Stale bread isn't mainly dry bread. Its starch, swollen with water during baking, slowly reorganizes into crystals that firm up the crumb. This process, called retrogradation, runs especially fast at refrigerator temperatures. In the freezer, it practically stops. The smart move: a cloth bag for a day or two, otherwise freeze it in slices and toast them straight from frozen.
Chlorine on its own is fairly gentle. But when it combines with urine, sweat and other grime from swimmers, it forms chloramines, which cause stinging eyes and that classic 'chlorine smell'. A well-kept pool barely smells at all. Shower before you swim and never pee in the water.
Muscle mass slowly shrinks with age, putting independence at risk. But in 1990, a study had nursing home residents aged 86 to 96 train their legs for eight weeks: their strength more than doubled. Muscle responds to training at any age. Getting up from a chair without using your hands is already an exercise.