Spring Chicken: Stay Young Forever (Or Die Trying) by Bill Gifford (Grand Central Publishing, $16.99, 366 pages)
Spring Chicken is a book with an intended audience. You should read this book only if you are interested in living longer.
Bill Gifford is a rather average guy, with a receding hairline and a bit of a beer gut, who decides to investigate how to live to and past the age of 100. It’s pretty tricky stuff, especially since “your risk of dying doubles roughly every eight years.” What?
When we’re young, the risk (of dying) is fairly minimal; there isn’t much difference between age twenty-five and, say, thirty-five. But thirty-five to forty-five is a big jump, and by fifty our peers are popping up with breast cancers and colon cancers and high blood pressure and other scary ailments.
Yes, this death business is pretty scary stuff. But Gifford handles it with a great deal of humor and more than a dab of self-deprecation. The surprising thing is that, other than being born with good genes (such as the writer’s grandmother in her late 90s who eats an unhealthy serving of rich pastry each and every morning) and doing one of two things, he finds that there are no magic bullets to avoid aging. The key – how simple is this? – is not to avoid aging but to avoid aging as quickly as others in your peer group.
Gifford notes a harsh reality, that at a high school or college reunion of individuals the same age, some will appear to be older than their classmates and some will appear to be younger. This is, to some extent, the luck of the genetic draw but is also a reflection of lifestyle. (The individual who appears to be younger – such as the old friend who has retained a full head of hair, bright eyes and sparkling nails, may in fact be healthier; although this is not a hard and fast rule.)
Gifford’s self-assigned job was to find out what factors result in a person living a longer and, more importantly, a healthier life. He discovers that there has not been much substantive progress in this venture. Why haven’t we devoted as much time and energy to improving and extending human life as to, say, putting a man on the moon? To be sure, science and medicine are working to eliminate deadly diseases but whenever one is conquered another one pops up to take its place. (Gifford provides a logical explanation of why we age and die. Some of it has to do with the fact that the resources of our planet are limited. But the key is that human life is tied to the survival of the species, not the individual. Aging, in fact, is a visible signal to the world that we’ve moved beyond our essential, critical breeding years.)
If there’s no magic to aging slowly and extending life, what things can be done? First, as a research scientist-physician tells Gifford, “It’s very simple. Get off the couch.” Exercise is the drug. And it need not be strenous, back-breaking exercise. You can walk, jog, swim, or play tennis or golf. Almost anything done regularly which involves movement helps to extend health and life. (However, sports that involve stress and torque, like tennis and golf, are highly problematic for aging backs.)
Exercise is key because mobility is essential. Without mobility – and this is true in humans as well as for animals in general, disease and death are never far away. In Spring Chicken, Gifford includes practical tests that one can use to self-measure mobility.
So, exercise is one key factor in terms of longevity. Remember that Gifford discovered two important factors. However, no spoiler alert is needed as I’m not going to disclose the second factor here. You will need to purchase the book to learn that rather surprising “secret.”
Read this book and stay young forever! Or, die trying.
Highly recommended.
Joseph Arellano
This book was purchased by the reviewer.
“Gifford’s survey of those who study aging and those who claim they can slow it down or stop it makes for a great read.” The Washington Post
If you read and enjoy Spring Chicken, you may also want to consider Vitamania: Our Obsessive Quest for Nutritional Perfection by Catherine Price.
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