Worldwide secrets to a long, happy and healthy life
We are getting older: in the future we may even touch 115. But how do you ensure that you not only live a long life, but also stay healthy and happy for a long time? In this book you can read what you can learn from experts, experiential experts and worldwide research.
From scientists in Costa Rica to traditional healers in Vietnam and from yogi in India to native peoples in Namibia: the three authors of the book’Healthy to 115‘ have traveled the world in search of the secret to a long, happy and healthy life. They often ended up in so-called Blue Zones, areas with the highest life expectancy in the world, such as Sardinia in Italy, Ikaria in Greece and Okinawa in Japan. But even in countries that are not at the top of the ranking in terms of life expectancy – think of Cuba, Nepal and China, there appears to be enough to learn about healthy living.
Enjoying the pure life
While leafing through the colorful book, the large travel photos of people from other parts of the world and beautiful nature stand out. Each chapter focuses on a different country and you can read which healthy habits from that country can contribute to healthy aging. For example, exercise is perhaps the secret of the advanced age of sheepherders in Sardinia. And Iceland may be in the top three healthiest countries in the world thanks to its high consumption of fish. We can learn from Cubans that making music is healthy. And did you know that sleeping problems do not occur among hunter-gatherers in Namibia? Furthermore, according to the book, yoga, tea and legumes are recommended, just like being temporarily offline. But the most surprising secret has to come from the Costa Ricans, who are getting very old while flirting.
Cherish the critters in your belly
A must is the chapter on Korea, where fermented products such as kimchi are daily fare. According to the authors, this is a good habit, because ‘the intestines feel absolutely delicious with so much fiber and bacteria’. Therefore, regularly eat fermented products such as sauerkraut, yogurt (with or without extra probiotics), tempeh and miso. This is good for the bacteria in our gut, also called microbiota, and the rest of your body also benefits from it.
Gut bacteria not only protect against invaders from outside, but also produce substances that resemble neurotransmitters: signaling substances in the brain. In this way the bacteria influence what happens in your stomach and in your head. According to the authors, what you eat has a major influence on the composition of the gut microbiota. They also give tips for a healthy diet. In addition to fermented products, they also believe it is good to eat as many so-called prebiotic vegetables as possible. This is what the bacteria in your gut love. Think of chicory, leek, parsnip and onions. They also advise to eat varied and as unprocessed as possible. Avoid highly processed products. So, for example, as little meat as possible, sausage, ready-made hamburgers, cookies, chocolate, sweets and soft drinks with sugar.
Also a Blue Zone in the Netherlands?
After dozens of distant destinations in as many chapters, the book still ends fairly close to home. In a neighborhood in Groningen, work is being done on a real Blue Zone with the aim of increasing the life expectancy of the residents. From communal vegetable garden to chicken coop and from local residents who bake pancakes for the children to local residents who repair laptops and refurbish bicycles. There is a neighborhood restaurant and its own annual festival. This district is a testing ground for other municipalities. Whether the approach actually ensures better health and well-being of the residents will be examined in the coming years.
In the meantime, according to the authors of the book, you can also get started on creating your own Blue Zone. How? By exercising more, planting a vegetable garden, putting a bench in front of the door (good for relaxation and social contacts), regularly taking rest and keeping your house tidy (which gives peace of mind and body). ). Enough work to do, but luckily you still have plenty of time for that if you really go towards that one hundred and fifteen.
About the authors
Prof. dr. Dr Eric Claassen (1957) is an immunologist, entrepreneur, hobby chef and world traveler. He is a professor of entrepreneurship at the VU in Amsterdam and has been working on innovation in nutrition and gut health for more than 30 years.
ir. Lisette de Jong (1973) is a nutritionist, science journalist, globetrotter and runner. She writes about healthy living, sustainable technology and other things that make the world a better place.
Heidi Klijsen (1970) is a journalist and loves travelling, yoga and snowboarding. She specializes in health, among other things, is editor-in-chief of the Consumer Guide and writes for Elsevier, NRC, Zin and de Gezondgids, among others.
