National Geographic performed a thorough investigation into the Blue Zones in a new special issue. The Blue Zones are five areas throughout the world that are noted for having the greatest number of inhabitants who live to be over 100.
The analysis of varied cuisines eaten in each location is very noteworthy in this study. While there isn’t one particular sort of diet that each Blue Zone adheres to (they consume a mix of fiber-rich foods, vegetables, fruits, dairy, and a modest quantity of meat and fish), it was simple to identify a few basic similarities in the diets these individuals adhere to. Specifically, the most often eaten foods.
It was obvious that the majority of Blue Zone people consume a variety of nutritious carbohydrates. Whole grains, legumes, and potatoes are examples of starches. Vegetables, together with fruit, took second place in each zone—all foods strong in fiber and strong in plant-based nutrients.
Which foods are more common?
First, it’s vital to identify the carbohydrate kinds ingested by these civilizations. Whole grains such as oats, barley, and brown rice are popular. Bread goods are often created from scratch and include full grains. This includes sourdough loaves, tortillas, flatbreads, and even pasta.
Sweet potatoes are a mainstay in Okinawan culture. Legumes, including beans, chickpeas, or lentil, are also mainstays in many other societies. In Loma Linda, beans and soy are more widely ingested, together with vegetables, whereas grains make up a significantly smaller portion of their diet.
In a dietary environment wherein consuming ultra-low-carb is lauded, these tribes welcome nutritious carbohydrates with wide arms—and live longer.
Whereas these societies’ longevity is tied to a variety of other variables (genetics, fitness, outreach programs, and so on), studies continue to demonstrate the correlation between consuming a lot of fiber and living a full life.