Ikigai – by Héctor García and Francesc Miralles
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Ikigai is the Japanese term for what in English we often call “raison d’être”… in French, because English is like that.
But in other words: ikigai is one’s purpose in life, one’s reason for living.
The authors of this work spend some chapters extolling the virtues of finding one’s ikigai, and the health benefits that doing so can convey. It is, quite clearly, an important and relevant factor.
The rest of the book goes beyond that, though, and takes a holistic look at why (and how) healthy longevity is enjoyed by:
- Japanese people in general,
- Okinawans in particular,
- Residents of Okinawa’s “blue zone” village with the highest percentage of supercentenarians, most of all.
Covering considerations from ikigai to diet to small daily habits to attitudes to life, we’re essentially looking at a blueprint for healthy longevity.
For a book whose title and cover suggests a philosophy-heavy content, there’s a lot of science in here too, by the way! From microbiology to psychiatry to nutrition science to cancer research, this book covers all bases.
In short: this book gives a lot of good science-based suggestions for adjustments we can make to our lives, without moving to an Okinawan village!
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Artichoke vs Broccoli – Which is Healthier?
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Our Verdict
When comparing artichoke to broccoli, we picked the artichoke.
Why?
Both have their strengths, and it was close! But…
In terms of macros, artichoke has about 2x the fiber (which is lots, because broccoli is already good for this) and more protein, for only slightly more carbs, making it the nutrient dense choice in all respects, and especially in the case of fiber.
In the category of vitamins, artichoke has more of vitamins B3 and B9, while broccoli has more of vitamins A, B2, B5, B6, C, E, and K, thus winning this round.
When it comes to minerals, artichoke has more copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, while broccoli has more calcium and selenium, handing artichoke the win again here.
Looking at polyphenols, both have an abundance; artichoke has more by total mass (in terms of mg/100g) and is especially rich in luteolin and phenolic acids, but broccoli has some that artichoke doesn’t have (such as quercetin and kaempferol). We could reasonably call this a tie or a win for artichoke on strength of numbers; either way, it doesn’t change the end result:
Adding up the sections makes for an overall win for artichoke, but of course, by all means enjoy either or both; diversity is best!
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This Bad Habit Is Silently Wrecking Your Joints After 50
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Many people over age 50 unknowingly harm their joints daily through increasingly limited movement habits (if you always stop at 90% of your range of motion, that range of motion will gradually decrease due to disuse, and then you’ll be doing 90% of your new, reduced range of motion, and so on). However, it’s easy to avoid this happening, with some daily habits:
Use it or lose it
Most daily activities involve a very small range of motion, causing joints to gradually stiffen and lose mobility. The body adapts to this by tightening ligaments and reducing the available range of motion—“use it or lose it.” This joint stiffness develops gradually and can lead to hip, knee, and shoulder pain over time.
So, how to avoid it: regularly move your joints through their full range of motion.
Here are three key exercises that he recommends focusing on:
- Knee flexion: lie on your back and work one leg at a time. Start by pressing your leg flat into the surface, holding for a couple of seconds, then bend your knee as far as possible. The key is to push gently into the last few millimeters of motion where stiffness begins, as that’s where actual progress happens. Alternate between full extension and maximum flexion for 10–15 repetitions on each leg.
- Hip rotation: this exercise targets hip rotation and is especially useful if you struggle with activities like putting on shoes or getting in and out of a car. Sit tall on a chair or kitchen countertop—ideally with your feet off the ground—and rotate one leg outward and then inward, keeping your thigh in contact with the seat. Your shin moves in and out while your femur rotates in the hip socket. Spend a few minutes per leg, holding each position for two to three seconds.
- Shoulder flexion: sit upright on a chair with your back away from the backrest. Drop one arm by your side and slowly lift it upward, leading with your thumb, until you reach a point of stiffness—then hold briefly before lowering it again in a controlled motion. This movement takes your shoulder through its full range and helps raise the point of restriction over time. Aim for 5–10 repetitions per arm, done twice daily.
For more on each of these plus visual demonstrations, enjoy:
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If Life Is A Marathon, Here’s How To Train Mobility For It
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Asparagus vs Red Cabbage – Which is Healthier?
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Our Verdict
When comparing asparagus to red cabbage, we picked the asparagus.
Why?
It was close!
In terms of macros, there’s nothing meaningful between them—same fiber, same protein, technically red cabbage is slightly higher in carbs, but not enough to make a difference to anything. We declare this round a tie.
In the category of vitamins, asparagus has more of vitamins B1, B2, B3, B5, B7, B9, E, and K, while red cabbage has more of vitamins A, B6, and C, meaning a win for asparagus in this round.
Looking at minerals, asparagus has more copper, iron, phosphorus, selenium, and zinc, while red cabbage has more calcium, magnesium, manganese, and potassium, for a 4:4 tie here.
In other considerations, both have their share of polyphenols, and figures are too varied on this to declare one the winner over the other here, so another tie.
Adding up the sections makes for an overall win for asparagus (on the strength of the vitamin content), but by all means enjoy either or both; diversity is good!
Want to learn more?
You might like:
Are You Getting The Right Kinds Of Flavonoids?
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There are ‘forever chemicals’ in our drinking water. Should standards change to protect our health?
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Today’s news coverage reports potentially unsafe levels of “forever chemicals” detected in drinking water supplies around Australia. These include human-made chemicals: perfluorooctane sulfonate (known as PFOS) and perflurooctanic acid (PFOA). They are classed under the broader category of per- and polyfluoroalkyl substances or PFAS chemicals.
The contaminants found in our drinking water are the same ones United States authorities warn can cause cancer over a long period of time, with reports warning there is “no safe level of exposure”.
In April, the US Environmental Protection Agency (USEPA) sent shock waves through the water industry around the world when it announced stricter advice on safe levels of PFOS/PFOA in drinking water. This reduced limits considered safe in supplies to zero and gave the water industry five years to meet legally enforceable limits of 4 parts per trillion.
So, should the same limits be enforced here in Australia? And how worried should we be that the drinking in many parts of Australia would fail the new US standards?
What are the health risks?
Medical knowledge about the human health effects of PFOS/PFOA is still emerging. An important factor is the bioaccumulation of these chemicals in different organs in the body over time.
Increased exposure of people to these chemicals has been associated with several adverse health effects. These include higher cholesterol, lower birth weights, modified immune responses, kidney and testicular cancer.
It has been very difficult to accurately track and measure effects of different levels of PFAS exposure on people. People may be exposed to PFAS chemicals in their everyday life through waterproofing of clothes, non-stick cookware coatings or through food and drinking water. PFAS can also be in pesticides, paints and cosmetics.
The International Agency for Research on Cancer (on behalf of the World Health Organization) regards PFOA as being carcinogenic to humans and PFOS as possibly carcinogenic to humans.
Is our drinking water safe? What about long-term risks? Volodymyr TVERDOKHLIB/Shutterstock Our guidelines
Australian drinking water supplies are assessed against national water quality standards. These Australian Drinking Water Guidelines are continuously reviewed by industry and health experts that scan the international literature and update them accordingly.
All city and town water supplies across Australia are subject to a wide range of physical and chemical water tests. The results are compared to Australian water guidelines.
Some tests relate to human health considerations, such as levels of lead or bacteria. Others relate to “aesthetic” considerations, such as the appearance or taste of water. Most water authorities across Australia make water quality information and compliance with Australian guidelines freely available.
What about Australian PFOS and PFOA standards?
These chemicals can enter our drinking water system from many potential sources, such as via their use in fire-fighting foams or pesticides.
According to the Australian Drinking Water Guidelines, PFOS should not exceed 0.07 micrograms per litre in drinking water. And PFOA should not exceed 0.56 micrograms per litre. One microgram is equivalent to one part per billion.
The concentration of these chemicals in water is incredibly small. And much of the advice on their concentration is provided in different units. Sometimes in micrograms or nannograms. The USEPA uses parts per trillion.
In parts per trillion (ppt) the Australian Guidelines for PFOS is 70 ppt and PFOA is 560 ppt. The USEPA’s new maximum contaminant levels (enforceable levels) are 4 ppt for both PFOS and also PFOA. Previous news reports have pointed out Australian guidelines for these chemicals in drinking water are up to 140 times higher than the USEPA permits.
Yikes! That seems like a lot
Today’s news report cites PFOS and PFOA water tests done at many different water supplies across Australia. Some water samples did not detect either chemicals. But most did, with the highest PFOS concentration 15.1–15.6 parts per trillion from Glenunga, South Australia. The highest PFOA concentration was reported from a small water supply in western Sydney, where it was detected at 5.17–9.66 parts per trillion.
Australia and the US are not alone. This is an enormous global problem.
One of the obvious challenges for the Australian water industry is that current water treatment processes may not be effective at removing PFOS or PFOA. The Australian Drinking Water Guidelines provide this advice:
Standard water treatment technologies including coagulation followed by physical separation, aeration, chemical oxidation, UV irradiation, and disinfection have little or no effect on PFOS or PFOA concentrations.
Filtering with activated carbon and reverse osmosis may remove many PFAS chemicals. But no treatment systems appear to be completely effective at their removal.
Removing these contaminants might be particularly difficult for small regional water supplies already struggling to maintain their water infrastructure. The NSW Auditor General criticised the planning for, and funding of, town water infrastructure in regional NSW back in 2020.
Where to from here?
The Australian water industry likely has little choice but to follow the US lead and address PFOS/PFAS contamination in drinking water. Along with lower thresholds, the US committed US$1 billion to water infrastructure to improve detection and water treatment. They will also now require:
Public water systems must monitor for these PFAS and have three years to complete initial monitoring (by 2027) […]
As today’s report notes, it is very difficult to find any recent data on PFOS and PFOA in Australian drinking water supplies. Australian regulators should also require ongoing and widespread monitoring of our major city and regional water supplies for these “forever chemicals”.
The bottom line for drinking tap water is to keep watching this space. Buying bottled water might not be effective (2021 US research detected PFAS in 39 out of 100 bottled waters). The USEPA suggests people can reduce PFAS exposure with measures including avoiding fish from contaminated waters and considering home filtration systems.
Correction: this article previously listed the maximum Australian Drinking Water Guidelines PFOA level as 0.056 micrograms per litre. The figure has been updated to show the correct level of 0.56 micrograms per litre.
Ian A. Wright, Associate Professor in Environmental Science, Western Sydney University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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5 Ways To Make Your Smoothie Blood Sugar Friendly (Avoid the Spike!)
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At 10almonds, we are often saying “eat whole fruit; don’t drink your calories”. Whole fruit is great for blood sugars; fruit juices and many smoothies on the other hand, not so much. Especially juices, being near-completely or perhaps even completely stripped of fiber, but even smoothies have had a lot of the fiber broken down and are still a liquid, meaning they are very quickly and easily digestible, and thus their sugars (whatever carbs are in there) can just zip straight into your veins.
However, there are ways to mitigate this…
Slow it down
The theme here is “give the digestive process something else to do”; some things are more quickly and easily digestible than others, and if it’s working on breaking down some of the slower things, it’s not waving sugars straight on through; they have to wait their turn.
To that end, recommendations include:
- Full-fat Greek yogurt which provides both protein and fat, helping to slow down the absorption of sugar. Always choose unsweetened versions to avoid added sugars, though!
- Coconut milk (canned) which is low in sugar and carbs, high in fat. This helps reduce blood sugar spikes, as she found through personal experimentation too.
- Avocado which is rich in healthy fats that help stabilize blood sugar. As a bonus, it blends well into smoothies without affecting the taste much.
- Coconut oil which contains medium-chain triglycerides (MCTs) that are quickly absorbed for energy without involving glucose, promoting fat-burning and reducing blood sugar spikes.
- Collagen powder which is a protein that helps lower blood sugar spikes while also supporting muscle growth, skin, and joints.
For more on all of these, enjoy:
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Orange vs Starfruit – Which is Healthier?
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Our Verdict
When comparing orange to starfruit, we picked the orange.
Why?
In terms of macros, there’s little between them; oranges are slightly higher in carbs for the same fiber and protein, but if you’re eating whole fruit, it really doesn’t make a difference. So, we call this round a tie.
In the category of vitamins, oranges have rather more of vitamins A, B1, B2, B6, B9, C, and E, while starfruit has slightly more of vitamins B3 and B5, yielding a 7:2 win to oranges here.
Looking at minerals, oranges have more calcium, iron, phosphorus, and potassium, while starfruit has more copper, manganese, selenium, and zinc, for a 4:4 tie this time.
Adding up the sections makes for a modest overall win for oranges, but by all means enjoy either or both, as diversity is best!
Want to learn more?
You might like:
From Apples to Bees, and High-Fructose Cs: Which Sugars Are Healthier, And Which Are Just The Same? ← before you reach for the orange juice, though
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