Posts Tagged ‘yogurt’

On Acting My Age … Whatever it Is

Friday, January 16th, 2015

By Bob Gaydos

"New" me, at 73.

“New” me, at 73.

I’m 73 years old. That’s a fact and unless I go to work for Fox News, I am not free to change it to suit my mood. Truth is, I don’t obsess about my age the way some do. Most of the time, I don’t think about it unless someone mentions it.

For example, last summer my partner and I were standing on line at a fix-your-own frozen yogurt establishment called Hoopla! The line of customers extended to the door and it was close to closing time. As I surveyed the offerings, my partner turned to me and said, “Did you notice we’re always the oldest ones in here?” I took a quick look around and told her that, no, I hadn’t and, furthermore, while I thought she certainly didn’t qualify, I was definitely the oldest person in the place.

And I wondered, “How come?” Don’t septuagenarians like frozen yogurt? Look at all the great flavors. And there are all the toppings — pretty much anything you can think of from fruit to nuts to Gummy Bears to complement the delicious frozen treat.

Maybe it’s the do-it-yourself bit, I thought. Or the standing in line. Maybe a lot of older folks don’t like standing in line. It could be the possibility of some messiness. Or maybe it’s just the whole idea of experiencing something new.

It’s my observation, which is open to challenge, that a lot of people of a certain age are not thrilled with trying something new. It’s as if they feel they have lived long enough and done enough. No need to learn anything else. Fixing your own dessert? Way too much trouble.

So, they have flip phones. They don’t text or Google. They barely e-mail. Kindle, schmindle; give ‘em a real book. And not a Facebook. That’s just too confusing … or something. And it’s not just frozen yogurt that they won’t eat: Kale, quinoa and coconut water will never cross their lips. Change is for the young.

I don’t get it. My feeling is, since I have just a limited time here, why not experience as much as I can for as long as I can? I know how easy it can be to slip into a rut of comfortability, even if things in life aren’t so great, even if I’m not in the best of shape. I’ve been there. It’s easy to say, hey, this is OK. I can handle it. I don’t have to worry about learning something new. School’s over. Time to relax. Ain’t retirement grand?

Actually, yes, retirement has been pretty grand. But it’s also not the end of the line.

I shaved my beard and mustache off a few months ago. In the space of a month, only six people noticed. I counted.

One of them was my son, Max, who had a full beard himself at the time. My other son, Zack, noticed that I had also gotten a haircut, which was a typical observation. Other comments ranged from, “You look really tan, Bob” to “Nice haircut,” to “You look good; are you working out?” to “Did you lose weight?”

To which I replied, varyingly, “Thanks.” “Yes.” And, “Hello, I shaved my beard off.”

The beard is now back, although trimmed fairly neatly, and the hair on top is cut short. Also neat. But more importantly for this whole getting older thing, were the other comments about working out and losing weight. They were correct. People noticed and, to be honest, it was nice to hear. The working out regularly, combined with eating a much more healthful diet, coincided with meeting my partner two-and-a-half years ago. More than ever, I don’t believe in coincidences. The result has been a significant weight loss for me and my feeling and looking better — healthier at any rate — at 73 than, dare I say, at 53. So, yeah, retirement is great.

Anyway, as I said, a few people did notice the beard was gone and their comments may be even more telling than the ones I didn’t get:

— “There’s Bob, looking all neat and reputable.”

— “You look so neat and clean.”

— “Now you’re not hiding behind anything.”

Or from anything either. The physical changes have been accompanied by subtle psychological changes, a greater willingness to try new things.

The point of this exercise in vanity, I suppose, is that numerical age doesn’t matter nearly as much as attitude does. That’s nothing new, I know. I just needed to acknowledge it publicly for myself. Just don’t tell me to act my age, because I don’t know what that means.

I am 73. I have a phone that is at least 10 times smarter than I am. I wrote this column on a laptop. I love WiFI. I have a Kindle and have actually read one book on it so far. (Confession: I still prefer the real thing.) I Google and text constantly. I eat yogurt and falafel and sushi and lots of fruits and vegetables. No red meat. I exercise with a growing degree of regularity. All my annual checkup numbers are in the positive range. My doctor says I’m the textbook example of what can happen when you actually follow your doctor’s advice. I kinda liked hearing that, too.

Now, if someone would just explain to me how 3-D printing works …

 

The ‘Cost’ of Eating Healthy

Thursday, March 20th, 2014
The Breakfast of Champions

The Breakfast of Champions                      IR Photography

By Bob Gaydos

Since I began eating more healthful food (and writing about it), I’ve been paying more attention to the things people say and the choices they make when it comes to taking care of themselves. I’ve noticed they don’t always coincide.

While many acknowledge that a regular diet of red meat, fried, processed, salt-laden, sugar-soaked foods is not healthy, “eating healthier” often doesn’t eliminate the problem. Instead, the choice may be to eat less of the foods we say we shouldn’t eat, rather than eating more foods (fruits and vegetables) that are actually be good for us. We tweak. We cut down on the potato chips. Switch to diet soda. Try “low-calorie” prepared dinners. Get a small order of french fries instead of large.

This may be better than doing nothing and may cut a couple of calories. It also may save a little money.

Ahh, money. Personal finances can certainly affect the choices we make. In many quarters, the notion persists that eating healthy, while it sounds great, is just too expensive. This belief is fed in large part by TV commercials for the corporations that control our food supply. We are inundated with commercials designed to make us feel good about the particular food product (cereal, soda, fast-food, lunch meat). These are often aimed at children, who can influence parents’ food choices.

The products are marketed as inexpensive and good for us. But the processed foods that make up the bulk of the diet of most Americans are loaded with salt, chemical preservatives to prolong their shelf life and a variety of natural and artificial sugars to make them more palatable — and addictive. Large food corporations get big tax breaks and huge factory farms, which expose animals to disease and abuse, get government subsidies, which helps them to keep their prices down. Spraying crops with chemical pesticides lets big growers sell produce cheaper than organic farmers who don’t use chemicals. It makes Monsanto richer, but can hardly be considered good for our health.

Because of this government/corporate partnership emphasizing mass production of what is described as “affordable” food, many people who sincerely want to choose more healthful foods may feel they can’t afford to eat “all that organic, natural, chemical-free, grass-fed, free-range, non-GMO stuff.”

In truth, Americans can’t afford not to eat what used to be called, just plain food. Think about it. Why should food with nothing added to it have to carry labels that, thanks to years of brainwashing, make people think “expensive”? Why not just “apples,” “melons,” “grapes,” “berries,” “steak,” “chicken”? Why not, instead, require foods with all that stuff added to carry labels that say: “Added sugars, natural and otherwise;” “Loaded with salt;” “Chemical additives;” “Genetically modified;’’ “Full of fat;” “Sprayed with toxic chemicals;” “Fed tainted grain;” “Natural flavors produced in laboratories;” “Raised in warehouses;” or “No nutritional value”?

In a recent column, I offered what I called “the new breakfast of champions.” Instead of Wheaties and a banana, it consisted of a bowl of coconut/vanilla Greek yogurt, two sliced bananas, a big bunch of halved, red globe grapes with seeds, a mound of whole ground flaxseed meal, a healthy serving of blended trail mix (almonds, cranberries, cherries, raisins and pistachios), and a generous topping of all-natural chocolate granola.

Among the responses I got was this one from Marshall Rubin: “I have no qualms about your ‘Breakfast of Champions,’ especially since it’s way more healthy than my morning bagel with cream cheese and a can of lightly-salted V-8 vegetable juice. But one thing wasn’t mentioned: the cost of your meal. I’m a retiree watching my quality of life decrease as I continue to get no COLA raises from Social Security and my NJ state pension. My bagel breakfast costs less than $2. What does your breakfast cost?”

Excellent question. First, let me note that I, too, get a Social Security check and a pension check each month. Now, let’s deal with the breakfast: The Greek yogurt cost $1 for the cup, so that’s already half your cost, Marshall. But all the other ingredients are bought in more than single-serving sizes — bananas at 59 cents a pound; grapes were on sale at $1.69 a pound; a one-pound bag of ground flaxseed meal (free of everything and delicious) cost $14. The trail mix and granola are pricey at $4.99 and $5.99 a bag, respectively. But, like the flax seed, they provide the healthful ingredients for many breakfasts. It all depends on how hungry you are.

Ordering this delicious breakfast (which can be changed for taste and variety reasons) — if you could find a restaurant offering it — would absolutely be expensive. We call it our $8.50 breakfast, but the cost is probably just a little more than the $2 bagel-and-V-8 breakfast. There is no comparison, however, in the health benefits. That’s what gets missed in the discussion about the cost of healthful foods.

Eating all that salt, sugar, chemicals, preservatives and other additives has made billions of dollars for those food/chemical corporations, insurance companies, pharmaceutical companies and fast-food companies while producing millions of overweight, out-of-shape Americans. Recent surveys show that, as a people, we are fatter and less fit. Also, prone to diabetes, heart disease and high blood pressure. But if we chose to spend money on more healthful foods to begin with, that would cut down on doctor visits, insurance costs and the need for so many drugs to keep from getting seriously ill, never mind staying healthy.

Again, it’s a choice. Tweaking an unhealthy diet is not enough. It seems to me that the only way to bring down the cost of eating healthy is for enough people to demand better choices from the major suppliers of food and more government support for providers of healthful food. (A calorie-counting campaign by the First Lady is not enough.) Some of this pressure, largely through social media sites, is already being felt by the food giants, but much more needs to be done.

Meanwhile, here’s a brief look at the health benefits of that breakfast of champions of mine:

  • Greek yogurt: Go for low-sugar and low-fat. Loaded with protein, calcium, and probiotic cultures. Also, potassium and Vitamins B6 and B12. Low in calories, lactose, carbohydrates and sodium. Also, it’s creamy and tastes great.
  • Bananas: Have no fat, cholesterol or sodium. They do have potassium, Vitamin C, fiber and Vitamin B6. Thought to be good for, among other things, heart health and regularity. Also contain tryptophan, which helps boost memory.
  • Red globe grapes with seeds: No fat or cholesterol. Contains resveratrol and flavonoids and antioxidants. Helps with weight loss, improves blood flow (helping protect against heart attack and high blood pressure) and may help fight Alzheimer’s. Promotes skin and hair health, helps fight aging and kidney disorders.
  • Milled flaxseed: Loaded with lignans, which provide the antioxidant benefits of fighting cardiovascular disease. Also loaded with omega 3 fatty acids, which promote healthy nerve function and Vitamin B1, or thiamin, which boosts energy. Great source of fiber and may help reduce hot flashes in menopausal women.
  • Trail mix: Almonds and pistachios promote heart health and good cholesterol levels. Source of protein, magnesium, calcium, Vitamin E, Vitamin C, iron, fiber. Cranberries fight urinary tract infection and can help decrease blood pressure. Raisins help fight constipation, boost energy and promote mouth and bone health. Also are anti-inflammatory. Cherries help fight arthritis and inflammatory conditions and help lower blood sugar.
  • Chocolate granola: The oats help lower cholesterol and promote intestinal health. Plenty of fiber. Don’t overdo the chocolate chips and enjoy the taste.

That’s all for now. I’m getting hungry. Meanwhile, for the skeptics and those wondering about the cost, why not give it a try? Use your own combinations of ingredients and let me know what you think. It couldn’t hurt and you might be pleasantly surprised at your choice.

bob@zestoforange.com

 

 

The New ‘Breakfast of Champions’

Thursday, February 27th, 2014

By Bob Gaydos

Te breakfast of champions

                          The breakfast of champions                                                                                                        IR photography

“Here it is,” she said with a smile, “the breakfast of champions.”

No, it wasn’t a bowl of Wheaties with a banana sliced on top. It was, check it out: A bowl of coconut/vanilla Greek yogurt, two sliced bananas, a big bunch of halved, red globe grapes with seeds, a mound of whole ground flaxseed meal, a healthy serving of blended trail mix (almonds, cranberries, cherries, raisins and pistachios), and a generous topping of chocolate granola (ingredients to come later).

Breakfast was sweet, rich, juicy, crunchy, delicious and filling. My breakfast partner does not skimp on the portions. And, by the way, it was incredibly good for my health.

When I decided for health reasons to move away from a diet centered on meat and fried foods to one focused more on plants, my major concerns were that I would be able to eat enough to feel full and energetic and that I would find enough food that I actually liked.

No problem, thanks again in large measure to my breakfast partner. And it hasn’t been a problem since I made the decision. What it has been is a gradual process of becoming accustomed to, not necessarily foods that are new to me, but a new way of looking at some familiar foods and a new way of making them part of my regular diet.

I now eat lots of rice and beans and greens and baked potatoes and sweet potatoes and fruits and vegetables. Also some pasta. Pizza is still on the menu. I also eat vegetarian versions of meatballs, bacon, sausage, turkey with all the vegetables, etc. No portion control. Again, the tastes are a bit different, but delicious. It’s all in the way the food is prepared. That, to me, is mind over matter. I think we are conditioned from earliest days to think about certain foods in a certain way and, after a while it becomes automatic — so, lots of red meat is good, vegetables are wussy.

I’ve said it before, but I will repeat myself: I’m not crusading here. I don’t begrudge anybody eating whatever they choose (not entirely true — horses are not for eating). However, since my dietary changes, I’ve become increasingly aware of the strong contradiction in what many people say about their desire to be healthier (to lose weight, to have more energy, to feel stronger) and the food they actually eat. So I write about what I’m going through to maintain my own awareness and, maybe, let someone who’s contemplating a similar change know that it’s possible and not necessarily painful.

There’s a slowly growing awareness among Americans for the need to eat more healthful foods, foods free of chemicals and so-called “natural” added ingredients. You can see this in expanded organic food sections at supermarkets and half-hearted attempts by some fast-food chains to offer what they regard as healthier choices. When the monied interests — the corporations that control our food supply — start offering more choices, even though they may exaggerate their health benefits, I think it’s a good first step. They’re starting to pay attention..

It’s also a signal for consumers to start insisting on more such choices and at more reasonable prices. It seems to me that companies should not get rich by offering lots of cheap food that isn’t good for our health (and may actually be bad for our health) while pricing nutritious, tasty food out of the reach of far too many people. History tells us that, greed being what it is, this corporate mindset won’t change unless enough customers insist on it by spending their food money differently. By putting our money where our mouths are and by insisting that elected officials do more to protect the food supply rather than the food suppliers, we might actually be able to help ourselves become healthier.

Back to the breakfast of champions. It satisfies the various food pyramids’ daily recommendations on fruits, nuts, seeds and dairy in one sitting. It is full of super foods:

  • Greek yogurt: Loaded with protein, Vitamin B12 and calcium. Also has potassium, B-6 and magnesium.
  • Bananas: Good for Vitamin B-6, Vitamin C and potassium. Also magnesium and dietary fiber.
  • Red grapes: Source of resveratrol, which helps dilate blood vessels, which can lower blood pressure. Also may help weight loss by reducing cells’ ability to store fat.
  • Flaxseed meal: Soluble and insoluble fiber. Studies suggest flaxseed as regular part of a diet lowers bad cholesterol and increases good cholesterol. Has lignans, natural anti-oxidants that protect against unchecked cell growth. Source of alpha-linolenic acid, or omega-3, which can help provide healthy cholesterol levels, reduce cell inflammation (by supporting the integrity of cell membranes of vital organs, thereby protecting the body against disease). Also may lower blood pressure. Studies suggest flaxseed may help protect against some forms of cancer, decrease menopausal symptoms and reduce blood sugar.
  • Trail mix: Good source of Vitamin E, manganese, copper and magnesium (important minerals often neglected in many diets). Also a source of potassium and dietary fiber.
  • Chocolate granola: Among other things, it contains whole grain oats, ground flax seeds, rice and soy lecithin, an emulsifier that keeps the blood slippery..

Full disclosure, the chocolate granola, being a commercial product, contains sugar and cane juice. But people are free to mix their own granola. Like I said, I’m no purist, just a guy trying to live a longer, healthier life. One spectacular breakfast at a time.

 

Can We Just Not Call It Food?

Thursday, September 26th, 2013

By Bob Gaydos

What's the beaver's connection with raspberries? DOn't ask.

What’s the beaver’s connection with raspberries? Don’t ask.

Sometimes, a little bit of curiosity can ruin your appetite.

I love raspberry-flavored, frozen Greek yogurt. I defy you to find a more soul-satisfying treat, especially with some dark chocolate shavings sprinkled on top.

Recently, having become a more conscientious food label-reader, I noticed a story on the Internet about ingredients that don’t have to be listed, but come under the heading of “natural flavoring.” Among the “natural flavoring” ingredients listed was “castoreum.”

“Hmm, something from the castor bean?” I wondered.

Off to Google I went and soon found myself in a state of shock, disbelief and a little bit of, well, disgust.

It turns out that castoreum is a yellowish secretion from the castor sac of adult male and female beavers. The castor sac is located between the anus and genitals in beavers and, along with its urine, is used to scent mark the beaver’s territory. Sweet.

While I had to admit the source made it a “natural” ingredient, I also wondered why the natural flavor of raspberries wasn’t sufficient. And more to the point, I wondered who the genius was who decided that the exudate from a sac located next to a beaver’s anus would be a good thing to add to yogurt to improve its flavor. What was the “Eureka!” moment? Who did the first taste test?

It turns out castoreum has been used for years in perfumes. So I imagine it wasn’t such a leap to go from putting a dab on the wrist to wondering if a shot of beaver sac juice would enhance the flavor of ice cream, candy, yogurt, iced tea and gelatin, especially, apparently, strawberry- and raspberry-flavored foods.

In case you’re wondering, the Food and Drug Administration puts castoreum in the “Generally Regarded As Safe” category. Maybe so, but I am generally going to think twice before I buy raspberry yogurt again.

As it happens, the search for information on castoreum also led me to data on what I at first thought was the source of castoreum — the castor bean. More bad news.

The castor bean (actually a seed) is regarded as the deadliest plant on the planet. It is the source, yes, of castor oil. But it is also the source of ricin, a powerful poison with no known antidote. The bean is also the source of a food additive identified usually as PGPR. I have learned that when I see a bunch of letters like that on a food label, it’s wise to find out what they mean.

So, remember the added ingredient to my favorite dessert — the chocolate shavings on top? Guess what’s listed on the label of Hershey’s dark chocolate bars? Yup. PGPR. Polyglycerol polyricinoleate.

PGPR is a sticky yellowish liquid that acts as an emulsifier — it holds the chocolate together. It is also much cheaper to produce than cocoa butter, meaning Hershey’s can give you less chocolate in its chocolate, at lower cost to itself, thus making more profits. PGPR also lets the candy sit on the shelves much longer and still be considered safe to consume. Apparently, we’re supposed to ignore that word ricin in the middle of the PGPR as well as the lack of cocoa in the chocolate bar. The FDA says PGPR is safe for human consumption, although lab tests on chickens showed what was described as reversible liver damage.

Finally, while still looking at the Hershey’s label, the word vanillin caught my eye. Again, not necessarily what it seems to be. Yes, vanillin is an extract of the vanilla bean and is used as an additive in lots of foods. But, because of the rarity of the bean and the cost associated with producing it, much vanillin today is of the synthetic variety, coming from lignin, which is a byproduct of, ahem, wood pulp.

So there you have it, my favorite dessert: ricin and wood pulp sprinkled on top of beaver scent-marking sac juice. Some days it just doesn’t pay to read the labels.

bob@zestoforange.com

 

Biceps, Triceps, Deltoids, Oh My!

Thursday, June 13th, 2013

By Bob Gaydos

Lots of bench presses add up to actual muscle.

Lots of bench presses add up to actual muscle.

I have muscles today. Deltoids, triceps, biceps, gluteals, pectorals, etc. They’re actual muscles, not flabby facsimiles occupying the space where muscles are supposed to be, like it was in my last report.. The change is good. I like it. I feel … more solid I guess.

This renovation project began about nine months ago following a visit to a doctor, some talk about my high blood pressure, a lack of vitamins B12 and D and a suggestion to lose weight and get some exercise.

Since then, I have lost about 40 pounds, significantly altered my diet (adieu Big Mac and fries, bon jour Greek salad) and begun an exercise regimen that has progressed as I have.

Full disclosure. The “exercise” began as labored one-mile walks, some work on a stationary bike, struggles with light free weights and what passed for crunches (sit-ups for you old-timers). It was and remains crucial for me that I have a coach who is both understanding and demanding. She recognized my weaknesses and physical issues when I began (overweight and a fused right ankle, the result of a severe break) and today knows my strengths and tendencies (saying “I can’t” when I mean “I don’t know how”).

I could not do a pushup nine months ago. I lay flat on the floor on my face, embarrassed, when I failed to do just one at my coach’s request. Today, I can knock off 15 pretty much anytime and recently did seven sets of 15 during a two-hour workout session. Lots of struggling bench presses went into that.

But that’s not the half of it. There turns out to be a world of exercises, each aimed at different parts of the body. Now, I knew this before; I just didn’t pay much attention to it, which explains why my coach insisted on a full medical checkup before beginning this program. Within that world there are front crunches, side crunches and reverse crunches. There are squats (which require a seated adaptation for me because of my fused ankle), leg lifts, leg lowerings, hollow rocks, front planks, reverse planks and, oh my god, side planks.

The real challenges for me today are lunges and what for me is a sadistic exercise known as the Superman. The lunges — basically exaggerated front and back curtseys — are challenging because of my right ankle issue and nerve damage in my lower left leg. I kept falling over every time I tried one. My coach had me adapt. Do it slower; land on the ball of my foot for more solid footing; bring my body to the leg. I managed to do one forward. Then I managed to do one without wobbling. (Better balance has come along with greater strength and more controlled movement.)

Today, I can manage a few decent lunges and some so-so ones in a set of 10 forward lunges. This is good progress. Backward lunges remain more problematic, but again, doable even in my awkward style. And yes, today there are muscles in my behind that ache after a set of lunges. Coach says this is a good thing.

The Superman remains the challenge du jour. It requires lying on my stomach, arms forward a la Superman in flight, then lifting the front and rear portions of my body, leaving only the middle on the floor. I barely got front and back up for 20 seconds, but I learned something in the process: to get the muscles to do their job I needed to engage them, to flex them. Aha.

These workout sessions, which include a lot of stretching as well, go on. Currently, it’s twice a week with additional workouts possible. I do this because I do not want to be an overweight, falling-down old man. I am far from finished, but also far from where I was a short nine months ago. I need a new wardrobe to fit my new body, but that’s what is called a luxury problem. Because my health has improved with my weight loss and exercise, my doctor is weaning me off the blood pressure medications she prescribed. I like the way I look and feel.

This was not easy at first, although changing my eating habits to include more vegetables and fruits, much less sugar, salt, fat and meat was not as difficult as I thought it would be. I have discovered the delight of frozen Greek yogurt with fresh fruit. I do not starve myself.

The exercise was a slower draw, but once some results started to appear (using heavier weights, seeing actual muscles sprouting, my shoulders becoming wider than my hips), I was hooked. Not in a negative sense. I will never be Mr. Universe. (As coach delicately pointed out, I could never be even if I wanted to.) But I like feeling and being stronger, so I will continue.

Coincidentally (or maybe not) with this image makeover (I trimmed my hair and beard and got new eyeglass frames as well), I recently took an online narcissist test on PsychCentral. I scored 12, which I am told is an average score, with 20 being required for narcissism. But I did come up with a 2 on exhibitionism and a 3 on superiority, which may be something for me to look at in relation to this makeover and the apparent need to write about it.

Then again, I had a zero on vanity. This suggests to me that, not only is my body stronger and in better balance, but my mind, like my muscles, is still not over-inflated. And so I will continue.

 bob@zestoforange.com

 

So How’s That Diet Going? Just Fine

Wednesday, April 10th, 2013

By Bob Gaydos

Last December, in a burst of, oh I don’t know, foolhardy enthusiasm, I wrote about my decision to re-enter the world of the healthy. No more sugar, salt, butter, red meat, French fries, etc. would pass over these lips. Knock off the bread; bring on the greens and beans. And Greek yogurt. Lots of veggies and brown rice and fruit. Some chicken and fish. And exercise, too. Plenty of exercise. I promised to give updates.

So here it is: I feel great.

People I’ve known for years come up to me and ask: “Did you lose weight?” Yes, 40 pounds. “Are you sick?” No, it’s intentional, thank you. “Are you working out?” Yes.

Oh my god, yes.

The thing about losing weight is that if you don’t do something to tone up your body, you wind up being a thinner person with a bunch of loose skin. Not a good look, and what’s the sense of losing weight and looking sick? I can say in all humility that I do not look sick. Believe me, it has not been a picnic. Nor has it been torture. It has been, as I said in my first report, humbling. But also surprisingly rewarding (to me, not my coach).

I mentioned starting out with weekly walks, one to two miles. I still do that, but not as often, due to physical conditions not related to what I’m talking about here. The walks are still good for the fresh air and sunshine, so they will continue.

It’s the inside workout regimen that is paying tremendous dividends. In December, I dismissed pushups with a “forget about it” comment. Could not do one. Did 60 the other day in six, ten-rep sets. (Even picking up the lingo.) I also talked about crunches being the only thing I had some success with early on. Turns out that’s because I wasn’t doing them correctly. Effort counts, but so does form, my coach informed me. Now that I do them the correct way, they are much tougher. But the results are also more obvious. And I have learned such things as reverse crunches (woof!) and bicycle crunches (we’re going to forget about them for a while).

Throw in weight training with barbells (progressing slowly but steadily), leg-lifts, leg-lowerings, squats, 40 minutes on a stationary bike and lots of stretching and, slowly but surely, muscle has appeared where once there was flab. It feels good. I feel good. I have more energy, more endurance and, in fact, a generally healthier outlook on life.

I can’t stress enough that none of this has been a surprise to my coach, who predicted the progress and encouraged me, gently or firmly, as needed.

As for the food, I am still learning, but no longer struggling, to find healthful, tasty, filling choices. I am not a fanatic. I have a slice of pizza from time to time (no pepperoni). I never finished the “Wheat Belly” book, but I try hard to avoid bread and gluten. I have rediscovered the sweetness of fruit and, bless their hearts, Ben and Jerry have introduced a line of frozen Greek yogurt that is as rich and satisfying as any ice cream. Better yet, they have competition in the slowly emerging market for more healthful food choices.

The fast food chains lag in this development, but demand could drive competition with them. Supermarkets are adding more organic and gluten-free sections as people (especially younger people) become more conscious of wanting to eat real food, with no surprises mixed in. Of course, I still can’t figure out food establishments that offer egg white entrees or veggie entrees and pair them with French fries or hash browns. Offer alternatives, folks.

Anyway, that’s my follow up report. So far, so good. Blood pressure in check. Weight down. Muscles emerging. Clothes too big (new wardrobe coming). A deep bow of appreciation to my fantastic coach, because I knew nothing about how to do this. And a final word to anyone who may be thinking about, “some day,” doing some exercise or losing some weight. Don’t wait. Life is really too short to waste on “coulda-shouldas.” Find a source of support and motivation and go for it. Change is not easy, but healthy change can be surprisingly rewarding in many ways. (I know, coach, not to you.)

bob@zestoforange.com

Where Have You Gone, Joe DiMaggio?

Tuesday, July 10th, 2012

The Yankee Clipper

…and other (hopefully) thought-provoking questions

 By Bob Gaydos

  • We’ll start with the summer’s top puzzler: Soft ice cream or soft frozen yogurt? They say one is healthier for you, but this is obviously a matter of taste and mine leans to the ice cream most of the time. Maybe a strawberry shortcake sundae with soft vanilla, whipped cream, sponge cake, strawberry syrup, etc. But a friend of mine swears by the black raspberry frozen yogurt at Scoops in Pine Bush. Of course, they put chocolate chips in it. Maybe that‘s what makes it better for you.
  • Coke or Pepsi? Most people, from my observation, still prefer and say, “Coke” when asked. So how come waitresses at every diner in the area then ask you, “Is Pepsi OK?” Sure it’s OK. But it’s not Coke. What the heck happened to the Coke salesman?
  • Google or Yahoo? Not to be harsh, but why bother with Yahoo? Really. And what the heck is Bing?
  • Mac or PC? I’ve got a PC; both my sons have Macs. They love theirs; I may get one some day. I fully expect us all to be doing everything on a tablet in the not-so-distant future. Even cooking.
  • Egg and cheese sandwiches made on a grill in a deli or the pre-fab Styrofoam “eggs” served up in fast-food places? OK, we all agree on this one.
  • Obamacare or No Care? After campaigning relentlessly against the constitutionally acceptable Affordable Care Act with a slogan of “Repeal and Replace,” Republicans have conceded that they have no actual plan with which to replace it, in the unlikely case they actually did repeal it. They should just ask Mitt Romney to retool the plan he introduced in Massachusetts.
  • Jeter or Reyes? … What’s that? That’s not a question anymore? Sorry.
  • Designated hitter or unathletic pitchers trying to not hurt themselves at bat? You can deduce my vote. With fulltime inter-league play next year, the DH in both leagues is the only thing that makes sense. So they won’t do it.
  • If you read a book on a Nook, is it a book or a Nook? And does that apply to Dr. Seuss?
  • Really, what the heck is a Bing?
  • I text. All the time. Only way my kids will talk to me. But has anybody under 25 noticed that it’s still a lot quicker and more efficient to actually talk to the other person? Honestly …
  • Does anybody “get” Twitter? Am I a twit if I don’t tweet? Speaking of twits, should I care what Ocho Cinco had for lunch?
  • Whether pot is legal or not, do the SUNY trustees actually think they can make every SUNY campus smoke-free in two years without putting half the students on probation?
  • Which is the more dangerous job: Catching alligators (crocodiles?) bare-handed; driving tractor trailers on narrow, ice-covered roads or repossessing Subarus? I’m betting on the repossessing.
  • When did the above become entertainment?
  • And who did put the ram in the ramalamadingdong?
  • Isn’t it true that every item on the Taco Bell menu consists of the same items, mixed in different combinations and given different names?
  • Can we find that answer on Bing?
  • Wouldn’t it be more popular if they named it Bong?
  • Does anybody remember Frick and Frack? No? No sweat, I looked it up on Yahoo: “Frick and Frack is for any two people who are closely linked in some way, especially through a work partnership.

“The origin is from a famous partnership of Swiss comedy ice skaters, Werner Groebliand Hans Mauch,   whose stage names these were. They came to public fame in the later years of a series of skating spectaculars called Ice Follies, promoted by Eddie Shipstad and his brother Roy, which began in 1936 and ran for almost 50 years. Their association lasted so long, and they were at one time so well known, that their names have gone into the language.

“Michael Mauch, the son of Hans, told me in a personal message about the origin of their names: ‘Frick took his name from a small village in Switzerland; Frack is a Swiss-German word for a frock coat, which my father used to wear in the early days of their skating act. They put the words together as a typical Swiss joke.’ ” Now don’t say you never learn anything when you read my column.

  • What is the current fascination with tattoos, or body art, if you prefer? Maybe the NBA commissioner can answer this one.
  • And by the way, why can’t Democrats defend their man (Obama) with the same fervor with which Republicans attack him? Don’t they care if he loses?
  • How Much Wood Would a Woodchuck Chuck if a Woodchuck Would Chuck Wood? Oops, sorry, that’s not a question, it’s a new show on the History Channel.
  • If I tweet that, will some twit think it’s funny?
  • … and what about Naomi?

Now don’t be bashful, please. I would really appreciate comments, answers, jibes and japes (look it up on Bing) on any of the above. This is supposed to be an interactive medium, so interact, please. At the very least it will me make me feel good and at the most I may be able to get another column out of the replies. Isn’t that worth interacting?

PS: If you don’t know the Joe DiMaggio answer, look up Paul Simon. And shame on you.

Bob@zestoforange.com