Sophia attributes her youthful appearance to olive oil

Most Italians will agree that olive oil holds powerful anti-ageing properties.

It seemed to work for Sophia!

Sophia Loren at age 52 

Who can forget Sophia Loren?

If you can believe it, the legendary Italian actress is now 83 years old — and we still look to her as an example of poise and confidence. Even after five decades in the spotlight, she walks the red carpet with grace and class seeming to be almost immune to the passage of time. In her 1984 book “Women & Beauty,” she talked about taking pride in your own unique features, whatever they may be: "If you have the strength to appreciate your idiosyncrasies, the rest of the world  may come to agree with you.”
True to her roots, she credits her youthful appearance to the Italian habit of using lots of olive oil in her diet. It turns out, olive oil is full of antioxidants that fight free radical damage. It’s rich in vitamins A, D, K, and especially skin-nourishing vitamin E, contains a powerful compound called squalene — which naturally hydrates our skin and even helps support collagen levels. In fact, she is famous for applying olive oil directly to her skin to moisturise.  Apparently, our skin will absorb only as much as it needs… leaving it both protected and hydrated.  

Footnote - Whether you eat it or apply to your skin, extra virgin olive oil helps in supporting your weight loss goals effectively. ... Extra virgin olive oil does contain calories but it is a healthier type of fat and is a great alternative to others like butter or refined oils, especially if you are on a diet.

“Beauty is how you feel inside, and it reflects in your eyes. 

It is not something physical."

Mangoes - "King of Fruit' are insanely good for you

How to choose and cut a mango
The best way by far is to simply eat the mango after cutting it expertly as shown below. Recipes to follow.

Mango - Childers Queensland  Australia- in mid January
it was so dry the grass was crunchy beneath my feet.
Two weeks later the area is in flood.
 

Mangoes  - Noosaville Markets

 

Is it ripe?  You can't always judge the ripeness by colour as they come in many hues depending on variety. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

 

Ripeness of mangoes can be determined by either smelling or by gently squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end and can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. 
 
Cutting a Mango can be a slimy, slippery challenge. The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Cubes

Holding the mango with one hand, stand it on its end, stem side down. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit.

Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Using your fingers on the skin side, raise the fruit cubes into eating or cutting position. Simply serve and eat the fruit or for a salad peel off the segments with your fingers. Or use a small paring knife to cut away the pieces from the peel.
Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel.  Some simply eat this section holding it over the sink as you eat.
 

For easy slices cut off cheeks as above then slice lengthways

Or using a sharp thin-bladed knife, cut off both ends of the fruit. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.Cut fruit into slices by carving lengthwise along the pit.

 

 Nutrition - They are high in fiber and antioxidants and are rich in Vitamin A, C, E, B6 and potassium. They have been found to protect against colon, breast, leukemia and prostate cancers and promote heart health and lower blood pressure.

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au
 

Anti-ageing foods help you fit into your jeans

Hi there Jeanlovers
While the experts are not saying that there are super foods which make you live longer, they are agreeing that foods rich in anti-oxidants may help you to be healthier as you age and reduce the likelihood of age-related diseases.

So here are some recommended by Body + Soul
Love them all!
Clara
Onions: Helps strengthen damaged cells and  raise "good" cholesterol levels.
Garlic: Promotes the growth of white blood cells, the body's natural germ fighters; and lowers harmful LDL cholesterol and high blood pressure.
Broccoli: Rich in magnesium and vitamin C, it's one of the most powerful immunity boosters available.
Quinoa: This grain-like seed is a complete protein food, which means it contains all the essential amino acids your body needs to build muscle and repair itself.
Salmon: A great source of omega-3 fats – the ultimate anti-ageing nutrient – plus loads of vitamin D and selenium for healthy hair, skin, nails and bones.
Nuts: Contain healthy oils, fibre, vitamins, minerals, potent phytochemcials and the amino acid arginine.
Spinach: Bursting with health benefits, it contains many phytonutrients and antioxidants, including vitamins K, C and E, folate, iron and carotenoids.
Sardines: High in omega-3 fatty acids, they contain almost no mercury and are loaded with minerals such as calcium, iron, magnesium, potassium and zinc.
Eggs: They contain high-quality proteins, essential minerals and every vitamin except C.