Foods that you need to avoid after you turn 50

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Our nutritional needs change with different life stages. To be fit and healthy, it is important to take into account the extra demands placed on your body by these changes. 

As well as shifting the balance to eating more fruit and vegetables and foods rich in fibre, this also means you will need to cut out or cut back on some foods. Here are the foods you should be avoiding as you age.

According to Time magazine, potatoes are very high on the glycaemic index, which means that they raise your blood sugar and insulin levels quickly. If you are going to eat potatoes, you can help your body’s digestion by boiling them and leaving them overnight in the fridge.

Cutting back on butter can greatly lower your cholesterol and reduce your risk of heart disease. While moderation is the key with butter, choosing healthier alternatives such as olive oil in cooking is a much better option.

Deli meats
Deli meats are full of sodium and fat, which you need to cut down on as you age. The sodium in one small serving of deli meat such as ham and salami ranges from 310 to 480 milligrams. A diet high in sodium is thought to increase the risk of high blood pressure, which is a major cause of heart disease and stroke. You can easily replace salami and ham in your sandwiches with sliced roast chicken or roast beef.

Some foods can affect your medications and one of the biggest offenders is the humble grapefruit. If you take medication for high blood pressure, anxiety or insomnia, grapefruit may interact with the drugs. When your doctor prescribes medications, it is always worthwhile checking with them or a pharmacist if there are any foods that you should avoid.

High-salt foods
If you are 51 or over the recommended sodium intake is 2300 milligrams per day, but if you are in a high-risk group, you should make sure you eat no more than 1500mg of sodium each day. Too much sodium can raise your blood pressure and put you at a higher risk of heart attack and stroke. Some of the foods to avoid include frozen food, snack food and salad dressing.

Raw sprouts
Clover, alfalfa, radish, and mung bean sprouts are high in B vitamins and other nutrients, but raw sprouts can also pose a health threat to older Australians because they are grown in warm, humid conditions. This makes them more likely to harbour bacteria than other fresh produce. To enjoy sprouts safely, cook them thoroughly before eating.

Read more at WebMD

Disclaimer: This article contains general information about health issues and is not advice. For health advice, consult your medical practitioner.

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Written by Ben


Total Comments: 15
  1. 0

    I sprout my own organic broccoli seeds. I think that if you do it yourself instead of buying you avoid the bacteria threat.

    It’s so easy and convenient to sprout your own seeds. Make sure they are for sprouting and are organic whatever seeds you use.

    • 0

      Being organic does not protect anything from bacteria. Unless you are doing your sprouting in sterile surroundings, with sterile equipment and yourself colthed in sterile protective clothing, you cannot avoid bacteria on your seeds or their growing environment. Organics has nothing to do with it.

    • 0

      KSS, I never posted organic protects you from bacteria. I posted doing it yourself is safer.

      I consume organic produce because it’s not exposed to pesticides has a nutrient content with better taste.

      When you sprout your own seeds you are meticulous with water changing and grow them in a clean environment, unlike commercial sprouts.

    • 0

      I agree Jackie, it is important to grow your own, love sunflower sprouts, have not tried broccoli sprouts, cannot find the sprouting seeds to buy. I also buy organic as much as I can, have a wonderful weekly supplier at good prices, pesticides I think are a major factor in a lot of diseases too. Looking at the introduction of pesticides and the rise of cancers etc, it all makes sense.

  2. Profile Photo

    We all know about moderation in salt. There is salt and sugar in all packaged I have been recommended to use iodized salt due to thyroid issues,

  3. Profile Photo

    We all know about moderation in salt. There is salt and sugar in all packaged I have been recommended to use iodized salt due to thyroid issues,

  4. 0

    Deli meats are a no-no, yes, because of their vast salt and sat fat. But, if replacing them with roast chicken, as suggested, roast your own! (Packaged roast chicken is also high in salt, as are the hot roast chickens sold by supermarkets. If you don’t believe the last bit, compare the taste of a supermarket roast chicken with the meat from a home-roasted chook).

  5. 0

    Cooking sprouts? That would destroy all the nutrients produced by sprouting! I grow my own sprouts and consider it the easiest food to grow.

  6. 0

    Potatoes are good for you, so don’t see why they are on the list, and you should always grow your own sprouts.

  7. 0

    Don’t really like sprouts, love radishes, and deli meats I’m always cautious about… got my own gardens and the tomatoes and spinach are doing well with bucketed water… a little bok choi, a few carrots, a few radishes… three types of tomatoes.. I grow them every year from seed from the year before.. acclimatised and they are strong in stem etc.

  8. 0

    When I was young potato chips were packed with a small quantity of salt wrapped in blue paper and you could add as much as desired. Now chips come so laden with salt my family and I spend ages trying to brush it off. Perhaps Smiths or a similar company could start to produce chips in the old fashioned style, so we could still enjoy them minus so much salt.

    • 0

      The reason they put so much salt in, is because it is cheap and adds to the weight of the packet, so you get less potato chips for your money. Not good to have fried and dried food like this anyway, make your own fresh chips in one of those air dryers, better for you.



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