Adair Boone never thought much about her joints—until she turned 50. “I used to run without stretching, stand all day, and never notice a thing,” she says. “But then one winter, my knees started speaking up.”
As a wellness coach in her fifties, Adair began paying close attention to what she was putting on her plate. “Food became my first line of defense,” she explains. She wasn’t interested in chasing youth—she wanted strength, resilience, and ease in movement.
Her first change? Reducing foods that caused inflammation. “I realized that what I ate was either feeding my joints—or fueling the fire.”
She leaned into meals rich in omega-3s, leafy greens, berries, and turmeric. Instead of skipping meals or snacking on empty carbs, she made time for warm, grounding dishes that supported her body—soups with lentils and ginger, quinoa bowls with grilled vegetables and olive oil, slow-cooked stews with lean protein.
Adair also emphasized consistency. “It’s not about one superfood,” she says. “It’s what you eat every day that makes the difference.”
After several months of intentional eating, the stiffness started to ease. She wasn’t pain-free, but her mobility improved—and her energy came back.
Now in her sixties, Adair continues to view food as care. “Aging well isn’t about reversing time,” she says. “It’s about giving your body what it needs to keep showing up for you.”
