Japan has the world’s highest life expectancy- and the people living on the Island
of Okinawa are 3 times more likely to make it to the century mark.

How do they do it?
Strong family ties, simple and low impact exercises and of course diet.
And if you want to make it to 100 or just live a long, healthy and disease-free
life, here are their dietary secrets.

1) Sweet Potatoes-
No, not the orange ones that are common in the U.S.
The Okinawans eat purple sweet potatoes.
The colored sweet potatoes were brought to the Island
in the 15th century, and pack 150% more anti-aging
purple pigments per serving than even blueberries.
And thanks to these pigments, you can lower your risks of
contracting some cancers, brain dementia and heart disease.
Important tip:
It may be hard to find these potatoes (also called Hawaiian sweet
potatoes or Uala) in the states, but you may have success at a
specialty store, (Asian market) or online at Amazon.com
And once you get your hands on them-you can bake, fry, roast
or boil them.

2) The Spice of Life-
If you’re a regular reader, then you may have already read a post (or two)
about the golden spice. Also known as Turmeric.
It’s long been touted in Okinawa, (just like in some parts of India) as a spice
that safeguards the brain. Turmeric protects the brain from inflammation,
and researchers say it may be the most important spice in preventing
Alzheimer’s.
So, if salt and pepper are the only 2 spices you use, switch things up
and add turmeric to stews, soups, eggs, meat dishes or veggie stir-fries.
And for those who enjoy a warm beverage at night, here’s a recipe for a
brain-boosting cup of tea.
The recipe…
Combine 1/4 tsp. turmeric powder, 1 tsp. ground cinnamon, 1 cup of water
and a pinch of black pepper in a saucepan. Bring to a boil; reduce the heat
and simmer for 5 minutes. Strain into a mug and add honey or lemon juice
to offset the bitterness.
Important tip:
Turmeric can stain nice China, or your countertops, just use baking soda
and a little water (and make a paste) to remove the stains.

3) Tea-
In a lot of Asian countries green or oolong tea is the preferred beverage, but
in Okinawa, they drink Sanpin tea.
It’s a mix of green tea and jasmine flowers, which they drink everyday.
And if you adopt this practice, you can lower stress levels and boost optimism.
Green tea contains I-theanine, and amino acid that fights off tension and stress.
As for the jasmine flowers: they release calming chemicals that have potent
anti-anxiety and insomnia-fighting effects.
Important tip:
Find sanpin tea online (such as Okinawa Way Organic Sanpin Tea)
at OkinawaWay.com or green jasmine tea (such as Numi Organic Jasmine
green tea in most major supermarkets).

4) Melon-
Not the sweet variety like water or honeydew, but the Okinawan variety called
Bitter melon. It’s an unattractive looking vegetable that’s bumpy like a
cucumber and it may help you control or even prevent Type 2 diabetes.
This vegetable has an insulin-like compound that improves blood sugar
and activates an enzyme involved in the increase of glucose levels.
To find bitter melon (or Goya) head to an Asian supermarket or a produce
store.
Important tip:
If you do plan on buying bitter melon and aren’t sure what to do
with it, here’s a recipe all the way from Okinawa.
Cut the melon in half lengthwise, remove the seeds and white pith
with a spoon and slice diagonally into thin 1/4″ strips. To get rid of
the bitterness, soak the strips in cold water for 20 to 25 mins.
then drain and sprinkle with salt.
Get out the wok or a large frying pan, heat it up- add some oil,
a Tbs. (or two), throw in a clove of minced garlic, bitter melon
and a tsp. of balsamic vinegar and soy sauce. Stir-fry for
2 to 3 mins. and add 1/2 tsp. sugar and cook for 1 or 2 more
minutes, until the bitter melon is soft and beginning to brown.
And as a flavorful and crunchy twist: add some sesame or sunflower
seeds to the strips of melon.
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That’s it- the secrets that’ll help you live well into your 90’s and
beyond, just like the Okinawans.

Sources:
* Journal- Diabetes Care
* Public Health Nutrition
* Chris Kilham, Alternative Health Journalist