The key to looking and feeling younger than our years is to reduce exposure to compounds appropriately called AGEs. Advanced glycation and products, which form when food is cooked at high temperatures or without moisture, weaken collagen and cause dry, creepy, sagging skin and wrinkles. But that doesn’t mean you have to give up your summer barbecue! Beef brims with amino acids that research suggests curb the formation of AGEs by 33%. What’s more, marinating meats before cooking them cuts AGEs in half.
An easy way to ward off fatigue that tends to set in during the fall and winter: Season your favorite savory dishes with seaweed flakes instead of table salt. This low-sodium pick provides salty flavor and plenty of thyroid-nourishing iodine, which helps increase energy within 30 minutes. Another plus: It boasts appetite-suppressing soluble fiber to thwart cravings, and it’s terrific on poultry, vegetables, salad or even popcorn. Tip: To preserve its beneficial enzymes, add the flakes after cooking. One to try: Maine Coast Dulse Granules (SeaVeg.com).