My Story
My personal journey and the beginnings of The Healthy Aging Project.
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21 articles
What Goes Into Our Lungs? My Experience With an Air Purifier
We talk a great deal about what we eat. We choose our vegetables, compare ingredients, and pay attention to nutrition. But what about the air we breathe?…
Read article →What My Hospital Check-Up Taught Me About Nutrition
When I received my results from Bangkok Hospital in Hua Hin after my September 2024 check-up, I did not panic.…
Read article →Autophagy After 50: Nourish Your Body and Give Eating a Gentle Rhythm
When we talk about healthy aging, we often concentrate on what to put into our bodies. Autophagy introduces another question: how do our cells deal with the damaged material already inside t…
Read article →Cacao Beyond Chocolate: My Drink, My Massaman Curry and the COSMOS Study
When people hear “cacao,” they often think of a chocolate bar. In my kitchen, it has a wider role. I use a 100% solid cacao block from Kad Kokoa in Thailand to prepare my cacao drink, and I …
Read article →A Cool Head and Warm Feet: An Old Saying in My Everyday Life
There is an old saying used in traditional Chinese medicine: keep your head cool and your feet warm. It appeals to me because it connects with two simple habits in my own life.…
Read article →Garlic: Crush, Rest, Cook—and Discover Black Garlic
Garlic is an inexpensive way to make vegetables, beans, tofu and soups more enjoyable. It also contains interesting sulfur compounds. But preparing it changes its chemistry: a whole clove, f…
Read article →Healthy Aging from 50 to 90: How Our Priorities Change
Many of us would like to live a long life. Some even dream of reaching 100 or 110. But what kind of life do we want along the way? For me, it means being able to move, prepare food, enjoy th…
Read article →Klotho, Food and Healthy Aging: What the Research Really Shows
A list of “twelve anti-aging foods that boost Klotho” sounds attractive. It connects familiar foods with an intriguing protein and offers something we can do today. But before changing our s…
Read article →Miso: A Small Spoonful of Japanese Fermentation
Miso is one of those ingredients that can transform an ordinary meal with a small spoonful. Stir it into soup, blend it into a dressing, or add a little to a lentil burger: it brings a deep …
Read article →Natto: Small Beans, Big Character
Natto is one of those foods that makes an impression before you take the first bite. Its smell is distinctive, its texture is sticky, and stirring it produces long, stretchy threads. For som…
Read article →Naturally Fermented Soy Sauce: Flavour, Patience, and a Night I Remember
Emperor Hirohito, also known as Emperor Shōwa, visited Belgium in 1971 during the reign of King Baudouin.[10] That visit provides the historical setting for a night I remember from my work i…
Read article →Nitric Oxide: Supporting Circulation with Food, Movement and a Little Humming
Beetroot, spinach and humming seem to have little in common. Yet all three appear in discussions about nitric oxide, a tiny molecule with important roles in the body. What does it do, and wh…
Read article →Do Our Organs Become Less Active as We Age?
We often hear that a gland shrinks, a hormone declines or an organ works less efficiently as we get older. It is easy to imagine a timetable: one organ slows down in our forties, another in …
Read article →Resveratrol: Should We Eat the Grapes or Buy the Capsule?
Resveratrol often appears in conversations about healthy aging. It is linked to red grapes, red wine and the hope that a natural compound could help us live longer. But what does the evidenc…
Read article →Sunshine and Healthy Aging: Understanding UVA, UVB and Infrared
We spend plenty of time discussing what we eat. But our bodies also respond to the light around us. A morning outdoors can give the day a pleasant start, while sunlight on the skin helps us …
Read article →Sweet Potatoes: Red Skin, Different Colours Inside
At the markets here in Thailand, I see long, pointed roots with red skin. When I cut them open, the inside may be white, orange or reddish-purple. That made me wonder: are they nutritionally…
Read article →Tofu and Tempeh: Two Soy Foods Worth Getting to Know
For years, I was told that tofu was bad for a man's libido. It is the kind of warning that sticks in your mind, especially when you are trying to eat well.…
Read article →K-san’s Long Run: From Bangkok to Barefoot Shoes
I had a Japanese friend whom I knew as K-san. He had a vegan restaurant in Bangkok called Bonita, and he was a marathon runner with a particular enthusiasm for barefoot-style running shoes.…
Read article →Seaweed on the Table: Benefits, Uses and Sensible Choices
Seaweed brings something unusual to a plant-based kitchen: the taste of the sea without needing fish. It can give soup depth, add silky leaves to a salad or turn a simple rice bowl into a mo…
Read article →Sugar: The Hidden Habit Worth Changing
For me, sugar intake is the first dietary habit to question when thinking about disease prevention. I regard excessive sugar as one of the biggest threats to health, and reducing it has long…
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