Brianna Steinhilber is a health editor for TODAY.com. She is a NASM-certified personal trainer with a journalism degree from Fordham University.
Every month our team of reporters and editors sifts through the latest research, digs into wellness trends and asks experts the hard-hitting questions to get to the bottom of what we all need to know to live our healthiest lives.
So, what are they uncovering that’s inspiring them to make real changes in their routine? This new series highlights the one thing that stuck with them from the reporting they each do every month. Strength train 3 times a week “This month, I wrote a story about the one workout an exercise physiologist would never skip to age better. Since we begin to lose muscle mass between ages 30 and 35, he said strength training is a must. Now that I’ve just entered that age bracket, I’ll prioritize my weekly strength-training workouts, during which I follow a progressive overload program, so I can continue to be independent as I get older. My priority has always been my physique, but it’s now grown into so much more than that.” — Aryelle Siclait Add dandelion greens “My one biggest takeaway from an article I’ve written recently is adding dandelion greens to my diet — they’re delicious and very healthy. This addition was directly inspired by 104-year-old Dominick Critelli, an incredible centenarian who still lives independently and plays the saxophone, who told me dandelion greens have been a staple in his diet since he was a child. I eat them the way he does: dressed simply with extra virgin olive oil, a little vinegar, salt and pepper. They’re intensely green and bitter, which I like, but some people prefer to mix them with milder lettuce leaves. It’s easy to get organic dandelion greens at the supermarket or Whole Foods — they’ve become a regular part of my shopping list. Dandelion is a ‘strong source’ of vitamins A, C, E, K and B, plus minerals such as calcium, magnesium, iron, copper, silicon, zinc and manganese, research has found.” — Agnes Pawlowski More ‘VILPA’ throughout the day “This month, I wrote a story about the new cholesterol guidelines from the American Heart Association, which focus on building heart-healthy habits earlier in life than before. Unsurprisingly, getting active is one of those habits that helps your cholesterol and your overall health. One of the cardiologists I spoke to, Dr. Harmony Reynolds, told me about VILPA — which describes those little moments where you push yourself a little harder in the course of your everyday life, like sprinting to catch the bus. While it’s important to get your regular physical activity, she said that people shouldn’t discount the health impact that even a minute or two of VILPA can have, too. So, I’m trying to keep that in mind as I go about my day. I’ve been carrying my groceries up the stairs to my apartment rather than taking the elevator, or walking a little faster up the hills in the park. It’s hard to plan for these moments, but New York City gives you a lot of opportunities!” — Sarah Jacoby Stop microwaving food in plastic “I recently recommitted to never microwaving food in plastic after reporting a story on the Netflix documentary ‘The Plastic Detox.’ I spoke with the expert in the documentary and another researcher, and they both explained how certain chemicals found in plastic, like BPA and phthalates, can have harmful health effects especially on the endocrine system, which is responsible for hormone production. And these chemicals leach into food more quickly when heated. While it’s essentially impossible to avoid these harmful chemicals altogether, it’s worthwhile to think about ways to reduce exposure to plastics, the experts told me, and this was an easy place to start.” — Maura Hohman Eat more beans “In March, I wrote a story about the beans with the most fiber. I know most Americans fall short of the recommended intake, and I could probably use more myself. So, I started eating a lot more beans. Navy beans, pinto beans and black beans in particular. Beans are not only a really efficient source of fiber, but they’re also so versatile and affordable. I enjoy them in soups, stews, dips, burritos. My gut seems very happy!” – Caroline Kee
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