick up The Good Life from Amazon Today!

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  • Olfactory Training, Better

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    Anosmia, by any other name…

    The loss of the sense of smell (anosmia) is these days well-associated with COVID and Long-COVID, but also can simply come with age:

    National Institute of Aging | How Smell & Taste Change With Age

    …although it can also be something else entirely:

    ❝Another possibility is a problem with part of the nervous system responsible for smell.

    Some studies have suggested that loss of smell could be an early sign of a neurodegenerative disease, such as Alzheimer’s or Parkinson’s disease.

    However, a recent study of 1,430 people (average age about 80) showed that 76% of people with anosmia had normal cognitive function at the study’s end.❞

    Read more: Harvard Health | Is it normal to lose my sense of smell as I age?

    We’d love to look at and cite the paper that they cite, but they didn’t actually provide a source. We did find some others, though:

    ❝Olfactory capacity declines with aging, but increasing evidence shows that smell dysfunction is one of the early signs of prodromal neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease.

    The loss of smell is considered a clinical sign of early-stage disease and a marker of the disease’s progression and cognitive impairment.❞

    ~ Dr. Irene Fatuzzo et al.

    Read more: Neurons, Nose, and Neurodegenerative Diseases: Olfactory Function and Cognitive Impairment

    What’s clear is the association; what’s not clear is whether one worsens the other, and what causal role each might play. However, the researchers conclude that both ways are possible, including when there is another, third, underlying potential causal factor:

    ❝Ongoing studies on COVID-19 anosmia could reveal new molecular aspects unexplored in olfactory impairments due to neurodegenerative diseases, shedding a light on the validity of smell test predictivity of cognitive dementia.

    The neuroepithelium might become a new translational research target (Neurons, Nose, and Neurodegenerative diseases) to investigate alternative approaches for intranasal therapy and the treatment of brain disorders. ❞

    ~ Ibid.

    Another study explored the possible mechanisms of action, and found…

    ❝Olfactory impairment was significantly associated with increased likelihoods of MCI, amnestic MCI, and non-amnestic MCI.

    In the subsamples, anosmia was significantly associated with higher plasma total tau and NfL concentrations, smaller hippocampal and entorhinal cortex volumes, and greater WMH volume, and marginally with lower AD-signature cortical thickness.

    These results suggest that cerebral neurodegenerative and microvascular lesions are common neuropathologies linking anosmia with MCI in older adults❞

    ~ Dr. Yi Dong et al.

    • MCI = Mild Cognitive Impairment
    • NfL = Neurofilament Light [Chain]
    • WMH = White Matter Hyperintensity
    • AD =Alzheimer’s Disease

    Read more: Anosmia, mild cognitive impairment, and biomarkers of brain aging in older adults

    How to act on this information

    You may be wondering, “this is fascinating and maybe even a little bit frightening, but how is this Saturday’s Life Hacks?”

    We wanted to set up the “why” before getting to the “how”, because with a big enough “why”, it’s much easier to find the motivation to act on the “how”.

    Test yourself

    Or more conveniently, you and a partner/friend/relative can test each other.

    Simply do like a “blind taste testing”, but for smell. Ideally these will be a range of simple and complex odors, and commercially available smell test kits will provide these, if you don’t want to make do with random items from your kitchen.

    If you’d like to use a clinical diagnostic tool, you can check out:

    Clinical assessment of patients with smell and taste disorders

    …and especially, this really handy diagnostic flowchart:

    Algorithm of evaluation of a patient who has olfactory loss

    Train yourself

    “Olfactory training” has been the got-to for helping people to regain their sense of smell after losing it due to COVID.

    In simple terms, this means simply trying to smell things that “should” have a distinctive odor, and gradually working up one’s repertoire of what one can smell.

    You can get some great tips here:

    AbScent | Useful Insights Into Smell Training

    Hack your training

    An extra trick was researched deeply in a recent study which found that multisensory integration helped a) initially regain the ability to smell things and b) maintain that ability later without the cross-sensory input.

    What that means: you will more likely be able to smell lemon while viewing the color yellow, and most likely of all to be able to smell lemon while actually holding and looking at a slice of lemon. Having done this, you’re more likely to be able to smell (and distinguish) the odor of lemon later in a blind smell test.

    In other words: with this method, you may be able to cut out many months of frustration of trying and failing to smell something, and skip straight to the “re-adding specific smells to my brain’s olfactory database” bit.

    Read the study: Olfactory training: effects of multisensory integration, attention towards odors and physical activity

    Or if you prefer, here’s a pop-science article based on that:

    One in twenty people has no sense of smell—here’s how they might get it back

    Take care!

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  • Muhammara

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    This is a Levantine dish, Syrian in origin (although Lebanese cuisine uses it plenty too) and popularly enjoyed all the way up to Turkey, down to Egypt, and across to Armenia. And today, perhaps rather further afield! It’s first and foremost a spicy dip/spread, though it can be lengthened into a sauce, and/or made more substantial by adding an extra protein. We’ll give you the basic recipe though, and let you see where it takes you! Healthwise, it’s very nutritionally dense, mostly thanks to the walnuts and red peppers, though spices and olive oil bring their healthy benefits too.

    You will need

    • ½ cup chopped walnuts (ideally: toasted)
    • 3 red peppers, from a jar (jarred over fresh not only improves the consistency, but also makes it extra gut-healthy due to the fermentation bacteria present; if you must use fresh, roast them first)
    • 2 tbsp extra virgin olive oil
    • 1 tbsp pomegranate molasses (you can omit if you don’t like sweetness, but this is traditional)
    • 1 tbsp tomato purée
    • 1 tbsp Aleppo pepper flakes (less, if you don’t like heat) (substitute another hot pepper if necessary)
    • ½ bulb garlic, crushed
    • 2 tsp ground smoked paprika
    • 1 tsp ground cumin
    • ½ tsp MSG or 1 tsp low-sodium salt
    • Juice of 1 lemon
    • Optional: handful of pomegranate seeds
    • Optional: herb garnish, e.g. cilantro or parsley

    Method

    (we suggest you read everything at least once before doing anything)

    1) Add everything except the pomegranate seeds and herbs to a blender, and blend to a smooth consistency.

    2) Add the pomegranate seeds and herbs, as a garnish.

    3) Serve! Can be enjoyed as a dip (perhaps using our Homemade Healthy Flatbreads recipe), or as a spread, or used as a sauce poured over chickpeas or some other bulky protein, to make a more substantial dish.

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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Related Posts

  • Overcoming Tendonitis – by Dr. Steven Low & Dr. Frank Skretch
  • What causes food cravings? And what can we do about them?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Many of us try to eat more fruits and vegetables and less ultra-processed food. But why is sticking to your goals so hard?

    High-fat, sugar-rich and salty foods are simply so enjoyable to eat. And it’s not just you – we’ve evolved that way. These foods activate the brain’s reward system because in the past they were rare.

    Now, they’re all around us. In wealthy modern societies we are bombarded by advertising which intentionally reminds us about the sight, smell and taste of calorie-dense foods. And in response to these powerful cues, our brains respond just as they’re designed to, triggering an intense urge to eat them.

    Here’s how food cravings work and what you can do if you find yourself hunting for sweet or salty foods.

    Fascinadora/Shutterstock

    What causes cravings?

    A food craving is an intense desire or urge to eat something, often focused on a particular food.

    We are programmed to learn how good a food tastes and smells and where we can find it again, especially if it’s high in fat, sugar or salt.

    Something that reminds us of enjoying a certain food, such as an eye-catching ad or delicious smell, can cause us to crave it.

    Three people holding a cone of french fries.
    Our brains learn to crave foods based on what we’ve enjoyed before. fon thachakul/Shutterstock

    The cue triggers a physical response, increasing saliva production and gastric activity. These responses are relatively automatic and difficult to control.

    What else influences our choices?

    While the effect of cues on our physical response is relatively automatic, what we do next is influenced by complex factors.
    Whether or not you eat the food might depend on things like cost, whether it’s easily available, and if eating it would align with your health goals.

    But it’s usually hard to keep healthy eating in mind. This is because we tend to prioritise a more immediate reward, like the pleasure of eating, over one that’s delayed or abstract – including health goals that will make us feel good in the long term.

    Stress can also make us eat more. When hungry, we choose larger portions, underestimate calories and find eating more rewarding.

    Looking for something salty or sweet

    So what if a cue prompts us to look for a certain food, but it’s not available?

    Previous research suggested you would then look for anything that makes you feel good. So if you saw someone eating a doughnut but there were none around, you might eat chips or even drink alcohol.

    But our new research has confirmed something you probably knew: it’s more specific than that.

    If an ad for chips makes you look for food, it’s likely a slice of cake won’t cut it – you’ll be looking for something salty. Cues in our environment don’t just make us crave food generally, they prompt us to look for certain food “categories”, such as salty, sweet or creamy.

    Food cues and mindless eating

    Your eating history and genetics can also make it harder to suppress food cravings. But don’t beat yourself up – relying on willpower alone is hard for almost everyone.

    Food cues are so powerful they can prompt us to seek out a certain food, even if we’re not overcome by a particularly strong urge to eat it. The effect is more intense if the food is easily available.

    This helps explain why we can eat an entire large bag of chips that’s in front of us, even though our pleasure decreases as we eat. Sometimes we use finishing the packet as the signal to stop eating rather than hunger or desire.

    Is there anything I can do to resist cravings?

    We largely don’t have control over cues in our environment and the cravings they trigger. But there are some ways you can try and control the situations you make food choices in.

    • Acknowledge your craving and think about a healthier way to satisfy it. For example, if you’re craving chips, could you have lightly-salted nuts instead? If you want something sweet, you could try fruit.
    • Avoid shopping when you’re hungry, and make a list beforehand. Making the most of supermarket “click and collect” or delivery options can also help avoid ads and impulse buys in the aisle.
    • At home, have fruit and vegetables easily available – and easy to see. Also have other nutrient dense, fibre-rich and unprocessed foods on hand such as nuts or plain yoghurt. If you can, remove high-fat, sugar-rich and salty foods from your environment.
    • Make sure your goals for eating are SMART. This means they are specific, measurable, achievable, relevant and time-bound.
    • Be kind to yourself. Don’t beat yourself up if you eat something that doesn’t meet your health goals. Just keep on trying.

    Gabrielle Weidemann, Associate Professor in Psychological Science, Western Sydney University and Justin Mahlberg, Research Fellow, Pyschology, Monash University

    This article is republished from The Conversation under a Creative Commons license. Read the original article.

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  • ‘Disease X’: What it is (and isn’t)

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    What you need to know

    • In January 2024, the World Economic Forum hosted an event called Preparing for Disease X to discuss strategies to improve international pandemic response.
    • Disease X is a term used in epidemiology to refer to potential disease threats. It is not a real disease or a global conspiracy.
    • Preparation to prevent and respond to future pandemics is a necessary part of global health to keep us all safer.

    During the World Economic Forum’s 54th annual meeting in Davos, Switzerland, global health experts discussed ways to strengthen health care systems in preparation for future pandemics. Conspiracy theories quickly began circulating posts about the event and the fictional disease at its center, so-called Disease X. 

    What is Disease X?

    In 2018, the World Health Organization added Disease X to its list of Blueprint Priority Diseases that are public health risks. But, unlike the other diseases on the list, Disease X doesn’t exist. The term represents a hypothetical human disease capable of causing a pandemic. Although experts don’t know what the next Disease X will be, they can make educated guesses about where and how it may emerge—and how we can prepare for it.

    Why are we hearing about Disease X now?

    COVID-19 has been the deadliest infectious disease outbreak of the 21st century. It’s also an example of a Disease X: a previously unknown pathogen that spreads rapidly around the world, claiming millions of lives. 

    When the WEF hosted a panel of experts to discuss Disease X, it was the first exposure that many people had to a concept that global health experts have been discussing since 2018.

    Even before the routine pandemic preparedness event took place, online conspiracy theorists began circulating false claims that those discussing and preparing for Disease X had sinister motives, underscoring how widespread distrust of global health entities has become in the wake of the COVID-19 pandemic. 

    Why does Disease X matter?

    Epidemiologists use concepts like Disease X to plan for future outbreaks and avoid the mistakes of past outbreaks. The COVID-19 pandemic and the recent non-endemic outbreak of mpox highlight the importance of global coordination to efficiently prevent and respond to disease outbreaks.

    Pandemics are inevitable, but the scale of their destruction doesn’t have to be. Major disease outbreaks are likely to become more frequent due to the impacts of climate change. Preparing for a pandemic now helps ensure that the world is better equipped to handle the next one.

    This article first appeared on Public Good News and is republished here under a Creative Commons license.

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  • Young Forever – by Dr. Mark Hyman

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    A lot of work on the topic of aging looks at dealing with symptoms of aging, rather than the causes. And, that’s worthy too! Those symptoms often do need addressing. But this book is about treating the causes.

    Dr. Hyman outlines:

    • How and why we age
    • The root causes of aging
    • The ten hallmarks of aging

    From there, we go on to learn about the foundations of longevity, and balancing our seven core biological systems:

    1. Nutrition, digestion, and the microbiome
    2. Immune and inflammatory system
    3. Cellular energy
    4. Biotransformation and elimination/detoxification*
    5. Hormones, neurotransmitters, and other signalling molecules
    6. Circulation and lymphatic flow
    7. Structural health, from muscle and bones to cells and tissues

    *This isn’t about celery juice fasts and the like; this talking about the work your kidneys, liver, and other organs do

    The book goes on to detail how, precisely, with practical actionable advices, to optimize and take care of each of those systems.

    All in all: if you want a great foundational understanding of aging and how to slow it to increase your healthy lifespan, this is a very respectable option.

    Click here to get your copy of “Young Forever” from Amazon today!

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