There’s a part of Japan, that’s not part of mainland Japan. It’s called Okinawa and Okinawans are really have a different, completely different diet than the Japanese died one.
They each virtually no rice, it’s very hard to go rice on a volcanic island, a to they eat a lot more fish. Their levels of intake of fish and omega-3 fatty acids is nearly double that of the Japanese. They eat about two kilograms or about a kilogram or two pounds of vegetables per day.
They are dramatically healthier than the Japanese population, both in total lifespan and basically health span in terms of their disability index. So if there is a population that is as close to those pale ethic recommendations and they also eat more pork, far more pork than the Japanese do, it will be basically the Okinawan population and when he studied the older.
Okinawans, they’re remarkably healthy, remarkably spry, and they Have legitimate birth records to support their longevity, but now in Japan today the one area that the fastest growing levels of obesity is Okinawa, why the biggest Air Force Base in Japan is in Okinawa and of the fast food restaurants will sprout it around they’re saying you Know it’s a lot more fun eating McDonald’s hamburger than making two pounds of vegetables, and so what you’re seeing now is a very safe way.
Just the Okinawans are genetically different, but within one generation the old ways are shifted completely and now you’re, basically seeing a rapid rise of obesity in that population. A rapid rise in diabetes in Japan when we look at the ratio of arachidonic acid epa in older elderly. Japanese, it’s about 1.5! When we look at younger Japanese, it’s about 8, why they say we don’t like the old ways: it’s not just eating fish.
They eat a lot of sea vegetables. Things like sea slugs, not very appetizing, lots of seaweed, so the old ways are changing and the old ways are basically any what you’re seeing now is a rapid rise of so-called Western diseases in Japan, with that rise of inflammation.
Obviously we I can’t go back in time. I don’t have the time machine allows me to take blood samples 10,000 years ago, but of with that amount of remember the Neolithic man when their primary sources of protein was meat. When you eat meat, mussel, it’s rich in arachidonic acid, so they’d have to have that levels of EPA coming in and it remember if they had a poor immune system.
You wouldn’t be here today, they’ve been dead, couldn’t pass their genes along. So I what we do! Try to learn from the past, we don’t live in the past. You learn from the past and then apply with those, not lessons from the past to the present. So we can take the best of what we know and try to put together what would be an appropriate dietary program.
That’S in most maximum harmony of our genes and don’t do it unconsciously say I will only eat things. I can spear with their fork or a knife, not say that’s a good starting point but saying okay. What can we learn from that knowledge of our best estimates of ten thousand years ago? What we learn from the old oak and islands before they all die, and how can we apply that knowledge to the food who eat today? It doesn’t say you had to eat only pail, it agrees saying: no, you can use that.
Can you put together modern foods? Maybe highly technological foods like in molecular baking that can reproduce the same responses that we now know that we’re an integral part of our survival species up to this point in time, so that’s the benefit. So, basically, yes, everything is an estimate. Everything is really a guess, but a guess that you could basically now do scientific experiments in the very few, and there are few I mean there’s two that have been published. Yes, if you follow a diet, that’s richer in Paleolithic ingredients, all things being considered of you’ll have more satiation, better effects on blood sugar and blood lipids and a pail if he died, turns out to be our best estimates now. 40 percent carbohydrates, 30 percent protein 30 percent fat.