A Happy, Healthy, FUNderful Summer with Coach Omar Cumberbatch

In this Aging GreatFULLy power-hour we invite you to embrace all things summer with one of our favorite health coaches, founder of Health Coach Academy, podcast host and returning guest, Omar Cumberbatch! We will be talking all things summertime fun, adventure and health as we enjoy this season that seems to come and go all too quickly.

Coach Omar offers some great advice for our health and wellness whether we’re traveling by plane or cross-country road trips and we may even have you wanting to pack your bags to go camping as we talk about all the delicious ways to cook up camp food! But summer has its own set of challenges with sun, heat and even bugs, so we also take a deep dive into these topics too to maintain our health and happiness along the way.

We talk everything – from the one thing that can take your salad from healthy to unhealthy –to different sweeteners, declaring war on unwanted bugs, getting enough water and even preparing ahead for your travel adventures. One thing is certain, you’ll be inspired to pack your bags and get you summertime fun on!

Host Holley Kelley begins the hour reminding that we began this year with our 2023 and Me episode setting our sails towards our dreams and being mindful towards our 2023 and Me goals. Mid-year is a great time to check in to ensure we’re still on track with those goals we set. She also shared in this Flashback episode that she’s practicing what she preaches and taking a first ever summer show break and reminded listeners to consider ways that they too can create windows and even weave micro-experiences of summer joy and adventure into their lives too—making it a happy, healthy FUNderful summer to enjoy and remember!

Omar Cumberbatch is a health coach, podcast host and reformed sugar addict whose coaching approaches break down complex health and wellness ideas so you can apply them to your daily life and get the results you seek! He has a business boosting podcast course for health coaches and even offers a 5-day sugar challenge so you can break up with sugar! Visit his website to connect with him, read his blog, check out his podcast, shop and other resources or to work with him one on one with his amazing coaching practices at https://www.omarcumberbatch.com/.

Thank you, amazing Aging Rebels, for listening to the Aging GreatFULLy show! We are proud to be the Listener’s Show and create this show for YOU! If you enjoy this episode, please share it with your friends and family and leave us a positive show review on your favorite platform! We are grateful and love spotlighting listener reviews on air who do! We broadcast to over 170 countries around the world on your favorite platforms! To listen, stream, connect, share, download, subscribe, visit our official host page at or https://www.spreaker.com/show/aging-greatfully-with-gerontologist-holl or to connect with host Holley Kelley visit www.HolleyKelley.com where you can find official #AgingRebels™ Merch, stream Aging GreatFULLy with Holley Kelley© and much more! Always remember, YOU rock and YOU ROLE model!

Episode Transcript

(00:07):
I used to think time was myenemy. My future wasn't looking good.
So worried about the things I couldn'tsee, I couldn't see the things I
could. I was aging, fearfully, worrying my life away, when all

(00:32):
along I should have been thankful forevery day. Finally made a friend of
time. Now you could say thatI am aging gratefully, Aging gratefully,

(00:58):
broadcasting across the amazing nation and spanningthe universe. You're listening to Aging Gratefully.
I'm your host. Youarontologis Holly Kelly, bringing you exceptional guests and novel
information to ensure you age great,live full, and embrace each extraordinary day.
For the incorredible gift it is.We broadcast on all your favorite players,
brought to you all over the world, greeting's most amazing Aging rebels that

(01:23):
you are welcome to the power Hourof Enlighten. You meant so happy you're
joining the show today. I welcomeyou with our signature, pose, our
smiles across the miles. So let'sget this grinfest going. As we began
the hour together, it is Julyand it is hot, hot, hot
out. Can you even believe thatit is already summertime. Time is absolutely

(01:47):
flying by, and it seems likewe were just doing the twenty twenty three
and Me episode in January to beginthis year. Do you remember that one
and how together we focused on proclaimingour new year's Resouians, We were getting
motivated on what's ahead and to evolveforward in twenty twenty three and enrichment,

(02:13):
to live life on our terms,and to define and set our sales towards
our dreams. I told you inJanuary that we would all more than likely
experience disappointment of some kind, thatthere would more than likely be set backs
because life is unpredictable and it isa roller coaster at times. I even

(02:36):
said that our family was probably goingto experience the loss of our puppy.
That was almost twenty and I'm hereto report that she's still hanging on and
that I think she's going to maketwenty, which would be in October.
So this little girl, she's reallygot some grit and she's living on love,

(03:00):
that's for sure. But I alsoshared that there would be many adventures
for all of us to plan andnavigate as we seize every opportunity to be
in life regret free. And theregret free part is so important too,
by the way, and we focusedon all of these things in that episode.

(03:21):
I invite you to re listen toit. It can motivate you and
kind of get you grounded back intothat thought pattern again. We spend some
time in January twenty twenty three andme show talking about being mindful to remove
those insidious tendencies that we may havetowards negative thinking, and even creating our

(03:44):
pledge to me in twenty twenty threeto honor ourselves and even rewarding and recognizing
ourselves for our units and what makesus us, because nobody does you better
than you aging rebels, and there'sso much to celebrate about that. So
also with that, I'm going topractice the same advice that I preach,

(04:09):
And for the first time in sixto seven ish years that we've been doing
this show, I'm going to takesome time off this summer to get our
adventure on. So much that wewant to do and it's hard for me
to juggle the show with the scheduleand the recordings, and this is a

(04:30):
lot that it takes to create theseepisodes, and so our plans are to
return this fall with new fun andeducational and exciting episodes that we are bringing
for the fall, and so lotsof new material. But we're excited.
Actually, our family is to baskin the many ways that we can get
lost in exploring life's excitement. Inthe meantime, Aging Gratefully style, I

(04:56):
learned so much from doing this showand the amazing guests, and it keeps
me supercharged in life. But italso it really gets me excited about living
life. And this show benefits meso much as well because there's so many
takeaways just from doing it. SoI do love so much that I learn,

(05:17):
and with nearly three hundred episodes,there's plenty to keep you Aging Gratefully
for the few weeks though between nowand then that we will be off.
And I may even publish some ofmy favorite flashback Friday editions and listener favorites
as well, because you listeners continueto breathe life in previous episodes, so

(05:39):
who knows, I may just popin and pull some of the most popular
episodes and post those. But Ido hope also that this is kind of
me saying do this for yourself,that you will take time and big and
small ways that you can if it'sjust a weekend, if you have time
that's building and accruing, you feellike I can't take the time, do

(06:01):
take the time. I haven't doneI haven't taken a summer in seven years,
like actually where I haven't published showsand I haven't done it. And
we're just really looking forward to justgetting lost, to get found, lost
and found, and so I inviteyou to get lost so you can find

(06:23):
parts of yourself too. So anyway, I'm just really excited about that.
But more importantly, I'm excited abouttoday's episode. And you you out to
bear. So how are you thisweek? What are you looking forward to?

(06:45):
Please do not say nothing. Itis the practice of my career to
ensure that you are always looking forwardto something, but particularly this time of
year and in this season, itis my professional obligation to ensure you are
looking forward to something very soon.Because summer is a time to make special
plans of some kind and to coordinatespecial events, from family reunions to backyard

(07:09):
barbecues. We are headed swiftly intothe grandeur of summer amazingness. And whether
we're retired or are banking our workhours to achieve our time off goals.
We can't wait for that special getaway. If you don't have something special planned,
I want this show to inspire you. If you're on a budget,

(07:30):
I want to remind you that thereare so many economical ways to nurture your
soul and hit the recess. Whichfrom the beautiful national state parks that offer
incredible scenery and adventure and great affordability, from tent camping to even glamping,
all the way to luxurious international cruising. There's something for everyone, both budget
wise and regard to interest. Sodon't let the summer pass you by.

(07:56):
And while we're talking trips and experiences, let's not get about ourselves and our
loved ones along the way. Howdo we take care of ourselves during the
hustle and bustle of the erratic summerschedule. From cross country road trips and
planes, trains and automobiles, sunand fun and even the great outdoors,

(08:18):
it's not our normal. I wantyou to think back to when you were
a kid, what was your mostmemorable vacation? Of all the money your
parents may have spent on all thosevacations, which one's mattered and why it's
interesting those memories that make the cutin our later years. For me,

(08:41):
it was a two week trip tothe northern Alaskan country. I specifically remember
traveling the Alcan Highway, namely becauseI was in the back of a travel
trailer and the door blew open.Things were blowing out of it, and
my mom was back there with me. She threw me in the shower and
told me to sit down and holdon. It was frightening, but memorable,

(09:05):
obviously, and kind of cool laterbecause I didn't get sucked out with
all the other stuff onto the AlcanHighway. I remember so much about this
trip. Obviously, there was nodigital technology to entertain. We stayed at
state parks. I found a bluespeckled egg from a bird and I brought
it into the car with me.I thought I could incubate it, and

(09:28):
I was so excited about what mayhatch. It cracked A day later when
I crushed it by accident, itwas rotten, and we spent days trying
to get the rotten egg smell outof the car. My brother was angry
about the rotten egg incident. Youshould know. There was a fly in
the car that I made my pet. I named him herby he had lost

(09:50):
one wing, so he couldn't fly, and I told everyone that he was
in the back of the station wagonand that he was in the veterinarian area
and under my care for his injury. I had been taking care of him
for many days, which really meantnothing more than watching him. Following the
rotten egg incident, however, Ifell asleep in the car with a hot

(10:13):
fudge Sunday and the fudge got everywherein the back seat, including all over
my brother's things. So in hisanger, he went and smashed herbie.
Well, we didn't speak for days, and I'm not sure my parents got
the gravity of it when I toldthem he killed my fly. I still
haven't forgiven him for murdering my fly. It comes up every now and then,

(10:37):
and though he claims not to recallthe childhood homicide events, I'm still
guilty myself of having killed many flies, but this particular one will be forever
remembered. Alaska was wonderful. Wepicked fresh wild blackberries and ate them to
our heart's content, and lived onwild caught salmon that my brother caught fresh

(11:03):
daily, moose, king kravin crab. It's all memorable, and the trip
was as you can see, divinelyetched in my cognitive archive, and it
is truly story after story about thisadventure that lasted for months in a place
we return to many times. Thatprobably has a lot to do with who

(11:26):
I am today. From foods,travel, the experiences of summer make great
memories, A happy, healthy,aging gratefully summer. To remember our aging
gratefully alphabet suit for the psyche istwenty years from now, you will be
more disappointed by the things you didn'tdo than by the ones you did.

(11:48):
So throw off the battle lines,Sail away from the safe harbor, catch
trade winds in your sails, explore, dream, discover That is almost always
credited to Mark Twain, but hedidn't write it, and the source is
actually not verified as far as Ican tell. And our agent gratefully show

(12:09):
dedication is to the prescription I havefor every listener. If you don't yet
have this, I'm urging you todo so. To the noun excitement,
a feeling of great enthusiasm and eagerness. Exhilaration, elation, animation, enthusiasm,
eagerness, anticipation, feverishness are allsynonyms. Also, it means something

(12:33):
that arouses enthusiasm and eagerness an excitingincident. I want everyone to add some
excitement to their lives. If youdon't have enough, stagnant isn't good for
anyone, and everyone should have thingsthey're looking forward to. Often we have

(12:54):
many excuses, no money, notime, nobody to do it with,
but no good reasons. Don't letlife pass you by. So now I'd
like to introduce our guest, ourresident Aging Gratefully coach, joining us for
part two of our health and wellnessseries, A Happy, Healthy, Aging

(13:15):
Gratefully Summer to Remember with Coach OmarCumberbatch. Omar Cumberbatch is the founder of
Health Coach Academy, a professional healthcoach and radio talk show host. Omar
received his training from the Institute forIntegrative Nutrition ii N, where he was
trained in more than one hundred dietarytheories and studied a variety of practical lifestyle

(13:41):
coaching methods. For over a decade, he studied different nutritional theories, navigating
through the world of contradictory dietary andexercise advice. You can find him at
Health Coach Academy podcast dot com andwe always enjoy welcoming Omar Humberbatch back to

(14:03):
the Aging Great Folly Show. Welcomeback. Thanks so much for having me
again, Holly. I love beingon your show, We love having you,
and we have so much fun.So listeners love the things that we
talk about to improve their lives,oh absolutely. And I love sharing.
And as I've always mentioned, yourtribe is amazing. I love the feedback

(14:24):
that I always get after a showon all your social media handles, so
I want to thank them as well, and I keep the questions and comments
coming because I love to engage withthem. They're awesome. That's fabulous to
hear. So let's talk about summerand nutrition and health and wellness and vacations.

(14:45):
What do you feel is the bestway to make for a safe,
memorable, fun summer and then we'llkind of dive into the little bits and
pieces, but the larger scale.Yeah, total, And um, I
think you, as you always doin your introductions, you sum up you
know so well what our conversation isgoing to be about, but you kind

(15:09):
of said it so simply. Um, that that particular trip that you took
had so many lasting memories in yourlife, and that's kind of what the
beauty of you know, summer isit's like the simplicity. You really were
just spending time with family, thepeople you love, going on you know,
an adventure for a young child,and really creating that image in your

(15:31):
head of like, you know,an amazing time, like you your imagination
took hold you. You've basically atefresh food and off the land. I
mean, you can't get a betteridea of what the actual healthy and you
know totally well trip could be justfrom that example alone. So I definitely

(15:52):
want people to understand, like that'sthat's what it's about. It's really spending
time with people you love and careabout and really just getting out there and
enjoying the you know, the beautyof the world. So you hit it
right on the note, Yes Idid. I told my brother that I
was going to share with all ofmy listeners about what he did to my
pet flop. He's like, isthere going to be the time this shows

(16:15):
over? Is there going to beany secrets left? Very funny, So
let's talk about barbecues, and there'llbe a lot of those this summer because
we love to get outside and Iwant to talk about so much. I
was going to say that bugs loveme, but we're going to talk about

(16:36):
that. We're going to cover itall. So barbecues and enjoying those.
People will ask us to bring adish, which is great, right because
we get to have a say soand what shows up at that barbecue,
So talk to us about that.Yeah. So, like you know,
I'm just like everybody else. Ilove barbecues. There's nothing that I look

(17:00):
forward two more than actually sitting downand enjoying a barbecue because it's it's I
don't think there's anything better than likea cooking on like an open flame or
charcole. It just really brings backit could be just like my childhood memories
and that how enjoyable they were.And it's very important for people to try
to enjoy it. And one ofthe reasons that I always say that is

(17:21):
because again, like we kind ofwait all year for these opportunities to actually
get stuff that we don't get yearround. You know, I'm in New
York, so we don't barbecue ayear round obviously because of the winter months
are very very rough for us.And that's what I wanted to kind of
just let you know, your audienceknow there's tons of healthy options or just

(17:44):
kind of modifications and that so thatwe can enjoy barbecues. And the first
thing that I come up with,just like you had mentioned, if you
have an opportunity to bring your ownstuff, you really do have to say
so in what you're going to beplanning to eat. So for instance,
like I particularly try to jump onand try to get like at least a

(18:06):
little bit of salad. It's alittle bit of vegetables. There's nothing better
than grilled vegetables. They know,a lot of people who aren't vegetable fans
actually enjoy grilled vegetables more than theyyou know, they would imagine, so
it's very cool. I don't knowif you had that experience as well.
Oh, I think that nothing tastesbetter than I call it camp food because

(18:26):
when you're camping and you grill iton an open flame, oh my goodness,
things just naturally cooked as they arehave so much flavor. It totally
does, and it's like it almostit makes it feel like that's the way
it was meant to be cooked.And that's why it's like, I love
grilled vegetables, and a lot ofpeople like also have to understand, like

(18:49):
Marcus are seasonal. So it's likeif you really have like a taste for
something specific. I mean, I'lltell you right now, I love hot
dogs. I don't know that beingoh, that's just you know, disgusted.
That's something that you know you shouldn'teat. That's not a quote unquote
healthy food. But I don't care. That's one of the things that I
indulge in, and I don't reallycare if it's good or bad for you.

(19:11):
You are a realistic health coach,oh totally. And I don't wanna,
you know, have anybody who likerestricts us. You know, there's
a beauty and joy in eating.So I don't I try to, you
know, minimize. I don't eathot dogs all year around, but when
when they're around, I'm gonna goget it. So that's one of my

(19:32):
things. And I just want tokeep that for everything in a barbecue.
Now that you don't have to gooverboard, but if there's something at a
barbecue that you really really really enjoy, you don't portion it out, like
just have it, you know,a smaller portion if you're really trying to
watch your weight and trying to notover indulge yourself. I don't like you
know, obviously, you know themacaroni salads, potato salad, stuff of

(19:56):
that nature that you might not youknow, eat all year around. But
I really looking forward to at abarbecue. You should go for it.
You know. Um, I thinkthe general rule that I would do and
I kind of follow, I reallydo try to limit my bread intake outside
of the hot dog. So let'sthat's what one might think. But you
know, try to avoid the breadum as best as you can or get.

(20:17):
You know, there's wonderful options asfar as like healthier breads out there,
availables, which is which is reallycool. That wasn't something that was
very common, you know, evena few years ago. There's really some
you know opportunities to to incorporate thatif you need it. So but again,
like you know, you're grilling steaks, grilling chicken, you know,
you barbecues are so much more thanjust hamburgers and hot dogs. That was

(20:42):
one of the things that I reallyreally appreciated about the barbecue game. Now
yeah, totally, yeah, I'mgetting hungry. Just um, is there
um a particular hot dog that's agreat hot dog. There's definitely healthier options
for hot dogs, but you know, I'll be honest, like, I

(21:04):
don't care, it's just my thing, but it was. If you want
to get a healthier version of ahot dog, there's you know, and
like you know, we have WholeFoods here, which is big. There's
totally you know, a wide varietyof healthier options out there than you're you
know, maybe, um, youknow, you're Nathan's hot Dogs, which
oh, my mother, my motheris addicted to nathan hot Dogs. Okay,

(21:27):
so we're gonna ask Nathan's to sponsorthe show. Now Nathan's hot Dogs.
Um, she'll go through dog throughwhat kind of hot dogs do you
have? Do you have Nathan's hotDogs? And she's all about the Nathan's
hot Dog. I mean they mighteven no question, hands down. So
I like, so we're tagging Nathan'shot Dog in the show, just so
you know, totally totally and Iknow, obviously I have a good company

(21:52):
because they really I don't know whatthey put in it. And like I
said earlier, I don't care,but I'm okay, so awesome, and
we are all about the barbecue inthe summertime. So and you know,
I used to think that the foodtasted better because we were doing more and
more active and we were working harderfor that food. But I do believe

(22:15):
that it is more about that thefood is more it is more raw,
and that there is it's less coveredup, it's less it's just more natural.
Yeah, I definitely think that's thecase too. And then I think
there's also, like we've touched onthis on the shows in the past.

(22:36):
One of the things about you know, barbecue sauce itself. You know,
the thing that addicts everybody to thatand just the taste of it is you
know, there's some sugar and barbecuesauce and um, you know that obviously
stimulates our brains, and you knowwe're naturally addicted to that flavoring and that
that chemical reaction that sugar has inour body. So, you know,

(22:57):
the natural rawness of the food plusthe barbecue sauces like a combination that is
very difficult to resist. I thinkthat if people wanted to do that,
they could tone that down with somesort of mustard vinegar or something and have
a sauce that was tasty but lesssugary if they wanted to, right,

(23:18):
Oh, totally, Because you like, there's so many different marinads that are
available. Besides, you know,the barbecue sauces. Like you said that,
there's there's zest, taste flavors andtangy flavors now, and there's just
so many different things, so likeright on, you know, and when
you grill it, it's phenomenal.So there are definitely a lot of options.
But generally speaking, that's why,you know, barbecue sauce is so

(23:40):
attractive to the majority of people thatwe come across. So let's talk about
travel, because so many people willbe doing that. What tips do you
have for There's so many different waysof travel as well traveled by car.
There's air travel, um I said, planes, trains, and automobiles.

(24:02):
But the truth is some people willenjoy train travel. But let's talk about
the different types of travel and howpeople can prepare accordingly. And I may
I may take a break right inthe middle of it, sure, so
you don't what I would definitely gowith the you know, the two most
popular for sure, and you know, starting with you know, automobile and
plane. Automobile is a fun thingobviously, as your story alluded to earlier,

(24:26):
there's just so many dynamics about theroad trip in a car that is
that's fun and and and lively,and it's just an amazing opportunity to bond
and really enjoy the sights that thekids fighting the backseat. Yeah totally.
Yeah, so it could be stressful. So there's a lot of anxiety sometimes

(24:47):
that goes along with that and thetraffic and whatnot. But the our main
tip that I think that I lovesharing about automobile travel is to like really
kind of get in our heads.Rest stops are really just for coffee and
going to the bathroom. So becauseunfortunately the rest stops have just not a

(25:11):
great variety of healthy options in general, you're always gonna have chips. You're
always going to have like, youknow, some kind of processed food on
the way. And the only wayto get around that, and this is,
you know, when I had roadtrips as a young person with my
family and stuff like that, wewe didn't do it correct. I know
a lot more now than I've everdone obviously, but we used to make

(25:33):
like spam sandwiches, like you know, like you know, it's like that
the corned beef and hash and thatkind of stuff in you know, wonder
bread. That's what we used todo. I wouldn't do that now because
I know better and what's a properlike quote unquote mealford road. So what
I would do is kind of takethe time to prepare, you know,
things that are healthier that you cansnack on as you're driving, not relying

(25:57):
on the opportunity to say, listen, I'm gonna just stop at the rest
stop and get McDonald's and just youknow, go to town. You don't
want to do that. So thebest thing that I can recommend is definitely
prepare, get a cooler, throwit in, fill it up with healthy
options, you know, and takeit on the road. Also, one

(26:17):
of the things, depending on howlong your trip is if you're eat before
you go, like make it sothat you're not ravenously hungry in the middle
of nowhere, and then your justoption is just just grab anything you see
and wolf it down. Because that'swhen we have the most regrets of our
food choices, in our options,because we're just like so famished that would

(26:38):
just eat whatever's inside and we alwayshave regrets about that. So true,
yes, all right, and thenas far as air travel, yeah,
air travel is very interesting because youknow, like there's so much difference when
obviously I was growing up and whatthe world that we live in now with

(27:02):
all the checkpoints and you know,the allowable things that we can bring and
bring not bring on a plane.But one of the interesting things that I
did learn, you know, trialand error, of course, and I
was, you know, I'm luckyto fly relatively frequently. You know,
the TSA allows you to bring foodon the plane with some restrictions. So
like the food is still subject tolike the no liquid rule, so you

(27:26):
can bring onboard meals. So likesome things like you know, cold cuts,
certain hummuses like apple sauce, they'reallowable under that that particular limits,
so you can have like cups ofthem. So if you're bringing items like
this, you just have to makesure it fits on the allowable ounce requirement

(27:47):
and so otherwise you could technically fillup your carry on with whatever food suits
your dietary needs, which is reallycool because again, just like the rest
stops, the the food at anairport literally is of the fast food nature
and not something that we would absolutelyplan on eating under the ideal conditions.
So yeah, just take a look, you know, always look you know,

(28:11):
on the TSA website and see what'sallowable, and you'd be shocked what
you can bring on the plane withno issues whatsoever. Okay, I think
that's a little known fact because wejust hear this thing that you can only
carry up to a certain ounce andeverything will be confiscated and discarded and seized.
So that's good to know. Yeah, yeah, No, it was

(28:33):
something that was surprising because, likeyou said, you're basically undressing to the
ninth degree at it, you know, at the checkpoints and thinking like I
can't get anything on the plane.Food, you know, dry foods are
totally an option, like you know, and again when you get on an
airplane, what do they offer you, like, you know, chips and
you know, some kind of sodaum? You know, you you you
prefer like bringing your own kind ofhealthier snacks that are dry in nature,

(28:57):
and you know, you can alwaysget in water on the So that's something
that is that you could utilize totry to make a better decision. Okay.
In speaking of water, after break, that's the topic we're going to
spend some time on. So we'regoing to take a short commercial break and
when we come back, we'll continuethe dialogue with guests. Poach Omar cumber

(29:18):
Bats. I'm your host, you'reontologist Holly Kelly. We'll be right back
in the summer. Time is hotyou sky Hey, Asian Gratefully Listeners actor

(29:49):
Chris Jumy Here you know where Igo every week for uplifting messages about aging
and living life to the fullest.That's right, it's right here on the
Asian Grateful Show. Of course.Be sure they're joining the Power Hour of
Enlightenment every Friday with the Fabulous,the Wonderful. They're ever so awesomely awesome
gerontologist Holly Kelly. The Right Stuffprovides life enhancing products that assist with independent

(30:14):
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I'm Aging Gratefully and Love and Lifelistening to the Aging Gratefully Show with gerontologist

(31:02):
Holly Kelly. If you miss it, live do what I do. Subcribe
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(31:25):
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(31:49):
Life Planning Institute dot com. Hieveryone, it's me Holly, and yes
I've snuck off during commercial break.So sometimes schedules require me to do a
pre record of shows, and thisis one such circumstance. So I'm actually
here in the Grand Bahama Islands ofthe beautiful Port Lakaya, So don't tell

(32:19):
Omar Cumberbatch. But I have foundthe most incredible, coolest local bakery and
you can smell the deliciousness they're cookingfrom down the road. So despite the
topic of the show, sometimes wejust have to have a goodie. But
that's gonna be our secret. SoI'm going in this bakery. Hi,

(32:45):
my name is Sariel Pinder and I'mhere at the Bread of Life Bakery,
Penderspoint, Grand Bahama, and I'mhanging out with none other than your house
sharontologists, Holly Kelly. I'm excited. She's hair and she's in the building
eyes. But whenever you come onover to the Bahamas, feel free to
visit us at the Bread of LifeBakery. We are located in Pender's Point.

(33:07):
You can find your delicious, tastyhomemade Bahamian treats where we have coconut
bread, coconut Brama tarts, pineappletarts, rum cake, that's what Holly
is getting, guys. We havehomemade bread, just a number of delicious

(33:30):
island treats that you would enjoy.So blessings from Pender's Point, guys.
It was a pleasure enjoyed. Welcomeback and wow, awesome listeners. We

(34:10):
have here always so cool and hopefullythis show is inspiring you to get your
summer Vaca groove on. I'm yourhost, youerontologist Holly Kelly, with a
guest coach Omar Cumberbatch, and we'retalking healthy, happy, fun Summer's on
aging gratefully today and so water isespecially important during the summer months, and

(34:34):
I wanted you to tell us whywe need to make sure that we don't
overlook that. Oh, water's importantall year round, but especially in the
summer. So it's one of thethings that I have a lot of different
impacts obviously because of the weather andthe heat and dehydration and you know,
people really passing out because they're justnot getting enough water intake. And you

(34:57):
notice, like if you are aperson who doesn't drink water, you know
in the rest of the months ofthe year, summer months are even more
important to get water. So andI would say ninety nine of the reason
is obviously because you know, you'rejust outdoors more, you're probably more active,
you're in the sun, dehydration becomesa factor relatively quickly. And one

(35:19):
of the interesting things about dehydration andweight management and just overall health is that
the fact that once you're dehydrated,you know, that's like a common symptom
that people start feeling that they're hungry. So a lot of times when you're
you think you're hungry, you're reallyactually dehydrated. So it's just that much
more important to get proper water intake, Okay, really important. I'm somebody

(35:43):
that I don't have a big thirstdrive, so I really am never thirsty,
so it's highly unusual that I am. So it's hard for me to
even really want water. It's verychallenging for me. The way that I
have come to desire water, though, is I have found that I like
carbonated water. I'm happy with bubbles. Okay, So I want to ask

(36:05):
you because it's important to me,is carbonated water, as guys, just
bubbly water is good as regular water? To me, is bubbly water?
But does it have adverse effects?Well? It's interesting, and I have
a feeling that we're going to bemoving into the more difficult questions of the
show because I know where this isgoing. I have an idea where the

(36:28):
rest of the show's going. SoI'm like, all right, so I'm
going to have a lot of loadedanswers. Let's start here, okay,
all right, So obviously nothing's betterthan water, and I would suggest I
don't know if you have tried it. Have you ever tried, like,
you know, putting lemon or cucumberor like anything, like you know,
actually sitting water overnight in a pitcherto kind of get it a little natural

(36:52):
flavor to it. Have you evertried that? I mean, I do
do better with lemon in the water. Okay, that helps. If you
can try cute, like I don'tknow, if you like ment, if
you like ginger, if you're likecinnamon. There there's so many different little
un growing mint right now. Iwould try mint. That would be good.
Try that because you'd be surprised.You might you might like that a

(37:15):
lot, and that might be that'slike an easy fixture to throw it in
there. It gives it a littlebit flavor. Trust me. Everybody has
the same complaint about waters. Youknow. I hate to say this in
acquired taste because humans obviously evolved theoff water, but it for us nowadays,
we're used to having, you know, something, some flavor in our
water. So I would definitely trythat because water is definitely the better option.

(37:37):
Like, so getting back to theloaded component of the carbonated waters,
there's some research out there that saysthat carbonation has makes water more acidic,
which is never really a great thing, and it's just not a natural component.
So some people also have some researchout there that says that that can

(38:00):
affect your teeth in certain ways.And usually the carbonated waters. Are you
talking like more seltzers period? Likethere's because there's so many different things.
And one of the things about carbonatedwaters like that have natural quote unquote natural
flavors to it. Natural flavors tendto be like a FDA umbrella to just

(38:21):
throw like crazy types of chemicals inthere because it's you know, they're saying
it's natural flavors, but it's reallynot a natural flavor. Like when you're
doing your water with the natural mint, that's that's natural flavors. They do
not do that, and they doflavors that are that that tend to be
of a chemical nature. So arewe talking seltzers? Are we talking like

(38:44):
the mineral water the pellegrini um Ibelieve it's called the mineral waters, the
sparkling mineral water. They say thoseare a little better. And again like
those I would take over, likeyour your average Seltzers with just a natural
flavor component to it that you reallydon't know what that natural flavor umbrella is
going to be added to it.So but those I would lean to that

(39:05):
if they had an order, obviously, I would say that, you know,
natural good old water, Uh,then the fella greenos and then you
know, the Seltzers would be mythird if you were going to do that.
And you know, don't get takeodyou know wrong. If you have
to choose between any of those threeand a pepsi, you're obviously choosing any
of those three. So they're they'rethey're the better of the options. And

(39:30):
the goal is is that now we'reopening up the next thing, um is
that the sweeteners is that you know, I'm reading and you know, trying
to just uncover the better sweetener.And what I'm learning and what I think
I'm understanding is that I don't wantany sweeteners. I'm thinking that I'm going

(39:55):
to cut unsweetened tea because first Ithought, okay, Splenda, and then
I'm like, oh, I readsome really I think I uncovered something I
don't like about Splenda. And thenStevia and I was like, yikes,
maybe I thought that was natural.I thought that was good. And then
I was like, aspertame isn't alot of stuff I don't even know about
aspartame. So then I just decidedto throw the question to you, and

(40:20):
you're like, oh, thanks,So I want you to talk to us
about the sweeteners. Totally, totally. I love this topic because I think
it's unfortunately one of the topics thatare very confusing to the general public,
even to like, you know,someone like a health cloes like me,
because like, unfortunately, there aretons of information to come out and then

(40:45):
two months later there's a contradictory findingabout it. I remember, maybe about
four or five years ago, therewas a sweetener that was on the market
that was you know, everybody wastouting it as all, this isn't you
know, a different alternative, thisis something that we can jump on,
and then all of a sudden,you know, it just switches. And

(41:06):
so the moral of the story hereis that though that we need to be
extremely proactive on our health. Yes, yes, And I just wanted to
like kind of jump in on thatother idea because you did mention Stevia,
and I actually am a big fanof stevia because it is a natural plant.

(41:27):
It is something. I'm growing steviaright now, but I'm looking at
this plant saying, oh, I'mgrowing it, but I'm like, well,
now what do I throw the plantin my drink? And the You're
way ahead of the curve to methan I am, because I basically divided
the storm. But but basically,it is a plant. It is a
plant that has been used for youknow, thousands of years. It's you

(41:49):
know, when soaked, it's verysweet. It's called the sweet leaf.
And then that's kind of where itcame from. It's very much more potent
and sugar soil and quantity wise,you don't need as much, so I've
always you know, leaned towards stevia. A lot of people just don't like
stevia because it does have a bitternessto it. The powder forms seem to
be more bitter than the liquid forms. But that to me is the only

(42:13):
thing on the market that I feelcomfortable saying, Okay, at least it
comes from a plant and it's notchemically based, and I'm comfortable with that.
But then you know, two dayslater, you can't find out where
a study might implement it as likesomething that's not necessarily the greatest thing for
you. But then you have tostart thinking, Okay, who is funding

(42:36):
these things? Is it somebody wholikes splendor who's kind of just saying,
hey, don it's not good foryou, don't take it. So yeah,
yeah, So it gets kind ofcrazy. So I try to use
a little bit of common sense andsay, Okay, at least it's a
plant, at least that I knowthat you know, it's not it's not
like Splendor or ascertain, which isa true chemical. I'll lean with that.

(42:57):
I'll go with that one as thebetter of the alternatives, and then
I would stick with with that Hodlyand other the other sweetener that I wanted
to talk about it. And thisis also a natural sweetener. I remember,
like because four or five years agothey were touting a gave extract as
gave syrup as like this new,you know, cool, funky um sugar

(43:22):
alternative. And then a couple ofyears later they basically found out that while
natural, while you know, quoteunquote a good option, it was having
the same effect on your blood sugaras regular sir. So it kind of
died down. You don't see asmuch marketing put into a gave as it

(43:43):
used to compared to now where peopleare okay, well it's the same as
sugar, so it's like it's notthat no calorie sweetener like the other things
on the market. Okay, allright, So we're out there, we're
enjoying our barque, we're watching oursugar intake, We're having a great time

(44:04):
with friends. This is amazing.And guess what the ants, the bugs,
the mosquitoes. I mean, atick will wait on a branch two
years for me to walk underneath thattree and land on me. A mosquito
will will fly two miles for me. So what is your position on insect

(44:24):
repellance? Ah? Right, LikeI said, I knew this was going
to get to the harder questions ofthe show. So and the reason again,
it is because you know, I'mcompletely honest. I'm not one of
those people who are going to justsay that, oh yeah, I'm not
gonna do this because you know,it's it's beneath me or whatever. Like

(44:45):
I personally hate mosquitoes and bugs andall that stuff. So I kind of
put in my head like a pardonme says that, Okay, the disease
and then annoying bites that they givewhat is it worth possible chemical kind of
interaction with me and the chemicals sothat it can leave me alone. I

(45:07):
kind of outweighed and say that,yeah, I'll spray the off and all
that stuff on me in a pinch. However, I do want to address
that there is some major concerns regardingthese chemicals being put on your skin,
because at the end of the day, what we're saying is often all these
insect repellents are technically pesticides. Youknow, that's what they're trying because I

(45:30):
do use a lot of DT right, so deed is really a pesticide.
So, like being your skin isyour biggest organ in your body and it
absorbs everything that you put on yourbody. You're basically absorbing that into your
system. So the problem with that, of course is by the end of
the day, um, are youwilling to put pesticides on your skin?

(45:52):
And like again I lean to sayingno, I do it. I do
it on a cage and depending,Like you know, I'm a straight but
I'm also the guy who wears genesat these functions, and I'll even have
like that you know that light longsleeve kind of get up so that I
don't have to put that much ofit on me and um, yeah,
so that's kind of where I am. It's the natural repellence and you know,

(46:15):
forgiving because I don't know, I'moff the top of my head,
because I don't use the match frequently. There's something that they say are a
lot, a lot lot effective inthe past. I've used them and I
don't think they are. Well,that's the problem. I use the deep
because it works totally and bugs loveme, and so I I have to
I have to go in armed anddangerous. Yeah. Yeah, it's it's

(46:40):
one of those things. So likeI while I do the same thing,
I know deep down that is probablynot my best option for optimal health.
But it's something that I always dojust because, like I said, I'm
almost just putting it on the scalesof justice. I'm trying to figure out
which one is going to do methe least damage. And I guess at

(47:01):
that moment I'm putting off on butI'm dressing. Dressing right is important and
I think that's a good point tomake, is to what you can do
with clothing to do. Yeah,so yeah, so to you know,
wear the pants and do what youcan to minimize the damage so to speak.

(47:22):
Yeah, totally, and I thinkthat's like the the easiest way to
get around that um and and limitedas best. And then again, like
you know, a little preparation kindof knowing where the barbecue is, knowing
whether or not they have a tremendousamount of mosquitos or any you know,
that that kind of stuff going on. That that's all that's also important,
you know for sure. And solet's go to the other of difficult thing

(47:45):
we face in the summer time thatwe love, but too much of it
is challenging, and that is ourbeautiful sun What a what about sunscreen?
Same situation. It's it's unbelievable becauselike this one, like I don't even
know if this is more difficult thanthe deep because of the it's the same

(48:08):
exact principle, but there's like abigger reason why you should apps probably avoid
sunscreen. And Okay, so obviouslyyou have your your situation where you're putting
chemicals on your skin reject the sunrays, and that's in essence, and
the thought is to prevent you know, skin cancer. However, by doing

(48:30):
that, these these chemicals do blockthe intake of vitamin D in our to
our bodies, and vitamin D isactually the only vitamin on that that we
can get outside of food. That'show important is So I've made us with
the intention of absorbing vitamin D forour body. So it's that important,

(48:53):
and it's it's something that they're evenconsidering. The vitamin D might not even
be a vitamin that actually might bea normal because it's really what we convert
into that hormone in our body thatyou know, they show people with vitamin
D deficiency, which is seventy fivepercent of Americans, they're linked to increase
cancer risk and heart disease risks.So vitamin D is absolutely important. I

(49:15):
don't know how why everyone who goesto the physical seventy five percent of us
don't have a vitamin D. Soit is that important. So it's kind
of again it's a cash twenty two. Nobody's saying that you're gonna go bake
in the sun for hours on endwith no protection, because that's just not
smart to begin with. But fifteento twenty minutes a day exposure without it

(49:38):
might be more beneficial than putting iton and sitting out in the sun for
two hours. So it's got tobe a little bit of a balance there.
Okay, wow, And those statisticson vitamin D deficiency are staggering.
Yeah, once the last have youthe last time you go into the physical,
did you have enough vitamin D.I've never gone to a physical where

(50:01):
they said I shouldn't be taken vitamindecup with it? That's not real.
Yeah, yeah, So like it'sum, it's one of those things that
I obviously I'm a little dumb togo in February. That's usually where my
yearly physical is. But you know, you're supposed to have enough in you
to get past everywhere. I neverdo. And it's just you know,

(50:21):
I'm in New York and the sunisn't really you know, we only have
a little bit of mine of timeto get the benefits of the sun on
the East coast up north as youwould you know, somewhere else. But
I'm always vitamin D deficient and that'sbecause of lack of sunlight. So why
do you think of the summer isa good time to exercise outdoors? Oh?
You know what? The reason Ithink summer is great because you know,

(50:44):
we've obviously had this is our secondshow of the year regarding like you
know, just getting in shape andeverything like that, and everyone's always preparing
for you know, I got toget in shape for the summer. Like
summer is like the best time tolike try some something new and actually fall
in love with something as far asthe activity goes. So it's like a
lot of people in the summer theystart walking more, they start enjoying hiking,

(51:06):
they play basketball, they might getinto softball, and these activities when
you do them, you know inthe summer months, you know, you
don't have to go to a gym, you don't have to do anything like
that to enjoy just the free outdoorswhere people can actually you know, try
something new, might really enjoy it, and they take that activity and run
with it. Bike riding is abig one. All these free options that

(51:30):
you can do that really will improveyour health to enjoy. People go swimming,
people go to the beach. There. There's just so many opportunities for
these activities outdoors to propel them tobe bigger. Jogging, I mean,
the list goes on and on,but I cannot tell you how many people
I've come across who said I tookup X, and all of a sudden

(51:52):
during that summertime, they run withit and they do that, you know,
for the rest of their lives literally. So it's a great opportunity to
do an activity that you might nothave done all the points of the year.
M I totally agree. And Iwant to ask you about salads.
Our time goes so quickly, butyou know what, we cover some serious

(52:13):
landscape and we get down in theweeds with it. It's just amazing.
I love it. Such great informationfor listeners, I'm telling you, and
we're we're like so close to theend and we could keep on going.
Let's talk salads. Are all saladscreated equal? Uh? Totally not,
you know, And there's so manyreasons why, like I said, we
could go with too. We mightwe might be able to pull off a

(52:35):
salad show, just so you know. It's like things salad show sad It's
crazy. But can you guess whatthe number one reason why some salads are
better than others? And I'll giveyou a hint. It's something that that's
in it that's the problem or ornot the problem. I'm gonna say the
salad dressing. Oh yeah, Ithink, yeah, you know yourself,

(53:00):
because that's what it is. Likethere's certain salad dressing that people think are
great for you, um, andsome and they're just not. Oh,
tell us the best sala addressing.Well not at all, but tell us
the best sala addressing. Okay um. And this is my opinion again and
again it's this is just because ofthe sugar content. Let me, let

(53:20):
me take it back. And it'sobviously because a little bit has to do
with you know, just personal preferenceof course. But one of the trickiest
ones, and the one that Isay is actually the one of the more
problematic ones. And you're gonna belike, get the hell out of it.
That's not it can't be true.Is everyone's favorite and it's called balsamic
vinegar. You like that, well, I don't. I bet it's because

(53:42):
of the salt, because of thesugar. Is it because of sugar?
Okay, totally? And and thesugar content in the bosomic vinegrette is unbelievable.
Like I used to do it allthe time. I love it is.
It's great, and you know mostpeople do like it because it's just
sweet and that that's one of thethings that I've been really really trying to

(54:05):
push as far as the salads goes, because it's very obvious that the sugar
content is way way higher than mostof the rest of them. So um
again, personal preference. You know, I do apple cider, vinegar and
olive oil. I do oil andvinegar, um uh. You know,
like the citrus, they have likenew sitrusy kind of lemony kind of mixes

(54:28):
and vinegars, basses, and soI do a lot of that, but
I try to to go away fromthe sugary ones as much as possible,
even like you know, little bluecheese and um uh, Caesar don't have
as much sugar as Boslamic by noteven close. So I'm a big proponent
to reduce sugar intake as much aspossible, and that really gets your salad

(54:51):
going. And then you know,then again, like I said, we
could have a show on salad itself, but you know, let's get the
dressing straight before we go into theartwork group. I think that's a surprise
though, Balsamach vinegar is a surprise. I was shocked, you know,
I thought I was doing the rightthing, you know, I thought that

(55:12):
you know, Okay, had theless you know, the less fat of
the dressing. I thought I wasreally doing the right thing with it,
and then you come to find outit has a staggering I'm out of sugar
in it, which we have towe have to be careful with our with
our salad, dressing, so andother ingredients. So I were here and
I it's always just happens way tooquickly. I have to ask you the

(55:32):
last question of the show, Omar, and you will know what it is,
because you've been such a guest somany times, and that is how
do you age gratefully? And Ithink every time I'm here my answer changes.
Right now, I think that's okay. Oh well yeah, I'm evolving
as we go. So um yeah. So what I'm noticing now is um

(55:57):
And again to piggyback on your intro, is just I really like enjoy certain,
you know, things in life thatI was feeding past. I want
to I want to slow down alittle bit more. I'm trying to slow
down a little more. I'm I'mtrying to disconnect a little more. I'm
trying to be more you know,the the concept of being present, which

(56:19):
I've always had a terrible time doingU as we've discussed in the past,
and just kind of kind of slowit down a little bit. And I
think that, like I'm trying toenjoy people's company a little bit more.
Um, I'm not electing to skypewith people as much as meeting up with
people or even just you know,I'm not I'm trying to text less call
more, you know, just littlethings like that. It is helping me

(56:42):
go a long way, and Ithink it just forges better relationships, you
know, better sense of community.And that's where I'm trying to to position
myself to age gratefully going forward.I love that and I am so excited
that you are a guest today.Thank you so much. So a fabulous

(57:04):
show with lots of great information toenjoy a wonderful summer, and thank you
so much for being on the show. My pleasure. Thanks Holly, You're
very welcome. You've been listening toAsian Gratefully. I'm your host, Garontologist
Holly Kelly. If you don't yetsubscribe, I invite you to do so
through any podcast venue of your preferencein the coming week. May you remember
to never at your age and thatage is just a number. This wraps

(57:29):
up our show. May each ofyou age gray and live full in the
spirit of gratitude until we meet again. Here's to living your best life now.
I used to think time was myenemy. My future wasn't looking good.

(57:53):
So worried about the things I couldn'tsee, I couldn't see the things
I could. I was aging,fearfully, worrying my life away, when
all along I should have been thankfulfor every day. Finally made a friend

(58:15):
of time. Now you could saythat I am aging gratefully, Aging gratefully