Longevity in the Blue Zone of Ikaria, Spain, Okinawa, Costa Rica, and Loma Linda, California
In a few unique communities around the globe, people live long and heathy lives. People living in the “blue zone” share a common environment and lifestyle that scientists believe contributes to their longevity.
The Italian island of Sardinia was where one of the first groups of centenarians were studied — soon, similar long-lived people were discovered in Ikaria, Greece; Okinawa, Japan; Nicoya, Costa Rica; and Loma Linda, California.
The blue zone diet is just as good as the Mediterranean diet, and it’s the best overall diet for health. The Mediterranean has a blue zone eating pattern while the blue zone does not.
The vitamins, minerals and fiber contained in beans, peas, vegetables and whole grains can go missing in processed and refined foods. The American Heart Association claims that the fiber helps you feel full longer and they’re also digested more slowly.
Researchers helped to find a piece of blue in traditional foods brought to the U.S. He found something that he did not own.
The European ancestors did not bring over a longevity diet. Instead, it was the African, Asian, Latino and Native Americans “who ate a diet that is nearly a dead ringer for the blue zone style.”
One of the most visually striking recipes in the book is made from purple sweet potatoes, which Buettner considers a key longevity staple for people in the blue zone of Okinawa.
Blue zone recipes were also found in Gullah Geechee cuisine, a method of cooking developed by descendants of enslaved Africans who settled in the Sea Islands of Georgia, Florida, North Carolina and South Carolina. Stews and soups may be thickened with benne seeds, an heirloom version of sesame seeds brought over on slave ships.
Source: https://www.cnn.com/2023/01/29/health/longevity-blue-zone-meals-wellness/index.html
A Recipe For Slave Embryos And Their Importance For The Propagation Of Flavor: A Conversation With Roger Buettner
There is no meat in the cookbook, but a recipe for seitanbrisket, a plant-based meat substitute that mimics the flavor and texture of chicken. Roger, a meat- and potato-loving father, tasted all the recipes and gave him the thumbs up.
In addition to the recipes in the book, he included stories of chefs who make and promote ancestral cooking.
Senegalese chef Serigne Mbaye, who adds a Creole twist to dishes from his home country at his New Orleans restaurant, told Buettner the story of how slave traders forced his enslaved ancestors to eat black-eyed peas and palm oil.
Why? They needed to be 125 pounds or more before being shipped to the Americas. If the slaves were not allowed to gain weight, they were shot. The last meal that was created was a better version of what you would get at a diner.
For anyone who feels that the 100 recipes are too hard to make, it is possible to assemble them in as little as 20 minutes in a pressure cooker.
“Most of the one-pot meals I have in the book also freeze very well,” he said. You can have a meal that is full of vitamins, minerals and fiber when you just grab it out of the microwave.
It will cost you under two dollars a serving, which will leave you feeling better and your father says it tastes better than a small hamburger. What should we lose?
The role of blue foods in food systems transformation: A multi-perspective assessment of current and future demand, environmental impacts, and climate risks
The assessment looked at the roles of blue foods in the future of food systems. It brought together more than 100 scholars across a wide range of disciplines to investigate the nutritional contribution of blue foods1, current and future demand10, and the environmental impacts of blue food production2, as well as the vulnerability of this production to environmental stressors24 (L.C., manuscript in preparation). It synthesised key dimensions and evaluated injustices across the blue food system to identify policy attributes that support more equitable access to blue food. Climate risks are assessed of the outcomes of blue food systems around the world. Finally, it explored how supporting the capabilities of actors, small and large, across the supply chains can build adaptive capacity to support a wider food system transformation (S.R.B., manuscript in preparation). This multi-perspective assessment is unique, and together with the large body of previous research helps crystallize the diverse functions blue foods play at present, and how these can be leveraged to support a food system transformation. These functions include the following.