Residents of one of Japan’s five main islands are over three times more likely to live to 100 than their American counterparts, and even have a 40% higher chance than other Japanese citizens. The inhabitants of Okinawa typically maintain an active and independent lifestyle into their 90s, and are less prone to age-related diseases common in the West.
The secret to Okinawa’s high percentage of centenarians is a particular superfood with numerous health benefits. Asako Miyashita, a nutritionist and longevity expert, claims that seaweed is a staple in the diet of one of the world’s regions with the longest life expectancy.
Regular consumption of seaweed is linked to improved gut health, effective weight management, and a lower incidence of chronic diseases. A study by the University of South Carolina suggested that seaweed consumption could be a key reason why Japanese women have relatively low rates of breast cancer.
Seaweed boasts several almost magical properties: it aids digestion by nourishing the gut microbiome, promoting healthy bacteria that enhance nutrient absorption and reduce inflammation. The soluble fibre in seaweed delays gastric emptying, prolonging satiety and reducing cravings.
Furthermore, compounds like fucoxanthin may help eliminate body fat, reports Surrey Live.
There’s some evidence to suggest that Okinawans, known for their uniquely healthy diet, have won the genetic lottery when it comes to longevity. They possess a natural resistance to diseases such as Alzheimer’s and their culture keeps the elderly engaged in social activities.
Isolation and loneliness, major factors in declining health, are rare among them. A 2017 study even suggested that lack of social interaction can be as harmful as smoking 15 cigarettes a day.
Moreover, Okinawans are very unlikely to smoke. Their diet is packed with longevity-boosting foods that help them stay fit and healthy well into old age.
The island’s purple sweet potatoes, rich in antioxidants, and oily fish, which contains Omega-3 oil – known to reduce the risk of heart disease and stroke by reducing blood fat levels, are staples. Miso, a surprisingly tasty fermented soy bean paste often made into soup, is another factor contributing to their long lives.
Other soy products, such as tofu, are common, while meat, eggs, milk, butter, yogurt, cheese, and processed foods are rarely consumed. However, the introduction of processed foods in recent years seems to be gradually diminishing Japan’s longevity advantage.