Diet may be the most controllable determinant of healthy aging
When it comes to healthy diets, we often think of a Mediterranean diet. Numerous studies have proven this way of eating superior to most others — especially to a typical Western diet.
Estop explained, “studies have also characterized Asian diets as healthful. And in fact, many of the longest-lived people in the world are Japanese. A high proportion of centenarians and supercentenarians (people age 110 and older) live, for example, in Japan. They also live near the Mediterranean sea in parts of France and Italy, and in the region of Spain Northeast of Madrid stretching north and westward to the north and western coasts above Portugal.”
Genes vary from region to region
People often attribute longevity to “just good genes.” But did you know, the genes of people who live longer vary considerably from region to region? Though the foods and diets of these people also seem varied, through extensive research, science has discovered that healthy agers in these regions share remarkably similar dietary characteristics. Especially concerning some critical nutrients and their interactions with key genes.
Avoid foods that promote excessive iron absorption
Estep told Aspen Brain Lab guests, that people who live longer, consume foods that restrict iron absorption.
One of the most significant dietary habits of people who live long, is the avoidance of foods promoting excessive iron absorption. For example, the typical diet in such regions is low in red meat.
A diet low in red meat
People in such regions typically consume foods low or even deficient in iron, including non-fortified white rice and pasta, and olive oil. In fact, foods “fortified” or “enriched” with iron aren’t typically even available in these areas. This is in contrast to the U.S., Northern and Western Europe, where enriched white flour is often the norm. Throughout the areas along the Mediterranean Sea where there are long living populations, dietary staples consist of non-enriched white flour bread and non-enriched semolina wheat pasta. And in Japan, the country with the highest concentration of the centenarians, the very bedrock of traditional cuisine is non-enriched white rice. For well over a century in these regions, such refined, unfortified staples have provided more dietary energy (calories) than any other food.
But wait we’ve been told carbs are bad!
While the nutritional mainstream has blasted out a message that whole grains should replace all refined grain foods, many scientific facts suggest that whole grains are not as healthful as they appear. For example, whole grains tend to contain various unhealthy substances. These include more toxins, and heavy metals such as arsenic, cadmium, and lead — than do refined grains.
The health risks of excessive iron
Estep explained further that “it’s no coincidence that the diets of the healthiest people are rich in…