Can diet help you live longer?

How would you like to have dinner with a longevity expert?  What questions would you ask about how to live a longer life?   Well, a New York Times reporter did have dinner with the longevity expert, Dan Buettner.  So what advice does a longevity expert offer?   

      1.  Coffee � according to Buettner, coffee is �one of the biggest sources of antioxidants in the American diet�,  He notes Greeks living on the Greek island, Icaria, drink 2-3 cups of coffee a day.  These are people who often live to 100.    

      2.  Focus on veggies and herbs � to prepare an evening meal, Buettner purchase fennel, broccoli, celery, carrots, chickpeas   

      3.  Add Honey � local honey, and Tofu, coconut milk, frozen berries 

      4.  Walk � exercise is important to a long life and walking is one of Buettner�s approved ways to exercise as those living in the �Blue Zones� walk a lot.  

       5.  Is butter back?  Although some are saying butter is fine, Buettner notes a dollop or two a week may be fine but he is not yet on the butter is good for you bandwagon.   

       6.  Meat and fish � not a true vegetarian but those in the Blue Zones eat meat and fish sparingly.  This would be hard for me as I love cheese and like most Americans, I enjoy some meat in my diet.  

      7.�Icarian stew� made by Buettner consisted of black-eyed peas, fennel, onions, garlic, carrots, canned tomatoes, other veggies and some olive oil.  Sounds healthy but I would need to add some ham or other meat for a real stew.   

      8.  Bread � he doesn�t shun carbs, gluten or bread.  Good news for me as I love bread and it isn�t a meal if it doesn�t have bread. 

So how does Buettnner fair health wise?  To get an accurate assessment he went to the renowned Mayo Clinic to get an executive physical.  His arteries were clear.  What does Buettner have to say about the popular Paleo Diet?  �He joked the paleo diet is fine if all you want is the life expectancy of a cave man.�  And cave men didn�t lead long lives.  

Buettner authored a book about longevity, The Blue Zones.  It focuses on 5 communities with lessons from those who have lived the longest.  You can go to his website, https://www.bluezones.com/live-longer/and take your Vitality Compass, to calculate how long you might live and also get information from the Vitality Coach.  

Sources:  My Dinner With Longevity Expert Dan Buettner, Live Longer,  Image source:  coffee

Enjoy Watermelon for a nutrition boost

What is summer or a backyard cookout without some watermelon?   How healthy is watermelon, what nutrition benefits does it offer?  As noted below, watermelon packs a lot of nutrition for few calories.

    National Geographic�s  Reasons to Eat Watermelon  and Medical News Today:  Watermelon:  Healthy Benefits and Nutritional Information:    

      1.   Soothes sore muscles � what does eating watermelon have to do with your muscles?  A research study found that �drinking watermelon juice before a hard work out� helped reduce muscle soreness the next day.  Watermelon also shortens recovery time.  Watermelon has the amino acid, L-citrulline which our bodies change to L-arginine, an amino acid that improves blood circulation and relaxes your blood vessels.    

     2.  Heart Health � These same amino acids improve your heart health by helping to lower blood pressure.    

     3.  Watermelon is rich in vitamins and minerals � Although watermelon is 90% water, it also has many vitamins and minerals.  Some people don�t realize watermelon is a good source of vitamin C.   

       It also provide vitamin A and potassium.  Watermelon also provides the minerals iron, magnesium, phosphorus, manganese, selenium.  Zinc and copper.  Besides A and C watermelon provides B-vitamins: thiamin, riboflavin, niacin, B-6 and folate.  

     4.  Cancer fighting � watermelon provides the healthy antioxidant, lycopene.   Most people know lycopene is found in tomatoes but watermelon is also a good source.  The National Watermelon Promotion Board states that watermelon provides more lycopene than any other fruit or vegetable. 

     5.  Low calorie � one cup of diced watermelon has only 43 calories and no fat and almost no sodium

     6. Asthma prevention � those consuming high amounts of nutrients like the vitamin C in watermelon lessen their risk of developing asthma.   

     7.  Digestion � because watermelon has fiber and contains a lot of water, it aides in digestion.

     8. Hydration � a good way to help kids stay hydrated in the summer is to serve some watermelon.  Watermelon not only has water in it, it also offers electrolytes to help prevent dehydration.

     9.  Reduce Inflammation:  watermelon can help reduce inflammation because it contains choline.  

     10  Healthy Skin � watermelon promotes skin health because of the vitamin A it contains.  Vitamin A also promotes healthier hair.  The vitamin C in watermelon helps our skin build and maintain collagen.  The water in watermelon promotes skin hydration.

So enjoy some watermelon this summer and pack in some nutrition benefits. 

 

Sources:    Reasons to Eat Watermelon, Watermelon:  Healthy Benefits and Nutritional Information, Image source:  Watermelon

Juicing or Smoothies?

So many people now are into juicing and others love to make a smoothie.  Some make a smoothie for breakfast as a fast, take it with you meal.  So which is healthier for you, smoothies or juicing?  Both have advantages.

Juicing

Pros

• 5 A Day -  for those who aren�t into many veggies and fruits, this is a way to help you get your �Five A Day�, five servings of fruits and veggies every day.
• Variety � eating a variety of fruits and veggies is a key to good health.  Juicing makes it easy to vary your fruits and vegetables. 

Cons

• Pulp and fiber � Depending on how you juice, you could be leaving behind the pulp, and along with it fiber and nutrients.
• Limit juicing to 8-12 ounces a day � about a cup or cup and a half.  Why?  To save space for fresh fruit and veggies and all the nutrients fresh produce and fruit provide

Smoothies

 Pros

• healthier than juicing as smoothies are usually blended which preserves the pulp, fiber and nutrients in the pulp.
• Dairy adds calcium and vitamin D � making smoothies with yogurt or milk adds needed calcium and vitamin D to your diet. 
• Protein � yogurt and milk offer a high quality protein and if you use low fat milk or yogurt you get high quality protein with less fat.
• More vitamins, antioxidants, minerals, phytochemicals if the whole fruit or veggie is blended into a smoothie, including the skins improves nutritional value.

 Cons

• High in calories if you use sugared yogurt, juices with added sugar, frozen yogurt, sorbet or ice cream. 
• Bottled smoothies � avoid if you can, as many contain added sugars and extra calories.

So choose smoothies if you like them.  A very healthy way to get in some fruits, veggies and dairy.   Choose juicing if you don�t like fresh fruit and veggies but want to add some to your diet.  But also enjoy fresh fruits and veggies every day.  

For healthy smoothie recipes go to:  Low-Calorie Smoothie Recipes.  For healthy juice recipes go to :  Healthy Juice Recipes for a Juicer or a Blender

Sources: Health benefits of juicing vs. smoothies,  Healthy Juice Recipes for a Juicer or a Blender, Image source:  Smoothie

Buckwheat Crepes Revisited

One of my most popular posts of all time was a recipe I published in 2010 for sourdough buckwheat crepes (1). I developed this recipe to provide an easy, nutritious, and gluten-free alternative to flour-based crepes. It requires no equipment besides a blender. It's totally different from the traditional buckwheat crepes that are eaten in Brittany, in part because it's not really a crepe (I don't know what else to call it, maybe a savory pancake?). I find these very satisfying, and they're incredibly easy to make. They're especially delicious with fresh goat cheese, or scrambled eggs with vegetables, but they go with almost anything. Chris Kresser also developed his own version of the recipe, which is fluffier than mine, and more like a traditional pancake (2).

Buckwheat is an exceptionally nutritious pseudograin that's rich in complete protein and minerals. In contrast to most whole grains, which have low mineral availability due to phytic acid, buckwheat contains a high level of the phytic acid-degrading enzyme phytase. This makes buckwheat an excellent source of easily absorbed minerals, as long as you prepare it correctly! Phytase enzyme works best in an acidic environment, which may be part of the reason why so many cultures use sour fermentation to prepare grain foods. My original recipe included a sour fermentation step.

But there's a problem here. Buckwheat doesn't ferment very well. Whether it's because it doesn't contain the right carbohydrates, or the right bacteria, I don't know, but it spoils rapidly if you ferment it more than a little bit (using a strong sourdough starter helps though). Others have told me the same. So here's my confession: I stopped fermenting my buckwheat batter about a year ago. And it tastes better.

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