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Fitness For your Info Performance Success Story Tips

Do you move young… or old?

At Totum, we often talk about ‘moving young’ for as long as possible. This obviously has an impact on those 60 and above, but it actually starts in your 20’s. Tennis, running, swimming, biking, golf, you name it. Your ability to perform any of these activities is lessened if your muscular power decreases, and that starts a lot younger than most people think.

Muscular power is pretty straightforward. It’s how quickly you can apply the greatest force. Any kind of jump is a classic example of human power in action.

In a recent article by Alex Hutchinson for Outside magazine, he examines research that focuses on why older athletes, and people in general, lose muscular power as they age. Here are the key findings:

  1. Loss of power as we age is almost entirely related to a reduction in strength.
  2. Muscular power has very little impact on activities of daily living, unless it drops below a critical threshold, after which getting out of a chair, or off the toilet, becomes difficult quickly.
  3. Plyometric exercise helps to improve the messaging from brain to muscle, thereby allowing us to ‘move younger’.

Based on this information, we have the following tips:

  1. Never stop challenging your muscles to be stronger. Lift weights, jump, climb stairs or hills, carry heavy stuff, etc.
  2. If you, or someone you know, are in their 60’s or beyond, quality of life will largely be dependent on staying strong. No matter what your age is, strength can be built.
  3. ‘Bouncy’, jumping activities help to keep your brain-muscle connection strong. Note: If you haven’t done this type of activity for a while, take it slow to avoid injury.

Our experience over the last 25 years has shown us that no matter your age when you maintain or increase your muscular strength, you perform all physical activities at a higher level. Whether that’s winning the club championship or just being able to travel is up to you. Strength is critical in allowing you to do it all.

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Gut Health For Your Mental Health

The second most important structure in your body for mental health!

Tamara Kung, ND

Many of us are looking for ways to boost our brains to support mental health as well as to prevent neurodegenerative diseases like dementia. 

But did you know that you may have an untapped source of treating the root cause of many mental illnesses like anxiety, depression, and dementia? That source is in your gut!

Science is paving the way in understanding the role of what they call our ‘second brain’, the microbiome. The microbiome consists of trillions of microbes that live within our gut, and studies are showing that it can influence our mental health, and risk for chronic diseases.  The latest science is just scratching the surface on how our microbiome can be your heavy hitter in boosting our mood, keeping us calm, motivated and focused. 

Scientists have discovered that 90% of our serotonin (happiness neurotransmitters) and 50% of dopamine (motivation/ reward neurotransmitters) are actually produced by our microbiome by 39-100 trillion microbes that live within us!  With this new understanding we are starting to appreciate how mental illness like anxiety and depression emerge when our gut is not healthy. 

The old thought is that upstairs is your brain, the center in command, and downstairs is your gut responsible for… processing food and making waste. We previously thought of these two as unrelated organs. What we are learning is that the connection between the two is impressive. Both are in constant, rapid, communication, hooked together by five hundred million neurons that form the longest nerve in your body – the vagus nerve. It carries five times more nerves than you’ll find in your spinal cord. This is a superhighway, and our bodies evolved this way for a reason.

Scientists are learning that brain health and gut health are totally intertwined. The magic is in gut microbes, and mainly gut bacteria and their by-products (ie. serotonin, dopamine, and anti-inflammatory molecules) which communicate and protect our brain.

Your Inner Rainforest

So how can we make sure we keep our guts healthy, and our microbiome working to protect us? Think of it this way – your microbiome is like your inner rainforest. It thrives when it maintains its diversity, just like any forest who’s inhabitants all contribute to a healthy and resilient ecosystem. We’ve got trillions of microbes, and their favorite food that helps them grow healthy and strong is… fiber!

Unfortunately the Standard American Diet (SAD) is seriously lacking in fiber. On top of this, nutrition information is heavily skewed to focus on the macronutrients: carbohydrates, proteins, and fats. Fiber is too often forgotten because we think that it’s just something that helps us poop. We think it is not digested or absorbed, and that our human cells don’t use it – so we disregard its function. This leads to behaviours that ultimately do us harm. Did you know less than 5% of North Americans reach their minimum daily intake of fiber?  Beans and lentils for example are not often regularly consumed in North America, while highly processed grains in which most of the fiber has been stripped away is the majority – especially in breakfasts, and snacks. 

So here is your big takeaway – understand that you are composed of more microbes than human cells, at a ratio of 10:1. This means you are actually more microbe than human, and our microbes love to eat fiber. They are the ones using it, digesting, absorbing and making by-products like neurotransmitters and anti-inflammatory compounds.

Just like any ecosystem, the health of the entire organism, our body and mind, depends on the symbiotic relationships that support the health of all parties (human and microbe). Ideally we want a bountiful amount of diverse microbes to generate their helpful by-products which our body uses to thrive. So let’s shift our focus from just human cells, so we can take care of our ecosystem, our inner rainforest, and utilize this astounding, untapped source of health that’s internally generated and sustainable!

Some fiber rich meal examples:

  • Lentil curries with your favorite greens
  • Sweet potato noodles with ginger tempeh and kimchi
  • Seeded crackers, or red pepper boats with avocado and sauerkraut
  • Farro in salads
  • Artichoke hearts with your whole grain pasta

Fiber Fueled

The ecosystem within you depends on you. Every bite you take influences who thrives, and who dies. The good bacteria can make serotonin & dopamine for you, and help quench inflammation, but only if we feed them their favorite meal which is fiber. There are also bad bacteria, and they are connected with the production of inflammation, obesity, chronic disease. Not surprisingly, they love processed foods, refined sugars, and alcohol. So when we eat, we want to be considerate, and know that we’re not just eating for one, we’re eating for trillions, 39-100 trillion to be exact. 

Tamara Kung, ND, Book An Appointment!

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SEASONAL SPOTLIGHT – THE PECULIAR PERSIMMON

A strange fruit, in a chilly season can be a gem to share and enjoy!

While the crisp air and silver light of winter creep in, colourful root veggies, squashes, and hearty greens step up in our favorite warming dishes.

In the frosty months to come, we may not be thinking of seasonal, fresh fruits, but they do exist! Persimmons are among the fruits I look forward to during winter and last from September to December. They are wonderfully sweet, but not too sweet, and mildly spicy (maybe it’s the “-simmon” that reminds me of cinnamon) undertones that make this fruit well suited for the warm, spiced feelings of the season.

Persimmons are vivid orange fruits that have been grown in Asia for over 1,000 years, but still remain foreign to North Americans. And while they look very much like a confused tomato, they are actually berries! Here’s a guide on how to pick and enjoy this seasonal delight, and give your day a lovely pop of colour.

They go great in salads, soups and stews, or my go-to, simply sliced with the skin on for my after dinner treat. Most, including my mom and grandfather prefer to peel them, but I er on nerd and go for maximum nutrients every time, the different textures are more fun, don’t you think?

How to pick a persimmon:

  • Stick with fuyu persimmons if you are brand new to this fruit. They are the smaller, have a flat bottom and resemble tomatoes. These can be enjoyed when they are still firm, giving you a satisfying crunch, or soft.
  • The other common persimmon out now are the Hachiya. They are heart shaped, larger, and have an elongated, pointed base. These need to be very soft before you can eat them, and soft meaning that then stem peels right off and the whole thing feels more squishy. An unripe Hachiya can send you running for the hills as it is extremely astringent and can leave you wondering how such a sensation can exist in your mouth!

How to enjoy a persimmon:

  • Sliced in a nice bed of arugula, white radicchio, with warm beets, and walnuts or pistachios. Drizzle a little balsamic or your favorite dressing overtop, toss and enjoy the subtle sweet kicks.
  • Make a persimmon salsa by dicing it in with tomatoes, cilantro, cumin, salt and pepper. Serve over roasted veggies, squash risottos, or with your favorite seed cracker!
  • Butternut squash and persimmon soup!

However you enjoy this autumn gem, you can take pride in adding just one more delicious, and incredibly healthful food to your repertoire! The more good stuff we fill up on, the less unhealthful foods our bellies will have room for.

Cheers!