I bet your hospital will never get a blue zone diet. Having visited Sardinia they include Cannonau wine on a daily basis. I've had some, not very good.
Sardinia’s Blue Zone Lessons
The latest here:
What is the Blue Zones diet? An eating plan for a longer, healthier life
In parts of Italy, Greece, Japan, Costa Rica and the United States, there are pockets of people who are living longer than most of us, and they’re staying healthy well into their later years. Researchers call these areas Blue Zones, and they’ve studied the people who live there to tease out their secrets to longevity.
It turns out, diet is just one healthy habit the people in the Blue Zones adopt. They also get a lot of movement during their days, manage their stress, have a sense of purpose, and connect with family, friends and community. “Managing health and managing weight isn’t just about what we put in our mouths. It’s all the other things that are interconnected,” Samantha Cassetty, a registered dietitian based in New York City and the coauthor of “Sugar Shock,” told TODAY. “These are all things that make you feel better emotionally and physically.”
Related: This 4-week challenge could help add a decade or more to your life
But what the people in the Blue Zones eat undoubtedly plays a role in their longevity. Foods that come from plants are central to the diets in all the Blue Zones. “Plant-based eating is hands-down going to be the healthiest way to eat, even if you’re an omnivore,” Cassetty said.
How does the Blue Zones diet work?
People who live in the Blue Zones don’t have to create a healthy diet plan. They live in environments where it’s easy to make healthier choices. And those choices are centered around plants — about 95% of what people in the Blue Zones eat is plant-based.
But when you hear “plant,” don’t think you’re restricted to vegetables. Many things are plant-based. Whole-grain bread and pasta, chickpeas and beans are all on the list. “Beans, in my opinion, are one of the most underrated, undervalued and underused foods in the supermarket,” Bonnie Taub-Dix, a New York-based registered dietitian nutritionist and author of "Read It Before You Eat It: Taking You from Label to Table," told TODAY.
No comments:
Post a Comment