Re: Researchers Discover Mechanistic Link Between High-Fat Diet and Type 2 Diabetes

Regarding Okinawans:

1: Asia Pac J Clin Nutr. 2001;10(2):159-64.

History and characteristics of Okinawan longevity food.

Sho H.

University of The Air Okinawa Study Center, Japan.

Okinawan food culture in the Ryukyu island is one of the world's most
interesting culture because its consumers have the longest life
expectancies and
low disability rates. It is a product of cultural synthesis, with a
core of
Chinese food culture, inputs through food trade with South-East Asia
and the
Pacific and strong Japanese influences in eating style and
presentation. The
Satsamu sweet potato provides the largest part of the energy intake
(and
contributes to self-sufficiency), there is a wide array of plant foods
including
seaweed (especially konbu) and soy, and of herbaceous plants,
accompanied by
fish and pork, and by green tea and kohencha tea. Infusing multiple
foodstuff
and drinking the broth is characteristic. Raw sugar is eaten. The
concept that
'food is medicine' and a high regard accorded medical practice are also
intrinsic of Okinawan culture. Again, food-centered and ancestral
festivities
keeep the health dimensions well-developed. Pork, konbu and tofu (soy
bean-curd)
are indispensable ingredients in festival menus, and the combination of
tofu and
seaweed are used everyday. Okinawan food culture is intimately linked
with an
enduring belief of the system and highly developed social structure and
network.
PMID: 11710358

It's important to note that the Okinawan diet has changed. I previously
quoted a study done by the Japanese (I have the full text
somewhere...don't have the reference as I write this) which looked at
what Okinawan centenarians were eating at age 50. It was predominately
sweet potatoes, with very little meat. I owe you guys the reference;
I'll try to find it.

.

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