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Cooking the RealAge Way

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Overview

The #1 New York Times bestselling author of RealAge(r) and coauthor of You: The Owner's Manual shows you how to cook your way to a younger you.

In his RealAge(r) books, Dr. Michael F. Roizen proved that incorporating simple changes to your lifestyle can take years off your biological age and leave you looking and feeling younger. In Cooking the RealAge(r) Way, he and nutritionist and professional chef Dr. John La Puma show you how you can create RealAge-smart and energy-rich meals that are as delicious as they are healthy.

Cooking the RealAge(r) Way includes more than 80 savory recipes, from asparagus frittata with smoked salmon to a chocolate strawberry sundae, as well as tricks and techniques to help you maintain your RealAge lifestyle, from stocking your pantry to tips on eating out and preparing time-friendly meals. It's the ultimate guide to eating and feeling younger--without sacrificing great taste.

Editorial Reviews

Roizen and La Puma, who previously joined forces on The RealAge Diet, feature more than 80 recipes full of fresh produce and whole grains. As Roizen originally posited in 1999's RealAge, biological age can differ from chronological age; here the authors argue that eating certain types of foods, particularly healthy fats, whole grains and vegetables and fruits, will slow, halt or even reverse the aging process. (Eating an ounce of nuts per day, for example, "keeps the average 55-year-old man 3.3 years younger.") The authors encourage readers to increase their "Kitchen IQ"-purchasing and using a steamer, "retraining" themselves to like healthy fats and preparing more than one meal at time are a few of the strategies. Divided by season, and prefaced by a comprehensive explanation of the healthiest foods available at different times of year, the book includes recipes such as Roasted Pepper and Fresh Mozzarella Panini, Cajun Couscous-Crusted Monkfish and Apricot Breakfast Polenta. Information about healthy cooking methods and uses for produce, herbs and spices are also incorporated. The book is repetitive in spots (that handful of nuts reappears often) and the authors are not specific enough about the studies they reference. They may also underestimate the ease of getting the family on board, and their recommendations for eating out-bring fresh vegetables to snack on, have your dishes specially prepared-may be a trifle unrealistic. Little mention is made of the role exercise can, and should, play in a healthy lifestyle, and red-meat lovers are out of luck. Buy for the healthy and very appealing recipes; consider skimming the text, which makes big promises and seems to turn a blind eye to the inevitability of natural aging.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.

-- PUBLISHERS WEEKLY.

Author Information

Bio of Michael F. Roizen

Dr. Michael F. Roizen created the RealAge concept and authored the no. 1 New York Times bestselling first edition of RealAge: Are You As Young As You Can Be? He is also the author of The RealAge Diet and The RealAge Makeover, and he coauthored the no. 1 New York Times bestseller You: The Owner's Manual with Dr. Mehmet Oz. He is a professor of medicine and anesthesiology at SUNY Upstate and chair of the Division of Anesthesiology, Critical Care Medicine, and Comprehensive Pain Management at the Cleveland Clinic.

Bio of John La Puma, M.D.

JOHN LA PUMA, M.D., appears regularly on "What's Cookin' with ChefMD?" which can be seen on Health Corner, airing on Lifetime. He is the coauthor of the bestselling Cooking the RealAge Way and The RealAge Diet, and contributed recipes to the New York Times bestseller YOU: The Owner's Manual. The first physician to teach cooking and nutrition in a U.S. medical school and graduate from the Cooking and Hospitality Institute of Chicago, he has cooked under star chef Rick Bayless in the four-star kitchens of Frontera Grill and Topolobampo. Dr. La Puma is medical director for the Santa Barbara Institute for Medical Nutrition and Healthy Weight.

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Additional Info

Imprint

HarperCollins

Filesize

23.53 MB

Number of Pages

384

eBook ISBN

9780061453151

Excerpt from: Cooking the RealAge Way by Michael F. Roizen

Chapter One
Cooking the RealAge Way
Control Your Genes Simply by the Way You Set Up Your Kitchen
You do not have to feel or be your calendar age. Seventy percent of premature aging is caused by the choices we make. By making some good choices, such as eating well, you can slow down or even reverse the signs of aging. And the best way to eat well is by revising key elements of the most important room in your home--the kitchen.
Just as what you eat makes a big difference in how old you feel and how old you actually are, it also amazingly makes a difference in what proteins your genes produce. As we learn more about genes, we learn how much we can modify their actions. The specific proteins they produce and the ratio of proteins any two genes make is at least partially under your control. This chapter is about how we can stock our kitchens and change what we eat to control our genes, ultimately keeping us and our families energetic and younger.
The response to our first book, RealAge, which provided consistent scientific data that you can control your rate of aging, has been overwhelming. Thousands of e-mails have told me that knowing the effect of a healthy choice--for example, knowing that eating an ounce of nuts a day makes the average 55-year-old man more than 3.3 years younger--was empowering. Such knowledge motivated individuals to make healthier choices. For the first year after that book was published, I received an average of 1,500 e-mails a day from readers. People told me they loved having a way of measuring their rate of aging and, even better, had found some simple steps for slowing that process.
As explained in The RealAge Diet, consistent scientific data show that eating the RealAge way--great-tasting, healthy food that is colorful--can make you younger. The scientific advisory group of RealAge has a strict standard to follow: no food choice (and no other health factor, for that matter) is said to have a RealAge effect (e.g., "Enjoying a half-ounce of dark--cocoa based--chocolate before each meal can make you 1.9 years younger") unless that effect has been shown to occur in at least four studies on humans. In addition, each RealAge food choice should be (and is, as confirmed by taste tests) every bit as satisfying and delicious as the energy-sapping, aging foods so widespread in the American diet. My patients and readers love knowing that simple, easy changes in food choices make a measurable difference in their health.
This is where cooking the RealAge way comes in. Perhaps a patient story helps: Steve I. was a 52-year-old hard-driving executive. His wife, Nancy, cared deeply about him, so when he was home for dinner (he ate out or was away two or three nights every week), Nancy cooked his favorite roasts or steaks. She punctuated every meal with great vegetables and a good salad, but Nancy always had his favorite coffee ice cream (to make him feel like home was a comfortable spot); and on planes or on the road he ate whatever was being served (he traveled in first class often, owing to his frequent flyer status); Mrs. Field's cookies and ice cream for dessert were rewards. And he ate whatever everybody else was eating at meetings. He and his wife exercised two or three times a week when he was at home. But he was getting more tired, enjoying the work less, and his arthritis started to act up. So his wife forced him to see me.
We found his RealAge was thirteen years older than his calendar age; he was really 65, not 52, and he felt it. So he made small changes that made a big difference.