Anti-aging food – how it works

Dinner-cancelling was yesterday. Today the formula is: The less you eat, the older you get. When it comes to anti-aging, the inhabitants of the Japanese island of Okinawa have long been in the spotlight. Almost half of the island’s 1.3 million inhabitants have reached the second century of life. What are the Japanese doing right when it comes to anti-aging food?

One thing is certain: the islanders are hardly aware of old-age diseases such as diabetes, heart disease or dementia. And obesity is as rare as koi fish in the aquarium. What is the reason for this? The Okinawans eat extremely little. And what they do eat is very healthy: fish, seaweed, fermented vegetables, soy products and plenty of fruit. Researchers into aging have now investigated whether calorie reduction can delay the signs of aging.

The best anti-aging food

Caloric restriction” is the initial finding of numerous studies on the subject. Behind it is the phenomenon that signs of aging are delayed when the calorie content in the diet is greatly reduced. In the USA, this finding of caloric restriction has developed from an insider tip to a trend. More and more Americans are living a kind of permanent diet, in which no more than 1,800 calories per day are consumed.

Repair cells

In fact, food reduction makes the body temperature drop slightly and as a result, the body can devote its forces to repair already existing damage in the cells. Professor Dr. Johannes Huber, endocrinologist and author of numerous books such as “The End of Aging” or “The Revolutionary Snips Method” concludes that by a reduced food intake even increases the repair capacity of the genome.

So, in the future, should we weigh our lettuce and become as thin as asparagus spears? If you want to do something good for your body, it’s best to eat once or twice a week. Carbohydrates abstain from and the interval diet is also recommended. Otherwise, please do not forget: If you want to age healthily, you must not neglect the pleasure factor in your life.

Lead photo: Escamilla