Last week I about killed myself studying Adobe Photoshop and Illustrator to create slides for a class called Baby Boomers. I seriously stressed myself out and was working non stop before the class to make sure that I had all my content in line and ready to go. There was so much good info to be spoken about that I felt overwhelmed with which stuff to choose and which stuff to leave out. I only had an hour to get the info in and wanted to keep it simple and easy to understand.

BUT, low and behold I couldn’t upload my slides to the page when class started and wanted to throw my laptop across the room. I ended up having to cancel the class. I have yet to reschedule it because I realized that I needed a little break due to other stresses in my life.

So, I wanted to give you all the secrets I learned in my studies to promote anti aging.

I’ve always wondered why other ethnicity’s, especially those of Asian decent have such beautiful skin and how they age so gracefully even into their 80’s and 90’s. I mean, I get it that us Americans usually have pretty horrible diets that consist of processed foods, GMO’s, hormones, blah blah blah ending this sentence with – Yea, we eat crap. But, don’t other cultures kind of eat the same crap we do? Or do they have a secret that we just don’t have here (or that we can’t grow here)?

I read up on some different theories about aging and found that a real common theory is about the oxidation stress that happens from free radical electrons that are released in our bodies when carbohydrates are converted into energy. These free radicals attack the fats that surround our cells to keep them safe. When these free radicals keep on stressing the cells out (oxidating them) they begin to lose their proper function and ultimately can end up failing. As we age, our bodies ability to prevent oxidation occurs less and less which can (in theory) make us age.

Interesting right? I couldn’t stop reading about this stuff. I kept on going and low and behold what I found to be one of the best antioxidant rich berries our there which is the Wolfberry. It comes from the Ningxia plant from Zhong Ning County in China. It is their little secret. For years and years the people there have had that in their diets (along with apricots). It has wonderful antioxidant properties. I mean, it has like “12 times the antioxidant capacity of raisins and 55 times that of cauliflower”(2.198) As I was reading, I was like, put that in my belly and put it there NOW. I want to start my whole fighting this oxidation process right now. Because, let’s be honest I eat lots of carbs, I like beer and I need all the help I can get from this natural stuff.

I was going to present all this at the class and here’s the slide I was going to talk to:

In the pic are dried Wolfberries that you can eat as a snack along with “Wolfberry Crisp” and Ningxia Red. Ningxia Red, as my Fiance likes to say: Is the best thing to drink the morning after a long night of partying, is pretty delicious. I’ve had both the Wolfberry Crisps and Ningxia Red, but had no idea of it’s antioxidant properties. Both are also Immune System supporters, but I had no idea. I was just drinking or eating them because they tasted good and Ningxia Red is good in my shakes. I really can’t wait to try out the Dried Wolfberries.

In my opinion, it’s important to start small in your diet and work up to bigger and bigger goals. I am trying to cut out sugars and all the carbs that I love so much. I want to live a long and healthy life and I want to look good the entire time so I am going to get the Wolfberries and reorder the crisps so I can keep them in my purse. It’s at least one step closer to staying healthy and looking young.

P.S. I’m not a doctor folks, I’m just sharing some stuff I read about. Always go and do your own research! It’s the best way to learn and know for yourselves! Go look up the Wolfberry! Nothing I write about is meant to heal, cure or prevent any disease. Happy learning to you all you peeps out there 🙂

Works Cited

Essential Oils Desk Reference. 5th ed. U.S.A.: Life Science Pub., 2011. Print.