Eating this food may be a reason why some people live to 100

maxinger · Aug 9, 2023

maxinger · Aug 9, 2023

Other superfood includes fermented vegetables / kimchi / sauerkraut.

I ferment things like
fruits (into wine),
vegetables (into sauerkraut),
beans (into Natto bean)
milk (into yogurt)
....
at home.

My fridge & my gut are full of good yeast and good bacteria.

I will fill my fridge with good mold soon.

nitrene · Aug 20, 2023

I don't where these authors looked for "blue zones" but in Northern India especially the state of Punjab everybody eats Chole (Garbanzo beans cooked with Indian spices), Rajma (Kidney beans with Indian spices) and Daal (Lentil) everyday.

Most Indian dishes are made with caramelized tomatoes & onions, serrano peppers, garlic, ginger, ground turmeric, ground cumin, chili powder and garam masala. Some dishes also have cumin seeds, asfoetida, cardamom (green and sometimes black).

RantaMin · Aug 22, 2023

maxinger said:

Other superfood includes fermented vegetables / kimchi / sauerkraut.

I ferment things like
fruits (into wine),
vegetables (into sauerkraut),
beans (into Natto bean)
milk (into yogurt)
....
at home.

My fridge & my gut are full of good yeast and good bacteria.

I will fill my fridge with good mold soon.
More...

Kimchi is rich in essential nutrients such as vitamins, minerals, and antioxidants. Furthermore, due to its probiotic and fermented vegetable content, kimchi can contribute to improved digestion and gut health.

Koreans consume it daily, and while I don't like the canned version, I enjoy the delicious kimchi served in Korean restaurants.

Bugenhagen · Aug 27, 2023

Here in Colombia the missus usually gets fresh beans, not dried, they taste a bir better but as the boiling temperature of water is low near Bogota due to the altitude so dried beans take forever and she dislikes pressure cookers.

Longevity difference? .. Well I've never seen a sign of it being different here but oil in everything is not helping that.

TrailerParkTed · Aug 31, 2023

Frederick Foresight said:
Beans, beans, the magical … longevity food?

https://www.cnn.com/2023/06/29/health/beans-longevity-blue-zone-wellness/index.html

True, these tiny, unassuming morsels are filling and nutritious, and as a basis of a plant-based diet, good for the planet as well. But how could the family of legumes — which includes beans, peas, lentils and chickpeas — help us live longer?

“In every blue zone I have visited, beans and other legumes were — and still are — a major component of the daily diet,” said author and entrepreneur Dan Buettner, who has spent decades reporting on “blue zones,” unique communities around the globe where people live long and heathy lives, up to and past 100 years.

Residents of these areas share a common environment and lifestyle — including a plant-based diet — that scientists believe contribute to their longevity. Blue zones have been discovered in Ikaria, Greece; Okinawa, Japan; Nicoya, Costa Rica; Loma Linda, California; and the Italian island of Sardinia, just off the coast of Italy.

In Sardinia, where one of the first groups of centenarians was studied, garbanzo and fava are the legumes of choice, Buettner said. Also known as chickpeas, garbanzos are the prime ingredients of a minestrone that is usually eaten at more than one meal, allowing the residents of Sardinia to get the benefits of beans at least twice a day.

The recipe was given to Buettner by one of the three brothers and six sisters of the Melis family of Perdasdefogu, Sardinia, which he said is the “longest living family in the world.”

“There are nine siblings whose collective age was 851 years,” Buettner said. “Every day of their life they had the exact same minestrone with sourdough bread and a small three-ounce glass of red wine.”

Why beans?
All members of the legume family are full of nutrients, including copper, iron, magnesium, potassium, folic acid, zinc, lysine, which is an essential amino acid, and lots of protein and fiber.

“Fiber rewards you with a healthy gut microbe and lower inflammation and better immune function, said Buettner, noting that “only 5% to 10% of Americans get the fiber they need.”

Each type of bean has a different nutritional profile, so eating a variety of beans may be best, Buettner said. Aduki, or the red mung bean, has more fiber than many other varieties, while fava beans are packed with the antioxidant lutein. Black and dark red kidney beans are full of potassium and chickpeas have lots of magnesium.

“Beans are also packed with plant protein, which is healthier because it has more nutrients with fewer calories than animal protein,” he added.

In fact, Buettner said, pair beans with whole grains and you have all of the amino acids that make up a nutritionally whole protein — similar to what is found in meat.

In Nicoya, Costa Rica, for example, people might begin their day with Gallo Pinto, the country’s national dish, Buettner said.

“It’s a combination of beans cooked down to a gravy, seasoned with onion, green pepper, and some aromatics like basil or thyme and maybe garlic,” he said.

“Then they mix in yesterday’s white rice. That’s interesting because by cooling overnight the rice undergoes metamorphosis,” Buettner said. “The starch in the rice becomes resistant, which means the body absorbs it more slowly, so your blood sugar doesn’t spike as high.”

And while the purple potato is historically credited as the primary longevity staple for the people of Okinawa, Japan, the second most prominent food in their diet is soybeans, Buettner said.

“The Okinawans are eating tofu, often with every meal, so it’s like their bread,” he said. “Usually, a breakfast will be really chunky miso soup with chunks of tofu — but they don’t cut the tofu into cubes like we do, they break it so it can better absorb flavors.”

Good for the body and the wallet
Studies point to the health benefits of beans, backing up what people in blue zones have long known, Buettner said. The soluble fiber in beans can cut cholesterol and help prevent type 2 diabetes by stabilizing blood sugar. A 2001 study found eating beans four times a week cut heart disease by 22%. A 2004 study found people lived approximately eight more years for every 20-gram intake of legumes — that’s about an ounce.

Beans even help with weight loss — a 2016 review of studies found people who ate up to 9 ounces of beans each day over six weeks lost three-quarters of a pound more than people who didn’t eat beans.

In addition to all of these benefits, beans and their cousins are also cheap to purchase and can be grown at home in a variety of soils, making them the perfect food to help economically disadvantaged populations live longer, Buettner said.

“Most of my day job for the past 13 years has been working with cities to help lower obesity,” he said, referencing the Blue Zone Project, community transformation programs that have helped Americans in cities such as Spencer, Iowa, and Beach Cities, California.

“I always hear American families cannot afford to feed their families healthy food,” Buettner said. “That’s unfortunately true when it comes to organic and other fresh foods, but I tell them they can still get most of the way there by making beans and whole grains the basis of many meals.”

OK, fine, beans are good for us. But how do we deal with the, uh, uncomfortable and sometimes loud and smelly result?

“If you want to avoid gas, the way to start with beans is with a couple tablespoons a day,” Buettner said. “Then you go up to four tablespoons and over the course of two weeks you work yourself up to a cup.

“Now you’re feeding the good bacteria in your gut and your microbiome is ready for it,” he added. “I have no gas at all from eating beans.”
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If you ever get a chance, the pinquito bean are something a bean lover must try. They have their own taste from little pink beans. They’re small batch, considered heirloom now.

https://pinquitobeans.com/pinquitos...o one is certain how,over a hundred years ago.

Frederick Foresight · Aug 31, 2023

TrailerParkTed said:
If you ever get a chance, the pinquito bean are something a bean lover must try. They have their own taste from little pink beans. They’re small batch, considered heirloom now.
Never even heard of them. I‘ll have to keep an eye out, although I don’t recall ever seeing them where I do my shopping. Thanks for the heads-up.

https://pinquitobeans.com/pinquitos/pinquito-bean-legends/#:~:text=No one is certain how,over a hundred years ago.
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