Those who study citizens of the world’s so-called blue zones—statistical outliers with amazing longevity, and low rates of cancer and cardiovascular disease—say that living past 100 probably has a lot to do with the food we eat.

'New York Times' food writer Jeff Gordinier, whose career has been built upon writing about unhealthful dishes such as pork-belly buns and lamb burgers, spent an evening with longevity expert Dan Buettner in order to see if he could stomach any foods that might actually promote his health, instead of damaging it. After a day enjoying strong coffee, vegetable stew, creamy broccoli soup and lots of wine, the gourmand was pleasantly surprised.

The main takeaways: Steer yourself away from animal products, don’t think twice about having wine with dinner daily, always choose the whole fruit or vegetable rather than the juiced version, and—drumroll please—eat long-fermented sourdough to lower your meal’s glycemic load.

Can we have a moment to digest the awesomeness of that recommendation, please? Eat some delicious bread. OK but moderation is key. What do you think are the secrets to living a long and healthy life? What habits are shared by the super old-timers you know?



The New York Times: My Dinner With Longevity Expert Dan Buettner (No Kale Required)