Handout: 4 Ways to Hydrate Healthier PLUS One New Study on Hydration and Aging

beveragehydration
Written By Judy Doherty, MPS, PCII

According to the CDC, water, and hydration are important for core body functions, including:

  • Keep a normal body temperature.

  • Lubricate and cushion joints.

  • Protect your spinal cord and other sensitive tissues.

  • Get rid of waste through urination, perspiration, and bowel movements

But a new study by the NIH/National Heart, Lung and Blood Institute indicates that adequate hydration might help us age more healthfully and live longer than those who do not hydrate enough. This is because subjects who drank enough had lower serum sodium levels than those who did not.

The CDC recommends more hydration in these circumstances:

  • In hot climates or during hot summer months.

  • More physically active and sweating.

  • Running a fever.

  • Having diarrhea or vomiting.

The good news is that water consumed as a food or beverage counts!

Check out our new handout to keep healthy hydration beverages on hand. Keeping them accessible can make all the difference!

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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