Staying Healthy Archive

Exercise shouldn't be something you do only when you want to drop those 10 extra pounds or prepare for the charity 10-kilometer run. To be successful, it should be something you do as routinely as eating, sleeping, and taking your morning shower. That can be difficult, as you may already know. The information below may help you stay on course when your motivation starts to flag. Remember, the result is worth the effort.

The value of maintaining an exercise program became evident when the results of the Harvard Alumni Health Study were published in the New England Journal of Medicine. The men who had been moderately active but later became sedentary had a 15% higher risk of death than their counterparts who had never been active. On the other hand, those who started and kept up an exercise program had a 23% lower risk of death, which approaches the 29% decrease in risk enjoyed by the men who'd always been active. But knowing the benefits of lifelong exercise or even creating a personal exercise plan will be of little use if you don't stick to your program. As you plan an exercise routine, you need to prepare for the challenges that await you, so you won't be thrown off track.

Calcium is billed as the bone-building nutrient. But some experts argue that we should pay more attention to exercise and vitamin D.

Starting on your 51st birthday, current government guidelines say you're supposed to consume 1,200 milligrams (mg) of calcium daily. With advancing years, both men and women begin to experience a decline in the density of bones that makes them weaker and more likely to break. In essence, your bone becomes more porous, and calcium supposedly fills in the holes.

But the amount of calcium adults need continues to be debated. The critics say there's little evidence that high intake has more than a marginal effect on bone density and fracture prevention. They say exercise and reversing vitamin D deficiency are not promoted enough and are more important for bone health. Professor Walter Willett, chair of the nutrition department at the Harvard School of Public Health, is one of the leading lights in the critical camp.

Everyone knows some people who can eat ice cream, cake, and whatever else they want and still not gain weight. At the other extreme are people who seem to gain weight no matter how little they eat. Why? What are the causes of obesity? What allows one person to remain thin without effort but demands that another struggle to avoid gaining weight or regaining the pounds he or she has lost previously?

On a very simple level, your weight depends on the number of calories you consume, how many of those calories you store, and how many you burn up. But each of these factors is influenced by a combination of genes and environment. Both can affect your physiology (such as how fast you burn calories) as well as your behavior (the types of foods you choose to eat, for instance). The interplay between all these factors begins at the moment of your conception and continues throughout your life.

The list of vitamins  and minerals below can give you an understanding of how particular different types of vitamins  and minerals work in your body, how much of each nutrient you need every day , and what types of food to eat to ensure that you are getting an adequate supply. The recommendations in this vitamins chart are based largely on guidelines from the Institute of Medicine. Recommended amounts of different types of vitamins  may be expressed in milligrams (mg), micrograms (mcg), or international units (IU), depending on the nutrient. Unless specified, values represent those for adults ages 19 and older.

Growing numbers of people are avoiding wheat and other grains because of celiac disease.

Gluten seems to be the food ingredient non grata these days. Bakers are coming up with recipes for gluten-free cupcakes and baguettes. Anheuser-Busch sells Redbridge, a gluten-free beer made from sorghum. And, of course, times being what they are, you can easily slip into an Internet swirl of blogs and Twittering about gluten-free foods. It's not just talk: cash registers are ringing. By some estimates, the sales of gluten-free foods have tripled since 2004.