FOODS YOU SHOULD EAT TO LIVE LONGER
1. Importance of Diet for Longevity
Research suggests that what you eat can be one of the most important factors to living a long, healthy life. Along with exercise, your diet can be extremely effective at preventing chronic disease and promoting health and longevity. Eating a significant portion of these 6 nutrient-dense foods every day can help you naturally strengthen your immune system and could add years to your life by boosting your health.
Raw, leafy greens are packed with nutrients but are super low in calories. At only about 100 calories per pound, leafy greens are an excellent weight-loss food, since they can be eaten in virtually unlimited amounts. Greens provide protection for blood vessels, promote good eyesight, and are associated with lowering the risk for diabetes. Several of these vegetables, among them arugula, bok choy, kale, and collard greens, belong to the cruciferous family, a particular type of vegetable known for its cancer-fighting properties. Remember to blend, chop or chew these vegetables well, since doing so activates their potent anti-cancer effects.
Beans are the embodiment of good things coming in small packages. Eating beans, and other legumes, will help you feel full, and because they have a stabilizing effect on blood sugar, they also will help prevent food cravings. The soluble fiber in beans lowers cholesterol levels. Eating beans, peas, or lentils twice a week has been found to decrease colon cancer risk by 50 percent as well as offering significant protection against oral, larynx, pharynx, stomach, and kidney cancers. Are you timid to try beans because of the potential for digestive rumblings? The key is to start slowly and build up your tolerance over several days.
Onions, along with leeks, garlic, chives, shallots, and scallions, are beneficial to your cardiovascular and immune systems, as well as possessing anti-cancer and anti-diabetes effects. Onions, just like cruciferous veggies, should be chopped, crushed, or chewed thoroughly to get the most of their benefits. When you cut onions and your eyes begin to tear, that’s when the onions are producing the anti-cancer compounds. Epidemiological studies have found that increased consumption of these types of vegetables is associated with a lower risk of gastric and prostate cancers. Onions, especially red onions, also contain quercetin, a flavonoid which suppresses tumor growth and proliferation, and induces colon cancer cell death.
Mushrooms are a superfood. They are one of the most health-promoting foods on the planet. Mushrooms are unique in that they contain compounds that block the production of estrogen, making them beneficial for breast cancer prevention. White, cremini, Portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties. Among mushrooms, there are many good qualities: some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis. Only eat mushrooms cooked. Raw mushrooms contain a potentially carcinogenic substance called agaritine, which cooking significantly reduces.
Colourful berries are among the best foods you can eat. Blueberries, strawberries, blackberries, and raspberries are all low in sugar but high in nutrients. Berry consumption has been linked to lowering the risk for heart disease, diabetes, cancers, and cognitive decline. Eating berries can improve motor coordination and memory while simultaneously reducing inflammation, preventing DNA damage inhibiting the growth of tumour cells, and reducing inflammation.
- Seeds and Nuts
Seeds are loaded with healthy fats, minerals, and antioxidants, while also being abundant in fiber and trace minerals. They also contain more protein than nuts. Each type of seed is nutritionally unique: Some are extremely rich in omega-3 fats; others are high in anti-cancer lignans, and still, others possess plentiful amounts of iron, calcium, zinc, and vitamin E. Nuts are known to have cardiovascular benefits and aid in diabetes prevention and weight maintenance. The healthy fats in seeds and nuts also aid in the absorption of nutrients when eaten with vegetables.
Abdel-Aal el SM, Akhtar H, Zaheer K, Ali R. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients 2013, 5:1169-1185.
Carter P, Gray LJ, Troughton J, et al. Fruit and vegetable intake and incidence of type 2 diabetes mellitus: systematic review and meta-analysis. BMJ 2010, 341:c4229.
Donovan EL, McCord JM, Reuland DJ, et al. Phytochemical activation of Nrf2 protects human coronary artery endothelial cells against an oxidative challenge. Oxid Med Cell Longev 2012, 2012:132931.
Higdon J, Delage B, Williams D, Dashwood R. Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis. Pharmacol Res 2007, 55:224-236.
Zakkar M, Van der Heiden K, Luong le A, et al. Activation of Nrf2 in endothelial cells protects arteries from exhibiting a proinflammatory state. Arterioscler Thromb Vasc Biol 2009, 29:1851-1857