7 Reasons Resistance Training Is So Great Later in Life
Most people don’t lift weights later in life, many because they dismiss it as just a way to get big muscles when young. Maybe that didn’t interest you then, so why would it now, right?
But the irony is rich. Resistance training is so much more important after 50, and for reasons that are far more relevant and compelling. Here are just seven of the main reasons mature people should be lifting weights on a regular basis.
- It slows age-related muscle loss and increases muscle mass and quality. We all lose muscle as we age, but we need it to stay strong enough to function in daily activities, not to mention to travel, enjoy sports, and play with grandkids.
- Resistance training burns fat. Think it’s all about cardio? Not so.
- Weight training improves balance — both when standing still and when moving, thus lowering the risk of falls.
- It eases arthritis pain, lowers blood pressure, and fights obesity. (Wait – that’s three great reasons in one!)
- Strength training builds bones and fights osteoporosis. This is an extra motivation for women, who lose a small percentage of bone mass each year after menopause.
- It fights depression among older adults, as well as Alzheimer’s, Parkinson’s and other chronic ailments.
- Resistance training helps you sleep better, which in turn helps you lift weights better.
Plus, let’s not forget this: it’s fun. If you spent your earlier years thinking that strength training isn’t for you, come in and let us show you how to enjoy it now. Free your mind and challenge your body. It’s never too late, and we’re here to help!
Chorizo Egg Skillet
Here’s a flavourful and exciting way to start your day! Chorizo, eggs, tomatoes and arugula are the star ingredients in this protein filled breakfast skillet. Feel free to enjoy it for dinner or lunch as well!
What you need
- 2 links chorizo, casing removed
- ½ yellow onion, chopped
- 15-oz can diced tomatoes
- 12 cherry tomatoes, halved
- 4 large eggs
- 1 cup arugula
- sea salt
- black pepper
- Preheat the oven to 300 degrees F.
- Place the chorizo links in a medium, oven-proof, skillet over low heat. Cook until all sides of the chorizo are browned. Periodically deglaze the pan with water. Allow the chorizo to cool, remove it from the skillet, and then slice each link into 10 pieces.
- Sauté the onion in the leftover chorizo fat until tender, about 5 minutes. Add the can of tomatoes to the skillet. Arrange the halved cherry tomatoes and slices of chorizo around the edge of the skillet. Use a spoon to create for 2-inch wells in the tomato and egg mixture. Crack each egg into a ramekin and gently pour one egg into each well.
- Place the skillet in the oven for 10-15 minutes, until the eggs are set. Top with fresh arugula and season with sea salt and black pepper. Enjoy!
289 calories, 20g fat, 8g carbohydrate, 2g fibre, and 17g protein.