How to eat to 100

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How to eat to 100
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America has healthy cuisines—if you know where to look

, with most calories coming from whole grains, greens, tubers, nuts and beans—in the cuisines of four demographic groups: Native Americans, African-Americans, Latinos and Asian-Americans.

The recipes that Mr Buettner presents do not necessarily represent what most people in these groups actually eat. For a variety of reasons, for instance, Native Americans and Latinos suffer higher obesity rates than non-Hispanic whites—which would probably not be the case if they all ate as this book recommends. But, historically, each of these groups had healthy cuisines, and Mr Buettner talks to people trying to revive them.

African-American cuisine is often unfairly maligned for over-relying on fried and processed foods. Mr Buettner says this aspect of it is an artefact of the Great Migration, when black people left bountiful gardens in the South, which provided greens, beans and root vegetables, for industrial northern cities. And so the recipes in this part of the book feature crops such as okra, collard greens and Carolina Gold rice, a delicious west African strain.

He says the encounter left him convinced that “there’s so much culinary genius in America that also lines up perfectly with the dietary patterns that produced the longest-lived humans in history. It’s so easy if you look for it.” The truth is a bit more complicated. For urbanites without a garden, these recipes may prove expensive and time-consuming. And as Mr Buettner’s other work on Blue Zones attests, food is just one part of the longevity puzzle.

So this book is not a shortcut to a 100th birthday. But anyone who wants a shot at a century should probably eat less meat and munch more legumes and whole grains.

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