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2 Key Things Women Should Eat More Of In Midlife For Healthier Old Age
Plus: this bad habit is silently wrecking your joints after 50
The 10almonds Team
May 16, 2025
Happy Friday 👋
Making a salad that has a dressing? Throw in a tablespoon of chia seeds for a dose of omega-3s and fiber!
They have a lot more benefits too; see: The Tiniest Seeds With The Most Value: If You’re Not Taking Chia, You’re Missing Out
In today’s email we cover the week’s health news including research about critical dietary factors, the bad habit that does cumulative damage to most people’s joints after 50, and how to build salads to get excited about.
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Today’s Main Feature
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Watch and Learn
This Bad Habit Is Silently Wrecking Your Joints After 50
When it comes to turning this process around, sooner is better than later:
Prefer text? The above video will take you to a 10almonds page with a text overview, as well as the video!
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This Or That?
Vote on Which is Healthier
Yesterday we asked you to choose between cucumber and eggplant—we picked the eggplant (click here to read about why), as did 48% of you!
Now for today’s choice:
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Click on whichever you think is better for you!
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One-Minute Book Review
Salads Are More Than Leaves: Salads to get excited about – by Elena Silcock
There’s a lot of value in this one already before we even get to the recipes, as she outlines first the foundations of a good salad, how to “build” it, how to mix-and-match as appropriate, and how to make substitutions as appropriate for dietary restrictions or availability of ingredients.
The recipes themselves are organized not by time of day as many recipe books go for, and of course they are all salads, so the “type of meal” approach doesn’t really work either. How does she categorize them instead?
Her classifications are: fresh, fruity, hot ‘n’ spicy, spiced by not spicy, wintery, grilled, creamy, cheesy.
As one might expect from a book of salads, the recipes are very plants-forward, though not always vegan or even vegetarian. Again, substitutions are suggested where appropriate, though.
In terms of healthiness, while the author mentions that making things healthy was not her top concern, it is nevertheless good to see that the recipes are mostly very healthy anyway—also something one might have expected of a book of salads, but it bears mentioning in any case.
Are they salads to get excited about? Well, one person’s excitement is another person’s Tuesday, but there sure is a lot of flavor in here, and the author, a chef by the way, also certainly knows what she’s doing with textures. What’s enjoyable is subjective, but it’s got this reviewer all fired-up for a salad dinner tonight.
Bottom line: if you’d like to eat more salad but find yourself rotating through the same three or so basic salads, this book will expand your repertoire exponentially (literally, because as well as there being a lot of diverse recipes here, each comes with suggestions for modifications, and of course there’s the section on mix-and-match tips and tricks to build your own).
Penny For Your Thoughts?
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May today see you well-prepared for the coming weekend,
The 10almonds Team
