Source: Lao Wang Health Talk
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On a sunny weekend morning, Mr. Liu, a 71-year-old retired teacher, asked his friend Zhang Dawei to go swimming.
The two old friends are physically strong, and despite their age, they are still active in various sports.
At the entrance of the swimming pool, they met Dr. Wang, a community doctor who often visits.
"Old Liu, you seem to be in good spirits, I'm afraid you're healthier than many young people!" Dr. Wang greeted with a smile, and then the three of them walked into the swimming pool together.
During the chat, Liu Lao mentioned his long-term breakfast habit - only eating old noodles steamed buns and soy milk every morning, which has been insisted on for three years and has never changed.
This topic aroused Dr. Wang's interest, and he began to inquire about Mr. Liu's diet and lifestyle habits in detail.
Liu Lao laughs and says that since his retirement, he has followed this simple diet, believing that it helps to maintain health.
He explains that the combination of old noodle steamed bread is rich in complex carbohydrates and fiber, while soy milk is a high-quality source of protein, helps him maintain a good weight and stamina.
Dr. Wang nodded approvingly and explained that Mr. Liu's eating habits were very scientific.
He spoke in detail about the health benefits of old noodle steamed buns and soy milk.
First of all, the old flour steamed bread uses naturally fermented flour, and some healthy microorganisms can be produced during the fermentation process, which is very beneficial to intestinal health.
Secondly, soy milk is a soybean product that not only provides high-quality plant protein, but also contains isoflavones, which are phytoestrogens that have obvious benefits for regulating hormone balance in the body and preventing cardiovascular diseases.
Dr Wang also added that according to the latest research, people who regularly consume whole grains and soy products have significantly lower rates of cardiovascular disease and type 2 diabetes than those who regularly eat refined foods.
He cites a long-term study involving tens of thousands of middle-aged and older adults who found that people who eat legumes regularly can reduce their risk of cardiovascular disease by up to 35 percent compared to those who don't eat legumes regularly.
Encouraging him to continue his eating habits, Dr. Wong also suggested that he could add some other types of healthy foods, such as vegetables and fruits, in moderation to ensure a more holistic and balanced nutrition.
This story has not only attracted some attention in the community, but also inspired many seniors to start paying attention and improving their eating habits.
Many people have succeeded in improving their health by adjusting their diet.
Through Mr. Liu's experience, a question is raised: how to effectively prevent the development of chronic diseases by changing dietary habits in the current elderly population?
Analysis of this issue suggests that public health strategies should pay more attention to the popularization and education of dietary guidance for older adults.
Governments and health organizations can conduct targeted nutrition education programs to increase awareness among older adults about healthy diets, especially whole grains, legumes, and their role in preventing chronic diseases.
In addition, the community should provide more support, such as nutrition counselling services and healthy eating workshops, to help older adults implement and maintain healthy eating habits, thereby improving their quality of life and health.
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