July 2007 • Issue # 2

A SPECIAL NOTE FROM JEAN CARPER

SynergySlim™, Stop Aging Now's first ever weight control formula. Basedon cutting-edge scientific research, it features a synergistic blend of 100%natural ingredients that block carbs, burn fat, curb appetite and increasemetabolism. Best of all, it is safe and it works. Available August 2007.

I am happy to announce that in order tokeep you informed about the latestresearch on diet, nutrition, supplementsand even exercise, two experiencedwriters are joining the staff of Stop AgingNow. You will now see their bylines onsome of our newsflashes, special reportsand newsletters.

Gale Maleskey, MS, RD has spent 20years working as a full time professionalwriter about healthy lifestyles, food andnutrition, alternative medicine and med-

ical consumerism. She has been a senioreditor for Prevention magazine, writingand editing their most popular columnsand full-length feature articles. She is aclinical dietitian and author of sevenbooks.

Maggie Spilner is an expert on the healthbenefits of exercise and walking. Shewas a senior editor at Prevention maga-zine for 17 years, writing a monthly walk-ing column, newsletter and annualWalking Club Magazine. In addition she

covered topics on asthma, workplacewellness, arthritis, weight-loss and stressreduction. She is the author of threebooks on exercise.

Both these writers will constantly trackand report on the latest cutting edgeresearch on health, nutrition, supple-ments and exercise to provide you evenmore information than ever on how to“Stop Aging Now” and attain optimalhealth and longevity.

Yours truly,

5 FAT FIGHTERS THAT WORK

Some fat-busting supplements do work, Harry Preuss, M.D. reports in a new book, The Natural Fat-Loss Pharmacy. TheGeorgetown University Medical Center researcher says the following may help you lose and keep off weight and fat.

EGCG, an antioxidant in green tea, increases metabolism to burn calories, kills fat cells and blocks formation of new ones.What to take: a green tea extract pill before meals for a total daily dose of 270mg to 325mg of EGCG.

CLA, conjugated linoleic acid, can melt body fat and build muscle without calorie counting or exercise.What to take: 1.7g, twice a day, of Tonalin CLA.

HCA, hydroxycitric acid, derived from a tropical fruit,quadrupled weight loss in an eight-week moderate diet.What to take: 1,500mg, three times a day, 30 minutesbefore meals. The brand Preuss tested was SuperCitriMax.

Chromium targets the loss of fat instead of muscle. Whatto take: For weight loss, 200mcg, three times a day, of

chromium bound to niacin (ChromeMate), or chromiumpicolinate or histidinate; for maintenance, take 200mcg a day.

Starch blockers cut absorption of carbs. What to take:CarbEase or brands with the ingredient Phase 2. Follow

label directions. �

By Jean Carper

IN THIS ISSUE:• 5 Fat Fighters that Work

• Omega 3’s Reduce Risk ofCancer

• Vitamin C Prevents Cataracts

• Multi-Vitamin Use ReducesInflammation

• Grow Your Brain with aBrisk Walk

• Exercise Won’t Wreck YourKnees

• Skillet Low-Fat Mac &Cheese Recipe

Reprinted from USAWEEKEND Magazine

ComingSoon!

STOP AGING NOWJean Carper’s

HEALTHIER, LONGER LIFE THROUGH KNOWLEDGE & NUTRITION

®

Newsletter

NUTRITION NEWS...Omega-3 Fatty Acids Reduce Risk of Colon Cancer

More evidence shows a link between ahigh intake of omega-3 fatty acids andreduced cancer risk. The Harvard Schoolof Public Health compared blood levelsof omega-3 fatty acids in men who devel-oped colorectal cancer and men who didnot develop the disease. They found thatthose with the highest levels of omega-3shad a 40% reduced risk of colorectalcancer compared to those with thelowest blood levels of omega-3s. (Note: ifthe men were taking aspirin the differencein risk was eliminated.)

Researchers believe that omega-3 fattyacids lower the risk for colon cancerby reducing inflammation in the bowel.Inflammation is a cancer-promoter andaspirin also reduces inflammation,

providing the same anti-inflammatorybenefits as fish oil, though there are risksassociated with long term aspirin usesuch as internal bleeding. (Hall, NM et al.Cancer Epidemiol Biomarkers Prev 2007;16(2):314-21.)

Generally, 2,000 to 4,000 milligrams a day(the equivalent to about 6-12 oz. ofsalmon) is recommended for activeinflammation. Many feel that 1,000 to2,000 milligrams a day is sufficient as apreventative measure. Since many peoplefind it difficult to add that much fish to theirdiet, fish oil supplements are recommend-ed and have been proven to be veryeffective. Fish oil works best if you alsoreduce polyunsaturated fats such as cornor soy oil, or saturated fats in your diet. �

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Stop Aging Now’sOmega T Formula is one of the

highest quality fish oilsavailable anywhere. It contains

a potent dose of 840 mg ofall-natural Omega 3 Fatty Acids,whereas some companies use

chemically altered versions whichare less absorbable. Plus it’s

certified to be contaminant free!

FDA Issues New Requirements for Supplements

On June 22, 2007, the U.S. Food andDrug Administration announced newregulations needed to ensure the qualityof dietary supplements. These regula-tions require that all dietary supplementsbe manufactured in facilities that arecertified in current Good ManufacturingPractices (cGMP). The ruling givescompanies up to 3 years to comply andaims to ensure that dietary supplementsdo not have the wrong ingredients, too

much or too little of any listed ingredient,improper packaging or labeling, orcontamination due to toxins, bacteria,pesticides, lead, or other substances.

If you have ever taken or currently takeStop Aging Now supplements, you'll behappy to know that we have actually beencompliant with this regulation since westarted formulating supplements in 1996,14 years ahead of when the FDA would

require us to do so. In fact, our supple-ments are made in a facility that is cGMPcompliant to Pharmaceutical standards,which is an even higher standard thanthe requirements the FDA has justannounced. In addition, we are proudthat our supplements are made in theUSA which is unfortunately not the casefor many supplements. We understandthat this makes our supplements a littlemore expensive compared to discountbrands, but we cannot responsibly sellanything that is not made to the highestpossible quality standards. �

Multi-Vitamin Use Reduces Inflammation in Women

Considering the current viewpoint thatinflammation is related to many diseases ofaging, it’s great news that taking a multi-vitamin may reduce your risk for inflamma-tion, according to new research fromGermany.

In a large population study, researchersfound lower blood levels of C-reactive pro-tein (CRP), a major marker of inflammation,

in women taking supplemental vitamin E,C, B6, B12 along with thiamin, riboflavin,niacin, folic acid, pantothenic acid, andselenium. These women were 43% lesslikely to have elevated blood levels of CRP.In men, for unknown reasons, no associa-tion was found. (Scheurig, AC, et al.European Journal of Clinical Nutritionadvance online publication, 21 February2007; doi:10.1038/sj.ejcn. 1602687.)

High CRP levels are associated with anincreased risk for cardiovascular diseaseand stroke, and underlying inflammationhas been implicated in the development ofmany other diseases, including cancer,Alzheimer’s, and arthritis. Multi-vitaminsmay reduce inflammation by loweringblood levels of homocysteine, reducingoxidative damage and boosting immunityagainst inflammation-producing infections.CRP is now considered by many to be animportant level to monitor as we age. �

By Staff Writer Gale Maleskey, MS, RD

By Staff Writer Gale Maleskey, MS, RD

�� For a complete archive of articles, newsflashes and special reports, go to www.StopAgingNow.com

STOP AGING NOWJean Carper’s

® July 2007 Newsletter

LIFESTYLE TIPWatch out for sugar in low-fat and fat-free food. When fat is removed often various types of

sugars are added. Check to see if you’re saving any calories by switching to a fat-reduced version.

LIFESTYLE & EXERCISE...Grow Your Brain with a Brisk Walk

The loss of memory and cognitive abilitiesis something many of us fear as a naturalpart of aging. Past studies have indicatedthat exercise can help maintain andimprove memory and cognitive functioningas we grow older.

A new study at the University of Illinois has shown the actual biological results ofexercise on the brain, through the use ofmagnetic resonance imaging (MRI).Researchers, under the direction of ArthurKramer, PhD, found that as little as threehours of walking a week over a period of sixmonths increased neurons and neuronalconnections in the brains of older adults.

Fifty-nine healthy but sedentary adults,ages 60-79, participated in the study. Halfparticipated in an aerobic exercise group,while the other half did stretching and

toning exercises. A third group of collegestudents served as controls and did nospecial exercise program. Images of theirbrains were taken before and after a six-month study period. Only the aerobicexercisers had significant increases in brainvolume in what are known as the white andgray matter regions of the brain, areasrelated to age-related decline in brainstructure and cognition.

While this study is not directly related to Alzheimer’s disease, it supports thesuggestion of David Snowdon, Ph.D.,author of Aging with Grace: What the Nun Study Teaches Us About LeadingLonger, Healthier and More MeaningfulLives (Bantam 2001.) Snowden studiedthe lives and habits of 678 Catholic sis-ters who then donated their brains for study upon their death. When asked

by audiences, “What is the mostimportant thing I can do to agesuccessfuly?”Snowdonreplies,“Walk!”And it’snevertoo lateto start.The “lastnun standing” in his study, whichlasted almost twodecades, beganwalking several miles a day when she was 70. �

A new study conducted at BostonUniversity showed no differencebetween the incidence of osteoarthritisof the knee between exercisers andthose who did not exercise.

(Felson MD, MPH, Arthritis andRheumatism, 57 (2) 2007.) The studylasted 9 years and evaluated over 1,200people, most of whom said they walkedfor exercise. Only 68 said they jogged orran. Even exercisers who were over-weight fared no worse than non-exer-cisers, which should help dispel fears ofmoderate exercise by people who mayneed it most.

The average age of the participants was53 when the study began in 1993-1994. They were divided into groups:

sedentary, those who walked more than 6miles weekly and those who walked lessthan size miles weekly. Many were abovewhat is considered normal weight. Somewere very overweight. Past research hasshown obesity as a risk factor for develop-ing osteoarthritis.

With the benefits of exercise being so greatfor all ages, it’s nice to know that you’re notputting the health of your knees at riskdoing it. Just the same, you should followsome simple rules of thumb to protectyourself from knee injuries and undue mus-cle soreness.

1. Start out slowly and gradually build updistance, time and speed.

2. Wear sport specific shoes that supportand protect your joints from the particular

Exercise Won’t Wreck Your Knees

motions and impacts of the exercise youdo. (If you’re very overweight, runningshoes may work better for you thanwalking shoes if you walk a lot. )

3. Get a new pair every 3 to 6 months ifyou exercise regularly. (This may seemhard to do, when they don’t look wornout! But the fact is, the cushioning mate-rials do deteriorate and you can’t see it.But your body can feel it.

4. Make sure you’re wearing the rightsize shoe. Your feet often get longer withage as they flatten out. Or they may getwider. Get your feet measured for fit, ortake a tracing of the bottom of your footwith you to the store. Place it on the bot-tom of the shoe. If it overlaps the edges,that shoe is too narrow or too short! �

By Staff Writer Maggie Spilner

By Staff Writer Maggie Spilner

STOP AGING NOWJean Carper’s

®

July 2007 Newsletter

“ “

HEALTHY RECIPESSkillet Low-Fat Mac and Cheese with TomatoesMac and Cheese is a much-lovedcomfort food that normally carries toomuch saturated fat and too little fiber.Low-fat cheeses, whole wheat pasta,and veggies make this perennialfavorite a guilt-free, healthy indulgence.In this recipe we used tomatoes forantioxidant vitamin C and lycopene, asignificant anti-cancer nutrient.

Serves 4

• 2 c. whole wheat elbow macaroni, uncooked

• 2 T. Olive oil• 1 c. diced fresh or canned

tomatoes, drained• 1 1/2 c. low-fat sharp cheddar

cheese, grated• 1⁄4 c. Parmesan cheese, grated• 1⁄2 t. paprika• salt and pepper to taste

1- Put the macaroni on to cook. Time it for al dente (about 6 minutes.)

2- Grate the cheese. Dice or drain the tomatoes.

3- In a large skillet, saute the toma-toes in the olive oil for 3-5 minutes.

4- When the macaroni is done, drain but do not rinse it. Put the macaroni and cheese in the skillet with the tomatoes. Stir to mix.

5- Cook over low-medium heat 3-5 minutes, until the cheese is melted. Sprinkle with Parmesan cheese and paprika, and cook a bit longer until edges of dish brown a bit. If you like, place under broiler to brown the top.

6- Serve from the pan.

7- A green vegetable, such as broccoli, goes well with this dish.

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STOP AGING NOWJean Carper’s

HEALTHIER, LONGER LIFE THROUGH KNOWLEDGE & NUTRITION

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Newsletter July 2007 ISSUE