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The Blue Zones Solution: Eating and Living Like the World's Healthiest People Hardcover – April 7, 2015
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"Buettner’s latest book, “The Blue Zones Solution,” . . . takes a deep dive into five places around the world where people have a beguiling habit of forgetting to die."—The New York Times
"Bestselling author Buettner is back with a well-organized game plan for a long and well-lived life...This is a thoughtfully presented and well-written guide from which anyone—no matter where he or she is in the journey to better health—can benefit." --Publishers Weekly, starred review
"An ideal way to learn how to live longer and better is to study people who are doing just that. [Buettner] distills the deepest insights from the Blue Zones to light our path." --Mehmet Oz, M.D.
"The Blue Zones Solution elegantly combines deep investigation and science with practical advice and recipes, making it the rare book that belongs in both your office and your kitchen." --Daniel H. Pink, author of Drive and A Whole New Mind
"Buettner's initiative has the potential to dramatically change the way we think about health in America." --Walter Willett, M.D., chairman of the Department of Nutrition at Harvard School of Public Health
"Propogating the Blue Zones would not only prevent a rise in the prevalence of diabetes (and other such misfortunes); it would allow us to eliminate more than 80 percent of the burden we have now. That's revolutionary."
--David Katz, M.D., director of the Yale-Griffin Prevention Research Center
"If you want a delicious way to eat to 100, then this is perhaps the most important food book of your lifetime." --Andrew Zimmern, host of the Travel Channel's Bizarre Foods
"In this worthy successor to his 2009 best seller, The Blue Zones, journalist and health activist Buettner teases out the habits and practices of the people he deems the world’s healthiest...Readers seeking a healthier lifestyle will appreciate this warm and encouraging book." --Library Journal
"A lot of science and research have gone into searching for the healthiest diets, but when it comes down to the Blue Zones, the proof is in the pudding: These people actually are living longer, healthier lives. One of the tricks? Lay off the pudding." --Food and Wine
"Cheater's Guide to Living to 100: 4 super-simple secrets to living longer, healthier and happier--from longevity expert Dan Buettner and centenarians around the world." --Parade
"These healthy living techniques might just convince you to start planning ahead for your 100th birthday party." --Dailyburn.com
About the Author
DAN BUETTNER is the founder of Blue Zones, an organization that helps Americans live longer, healthier lives. His groundbreaking work on longevity led to his 2005 National Geographic cover story "Secrets of Living Longer" and two national bestsellers, The Blue Zones: Lessons for Living Longer From the People Who've Lived the Longest and Thrive. He lives in Minneapolis, MN. He can be found on Facebook and Twitter, and through his website bluezones.com.
From the Trade Paperback edition.
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Top Customer Reviews
the power of approaching is a little like looking at my credit card bill. i see all these little charges - which seem fine - then i look at the grand total - and it seems crazy high. so imagine that with a few hundred new calories burnt (or left on the table) every day. you might think - "its just two hundred calories. who cares?" but thats 1000 calories a week. thats 50,000+ a year. thats real. and it's done in increments so small that the change itself is effortless.
the writing itself is engaging, with generous portions of stories about colorful characters (usually older) attacking life with verve and panache and joy. buettner lifts these energetically-told anecdotes into the realm of actual, verifiable, transferable-into-my-life science. this book is, after all, published by national geographic.
i will give this book to my dad - who is 75 - and i will give this book to my younger cousin - who is 25. based on the stories in this book, based on the very real science in this book, based on the people in this book who are the longest living people on the planet, i will give the people in my life, people i love, a tool to stick around a little bit longer.
In addition to stories about creating "Blue Zones" in the US, there are recipes and advice on how to eat well (and mindfully, something diet experts constantly remind us--similar to the hara hachi bu of Japan, which means, basically, stop when your stomach is 80% full and push your plate away. You'll feel full as your brain catches up with your stomach, and you won't over-eat.) The recipes give ideas for eating the cup of beans a day that Blue Zone author Buettner says is a key to health, incorporating fish such as sardines, and compiling the science behind the diets of "Blue Zone" regions that means better health. (A glass of wine, for example, boosting the antioxidants in a Sardinian lunch.) An interesting point was about the "Three Sisters" of the Americas. Eating beans, corn and squash, together, is a very healthy combination and one that the peoples of the New World have known about for millenia.
I first ran into my own "Blue Zone" when I hiked up a mountain near Zermatt, Switzerland to a village that was only accessible by hiking or cable car. A 102-year old woman dashed past me, UPHILL ON ICE, in felt boots, while I was (in my 40's) trying to struggle up the incline with the assistance of two ski poles. Later, I found her, running the local inn and making strudel, which was the most delicious I've ever had. She was making the strudel that day, because her OLDER sister was taking a nap. I still have a photo of her. Clearly, how you eat, what you eat, and how you live your life has an effect on your health. I never forgot that. When I returned to live in the US, I was astonished at American food--processed, high in fat and, strangely tasteless--or as an Azeri friend put it, American food--too much salt, too much sugar, no flavor.
There are recipes in this book, though the book is more about creating "Blue Zones" than a menu planner. Still, there is a chapter in Part Three with recipes, menus, and snacks. I fell in love with one particular recipe, aCosta Rican salad recipe. It's a shredded cabbage slaw, seemingly simple, basically cabbage and some peppers and tomato, with a cilantro-lime dressing. No oil. I made it and I love it. I ended up eating it as a main dish at dinner and it's one of my favorite ways to eat cabbage. My mom always made her slaw with vinegar rather than mayo and that's how I like slaw, but the lime and cilantro are so refreshing, I'm making this a lot. It was a nice bonus in an interesting book--a recipe I really enjoy using.
What's great about the "Blue Zone" eating method is you won't be giving up meat if you don't feel like it. Instead, you use it as a "celebratory" food, eating it once a week. So the Pork Belt can relax--go ahead and make that roast on Sunday. You'll add things you probably already eat, like chickpeas, oatmeal, smoothies, but incorporate them into daily breakfasts and lunches instead of grabbing a burger or a pastry. I know this way of eating works well because this is how I control my cholesterol. I dropped it to normal, by eating this way because I can't take the prescriptions that are commonly given to people to reduce the "bad cholestrol." I have no choice, if I want to maintain my health but to eat this way. And I do enjoy it. I like the lists of recipes and healthy additions as a guide to keep eating well and mindfully and to "edit" my list of foods to the ones that benefit me the most. I like this book because it has recipes, geographical studies, stories, experiments in how people can choose a better diet and the science to back it up. There's a lot to "digest" in Blue Zones, and a lot that's good-tasting and good for you.