Who is Nick Buettner?
Nick is responsible for leading the development and implementation of the Blue Zones Project in all of the Blue Zones communities and corporate sites. He is also a National Speaker, Blue Zones expedition member, and ed-tech innovator.
What are Dan Buettner Blue Zones?
Blue Zones: Secrets of a Long Life To find the path to long life and health, Dan Buettner and his team study the world’s “Blue Zones,” communities whose elders live with vim and vigor to record-setting age. In his talk, he shares the 9 common diet and lifestyle habits – Power 9® – that keep them spry past age 100.
Who coined the term Blue Zones?
In March 2000, Michel Poulain and Giovanni Mario Pes, who had been studying longevity in Sardinia, introduced the term BLUE ZONE, in connection with an area of extraordinary longevity in Sardinia and subsequently used the term in an academic paper in 2004.
What are the 5 Blue Zone areas?
He has discovered five places in the world – dubbed blue zones – where people live the longest, and are healthiest: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece, and Loma Linda, California.
When did Dan Buettner discover Blue Zones?
Discovering Blue Zones In 2004, Dan Buettner teamed with National Geographic, the National Institute on Aging, and the world’s best longevity researchers to identify pockets around the world where people lived measurably better, longer.
Why does Loma Linda have such a high life expectancy?
Experts say that’s because Loma Linda has one of the highest concentrations of Seventh-day Adventists in the world. The religion mandates a healthy lifestyle and a life of service to the church and community, which contributes to their longevity.
Do Blue Zones eat eggs?
Eggs are consumed in all five Blue Zones diets, where people eat them an average of two to four times per week. As with meat protein, the egg is a side dish, eaten alongside a larger portion of a whole-grain or other plant-based feature.
Do Blue Zones eat cheese?
People living in the Blue Zones also eat some meat, on average about five times a month and fish once or twice a week. They also have a “little bit of sheep’s milk cheese or goat’s milk cheese, but very little sugar. Probably a quarter of the sugar that we eat, and almost no processed food.”