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Nutrition

 Staying Osteoporosis free with our diet

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 In this chapter, we will be discussing how we can live an osteoporosis free life with our diet.

People once thought a shrunken, stooped posture was a natural part of ageing, but the real culprit is osteoporosis. The skeleton con­stantly breaks down and rebuilds itself via cells called osteoclasts and osteoblasts, respectively. However, as we age we tend to lose bone faster than we rebuild it, which decreases the bone density, making it weaker and more likely to fracture/ break.

Osteoporosis is the major underlying cause of fracture in postmenopausal women and the elderly, and it develops silently. It may only be discovered after a fracture which usually involves the hip or the wrist joints, but may involve other joints during a minor bump or fall. Little fractures in the spine may gradually reduce height and also leads to stooped posture.

Osteoporosis can be prevented and its devel­opment decelerated through an adequate diet and lifestyle plan.

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Foods to include

Calcium rich foods such as; milk, yogurt, an­chovies, and sardines.

Potassium rich foods such as; banana, coconut water, tomatoes, and eggplants.

Phosphorus rich foods such as; poultry, nuts and legumes, fish, and eggs.

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Vitamin C rich foods such as; oranges/tanger­ines, limes/lemons, and bell peppers.

Vitamin D rich foods such as; salmon, sar­dines, and mushrooms.

Vitamin K rich foods such as; cabbage, avoca­do, and lettuce.

Foods to avoid

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Sodas and caffeine rich drinks

Red meat and meat products

Processed foods

High fat diet and fast foods

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Highly salted foods

Lifestyle modification

Going for walks, especially early morning for that early morning sunshine Vitamin D, jogging, skipping and other weight bearing exercises may help preserve the bone density.

Moderation of alcohol and cessation of ciga­rette smoking cannot be over looked.

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In conclusion, many of the conditions we blame on old age have very tangible ways of be­ing avoided in our youth. Let’s not wait till it’s too late; let us change our lifestyles and diets now, so that we can continue to easily get up and go when our youth begins to depart.

The writer Dr. Bernice Korkor Asare is the CEO of Holistic Health Consult

“Your diet your health, your health your wealth”

E-mail: holistichealthconsultgh@gmail.com

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Nutrition

Wheat ‘angwa mo’ recipe

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Wheat

Ingredients 

-Oil

-1 large onion

-2 cups of rice

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-Salt

-2 cups of wheat 

Preparation

-In a medium saucepan, heat oil over medium-low heat 

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-Add the onion and cook, stirring frequently, until soft and turns golden brown 

-Wash rice and wheat and put into pan. Sauté for two to three minutes, until toasty and fragrant

-Add water and salt and allow to boil.

– Reduce heat to low and allow to simmer for 10 to 15 minutes until rice is tender and the water is absorbed. 

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-Taste the rice/wheat; if it is still a bit firm, add a few more tablespoons of water and cook a few more minutes.

-When the rice/wheat is ready, take it off the fire and serve hot

Benefits of wheat 

–Improves digestion: High levels of insoluble fibre- wheat promotes regular bowel movements, prevent constipation, and support a healthy gut microbiome. 

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-Supports heart health: Whole-grain wheat helps lower LDL (bad) cholesterol, reduces blood pressure, and decreases the risk of stroke and heart disease.

-Aids weight management: Complex carbohydrates and dense fibre slow digestion, increase feelings of fullness, and help prevent sharp blood sugar spikes. 

-Lowers type 2 diabetes risk: Steady glucose release and minerals like magnesium improve insulin sensitivity. 

– Provides essential vitamins and minerals:  Wheat supplies B vitamins, iron, magnesium, phosphorus, zinc, and selenium, which help build bones and boost immune function. 

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–Delivers Antioxidants: Compounds like phenolic acids, ferulic acid, and lutein protect cells from oxidative stress and support eye health.

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Nutrition

Asaana (caramelised corn drink)

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Local drink, Asana

Ingredients

-4 cups of crushed corn

-1 cup of sugar

Method:

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-Soak crushed corn for two or more days to ferment

-Boil the fermented corn for about 20-30 minutes until foamy substance is dried up

-Pour sugar in a saucepan and heat until almost burnt

-Strain water from the boiled corn and pour in the saucepan containing sugar

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-Use a strainer to strain the chaff

-Allow to cool and store in refrigerator

– Serve with milk

By Linda Abrefi Wadie

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