Grateful for Health

Dear Friends and Clients,

I have a birthday coming up and have been thinking a lot about my health now and where it will be in 30 years – God willing. I have always heard the expression "your health is your wealth," but I have never felt it truer than now. Up until now, being able to recover from bad health habits has been relatively easy, but lately it seems to be more challenging.

I was sitting with a friend who said something over a beautiful homemade Indian vegetarian meal. Here’s what got me, he said “Brandon, I am 60 years old. Having more money when I am 75 will have very little meaning to me. But having more health in 15 years will really make a difference.”

These days, I am increasingly curious about how physical, emotional, and mental health impact not only the way I feel but also our clients’ individual portfolios.

Consider the following thesis:

Undiagnosed cognitive decline poses a serious threat to the financial stability of seniors, potentially leading to significant losses in retirement savings.

• A study based on data from the University of Michigan Health and Retirement Study tracked approximately 20,000 individuals aged 50 and above, spanning from 1998 to 2014.

• Findings revealed that over 60% of participants experienced at least one severe memory-loss event, with the average onset age being 67.

• Among those experiencing severe memory issues:

• Only 20% were aware of their memory decline.

• A substantial 77% believed their memory remained stable despite cognitive deterioration.

• Financial consequences were stark:

• Seniors unaware of their cognitive decline saw an average wealth reduction of $31,000 over two years.

• In contrast, those who recognized memory issues faced a more modest average loss of $5,400.

• Losses were particularly pronounced among:

• Individuals in the top 25% of wealth distribution.

• Seniors actively engaged in stock trading.

• A notable portion of these financial losses stemmed from poor investment decisions and susceptibility to financial scams.¹

Here is the good news: cognitive decline is not some scary monster waiting out there for you in your 80s. Cognitive decline starts at middle age and can be alleviated through healthy eating habits now. One thing you can do is start eating more vegetables.² The research around vegetarianism is clear and scientific.

The MIND diet, developed by Dr. Martha Clare Morris and her team at Rush University Medical Center, combines elements of the Mediterranean and DASH diets to support cognitive health. Research published in Alzheimer's & Dementia: The Journal of the Alzheimer’s Association has shown that adherence to the MIND diet can slow cognitive decline in older adults and may reduce the risk of Alzheimer’s disease.

The diet emphasizes leafy green vegetables, which are rich in brain-boosting nutrients like vitamin K and folate, as well as other foods like berries, nuts, whole grains, fish, and olive oil. These foods provide antioxidants, omega-3 fatty acids, and anti-inflammatory properties that protect brain health.

But you don’t have to become a vegetarian. You can start by just eating more fruits and vegetables today. I used to say all the time that it just took too much time to make vegetarian food. To help you out, I am including a non-turkey vegetarian meal this Thanksgiving. It will be at our holiday table.

I wish you a peaceful holiday season filled with joy and gratitude.

‍

MUDUDURAH

My Family’s Take on Mediterranean Lentil Soup

‍Ingredients:

• 2 cups of lentils

• ¼ cup of rice

• 6 cups of water

• Salt

• Olive oil

• 1 large clove of garlic

• 2 large onions (3 if you really like onions)

• Goat cheese

• 3 tsp allspice, 1 tsp cinnamon, and 3 tbsp cumin

Instructions:

1. Slice the onions and caramelize them in olive oil with the garlic clove.

2. In a large pot, bring the lentils and water to a boil, then simmer until the lentils are about 80% cooked. Add water if it gets too dry; it should have a creamy, soupy consistency.

3. Add 2/3 of the caramelized onions and the rice to the pot and continue to simmer until the rice is cooked. I like to use basmati rice and wash it about three times before using it.

4. In a saucepan, toast the spices with a touch of oil over medium heat for about 60 seconds to release their flavors, then add them to the main pot.

5. Let the mixture simmer and add water as needed. Allow the spices to blend for a bit. Season with salt and any additional spices to taste.

6. Serve in a bowl topped with the remaining caramelized onion and a sprinkle of goat cheese.