'The Blue Zones American Kitchen: 100 Recipes to Live to 100' is equal parts travelogue, investigative report, New Year's resolution and weeknight cookbook.
There are a handful of spots in the world where lifestyles, and in all honesty, food choices alone, make for the highest rate of individuals who reach the age of 100 and beyond.
Buettner first looked closely at Okinawa, Japan; Sardinia, Italy; Ikaria, Greece; Nicoya, Costa Rica; and a Seventh Day Adventist community in Loma Linda, Calif. He found in these geographies the highest centenarian rate and the highest middle-age life expectancy than pretty much anywhere else in the world. Importantly, he turned his discoveries into a series of journalistic cookbooks, seminars and other resources so that the secrets might be shared.
He’s convinced, and he leans on medical experts for some help, that in the United States, women can add 10.7 years on average to their lifespan by eating the Blue Zone way, and men can add an average of 13 years. MarketWatch: The images are National Geographic-gorgeous, there’s actual field reporting, it’s as much about culture as food, and I can see reading “Blue Zones” both propped up in bed and as a sauce-stained cookbook right on my countertop. How do you want people to use it?
Read: Popular culinary site Epicurious cuts new beef recipes in a ‘pro-planet’ move — its users didn’t complain — Dan Buettner There are basically only two sources of solving the problem. The first one is changing these lobbying laws because the big media industries and big food industries have enormous influence on the agricultural belt because of the way lobbying works. And all the subsidies are for grains that are used to make junk food and animal feed: corn, wheat and soybeans.
Buettner: As I write in the book, food processing is not new; ancient civilizations used some form of processing to save food to survive. We might not even fully understand how much this has changed. Before World War II, food processing was relatively simple and mechanical — for example, breaking down wheat kernels into still identifiable flour, germ and chaff, and vacuum-sealing vegetables in tin cans.
MarketWatch: You can practically taste some of these images; color and texture is very important. Talk about that.
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