Fit, Fab Ageless Living

Gaining muscle strength, contour and definition keeps the body strong as we age.

Gaining muscle strength, contour and definition keeps the body strong as we age.

January 17 2014

–By Coralie Raia Darsey-Malloy

If exercise could be put in a pill it would be the number one anti-aging medicine and the number one anti-depression medicine.— Dr. Robert N. Butler

I decided to create a blog about ageless living as I prepare to move into the 70th decade of my life. There is growing interest in life extension, aging and disease. People are living longer and many in the baby boomer generation are refusing to give into unhealthy, disabled aging. David and I are so passionate in our belief that it is possible to feel fit and fab as we age. Consequently we created another blog with that focus. prompted us to create a Fit, Fab and Ageless Blog and the link is http://feelingfitfabandageless.blogspot.ca/

This image is from the Fit, Fab and Ageless blog on Blogspot http://feelingfitfabandageless.blogspot.ca/

This image is from the Fit, Fab and Ageless blog on Blogspot http://feelingfitfabandageless.blogspot.ca/

Even though we are at an age when many of our peers are retiring we love what we do and feel a commitment to presenting diverse views and opinions about living strong and living the best possible life as we age.  My hubs David and I promote the idea that it is never too early or too late to create a “fresh beginning.”  It is more about the quality of life than the length of it that matters to us. We created and co-direct a person al development company called  Fresh Beginning Being happily married to my life and business partner  write, produce and present dynamic living seminars,  public speaking and offer life coaching services on and off line.. Our  website provides information about our focus and services the link is http://www.fresh-beginnings.com

During my late teens and early twenties I did some modeling and worked in the fashion industry. With what I perceived then as my “vertically challenged” (5’ 2″ height I resorted to starving my body down to under 80 pounds to compensateConsequently, I developed the eating disorders anorexia nervosa and bulimia at the age of 17 and struggled with the self-destructive elements within these compulsive coping patterns for 30 years. The fixation on “being skinny” led to distortions in self-perception that took me years to overcome.

After years of therapy and soul searching, I recovered memories of childhood sexual abuse. After going through therapy and adopting a whole person approach to healing my life, I eventually understood that on a subconscious level I abused my body to outwork what I thought I “deserved. At age 31, I started working as a fitness leader and that that was when I started working out and it took me down a different path.

My birthday is New Year’s Eve and I reached my 70th decade in 2013. At this age and stage of life I made a firm commitment to becoming fit and feeling fab. A year later  I am in the best shape of my life and have no intention of retiring.  When clients hear about my journey from victimhood and a host of personal and professional setbacks they encouragewd me to write a book about how I transformed my scars into stars. After some self-doubt I decided to  share what I learned along my path. My bood is titled I’ve Been There…A Testimony of Hope and the website is www.ibtbook.com

II had some knee and hip problems in 2011 and 2012 and put on 40 pounds. After trimming down my body it is time to build muscle, contour and strengthen. Now it is a pleasure to see how my body is transforming through progressive strength and resistance training. With my weight arond 100 pounds I am confidently open to replacing the old flab with fit, lean, muscle tone.

When I work out I feel fit, fab and ageless and it keeps me going. The rewards of being an exercising person pay immeasurable  dividends. I have a l goal is to continue making  fitness as a way of life into advanced years. Feeling fit and fab as I, age is empowering and rewarding.

 

 

Studies show that it is possible to increase strenth, flexibility and sustain good health as we age. Why not begin right here...right now?

Studies show that it is possible to increase strenth, flexibility and sustain good health as we age. Why not begin right here…right now?

Bison Meat Is A Low Fat, Nutritous Source of Protein

Buffalo at sunset, Midway Geyser Basin, Yellowstone National Park, Wyoming.

Buffalo at sunset, Midway Geyser Basin, Yellowstone National Park, Wyoming.

Bison are often called the great shaggies. Thick coats and massive size give them strong consitutions.

Bison are often called the great shaggies. Thick coats and massive size give them strong consitutions.

Coralie Raia Darsey-Malloy

Previously published in the Aquarian

All rights reserved

Coralie Raia Darsey-Malloy

Previously published in the Aquarian

The Aquarian is a forum for shedding light on the path to personal fulfillment and the common good

This article was originally published in my column Perspectives on Healthy Living in the spring 2008 (Volume 15—Issue 1) of The Aquarian, (www.aquarianonline.com). I have Permission to post articles from The Aquarian on my blog. All rights reserved

Bison adapt well to Northern Regions. With their hardy constitutions, they do not require the hormones and antibiotics that domestic animals require to survive. That makes their meat an excellent source of low fat protein. Bison meat is making a comeback like the animals themselves. From a low of about 1000 bison in the late 1800s, herds across North America now number close to 500,000 animals. If people feel the need to eat meat, they might like to consider the health benefits of bison. I fully understand and accept the value of vegetarian diets for those whose belief systems and biology thrive with it. However, I also know that vegetarianism does not support all body types and mine is one of them.

After overcoming bulimia and anorexia in the late eighties, I researched vegetarianism and did my best to assure that my new diet provided enough protein and nutrients. However, after a year on that regime, I started to put on a flabby type of weight. Through time, my muscles became even more flaccid although I was exercising regularly.

In that period, I was working as a health consultant and hosting a talk show on cablevision called Perspectives on Balanced Living. Through my work, I met people from all lifestyles. A few of them were touting the benefits of bison meat and other wild game because they provided healthy, low fat sources of protein. Among them was naturopath Dr. George Kroeker. I became a patient of his during my vegetarian phase to consult with him about a variety of health problems. Dr. Kroeker became my mentor as well and under his guidance, I developed a greater understanding of the healing power of nature. He told me that part of Hippocratic Oath states: I will apply dietetic measures for the benefit of the sick according to my ability and judgment.

He suggested that in order to re-gain strength, my diet had to include introduce animal proteins. His suggestion met with resistance. He bluntly said there were two choices…holding to a vegetarian or eat lean meat and regain my health. He was a strong advocate of bison and other game because they are nutrient-dense meats, low in fat and easier to digest. He preferred bison meat, but depending on availability, suggested venison, emu, ostrich and rabbit as other options.

I had blood sugar imbalances, and Dr. Kroeker recommended six mini-meals a day with an emphasis on lean, low-fat protein (especially bison),raw and lightly cooked vegetables, whole grains and fruit, pure water, no caffine, rest, relaxation and balance in every area of life. His to the point options were convining and I implement his recommendations.

Shortly after adding bison to my diet, I noticed an increase in energy, reduction in hypoglycemic symptoms, decrease in numbing and tingling of my hands and feet, and an overall improvement in body strength and lean muscle mass. The positive changes motivated me to research the why of what was occurring.

Bison for B12

Dr. Kroeker was ahead of his time when he pointed out what others are discovering today that some people who eliminate all meat from their diet may be at risk of developing B12 deficiencies. For example, George Newman, MD, stroke expert at a medical school and centre in Stony Brook, Long Island, discovered that hidden deficiencies are becoming more apparent as health conscious individuals hit middle age.

Dr. Newman discovered that up to 20 percent of his patients following meatless diets were developing B12 deficiencies and neurological damage. Newman claimed that red meat is among the best sources of vitamin B12 although it can also be absorbed from fish (especially salmon), chicken and supplements.

With bison’s hardy constitution, they rarely require steroids, hormones, antibiotics or animal by-products in feed. That means there are no drug residues and the meat is usually easier to digest by people with red meat intolerance. In addition, with bison having less fat and being a denser meat, people tend to eat less of it than other kinds of meat. It is important for consumers to know that, depending on the cut, bison meat cooks faster. Those who find the meat dry have overcooked it.

Cooking with Bison “There is no such thing as tough bison meat, only improperly instructed cooks.” So say the people at http://www.healthybuffalo.com. Because bison lacks the internal streaks of fat called marbling in beef it tends to cook more quickly. You can use beef recipes: just do not cook bison at as high a heat or for as long. Use about one third less time. Aim for rare to medium-rare, as the meat will continue to cook after cooking time. When cooking roasts, cook at 275 F. degrees. It is advisable to use a meat at thermometer. Check often. Crock-pot cooking with its slow, moist heat works especially well with the less tender cuts of bison. Use the low setting and let it cook until it falls apart. Marinate steaks and stewing meat for added tenderness. Here is a recipe from David Malloy, Coralie Darsey-Malloy’s husband, a bison meat enthusiast. Bison Meatballs 1 lb ground lean bison

1/2 C ground flax

1/3 C finely chopped red onion

1/2 C cheddar cheese

1 egg, beaten (or egg substitute)

2 cloves garlic, minced

1 tsp salt

1 tsp ground black pepper

1 tsp oregano

Combine ingredients. Mix until well blended. Form into meatballs about the size of a large walnut. Place meatballs on a greased pan. Roast in preheated 325 F. oven for 10-15 minutes. Partially cover with lid or tin foil to prevent drying out.

Bison Built for the Cold

Leonard Chopp from L/B Bison in Vita, Manitoba, told me that the innate hardiness of bison makes them attractive to producers because they are easy to maintain. Bison are essentially wild animals and their thick coats help to protect them from harsh prairie winters. Their naturally strong immune systems keep the need for antibiotic use to a minimum. Bison thrive within the natural habitat of North American ranges and can use grasslands not suitable for cattle.

“Although bison producers were affected by the U.S. border closing due to mad cow disease a few years ago, the industry is more optimistic about the future of bison ranching.” Return of the “Great Shaggies” Leonard Chopp and I agreed that there is much to celebrate about the return of the great shaggies to North American plains. Bison have been such an integral part of our history. They sustained native populations for centuries.

When I asked Chopp whether the correct term is bison or buffalo, he said bison. What we call the North American buffalo is not a true buffalo. Its closest relative is the European bison and the Canadian woods bison not the buffalo of Asia or Africa. The words bison and buffalo are familiar descriptors for the same animals.

It was through the efforts of far-sighted conservationists that saved the bison from extinction in Europe and North America. Thanks to the diligence and perseverance of dedicated bison ranchers who are enthusiastic champions of these majestic animals, it is unlikely bison will are at risk of extinction. For more information use “Ted Turner bison meat” in a search engine to read about the media mogul’s, love affair with bison. He buys up land, enlarges herds and builds restaurants to feature bison meat. The website http://www.bisoncentral.com has five bison cookbooks for sale. Here is another resource, http://www.veganhealth.org/b12/intro details the need for Vitamin B12 and how vegans can obtain it. Whether you relate to them as a consumer, investor or producer, bison are among nature’s best and are here to stay.

Leonard Chopp is owner/operator of L/B Bison in Vita, Manitoba. Phone (204) 425-3981 (204) 425-3981. The Canadian Bison Association website link is http://www.canadianbison.ca

Before the settlers came to North America, aboriginal people understood that their relationship to bison and other animals was more than a physical one. According to Ted Andrews’s author, lecturer, teacher and student in metaphysical and spiritual fields there are many medicine powers within creatures great and small. Bison are among the great ones. In his book Animal Speak, bison are a symbol of sacred life and abundance.

Andrews describes the myth of White Buffalo woman appearing in a white buffalo robe and carrying a pipe. She showed the Lakota how all things are connected. Near the end of the story, she rolled upon the earth and became a white buffalo calf. After she disappeared, great herds of buffalo appeared around all the Indian camps. Part of her message was that bison/buffalo symbolize abundance. By learning how to unite the physical and spiritual aspects of life, abundant supply will come without struggle. By nature, bison usually follow the easiest path, Andrews writes. When we join the right action with prayer, the path is usually less challenging. The bison have massive heads, humped shoulders and an almost exaggerated appearance because of their shaggy fur. The humps are symbolic of stored reservoirs that can be tapped into and reflect that abundance is always available if we open ourselves to receiving it.