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3 natural sources that keep you young

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Staying young comes from within, no matter what age you are. The most valuable secret of vitality is found in your own body! Renewing yourself time and again is possible by staying agile, bringing rhythm into your life, and knowing how to appreciate nature’s generous gifts.

1. Oil

Glowing health in liquid form. Quality oils contain mono-unsaturated or poly-unsaturated fatty acids that the body needs, but can’t produce by itself. They are called essential fatty acids, which help keep your cholesterol levels low. That’s why a so-called Mediterranean diet is so healthy. Swim around in extra virgin olive oil!

Omega-3 and omega-6 also help combat allergies and colds. Vitamin E, an antioxidant, can be found mainly in wheat-germ oil and sunflower oil. Coconut oil is also wonderful. It consists of 50% lauric acid, which increases your resistance. In addition, coconut oil contains fewer calories than most other oils. You can use it for a number of things, internally as well as externally, from soothing babies’ irritated bottoms to cooking, baking, or as a spread for bread.

2. Turmeric

Turmeric is the miracle powder that gives curry its green-golden color. Also known as curcuma, Indian saffron and haldi, it has been used as a medical herb for thousands of years in India. It heals wounds and infections, and is said to prevent serious diseases like Alzheimer’s and Parkinson’s because it protects the brain from poison and damage. It has a slightly bitter flavor and so it probably protects many other things as well. As the saying goes, “Bitter pills may have blessed effects…”

3. Vegetables

Vegetables are your best medicine. Ever since vitamins were discovered, at the start of the 20th century, one scientific study after another has proven how incredibly healthy and essential vegetables are for us. Cabbage, sprouts, turnips, celeriac, spinach, endives and carrots… our grandmothers may have boiled them to a pulp, which didn’t do much for the reputation of vegetables for a number of decades. But now we eat them steamed, raw, or stir-fry crunchy, and it’s heaven.

“Forgotten” vegetables with beautiful names like oyster plant, purslane and cardoon are happily on offer again too. Or take the unsurpassed Swiss chard, parsley carrots or Burdock root. Adventurers pick their own vegetables in the great outdoors. We all know about nettles and sorrel, to put in the soup, but there are many more edible herbs and wild plants to eat and discover.

Text Lisette Thooft - Photography Jeroen van der Spek

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