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The Green Buddha

The Green Buddha from oomphTV on Vimeo.

Acting Your Age with oomph!

I just read in the New York Times an article called “Turn 70, Act Your Grandchild’s Age,” which plays into the notion that some of us expect 70 year olds to act like you should be 20 not 70. This article makes me think of the work we do here at oomphTV. I hope we don’t give the false impression that you must act like a 20 year old to have oomph!

Accepting your age and your limitations, while still doing what you want (and being realistic about what you can do) is part of the message of oomphTV. And a big part of having oomph! is simply enjoying and celebrating life, no matter what you can and can’t do. After all, life is short and let’s simply enjoy what we can while we are here.

Recently Ringo Starr celebrated his 70th birthday by playing at the Radio City Music Hall and saying his new hero is BB King, who still jams in his 80s. They will be followed by Bob Dylan (“May you stay forever young”) and Paul Simon (“How terribly strange to be 70”) who still both perform and write music.

Dr. Butler, a psychiatrist, died, at age 83, a few days before Ringo’s big bash. No one, his colleagues said, had done more to improve the image of aging in America. His work established that the old did not inevitably become senile, and that they could be productive, intellectually engaged, and active, sexually and otherwise. His life provided a good example: He worked until three days before his death from acute leukemia.

But as much as Dr. Butler would have cheered an aging Beatle onstage, his colleagues said he would have also cautioned against embracing the opposite stereotype, the idea that “aging successfully,” in his phrase, means that you have to be banging on drums in front of thousands or still be acting like you did at 22 or 42.

“The stories that we hear tend to pull us toward the extreme,” said Anne Basting, the director of the Center on Age and Community at the University of Wisconsin at Milwaukee. “It’s either the stories of young-onset Alzheimer’s, or it’s the sky-diving grandmas. We don’t hear enough about the huge middle, which is the vast majority of folks.”

In the film and television business, the business I’m in, Clint Eastwood is still directing films at 80 and Betty White is now starring in a new sitcom at 88 (I worked with her on “Ugly Betty” and she was amazing) The pressure for 70 and 80 year olds is not to face mortality, but to kick up those slightly arthritic heels ever higher.

In the eighth decade, said Dr. Basting, is “now seen as an active time of life: you’re just past retirement, that’s your time to explore and play mentally.” But while many will be healthy, others will not. “There will be an increase in frailty and disability because people are living longer,” said S. Jay Olshansky, a demographer at the University of Illinois at Chicago who studies aging. For some people, an increased risk of stroke and Alzheimer’s “is going to be the price they pay for extended longevity,” he said.

The risk, gerontologists say, is that in celebrating the remarkable stories, we make those not playing Radio City, and certainly those suffering the diseases that often accompany old age, feel inadequate.

Thomas R. Cole, director of the McGovern Center for Health, Humanities and the Human Spirit at the University of Texas Health Science Center in Houston and the author of a cultural history of aging, said “We’re going to make it look like if you’re sick, it’s your own fault. If you’re not having orgasms or running marathons, there’s something wrong with you.

Here at oomphTV we don’t want to just portray “aging extremes,” but also inspirational people that fall somewhere in the middle. If we simply profiled extremes we would run into the possibility of alienating everyday people.

We did produce a story on Jack Kirk – The Dipsea Demon, the 94 year old runner. He could be considered one of those extremes. However, we also profiled Alice and Richard Matzkin. Both Alice and Richard Matzkin express themselves through their art, one by painting and the other by sculpting. They are not running any foot race, but clearly they have oomph!

In addition, we are currently in post-production on “The Green Buddha”, a wonderful story about my sister, Dana Dowell Windatt, and my own mother, Jeanne Dowell, that have started a new apparel business, based on gratitude. My mother has just turned 80 and was the original inspiration behind oomphtv.com She is not running a marathon or doing trapeze, but she is still doing what she wants to do at 80 years of age.

We are looking for different kinds of stories about people over 40 and sometimes way over 40 that have oomph! However, we do want to include stories of people that do have limitations. If you know of any, please write to us.

I hope we have found the right balance. Please feel free to write us and let us know what your thoughts are. We want to continue to inspire and inform, but not alienate our audience.

“Quality” Carbs: It’s Not Just About Your Six-Pack!

It seems as though every week we learn something new about the real power of nutrition. Recently, Agricultural Research Service (ARS) funded scientists at the Laboratory for Nutrition and Vision Research and found some interesting information.
Age related macular degeneration (AMD) and the vision loss associated with it may be connected to the “quality” of carbohydrates.

One study showed that a regular consumption of a “slow carb” ( low glycemic index) diet provided a protective effect against macular degeneration. A food’s glycemic index is an indicator of how fast the carbohydrate it contains will spike blood sugar levels.

So how do you keep your glycemic index in check? To learn more about which carbs produce only small fluctuations in our blood glucose and insulin levels, check out http://www.glycemicindex.com/ and follow their recommendations:

1. Pile half your dinner plate high with vegetables or salad
Aim to eat at least five serves of vegetables (this doesn’t include the starchy ones like potatoes, sweet potatoes or sweet corn) every day, and aim for foods with a variety of of colors.

2. Cut back on most potatoes
If you are a big potato eater and can’t bear the thought of giving them up, you don’t have to. Just cut back on the quantity. Don’t be afraid of trying other starchy vegetables like sweet potato, yams or taro, steamed, roasted or mashed.

3. Swap your bread
Choose a really grainy bread where you can actually see the grains, granary bread, stoneground wholemeal bread, real sourdough bread, soy and linseed bread, pumpernickel, fruit loaf or bread made from chickpea or other legume based flours.

4. Replace those high GI crunchy breakfast flakes
These refined breakfast cereals spike your blood glucose and insulin levels. Replace them with smart carbs like natural muesli or traditional (not instant) porridge oats or one of the lower GI processed breakfast cereals that will trickle fuel into your engine.

5. Make your starchy staples the low GI ones
Look for the low GI rice’s, serve your pasta al dente, choose less processed foods such as large flake or rolled oats for porridge or muesli and intact grains such as barley, buckwheat, bulgur, quinoa, whole kernel rye, or whole wheat kernels and opt for lower GI starchy vegetables.

6. Learn to love legumes!
Include legumes like beans, lentils and chickpeas in your meals two or three times a week, more often if you are vegetarian. Add chickpeas to a stir fry, red kidney beans to a chili, a bean salad to that barbecue menu, and beans or lentils to a casserole or soup.

7. Develop the art of combining
No need to cut out all high GI carbs. The trick is to combine them with those low GI tricklers to achieve a moderate overall GI. How? Lentils with rice (think of that delicious classic Italian soup), rice with beans and chili, tabbouli tucked into pita bread (with falafels and a dash of hummus), baked beans on toast or piled on a jacket-baked potato for classic comfort food.

8. Incorporate a lean protein source with every meal
Eat lean meat, skinless chicken, fish and seafood, eggs, milk, yoghurt or cheese, or legumes and tofu if you are vegetarian. The protein portion should make up around a quarter of the plate/meal.

9. Tickle your taste buds
Try vinaigrette (using vinegar or lemon juice with a dash of extra virgin olive oil) with salads, yogurt with cereal, lemon juice on vegetables like asparagus, or sourdough bread. These foods contain acids, which slow stomach emptying and lower your blood glucose response to the carbs in the meal.

10. Go low GI when snacking

If it is healthful and low GI, keep it handy. Grab fresh fruit, dried fruit, or fruit and nut mix, low fat milk and yogurt (or soy alternatives), fruit bread etc for snacks. Limit (this means don’t buy them every week) high GI refined flour products whether home baked or from the supermarket such as cookies, cakes, pastries, crumpets, crackers, biscuits, irrespective of their fat and sugar content. These really are the ‘keep for the occasional treat’ foods.

Keep your eye on the serving size. Remember portion caution with carb rich foods such as rice, al dente pasta and noodles, potatoes etc. Eating a huge amount of these foods, even of the low GI variety, will have a marked effect on your blood glucose. A cup of cooked noodles or al dente pasta or rice plus plenty of mixed non starchy vegetables and a little lean protein can turn into 3 cups of a very satisfying meal.

Most of all, recognize that protective nutrients are in each and every meal that you eat, and we all my have the power to stave off certain age related conditions.

The Happy Diabetic

By Michael Thomas Masters

In the spring of 2010, I was extremely fortunate to have been introduced to a modern day chef, Robert Lewis, The Happy Diabetic, residing in Bettendorf, Iowa, who offers his own unique 21st Century culinary innovations. Chef Robert’s personal goal is for everyone – diabetic and non-diabetic – who are eager and willing, to maintain a healthy, happy and delicious culinary lifestyle filled with oomph and success.

Like Chef Robert, Julia Childs and Graham Kerr (1970s Galloping Gourmet) comprise a long list of popular chefs. Furthermore, the mystery farce, Who Is Killing the Great Chefs of Europe? (1978), the animated film, Ratatouille (2008), and the comedy-drama, Julie & Julia (2009) creatively focus on the culinary world of chefs.

In fact, eating well and knowing how to properly cook and bake, continues to both captivate and challenge people worldwide.

Honestly, do not Amos & Andy’s Moon Cake, Grandma’s Rice Chex Dessert and Wilma Marie’s Cream Puffs desserts all sound incredibly delectable? How about Chicken-Almond Stir-Fry or Glazed Pork Chops with Caramelized Onions? Perhaps even barbequed Shrimp or Lemon garlic Alaska Salmon? Has your mouth begun to water yet?

Now understand that all of these recipes (and countless more) are featured in two successful cookbooks for diabetes, Simply Desserts and Get Happy, Get Healthy! both written by Chef Robert Lewis. Chef Robert’s latest cookbook catering to diabetics, Cooking for One, will be available in Fall 2010. Additionally, visit Chef Robert’s informative and cool website, happydiabetic.com.

Of course, non-diabetics, like me, are also strongly encouraged to enjoy these appetizing and healthy meals and desserts. Eating well and being healthy and happy should be the objective for all people.

Robert Lewis’s passion for good food, and the creative outlet it provides for him, initially materialized as the promising chef, who graduated in 1976 from the Culinary Institute of America in Hyde Park, New York, grew up in culinary unique Los Angeles.

When first diagnosed in 1998 with type 2 diabetes, Chef Robert believed that the infinite food choices he had come to appreciate would be greatly restricted.

“Much of what I heard in those early days after being diagnosed was about the foods that were prohibited. I suspected my days of good eating were over,” Lewis recalls.

However, Chef Robert did not lose heart, but instead, he moved forward with a positive and educated approach towards the disease and his new life’s challenge as a type 2 diabetic.

“Instead of viewing meals and diet as just another set of restrictions, it’s about treating food as a reward,” states the renowned Chef.

Robert Lewis is thrilled that his recipes celebrate great-tasting as well as healthful foods that both diabetics and non-diabetics can enjoy.

Extensive knowledge of cooking and food preparation, coupled with his friendly personality and delightful humor, has landed Chef Robert on the Quad City TV’s top rated show, Paula Sands Live. Additionally, Chef Lewis has been featured each fall on WGN Chicago’s call-in radio show, Turkey Talk, and appeared on ESPN’s Cold Pizza program. Lewis has also worked with television personalities Al Roker, Richard Simmons and Ann Curry.

Chef Robert currently is the Director of Training and Development and Corporate Chef for Happy Joe’s Pizza and Ice Cream Parlors at its support center in Bettendorf, Iowa.

In recent years, Chef Robert and the Eli Lilly Company have successfully teamed up to create an amazingly informative and fun interactive virtual kitchen, filled with tips, tidbits and humorous anecdotes, available at both the lillydiabetes.com and happydiabetic.com websites. In fact, Chef Robert was selected to be the culinary face on the new Lilly Diabetes website.

The Happy Diabetic recommends that people work to manage their health in partnership with their doctor or dietician.

It is critical to note that diabetes is an incurable (and often successfully manageable) disease and not a medical condition, as many people incorrectly suppose. Diabetes can cause serious health complications including heart disease, blindness, kidney failure and lower-extremity amputations and can strike all ages and all nationalities, both male and female.

During the last ten years, diabetes has grown at an astounding rate of 50%. Americans need to become better educated about the disease and how to effectively control it, while living a high-quality life, through a healthy and well-balanced diet and exercise.

Yes, exercise is important for diabetics (and non-diabetics) alike. Physical activity, such as walking or riding an exercise bike, is a critical factor in maintaining a healthier life.

Chef Robert also encourages joining a neighborhood diabetic support group,

“Newly diagnosed diabetics can learn from people who have lived with the disease for a long time. It helps to talk with others who have similar challenges and questions.”

In regards to diet, Chef Robert also recommends a diet high in fiber to help control blood sugar levels from spiking. Additionally, he recommends considerably cutting down processed foods from one’s diet and substituting them with beans and whole grains, which are not just healthy, but can actually save money. In addition, when out dining, “pair and share” restaurant portions, since many meals are often too large for one person. Order a salad each and spilt one large entrée.

When making healthy dietary choices, Chef Robert suggests creating small changes over time, in what one eats and in the level of exercise, since small steps usually work better than taking giant hurdles. Eat and enjoy all foods in moderation. If you occasionally desire to visit a fast food restaurant, choose your meals wisely (favoring salads and low calorie and less fat menu items) and resist the temptation to super-size your order.

By shifting eating habits and food menus towards a healthier diet and lifestyle, Chef Robert Lewis advocates, “We’re changing the way people eat one recipe at a time.”

Certainly, my eating habits and meal menus have become healthier, as well as more exciting and delicious since discovering Chef Robert Lewis.

Now, a healthier and tastier Bon Appetite to you!

Michael Thomas Masters can be reached at filmguy552003@yahoo.com

Robert’s Mediterranean Chicken of Love

Recipe by Robert Lewis, www.happydiabetic.com

If you’ve ever traveled to Greece, you know all about the healthy eating habits of the locals. This dish is a rich and full-flavored sample of their cuisine, heavy with aromas from the Mediterranean. The tender chicken, garlic, and tomatoes create a delicious combination that your friends and family will not soon forget, and it’s just as good if you substitute shrimp for the chicken. This recipe is easy to prepare…and remember, it was made with love!

Ingredients & Methods

Serves 4
Robert’s Mediterranean Chicken of Love
2 teaspoons extra virgin olive oil
¼ cup white wine
1 pound skinless, boneless chicken breast halves, sliced
2 cloves of garlic
3 roma tomatoes, diced
2 tablespoons chopped fresh basil
1 tablespoon rosemary
1 tablespoon oregano
10 pitted black pitted olives
¼ cup chopped fresh parsley
salt and pepper to taste
Nutrition at a Glance (per serving)

Calories

336

Total fat

17.75g

Carbohydrate

4.92g

Protein

34.58g

Method:
1. Heat oil in a large skillet over medium heat. Add sliced chicken and sauté about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside.
2. Sauté garlic in pan drippings for 30 seconds, then add tomatoes and sauté for 3 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes.
3. Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.

Inspired by oomphTV

I am a new fan of this oomph! blog site and I recently took the time to communicate with David Dowell about doing an article for all of you, his readers. I do like the man’s style.

As a Baby Boomer (and an all around nice guy) taking up space on our planet, I feel it is my obligation to maintain good health and a supportive positive attitude with all other earthlings I come in contact with. I think we owe that to each other. Life has it’s problems and, at times, life is not fair. But this life is a wonderful adventure that we can truly enjoy with the right frame of mind. Of course, a healthy body makes the adventure much more interesting.

I have become a steady visitor to this oomph! blog site because of the good information I can take from it. I have found health and wellness ideas that I have never heard of before. I now look at oomph! as my source of many issues that fly under the radar for most of us. I don’t know where David finds his material and, truthfully, I don’t care. I just know that I can count on this blog site to provide me with important ideas that I won’t take the time to find myself.

I do want to mention to you readers of oomph! another idea you need to consider as another component of health and wellness. Some where along the line similar ideas have probably been expressed in various posts on this blog. I’m referring to the need for each one of us to develop the habit of daily laughter. Author E.E. Cumming once said “The most wasted of all days is one without laughter.” Many people do not realize that laughing is very healthy for both your body and your mind.

Laughter creates positive changes in our bodies. It will boost your energy, help your immune system, and it will protect you from the effects of stress. Obviously, laughter will put you in a good mood. It will improve your relationships with family and friends.

So, you need to develop sources that will bring you daily smiles, grins, and chuckles. More importantly, find sources that will get you to laugh out loud. It’s well worth your time… and good for your health.

Phil McMillan
http://www.babyboomerbaloney.com

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