As men grow older, their bodies will need a little help to perform typical functions that a younger body can do with ease. Fortunately, men can take supplements for various purposes, from warding off prostate cancer to keeping the body’s energy levels up. Experts differ in their opinion about what the top essential vitamins for men are. However, any person should include calcium, coenzyme Q10, and boron in his collection of vitamins, and here are the reasons why.
Calcium
The body’s ability to maintain calcium in the bones decreases as a person ages. This increases the risk for osteoporosis. Calcium supplementation is therefore necessary for every man who wants to maintain stronger bones. Men can either take 1200 mg calcium a day in halved doses or simply consume three servings of dairy a day.
Coenzyme Q10
The natural production of coenzyme Q10 lowers with age and this is one of the reasons why a man’s energy levels dip as he grows older. Coenzyme Q10 also contains many natural antioxidants that help strengthen the cells and slow down the ravages of aging. It has also been found to help lower a man’s risk for cancer and Huntington’s disease.
Boron
Supplementation with 3 mg of boron a day has been linked to lower chances of contracting prostate cancer, which often occurs in men past the age of 50. The cancer presents no symptoms and is sometimes discovered in the later stages. Boron supplementation has also been shown to provide other benefits such as enhanced memory and concentration.
There are numerous essential vitamins for men that can help the body stay healthy even as it ages. Boron, coenzyme Q10, and calcium are just three of the vitamins a man can take to maintain normal energy levels and to keep the body in tiptop shape. Aside from lowering a man’s risk for cancers, these supplements also boost energy, enhance concentration and memory, and help slow down the signs of aging.
- Wed, 22 Feb 2012 16:35:00 +0000: Wondrich: How to Celebrate the Margarita - Esquire's Eat Like a Man Blog RSS Feed
Once again, National Margarita Day is upon us. The most classic of tequila cocktails needs no update, so herein is some previously-dispensed wisdom from Esquire drinks correspondent David Wondrich on how to make one truly great.
You probably didn't know that today is National Margarita Day. That's okay. We're still not really sure who came up with it or why, but we'll save the tirade on corporate marketing, because we actually really like margaritas, despite not knowing very much about them. So we called up Esquire drinks correspondent David Wondrich, who didn't seem entirely clear on the holiday, either ("the things we worry about in this nation..."), for a little instruction.
As it turns out, the margarita is worth celebrating, and not just for the obvious reason that "it's really delicious," as Wondrich says...
- Wed, 22 Feb 2012 15:48:00 +0000: In Search of a Life-Changing Burger (with Your Help) - Esquire's Eat Like a Man Blog RSS Feed
Would you call it life-changing? We want to know. - Tue, 21 Feb 2012 17:01:00 +0000: Secrets of the Worst Cooking in America - Esquire's Eat Like a Man Blog RSS Feed
We asked some chefs about their experiences in botched American dining - Tue, 21 Feb 2012 16:21:00 +0000: What to Make for Mardi Gras: Pork Grillades and Grits - Esquire's Eat Like a Man Blog RSS Feed
Workplace re-entry after a long weekend is never easy, but today it's made especially painful by the fact that it's Mardi Gras. You know that while you're sulking behind your desk, down in New Orleans they're busy drinking, dancing, and flinging beads. On a Tuesday. But at least there's one thing that anyone, anywhere, can do to get in the Fat Tuesday spirit: participate in the age-old ritual of stuffing your face. The tradition has its origins in preparing for the start of the Christian Lenten season (which begins tomorrow), but nowadays it's pretty much about curing today's hangover and fortifying yourself against tomorrow's.
And what better way to do that than with a family recipe for pork and grits from Michael Gulotta, the chef de cuisine at John Besh's famous Restaurant August in New Orleans?
"In my family, we always have grillades for brunch on Mardi Gras morning," says Gulotta. "It's the perfect start after a late Lundi Gras night. Most people in New Orleans make their grillades with beef or veal, which is how I came up eating it, but a few years ago I made them with pork for the whole family, and they have all since switched. And so now we all make pork grillades for Mardi Gras, or for just about any other celebration from weddings to funerals, which are still celebrations in New Orleans."
Assuming a homemade brunch isn't in the cards for you today, mix yourself a Sazerac, then make these grillades and grits for dinner tonight...
- Tue, 21 Feb 2012 06:06:00 +0000: The James Beard Finalists You Might Want to Try - Esquire's Eat Like a Man Blog RSS Feed
The 2012 awards get their first big announcement