As I have mentioned too often, I never have been athletic – in school, I was the proverbial girl that nobody wanted on their sports team. But as I cleaned up my diet (starting with gluten and dairy), my muscle weakness and arthritis improved.
Movement is important. And the older you get, the more urgent it becomes. People generally think that heart disease and cancer are about the worst conditions leading to final demise. Immobility is worse. Not moving – either by choice, or because of illness – is the clear beginning of the end.
Every evening after dinner my husband and I go out for a walk, down the hill, and up the hill. Often I run uphill – slowly, but without pause. That alone is not enough, I fear, to keep old age at bay. Obviously, you can’t stave off death forever – decline is inevitable. But you can give it your best effort.
When B.K.S. Iyengar (1918-20140, the revered teacher of my yoga teacher Carol Nelson, recently died, a picture of him in old age went around the world. It showed him in lotus position but with barely any muscles that I could discern. Now, he was really old when the photo was taken, but looking at him it dawned on my that in yoga we need three accomplishments:
• Spirituality - I’d translate that as inward looking
• Flexibility - yoga certainly accomplishes that)
• Strength – more muscles.
The last one, strength, can be trained in some of the more vigorous forms of yoga like ashtanga, but I prefer the deep, gentle yoga Carol Nelson teaches. That leaves me with strength training for homework. Since I am still not fond of gyms and strenuous workouts, I do a routine of seven small muscle-building exercises at home. They take less than ten minutes – actually, less than seven minutes! You can do them all together in one setting, or interspersed during the day.
1. Bending backward over a zazen cushion or a half-cylinder
2. Bench pressing
3. Wall pressing (a modification of push-ups)
4. Rubber band exercises
5. Yoga ball
6. Kettlebell
7. Dumbbells.
As you might have read in my book The Diabetes Cure, my philosophy is that exercise should never be overdone – we have sports medicine because we have sports, is my constant saying. Every exercise will be repeated twenty-one times, never more. If initially you can’t do an exercise twenty-one times, do as many as you can do without undue force, and slowly build up to twenty-one.
More information about each exercise:
1. Bending backward over a zazen cushion or a half-cylinder
This is not a strength training. But I start with opening my back because my worst problem is upper back posture (in childhood and youth, I spent much time bedridden). – Slowly count to 21, while you wiggle your back in place and bend it backward over the cushion. – When I travel, I replace this with bending downward from the hotel bed.
2. Bench pressing
Since I don’t own a bench, this is not exactly bench-pressing. But it is similar. I use a bar with two five-pound weights – including the bar, it’s 14 pounds. The point is not to use heavy weights, but to use light weights slowly, and regular – every day. Position the barbell over your lap, and bring your body in position: Stand knees up, and pull your arms backward, and make a hollow with your thoracic spine: If you lie too straight and heavy on your shoulder blades, there is potential of hurting your rotator cuffs. Do 21 slow repetitions. Push directly upward with your arms – and never over your face. There are several deaths each year of people who have dropped the barbells on their faces …
3. Wall pressing (a modification of push-ups)
Stand a bit away from a wall or a kitchen counter or anything stable, and push up with your hands 21 times. Be careful not to slip when you stand away from the wall. - If you can do real push-ups on the floor: Good for you! But, like lotus position, I am unlikely to get proficient at push-ups in this life.
4. Rubber band exercises
Use an expander-like rubber band over a bar (or from a hook). Use it twice 21 times to pull your arms down and back. This is the exercise that makes arm flab a thing of the past. Occasionally, sleepless in bed, I add this exercise: Lying on your back with elbows at my sides, I push into the bed, arching my upper back, holding the position for 21 counts. The relaxing of the muscles afterward is a good sleeping aid. - When I travel, I take Therabands.
5. Yoga ball
Lie belly-down over a yoga ball. Secure your feet at a floorboard or under a sofa. Lift your back from the hips 21 times without overarching your neck – it is better to let your head hang down a bit, and instead lift your arms. Gives wonderful strength in the lower back area, and will eventually strengthen your whole spinal musculature. – When traveling, one can do this exercise across a chair.
6. Kettlebell
Swing a small (5 pounds) kettlebell back between your legs and up to horizontal with your eyes 21 counts. Have a give in your knees. This exercise strengthens legs, pelvic musculature and arms. This is the one that always makes me pant. – I fear there is no good substitute for this when I travel as lugging around a kettlebell in my suitcase is not an option. I try to walk as many stairs in the hotels as possible – which has led to hilarious situations as we have from time to time ended up in the kitchen quarters or other off-limits work spaces.
7. Dumbbells.
Have a pair of small (5 pounds) dumbbells (or bottles filled with water or books). Push them up 21 times, high up over your head, and slightly backward – without creating pressure in your lower back area. This one took me the longest before I could do all 21 repetitions. – When traveling, I use my laptop as weight, and try not to drop it.
Lately, at yoga class, I notice how much easier the yoga postures are now that I own some muscles. The three goals – looking inward, flexibility and muscles – inform one on the other: They spread out through our bodies to keep us alive, healthy and, well, younger. Read More
Blog: On Health. On Writing. On Life. On Everything.
Today is National Celiac Day!
September 13, 2014
For some reason – and, please, bear with me – the first thought to my mind is the famous poem by Martin Niemöller (1892-1984):
First they came for the Socialists, and I did not speak out—
Because I was not a Socialist.
Then they came for the Trade Unionists, and I did not speak out—
Because I was not a Trade Unionist.
Then they came for the Jews, and I did not speak out—
Because I was not a Jew.
Then they came for me—and there was no one left to speak for me.
So, what is the connection?
First, there were the celiacs – people who could not tolerate wheat because of the gluten it contains. They were the fringe of the movement, so to speak, and not many people who were not afflicted took the sufferings of the gluten-intolerant very serious.
But now, about twenty years later, it has become clear that most people do better without wheat in their diet – not least, because the book “Wheat Belly” by William Davis has opened the eyes to the damages grains can wreak in the body.
Wheat contains gluten, and for some people – the celiacs - this gluten acts like a poison, destroying first the gut, and then nearly every other organ: arthritis, depression, cancer, and so on are related to gluten intolerance.
But wheat – like every other grain or seed or nut – also contains lectins. The other name for lectins are “antinutrients” – which gives you the idea that they might not be healthy for you. They are not. Lectins inflame the intestines, similar like gluten does in celiacs – only less so. But in the long run, the wreak havoc anyway. Sometimes lectins are described as ripping little holes in the lining of the bowels, which is a bit of a simple explanation and not quite right, but good enough if you want to understand why lectins are not good for you.
Having a “leaky gut” as a consequence of gluten and lectins sets you up for many diseases – the most spectacular is obesity – hence the “wheat belly”.
Why are there lectins in grains and seeds and nuts? Because plants don’t want their next generation to perish – they want their seeds to grow into new plants. Like animals, plants don't want to be eaten. Lectins defend the seeds by making them harder to digest. “Our Daily Bread” has made it possible to populate the Earth (overpopulate!), but it has come with a price: Disease and misery.
Our original foods were greens and roots and fruit (in season only) and some nuts in the fall, and a rabbit or a mammoth, but at daily foraging grubs were more likely. Human ingeniousness discovered that one could sow and harvest the seeds of grasses. Selection made the tiny grass seeds bigger, and made agriculture and “progress” possible. In the last fifty years, we even drastically improved on the wheat plant: shortening the stalks (straw is unnecessary) and bulking up the kernel (mostly by increasing the gluten fraction) – our wheat is nothing what it was in medieval times or earlier. Not even like anything in the Fifties or Sixties! Spelt and kamut had much less gluten than our modern “improved” varieties. Spelt and kamut also caused less disease.
First, a few unlucky people suffered from gluten intolerance. Now it has become widespread. Surprised? No. But it reminded me of the Niemöller poem. Read More
Today is National Celiac Disease Awareness Day!
September 13, 2012
Not that I should luxuriate in writing blogs while I am finishing my diabetes book, but to call attention to the problems with wheat – on this occasion I just have to do it.
Since this is my big theme presently, let me roll up the whole gluten conundrum from the diabetic side: Ninety percent of people with diabetes type II are overweight; ten percent are not. Now – what gives the ten percent their diabetes?
Genes, of course. But genes account only for part of the puzzle. Most slim diabetics have either type I diabetes (which I will not discuss here), or they have gluten intolerance. Disclosure: I am one of those ten percent, and while I don’t yet have full-blown diabetes with all the dismal consequences down the road like blindness, kidney failure, amputations, neurological damage, my number always hover at the upper border of normal or the low border of diabetes. For somebody who has brittle diabetes and ends in the hospital frequently, this seems a good place to be, and sure it is. BUT: By the time people are diagnosed with diabetes, a good third already shows sign of end-organ failure. Which means: They really already have advanced disease. I don’t want to wait doing nothing and closing my eyes.
So, what do I do? I move, for starters. I don’t go to the gym, but I work in the garden, play my cello, go for a walk after dinner with my husband, and do tiny exercises every time I get up from my chair during my long writing sessions (aaah – writing a book about health is not such a healthy thing, after all).
And I eat healthily. Fresh vegetables, fresh herbs, some fish, much less meat (but meat I do eat – and recommend), no dairy, no sugar, no sweeteners either, no trans-fats, and basically, nothing processed.
But back to gluten. We pray for our daily bread – and are not aware how recent the “daily bread” was invented – not longer than five to ten thousand years. Which is nothing in terms of evolution and our genes. Actually, our “daily bread” is around not much longer than monotheism – the belief in a single, singular god. I find that interesting: When we were hunter and gatherers, eating and nibbling and plucking from Nature wherever we went, we had multiple gods – the ones that were hidden in the groves, in the deep lakes, in the skies – and everything was whispering to us: Holy, holy, holy.
Then agriculture was invented with cattle and sheep husbandry, and we learned to sow and to reap, and suddenly there was that one stern god over us, telling to adhere to his rules – one obviously needs rules and timetables and schedules and order to be a farmer.
Forward a few thousand years to Mr. Kellogg, who gave us our breakfast cornflakes, and modern scientists who gave as bigger kernels of wheat, and then all the abundance that came with industrialization and prosperity – and here comes the modern American wave of obesity and diabetes. Where for millions of years always was scarcity – and that is what our bodies were adapted to for millions of years – now we can get the whopping calories of a burger for one dollar. Without to move out into the woods and hunt and gather.
If gluten is at the root of those ten percent of slim diabetics – so what! you exclaim, because you are fighting the pounds for most of your life. Gluten makes a few of us very sick – with celiac disease. Gluten makes a lot of us fat, with sickness down the road from the excess pounds.
Celiacs have no immune tolerance for gluten; they might get diarrhea, skin rashes, bloating, and all kinds of weird symptoms – including neurologic and psychiatric. Half of the symptoms are not showing in the belly, which is one reason gluten intolerance is still one of the widely under-diagnosed disease – even that the last ten years has turned the tide a bit.
The funny thing is: Wheat does not want to be eaten. Like basically all nuts and seeds, the wheat grain contains a family of compounds called lectins that are there to protect the grain from being eaten. The wheat plant has no interest, so to speak, to be gobbled up and extinguished. On the other hand, from the wheat’s point of view, of course, it is extremely advantageous that farmers everywhere now growing this seed that originally had a very narrow distribution, namely the Fertile Crescent of Mesopotamia. Somehow we managed to spread it more or less worldwide – or did the plant entice us to do its business?
Not sure. But nuts and seeds contain lectins that hinder digestion and make people sick with arthritis, depression, heart disease, cancer, diabetes, and so on – the celiac who runs to the bathroom ten times a day is only the tip of the iceberg. And it shows the wisdom of our bodies: To get rid as fast as possible of a toxic substance.
Wheat is addictive – it contains morphine-like substances that play with your brain and your longings just as cocaine and heroin do. I always picture how the first farmers, sitting placidly and satisfied in their hovels, invited the last hunters who came in from another fruitless hunt for something to eat (the rise of agriculture happened parallel to the extinction from overhunting the very large ice-age mammals – they had bison the size of elephants, and deer like cows at that time. The rise of monotheism happened at the same time … did we feel guilty for the overhunting??). The hunters got their bowl of gruels or their flat breads; it must have seemed heaven to them. As they never got enough of it, they came back for more and more, until they one day decided to plough a piece of land, and settle down as farmers themselves.
So, if you want to get healthy and/or slim, you first have to break the wheat (and corn! And sugar! But those are other topics …) addiction. You don’t die of starvation, if you leave out bread and pizza and cakes and cookies and muffins. You just get healthier. The food to eat: Vegetables, vegetables, vegetables. And some brown rice, as rice does not seem so addictive as wheat. It just doesn’t taste so yummy, yummy that you want more and more of it.
In all of this, I haven’t even talked about what they do nowadays once the too-big, overinflated-by-starch wheat kernel is harvested: They mill it and grind it and take the good stuff out, namely the coarse outer layers that contains vitamins and ls . The make white flour from naturally brown flour, and because it is known that white flour contains nothing healthy and leads to deficiency diseases down the road, the “fortify” the flour with vitamins and iron.
Believe me, nothing is as well “fortified” as the original grain. I mean the really “original” grain which we cannot retrieve anymore because the first grains were so puny – not much more then a few hard nibs in your mouth while you were searching for the really belly-filling rabbit or root. If you want to do wheat at all (and if you are a celiac, you can’t have it ever again! Also not rye and barley; perhaps not even oats), at least stick to dinkel and kamut, some of the older grains. Not as old to go back to the dawn of times, but going back a few thousand years, to the first cultured strains. They contain more hulls and “waste”, less gluten and starch. You also can try sprouted breads where most of the gluten has been used up in the process of sprouting.
Our modern degenerative diseases have to do with mostly four culprits: Wheat, dairy, sugar, trans-fats. Our redemption lies in the plant world: vegetables, herbs, fruit. A few beans, a few nuts. Some fish. And occasionally … a rabbit. Read More