What This 94-Year-Old Doctor Eats Every Day to Avoid the Common Cold and Flu
Long after most people would have retired, Murray Grossan, 94, still works as an otolaryngologist (ear, nose and throat doctor) at the Grossan Institute in Los Angeles, California. Every day, he’s around sneezy, stuffy, germy people-yet Grossan has somehow managed to stay free of the common cold and flu for more than 10 years.
“I think it’s partially because I’ve had constant minimal exposure to colds, flu, and other viruses as part of my job,” says Grossan. “Many doctors build up a resistance because of this exposure.”
But Grossan also does one thing every single day that could also be helping: He eats yogurt.
“The live bacteria seem to interact with the microbes in our intestines,” explains Steve Bowers, DO, who interviewed Grossan and dozens of other incredible people for his book Secrets of the World’s Healthiest People. “These 100 trillion microbes produce vitamins, such as B6, B12, and K2. They also help fight bad bacteria such as E. coli and salmonella, and they help keep the bowels moving.”
What are the benefits of eating yogurt
In addition to safeguarding immunity, regular yogurt consumption may also prevent weight gain. People who ate more than three servings of yogurt per week gained fewer pounds over a year than people who consumed less than one serving per week, according to research published in the International Journal of Obesity. “And, we know that proper weight management helps prevent numerous age-related conditions, including diabetes, heart disease, and certain forms of cancer,” says Dr. Bowers.
Yogurt may also protect your brain. Researchers examined three different groups of women-one group ate yogurt with probiotics twice a day, a second ate non-fermented yogurt twice a day, and a third group ate no yogurt products. After four weeks, the women who ate the yogurt with probiotics had better responsiveness in brain regions that process emotion and sensation compared to the other two groups, according to the study published in the journal Gastroenterology.
What is the best yogurt?
Make sure the label advertises “live and active cultures”
To make sure that you are getting the bacteria bang for your buck, look for the words “live and active cultures.” If a yogurt is a non-refrigerated type, chances are it isn’t worthy of your purchase because refrigeration is necessary to keep the cultures alive and fresh. Be sure to also stick to brands that contain the bacteria lactobacillus (L. acidophilus) and/or bifidobacterium (B. bifidum) in the ingredients. These two bacteria are the most potent and, therefore, the most powerful, says Bowers.
Watch out for sugar bombs
Some yogurts contain as much sugar and fat as an ice cream sundae. To choose a healthful one, look for the following:
? A maximum of 200 calories
? No more than 4 grams of fat
? 30 grams of sugar or less
? 6 grams of protein or more
? At least 600 IUs or 15 micrograms of calcium
Fill in the gaps with other fermented foods
Many other foods, beyond yogurt, contain live and active cultures. “If I were starting today, I would explore the sauerkraut and kefir stuff too,” Grossan says.
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