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The cookware you use might matter more than you think, and not for the reasons most cooking sites tell you, but because cooking the wrong way can actively work against your health. You may have already heard me talking endlessly about water-based cooking being the best way to slow aging in the kitchen, based on countless clinical studies and research. Water-based cooking (yes, soup! And a lot of other water-cooked dishes, too) minimizes the formation of advanced glycation end products (AGEs) and other inflammatory compounds that form when we cook with high heat and oil. The how is something I demonstrate in my videos, but the question I get most often isn’t about technique, but cookware.

Over the years, I’ve received countless questions about the cookware that appears in my videos on where to buy it, what to prioritize, and whether specific pieces are necessary. The truth is, I collect (ahem, hoard) beautiful cookware and serveware. Many pieces come from travels or are sentimental objects handed down to me. I have a ceramic tea set my late grandfather handed down to me. The wooden bowls you might have seen, for example, were made by my father-in-law. The most asked about donabes I have in my videos were purchased in Japan a few years ago from a random shop in Tokyo. But you don’t need any of these specific items to cook this way.

What matters is having the right type of cookware. Water-based cooking is one of the oldest culinary techniques in existence, and it requires very little: a vessel that can trap water and steam. Here’s an overview of the cookware I use most, and why each type serves this cooking method well.

Cast Iron Pot

I purchased this cast iron pot when the Teflon coating on my rice cooker started to deteriorate. After being unable to find a replacement pot (and cursing the maker for not having one available), I abandoned rice cookers entirely and switched to cast iron. It felt a little weird transitioning to the stovetop when I had used a rice cooker all of my life, but it’s been one of the better decisions I’ve made in my kitchen.

Cast iron is exceptionally durable and versatile. The heavy lid creates an effective seal that traps steam inside, and the pot distributes heat evenly. With proper seasoning, it develops a natural non-stick surface. It makes excellent rice, the kind with perfectly tender grains and, if you time it right, a slightly crispy layer at the bottom (yes, even I, self-proclaimed water lady, have purposely cooked a crispy rice in my time).

For rice, I’ve developed a straightforward method: I let the grains soak for about twenty minutes first, bring the pot to a boil for about five minutes, then reduce to a low simmer for 15 minutes. The key is learning to recognize when the rice is ready; you can hear when it starts steaming, and from there you can turn the heat down. I love that it’s kept me in tune with the cooking process and has allowed me to cook more intuitively.

Clay Pots

There are so many different versions of claypots that exist in nearly every corner of the world. Donabes, or Japanese clay pots, generate more questions than anything else in my videos. I own several donabes, and I love them for good reason. I also have some of the Korean version, called a Dolsot. The Vietnamese version of a claypot is called a Nồi đất, which literally translates to “pot made of earth”. They’re beautiful, handmade pieces, and they excel at gentle, even cooking. They are delicate because they’re made of clay, so I can’t bang them around, but clay also retains and distributes heat differently than metal, creating ideal conditions for water-based cooking. There’s also something really precious about cooking with a pot that requires careful handling, but I’m not sure everyone shares that sentiment.

My most-used clay pots include their own steamer inserts, which allow me to cook two dishes simultaneously. Sometimes I do this with rice or broth on the bottom, and then something on the steaming rack above. This is particularly useful when you have limited stove space or want to minimize the number of pots you’re using. It’s also so beautiful that you can just serve it straight onto the table.

That said, while I love my donabes, you don’t need one for water based cooking. You can achieve the same results with any pot paired with a steamer basket or bamboo steamer. The donabe offers both aesthetic and functional benefits, but the technique works regardless of the pot.

Steamers

In my small kitchen, I don’t have space for a dedicated steamer unit. Most of them are large stockpots with steamer pots that stack on top. That’s like 3 ft of vertical space I do not have. Instead, I use very inexpensive steamer inserts, the kind you can find at any dollar store for a couple of bucks. They work remarkably well. The only thing to watch is the water level during longer steaming sessions, as the pot can boil dry if you’re not paying attention.

I also keep bamboo steamers for specific dishes. They’re excellent for delicate items like dumplings, though I learned the hard way that steaming fish in bamboo can permanently saturate the material with a fishy odor. Now I keep separate steamers for fish, or just avoid using bamboo for it altogether.

Flat Steamer Inserts

The steamer inserts I reach for most often are simple, flat metal trivets. Mine is from Daiso, the Japanese dollar store, but you can find equivalent versions online or in most dollar stores.

The flat shape is key. The advantage of flat inserts over collapsible ones is significant: they can support plates and bowls, which means you can steam food directly onto serving dishes. This is a technique many home cooks don’t realize is possible, but it’s so useful. Steaming straight onto ceramic plates is great for saucy preparations, so that nothing is lost in the transfer from pot to table. For example, I love to make my Cantonese steamed fish this way. The fish doesn’t break apart when you have to transfer it to a plate, and you can pour a sauce over it and just serve it straight from there too.

Stainless Steel

When I had children, I removed all Teflon and PFAS-coated cookware from my kitchen. I replaced everything with stainless steel that I slowly accumulated over the years. My collection includes everything from large stock pots for soups and steaming to wide shallow pans for braising and steam-frying.

Stainless steel is inert, durable, and works across all the cooking methods I use. I’m currently looking for a wok to add to this collection, primarily for steaming (if you have a recommendation, I’d love one!). The wide diameter allows you to steam food directly onto full-size plates, which is both convenient and preserves all the sauces and liquids that might otherwise be lost when transferring between dishes.

Appliances

I don’t have many appliances in my kitchen, but that’s mostly because I’m tight on space. There used to be an Instant Pot, but I ended up bringing that to a friend’s cabin to cook for a crowd and ended up leaving it there. I think I’ll buy another one at some point, because pressure cookers are kind of incomparable in how quickly they can cook tough meats and bone broths.

Last year I was gifted the Musui-Kamado, a temperature-controlled induction pot made of enameled cast iron, that I really love. I also love the company’s Japanese craftmanship (this isn’t a sponsored post btw) and use it for everything from bagless sous-vide cooking to musui style cooking, which means using gentle heat to produce a broth from the ingredients itself (vs. adding water). Keep in mind that it is a bit pricey, so it’s not for everyone, but it’s something that I’ve personally enjoyed.

What to Avoid

While most cookware works well for water-based cooking, there are a few things I actively avoid. I’m not a fan of air-fryers, which are basically mini convection ovens with a fan. They’re designed for dry heat, which is the opposite of what we want ideally, but you can mitigate that in a few ways if you still want one. As I mentioned earlier, I’ve avoided nonstick, and have eliminated all Teflon and PFAS-coated cookware from my kitchen due to concerns about what these coatings can leach into food, particularly when scratched or degraded.

A special note about rust: Yes, cast iron rusts easily, but if properly maintained, it’s a great option. Poorly maintained carbon steel or cast iron that hasn’t been properly seasoned will rust when exposed to moisture repeatedly, and rust in your cooking water isn’t ideal. So if you’re using cast iron or carbon steel, make sure it’s well-seasoned and dried thoroughly after each use.

And while this should go without saying, I’ve seen it enough times that I feel compelled to mention it: please don’t boil food in plastic kettles, plastic bags, or plastic anything, really. I’m not sure why this needs to be said, but I’ve seen it enough on IG that apparently it does. One time I saw someone boil a soup in a bag and it made me question what we’re all doing here. Also, a fancy name for a boiled bag is sous vide. Stick to proper cookware designed for direct heat made of metal and clay.

The Point

Water-based cooking is the most accessible and healthiest cooking method. You likely already own what you need: a pot with a tight-fitting lid. Sometimes I’m so lazy that I’ll just stick any lid onto a pan and it still works. Anything works here.

From there, you can experiment. I often use a shallow layer of water in a covered pan, maybe a quarter inch, and place veggies directly in it. The result falls somewhere between steaming and a sauté, and it requires no special equipment. I’ve misted food with spray bottles and even used random items in my house as a makeshift steamer (lol). There are no rules, guys! Just trap moisture and heat to cook food gently.

The technique adapts to whatever you have available. Start with what’s already in your kitchen and build from there.

Quick Reference Guide

Here’s a simple breakdown to help you choose the right cookware for different applications:

• Best for rice: Cast iron pot, donabe, or a stainless steel rice cooker

• Best for stews: Donabe

• Best for vegetables: Steamer insert

• Most versatile overall: Stainless steel stockpot with lid

• Best budget option: Any pot with lid + cheap steamer insert

• Best for steaming onto plates: Flat metal steamer insert

• Best for delicate foods (dumplings, fish): Bamboo steamers

• Best induction pot: Musui-Kamado by Vermicular

Where to Buy

You can get these things at practically any cookware stores. One of my favorite low budget options is the dollar store or Daiso, the Japanese dollar store! If you want some specific recommendations to add to your water-based cooking arsenal, you can also check out my Amazon list too.

Hope this list helped you somehow! Happy Holidays!

xo

Dr. Michelle

In yesterday’s post, The Science of Soup: 5 Heritage Broths That Slow Aging, I shared some ways in which soup can help support good health and longevity. Here’s the exclusive access to my favorite recipes for the dishes mentioned in that post. If you’re a soup newbie, you’d be surprised at how easy it is to whip these up.

Here are five heritage broths that support slow aging that I adore:

Vietnamese Phở

This is my lazy girl’s version of my mother’s and my grandmother’s recipe for Oxtail Pho. I’ve adapted the original recipe which uses a mix of different beef bones to just using oxtail, which has more collagen, more fall-off-the-bone meat and allows you to skip the parboil step. I hope you enjoy it as much as my family has.

Ingredients

• 2 lbs oxtail (if you have time soak for 1 hr before cooking to remove excess blood, makes a cleaner broth)

• Pho spices: 5-6 star anise, 1 cinnamon stick, 1-2 black cardamom

• 1-2Tbsp each: coriander seeds, fennel seeds, cloves

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At 21, I knew something was up with soup that summer I visited Vietnam. There were two very true things I noticed there that summer: a lot of soup and a lot of old people. With the exception of my grandfather’s nanny (yes, you read that right), I had never met anyone else over the age of 105 until that trip. Sprightly elderly folks, I might add, well over the age of 100 who were picking up their daily produce from the markets. These great-great-grandmas were hauling bags like it was nothing.

It would take me a few years later at NYU while researching for my PhD in Nutrition to finally connect the dots between soup and aging. During my research I’d find ample clinical evidence pointing to soup and other foods cooked with water as the best foods for slowing down the aging process.

The Science of Soup

What’s so special about soup? Many things, actually.

Soups are nutrient-dense but also low in advanced glycation end products (AGEs), the harmful compounds that form under high, dry heat. These compounds accumulate in our tissues over time, stiffening collagen, accelerating inflammation, and aging the body from the inside out.

Can we avoid AGEs? Yes, easily, by avoiding high, dry heat and instead cooking with water. I like to call this water-based cooking. That includes simmering, poaching, steaming, anything with water.

Then there’s volumetrics, the physics of fullness. Foods with high water content stretch the stomach and trigger satiety hormones. You feel full on fewer calories, not because you restricted anything, but simply because your meal was hydrated. It may be one of the reasons populations with soup-heavy diets tend to have lower rates of obesity and metabolic disease despite not counting a single calorie.

Soup also plays a role in hydration through bound water. That’s the water naturally locked inside plant cell walls and connective tissues. This balance between bound water electrolytes in a meal lends to better hydration than just plain water.

No matter where we are in the world, I think we can all agree that soup is the comfiest comfort food and there’s a physiological reason why it’s so calming. Warm liquids trigger reflex pathways in the gut that signal the brain to relax digestion. These pathways run through the vagus nerve. The same warmth that relaxes your muscles after a bath also relaxes your gut.

Lastly, soup tends to be full of really good stuff. In addition to water, it’s full of protein, tons of different kinds of vegetables, whole grains, herbs and spices. Soup is truly a wondrous nutrient-dense hodge podge that also tastes delicious.

Across centuries and continents, humans seem to have arrived at the same solution: when life gets cold or hard, boil water, add what you have, and share it. Practically every long-lived culture has a version of this wisdom.

Here are five heritage broths that support slow aging that I adore:

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Vietnamese Phở

The scent of phở reminds me of childhood Saturdays. This might be a myth but I can it see being true — phở was born in northern Vietnam during the French colonial era, a derivation of the French pot-au-feu. Phở marries Vietnamese aromatics with the technique of French stock-making. Bones are blanched, rinsed, and simmered for hours with onion, ginger, and a number of spices including star anise and cinnamon. Once upon a time in college I also learned it can be a remarkable treatment for a hangover but you didn’t hear it from me.

Japanese Dashi

Dashi is the backbone of Japanese cuisine and dates back to the 8th century. It’s made from kombu (kelp) and katsuobushi (dried, smoked bonito flakes). From a food science lens, dashi is a glutamate bomb, the natural source of umami. Full of minerals like calcium, potassium and iodine, dashi is a super versatile base that can also be made vegan for many types of soups. I put it into various dishes all throughout the weekand my favorite use for it is a simple nabe laden with veggies and any protein you want.

Brodo di pesce

Across southern Italy and Greece, fishermen boiled their leftover catch, the heads, bones, and fins, with olive oil, garlic, and herbs. The result is brodo di pesce, a light and nutrient-dense broth. A quick version of this that I like to make at home is to poach a fish in a flavorful liquid, like in the halibut dish above. You’ll get a seafood-like broth that is ready in minutes.

Herbal Broth

In traditional Chinese medicine, broth was a delivery system for herbs rather than just nourishment. Oftentimes an herbal broth includes Asian herbs like goji berries, jujube dates, and ginseng. These ingredients perform double duty because they add both depth and phytonutrients to the broth. For example, goji berries are high in zeaxanthin and polysaccharides that support mitochondrial function. The Korean version of this is Samyetang (shown above), an herbal broth made with cornish hen, ginseng and many other Asian medicinal herbs.

Korean Seolleongtang

This milky-white beef bone soup dates back to the Joseon dynasty. It’s simmered for more than 12 hours until calcium, phosphorus, and collagen leach into the broth, turning it opaque! Koreans traditionally eat it with wheat noodles, brisket and scallions. I don’t know about you but if I had to imagine edible skincare it would look like a bowl of seolleongtang. I don’t have a recipe for this one yet! But it’s on my list.

There are so, so many other incredible global broths not mentioned here. If you know of something that should be on this list, I’d love to hear about it below! Do you have a favorite broth that you like to make at home?

Modern nutrition keeps circling back to what ancient cooks already knew: soup is the OG wellness hack. If you’d like recipes for the dishes above, I’ll share them in a follow-up post for members.

Of course a huge thank you for reading Decades. For access to some exclusive articles and recipes, private chat, classes and live things on here, feel free to check out the premium membership. Either way, I’d love to see you stick around.

xo

Dr. Michelle

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One day, when I’m eighty years old, I’ll look back on my morning today and wish I could trade anything to relive it just once more.

It’s Sunday. My kids seemed to pop out of bed and straight into their skates and skateboard. We walked together to the farmers market. It’s a tiny one in our neighborhood, but we love it. Of course five minutes later, the kids crashed into each other, then started arguing. Luckily, they found a way to laugh it off.

On the way we passed a little league game and ended up at our favorite bakery for fresh croissants (yes, croissants — I’m a nutrition scientist, not a monster). We found a spot in the autumn sun. I watched as my kids tore off pieces and, in between doughy grins and giggles, stuffed them into their little mouths, croissant crumbs flying everywhere like tiny golden leaves.

Then we wandered into the market where the air was warm with sunlight. I heard the banter of neighborhood voices and live music. It was SO alive. Together we chose the freshest produce and the last of the season’s stone fruit, then skated home.

For me, this is what a human life should feel like.

As a nutrition scientist who studies aging, I’m amused by how neatly this kind of morning also checks off the so-called longevity checklist: morning sunlight, movement, vitamin D, movement, fresh air, nutrient-density, and my favorite, oxytocin from touch and connection. Give it whatever label you want, but this is just life. As many clinical studies will show, and I’ll go through them below, it is becoming increasingly clear that this way of living may do far more for our longevity than anything that comes in a bottle.

And yet, why does it feel so hard to live like a normal human these days? The most essential human needs—sun, water, food, sleep, love, and as some would even argue, air—are, by many accounts, harder to access now than at any other time in history.

The demands of our modern world have made it really difficult for us ordinary folk to just be.

Many enterprising wellness people have claimed that the fountain of youth lies within some sort of bottle (usually their bottle, ha). Maybe it will one day. I don’t know. But for $99, I don’t want to be the guinea pig for a longevity product that’s only been around for 2 years, you know?

Can you age well without biohacking? The best clinical studies say: yes, peak human health is built through ordinary life done consistently well.

The strongest predictors of long-term health come from everyday, ordinary human behaviors that are older than civilization itself. Across every major longevity study, the same truth appears: living in a human way, aligned with nature and community, protects against almost every hallmark of aging.

Here are ten evidence-based ways to live like a regular human (citations at the end, obvi):

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1. Move

Natural daily movement such as walking and manual physical tasks improves insulin sensitivity, lowers visceral fat, and reduces cardiometabolic risk. Scientists measure this as NEAT, or non-exercise activity thermogenesis. In many studies, high daily movement is protective independent of gym-based exercise. This means whether or not you’re in the gym, it’s still important to get moving.

2. Lift stuff

Skeletal muscle is one of the strongest predictors of longevity. Low muscle mass and strength are associated with higher mortality, insulin resistance, frailty, and cognitive decline. Resistance training increases insulin sensitivity, raises basal metabolic rate, supports bone density, and reduces fall risk. After age 30, we are all on the speedrail to muscle loss (sarcopenia) unless we resist it.

It’s never too late to start. As someone who started taking weight training seriously in my mid-thirties (I’ll be 41 next month), there are no shortcuts to this unfortunately. I’m also not sold on weighted vests.

3. Cook your food

I can’t emphasize this one enough—cook your food. Period. People who cook most of their meals at home consume fewer ultra-processed foods and have lower risk of obesity and type 2 diabetes. Home cooking is a consistent predictor of healthier weight and better glycemic control. My 96 year old grandma has always insisted on this, and now I know why.

4. But also cook smart

It’s not just about cooking, but how we cook. Advanced glycation end products (AGEs) damage tissues and accelerate skin and organ aging. A low AGE diet based on boiling, steaming, and braising significantly reduces inflammation and improves insulin resistance. This was the heart of my PhD research over a decade ago. I talk about this a lot and if it interests you, you’ll find a lot more deep dives and recipes for low-AGE living here.

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5. Keep human hours

Eating and sleeping in alignment with natural light cycles improves glucose control, lowers blood pressure, and improves mitochondrial function. Human energy is circadian. Mitochondria, the parts of our cells that produce energy, follow a 24-hour rhythm and function best when sleep, eating, and light exposure are aligned with the natural day–night cycle. Disrupt that rhythm, and mitochondrial efficiency falls, oxidative stress rises, and aging accelerates. I know, it’s hard to do that in this modern digital age.

6. Sleep

People who sleep 7 to 8 hours per night have lower risk of cardiovascular disease, dementia, and premature death. Insufficient sleep increases inflammatory signaling and accelerates aging pathways. I’ll be the first to admit that I’ve historically sucked at this, but I’m happy to report that I’m now averaging 8.5 hours most nights. One of the best things I’ve done for better sleep is to completely remove screens from my bedroom.

7. Hydrate well

Higher hydration status is associated with lower biological age and reduced chronic disease risk. Proper electrolyte and water intake maintain plasma osmolarity and cellular function. The key word here is proper, and it’s not as simple as most people think it is.

8. Cut off stress

Chronic psychological stress increases oxidative stress and accelerates telomere shortening. A low stress life is vital to achieving healthier immune profiles and slower cellular aging. In other words, here’s your permission for cutting out that toxic relationship.

9. Find love (there are many kinds)

You can love many things — your family, your kids, your friends, your partner, and yes, your dog. Social isolation increases mortality risk at a rate comparable to smoking and hypertension. Strong social bonds are one of the most consistent predictors of long life across world populations. Oxytocin, the love hormone, has been shown to lengthen telomeres, which shorten with age. Snuggles cure most ailments.

10. Touch grass

The internet loves this one. The meme is true though. Spending time in natural environments lowers cortisol and blood pressure and improves immune resilience. Regular time in nature activates the parasympathetic nervous system.

Bonus: Find something to do

This one sounds simple but it’s not as easy as it appears. For me, finding my purpose took a lot of time and trials before I finally figured out how I wanted to spend my time in this world. Maybe you’re one of the lucky few who just knew right away. The studies show it’s worth it though. A strong sense of life purpose is linked to lower risk of stroke, Alzheimer’s disease, and early death. Purpose regulates stress hormones and improves long-term resilience.

I’ll be breaking some of these down in the next few articles, so stay tuned for that.

Huge thank you for reading Decades. For access to some exclusive articles and recipes, private chat, classes and live things on here, feel free to check out the premium membership. Either way, I’d love to see you stick around.

xo

Dr. Michelle

Citations or it didn’t happen:

1. Levine J. A. (2002). Non-exercise activity thermogenesis (NEAT). Best practice & research. Clinical endocrinology & metabolism, 16(4), 679–702.

2. Srikanthan, P., & Karlamangla, A. S. (2014). Muscle mass index as a predictor of longevity in older adults. The American journal of medicine, 127(6), 547–553.

3. Wolfson, J. A., & Bleich, S. N. (2015). Is cooking at home associated with better diet quality or weight-loss intention?. Public health nutrition, 18(8), 1397–1406.

4. Portero-Otin, M., de la Maza, M. P., & Uribarri, J. (2023). Dietary Advanced Glycation End Products: Their Role in the Insulin Resistance of Aging. Cells, 12(13), 1684.

5. Hood, S., & Amir, S. (2017). The aging clock: circadian rhythms and later life. The Journal of clinical investigation, 127(2), 437–446.

6. Cappuccio, F. P., D’Elia, L., Strazzullo, P., & Miller, M. A. (2010). Sleep duration and all-cause mortality: a systematic review and meta-analysis of prospective studies. Sleep, 33(5), 585–592.

7. Dmitrieva NI, Liu Y, Makarova N, Vallon V, Hall JE. Middle-age high normal serum sodium as a risk factor for accelerated biological aging, chronic diseases, and premature mortality. eBioMedicine. 2023;87:104404.

8. Epel, E. S., Blackburn, E. H., Lin, J., Dhabhar, F. S., Adler, N. E., Morrow, J. D., & Cawthon, R. M. (2004). Accelerated telomere shortening in response to life stress. Proceedings of the National Academy of Sciences of the United States of America, 101(49), 17312–17315.

9. Holt-Lunstad, J., Smith, T. B., & Layton, J. B. (2010). Social relationships and mortality risk: a meta-analytic review. PLoS medicine, 7(7), e1000316.

10. Song C, Ikei H, Miyazaki Y. Physiological Effects of Nature Therapy: A Review of the Research in Japan. Int J Environ Res Public Health. 2016 Aug 3;13(8):781.

11. Boyle, P. A., Barnes, L. L., Buchman, A. S., & Bennett, D. A. (2009). Purpose in life is associated with mortality among community-dwelling older persons. Psychosomatic medicine, 71(5), 574–579.

xo

Dr. Michelle

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If you’re feeling completely drained by wellness right now, you’re not alone. A quiet shift is happening. People are no longer energized by endless protocols and product pushes. They’re exhausted by it. In the last few years, wellness has stopped feeling like care and started feeling like pressure. Instead of helping us feel stronger in our bodies, it has slowly made us feel less capable, more confused, and dependent on things outside of ourselves.

This is not a personal failure. I’ve worked inside the health and wellness industry as a clinician and as a CPG founder for over a decade, and I know that products can be useful. But I also know they were never meant to replace fundamental human skills.

The real problem started when we began to view health as something we consume instead of something we live.

Somewhere along the way, we were taught to believe that health is found in what we buy: supplements, programs, testing kits, powders, and precision routines. We’ve been conditioned to believe we’re not qualified to care for our bodies without the right nutrition product or gadget. We’re now entering what I believe is the late stage of the consumerization of health, and it has quietly stripped people of one of the most important forms of security we can have: confidence in our own biology. More and more, we are being led to believe that health is something we have to buy.

But it wasn’t always like this.

If we look at some of the healthiest cultures in the world, they all share one powerful thing. They don’t chase wellness trends and have incredible food culture. And what is food culture, really? It is not just recipes. It is the passing down of applied health knowledge. It is the daily habits, the cooking rhythms, the meals with loved ones and time-tested ways of eating that protected people from disease and accelerated aging long before we had the scientific language for it.

In other words, my 96 year old grandma eats her soup and minds her business.

The most incredible thing I learned during my PhD process is that the clinical evidence clearly shows that living in a human way, using the tools that we all have access to, is one of the best ways to live if we want to age well and age slowly. Here in my Substack we’ll go over the most evidence-based and time-tested ways to live better and longer using the tools we already have.

You’ll learn about water based cooking, one of the best ways to cook to lower advanced glycation end products, which we know is the main driver of aging and age-related diseases. You’ll learn how to hydrate properly, because hydration is one of the most fundamental and overlooked aspects of cellular function. You’ll learn how true skincare starts with the food on your plate. If this sounds simple it’s because it is. It’s back to the basics - food and water, the building blocks of our structural longevity, the integrity of our cellular makeup and organ health.

Decades exists to restore regenerative health, the kind that doesn’t fade with trends or products.

Regenerative health means we rebuild and protect the body in a way that strengthens not just our own lifespan, but the health of the generations that follow us.

If you want a realistic approach to slow aging that blends generational wisdom with clinical nutrition, welcome to Decades. Subscribe below for practical breakdowns of cooking, hydration, longevity science, and the occasional old family recipe that proves simple still works. For access to some exclusive articles, recipes, classes and live things on here, feel free to check the premium membership. Either way, I’d love to see you stick around.

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Thanks for reading! I’m so glad you’re here!

xo Dr. Michelle