Dan Buettner Blue Zones: How to Accomplish Health and Longevity Eating an American Diet [Episode #739]
This weekās topic is: Dan Buettner Blue Zones: How to Accomplish Health and Longevity Eating an American Diet
I am so excited to have my very special guest, Dan Buettner, who is a National Geographic Fellow, NY Times Best Selling Author, 3x Guiness World Record Holder and Founder of Blue Zones: Places around the world where people live the longest. Listen in as Dan shares how to manage the bridge between your current diet into a sustainable diet, real foods that taste good in less than 30 minutes, why support groups are important in living a healthy lifestyle, and so much more!
- Managing the bridge between your current diet and into a sustainable dietā¦
- Why taste, time, and price play a huge role in changing your dietā¦
- Refuting complex carbs and what they areā¦
- How important support groups are when living a healthy lifestyleā¦
- What to do when youāre attached to meat, cheese and eggsā¦
- Real foods that taste good in less than 30 minutesā¦
- Your microbiome and how to ensure itās getting enough fiberā¦

About Dan Buettner
Dan Buettner is an explorer, National Geographic Fellow, award-winning journalist and producer, and New York Times bestselling author. He discovered the five places in the world ā dubbed blue zones hotspots ā where people live the longest, healthiest lives. Buettner now works in partnership with municipal governments, large employers, and health insurance companies to implement Blue Zones Projects in communities, workplaces, and universities which has dramatically improved the health of more than 5 million Americans to date. His new book āThe Blue Zones Challenge: A 4-Week Plan for a Longer Better Lifeā is a four-week guide and year-long sustainability program to jump-start your journey to better health, happiness, less stress, and longer life.
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Dan Buettnerās Interview
Other Podcasts you may enjoy!:
- Eating for Longevity with Dan Buettner
- How To Increase Your Longevity within The Four Cornerstones
- Lifestyle Changes with Joe Cross & The Doās and Donāts of The GGS
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Transcript:
Note: The following is the output of transcribing from an audio recording. Although the transcription is largely accurate, in some cases it is incomplete or inaccurate. This is due to inaudible passages or transcription errors. It is posted as an aid, but should not be treated as an authoritative record.
Namaste loves and welcome back to our Monday interview show. I am so excited to have one of our favorite repeat guests back on the podcast today, the one and only Dan Buettner. He is a National Geographic fellow, a number one New York Times bestselling author, an award-winning journalist, and the person who discovered the blue zones, which are these regions in the world where people are the healthiest and living the longest. He is back on the show today to talk about his very important new book called Blue Zones American Kitchen, where he delves into the heritage of different aspects of American culture from elders in Minnesota to the Quakers in New England, the traditional diet of Hawaii. And heās worked with all these chefs to bring forward very delicious, accessible, inexpensive, easy to cook options to bridge the American diet where it currently is, where many of us feel like, oh, I have to eat a certain way.
This is how I grew up. And people that we know into this much more healthy way of eating that is plant based or largely plant based and based in whole Foods. Dan is such an important voice in the world today. He is a pioneer. Heās, heās showing this through line, which is that we really can achieve health and vitality in a lot of it. Most of it comes from our lifestyle. So what I love about Danās work as well, which aligns so much with our community here, itās not based on confusing studies and a bunch of numbers and ratios and percentages of carbs and all this stuff that can be so easily refuted between different diets. And all the discussion out there, heās saying, Hey, look at the healthiest people in the world. This is what theyāve been doing for hundreds of years, and this is what we can learn and this is how we can implement it in our lives.
So Dan is working with, I believe, 72 cities and heās implementing these practices to better the environment for people in these communities, making a healthy way of life and eating the option and reducing the advertising of junk food and implementing the very deep lifestyle changes. So he is literally a hero in the modern day. He is full of wisdom, and again, this comes from real life communities, which is why I love to hear about Danās work and his research. Itās not just based on lab studies or these, these, you know, limited pieces of, of research, which can often sort of refute each other and create more confusion. And his new book, blue Zoneās American Kitchen is for all of us. Itās accessible and itās incredibly, um, powerful. For all of us to read and to implement into our daily family life. So Iām very excited, as you can tell, to get into our show today with Dan.
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Get Your Copy Of YOU ARE MORE
And finally, our new book, baby, well, pretty New now. You Are More Than You Think You Are, is also out. And this is a book, this is a practical book about connecting to the energy inside of you and the abundance and the love and shaping your life from this inner connection. Itās very powerful and I share many personal stories about calling in my soulmate, our farm, just changing my life from a lot of lack and a lot of anxiety into living this life that I love. And I love to share what has helped. So please be sure to check out the new book as well. All right, all of that being said, letās get right into our interview today with the incredible Dan Buettner.
Interview with Dan Buettner
Kimberly: 01:03 So youāre in my, youāre in Miami, Dan, is that, I feel like youāre all over the place. Youāre, youāre traveling post in Europe.
Dan: 01:14 Yeah. My, the joke is, I, I travel like a viral pandemic. I was, I was in Israel, Cuba, and Tunisia in the last three weeks, but now Iām here in Miami for a week of, uh, uh, mostly talking to people like you, but mostly you right now. And, um, Iām looking at the ocean and, um, yeah, talking about this new book.
Kimberly: 01:36 Wait, so I have to tell you something funny. Dan, your name comes up so much. Iām always organically mentioning you on social and the lives. My husband said to me yesterday, he goes, if you ever gonna leave me for one man, it would be Dan Fu
Dan: 01:50
Kimberly: 02:30 Thank you, Dan. I, I think it is important to share, because like you said, it can just be, it can, it connects people to daily life, which is what so much of your book, your new book is about, which weāll get into in just a moment. And I also wanna mention Dan, you know, we just, we have this, weāre very grateful and fortunate to have this little farm in Hawaii, and we were just coming back, and I love your post about the Japanese sweet potato, and thereās so much taro and heirloom taro. Weāre, weāre planning to, to plant some on our land as well. The po the traditional, when you look at whatās happened in Hawaii, where unfortunately a lot of fast food came in, but when you look back in the history, taro and like a lot of these traditional root vegetables were part of the diet there too.
Dan: 03:14 Yeah. You know, before the, um, the, the, the Europeans came, there were 2 million people living in Hawaii, completely sustaining themselves in the early accounts. I talk about the Hawaiian diet in this blue zone American kitchen. Oh, when they arrived, the, the, uh, the first observations was what they were fit, beautiful hair, beautiful teeth. And then all of a sudden, you know, we, we foisted the American diet on these people. And, uh, now thereās still 2 million people living there, but they would be out of, if the boats donāt arrive with this largely processed food of Hawaii, be out of food in 10 days and doing what youāre doing, which is going back to those, uh, into rhythms. You know, the, the, um, TA was a staple food in Poy, which is kind of a, a mashed and, and liquified and fermented ta was, you know, they ate that every day. That was their Yeah. Enormously healthy and, um, acquired taste
Kimberly: 04:17
Managing the bridge between your current diet and into a sustainable diet
Dan: 05:06 Thatās right. We not only can do it, weāve been doing it. And the point, and a bridge is actually the perfect metaphor because I found these diets of longevity and the blue zones like sarin and UCA and Okinawa and Niko and Costa Rica. Uh, but, uh, the point of this book was to find American cultures that actually ate this way. And ironically, you know, we tend to think that Native Americans and African Americans and soul food is not all that healthy. But if you wind back the clock and you look at the research, the dietary surveys, you see that about a hundred years ago, they were eating a blue zones diet. They were eating the diet of longevity. And, um, you know, the standard American diet, Kimberly kills 680,000 of US Americans every year. And the, these are premature, unnecessary deaths, more deaths by diet in the last 10 years than all of the wars, than the last hundred years. Yet weāre not paying enough attention to it. And, uh, the irony is that here, these under celebrated ethnicities, the Asian, Asian-American, Latins, native Americans and African Americans, uh, really hold the key to the diet of longevity. And all I did was sort of gather the, their wisdom and put it in one, one volume.
Kimberly: 06:28 And whatās great about it is thereās a, thereās an easefulness, a simplicity, thereās a lot of one pot meals. Thereās just a lot of, um, simple way of eating. So we can actually eat. This way is what you also point out in the book, because today, you know, itās like all these, all these recipes, it can feel overwhelming to people. So for people to bridge over Dan, as we know, it has to taste good and it has to be doable.
Why taste, time, and price play a huge role in changing your diet
Dan: 06:54 And I would also argue it has to be cheap or
Kimberly: 06:58 Relatively
Dan: 06:58 Cheap. Yes. And it has to be pretty quick because youāll hear over and over, I think itās bad math on peopleās part. I think, uh, cooking at home adds enough time to your life that in the end, you, you actually, you know, you have more life if youāre cooking at home as opposed to eating out. But thatās a different story. But, uh, I made sure that the recipes in the Blue zones American kitchen are quick. Most of the vast majority are under half hour.
Kimberly: 07:26 Yes. So what were you doing in, in Tunisia recently as well?
Dan: 07:32 My, my brother lives there with his wife, and we had our whole family Thanksgiving there. So we all Oh wow. We all slept on planes and, you know, cross the ocean and had
Kimberly: 07:43 Oh, thatās amazing.
Dan: 07:45 Yeah.
Kimberly: 07:45 Oh, wow.
Dan: 07:46 Weāre celebrating and, and you know, theyāre going to work and they have no idea that itās Thanksgiving in America. But we had a, we had a ball.
Kimberly: 07:54 Wow. So what kinds of foods did you eat for your Thanksgiving over there?
Dan: 07:58 Root vegetables. Thereās still tons of root vegetables. Um, theyāre, theyāre very good at hummuses and, and, uh, harissa sauce, which is great on just about everything. Mashed potatoes, uh, we had sweet, sweet potatoes. Um, yeah, thereās a lot of good food.
Kimberly: 08:16 And, you know, and it goes back, yeah, the, the blue zones, again, the, one of the reasons I bring it up so much organically is because people get really fixated on these studies and certain things that seem really conflicting. Right? But then it always goes back to people saying to me, I feel like I need to eat more protein and less carbs. And then we look to these societies again that are eating rice, and theyāre eating potatoes, and theyāre eating sweet potatoes. And I, a huge percentage of my diet, Dan, is root vegetables. I also am a huge rice eater. Iām half Asian. It, you know, it works really well for me. I grew up eating rice almost every meal. So itās like this deep myth integrated in the fabric of American culture that carbs always make you fat. How do you refute that in your, in your
Refuting complex carbs and what they are
Dan: 09:01 Real life? Re Well, here, let me tell you, the worst word in the nutrition dictionary, probably in the American lexicon actually, is carbohydrates. Yeah. Because people who, who, uh, um, lament and, and lamb bass carbs, if theyāre talking about simple carbs like white sugar and white bread and, um, uh, candy and most cereals, but sugar can, yes, itās the worst thing in our diet. But thereās another kind of carbs called complex carb where we found in blue zones about 65, two-thirds of all the calories they put in their mouth are complex carbs. And those are things like whole grains, rice included, uh, corn and, and wheat, uh, greens, probably 80 kinds of greens, root vegetables like sweet potatoes and Japanese sweet potatoes, which are called emo. You probably know something about those nuts. And beans and beans are the cornerstone of every longevity diet in the world. And where we get tripped up is, you know, uh, lentil beans and chip peas and, and, uh, black beans, theyāre, theyāre card, but so are jelly beans. And, uh, you donāt wanna be eating the jelly beans. You wanna be eating the other kind. And theyāre absolute opposite ends of the health spectrum.
Kimberly: 10:25 Well, yes. In, in your work, Dan, too. Itās like this holistic lifestyle versus kind of co mentalizing these one little aspects of diet. Youāre saying this is a whole diet with whole vegetables and whole root vegetables and greens, like you said, that weāre looking at it wider.
Dan: 10:43 Well, it radiates out even farther than that. The, the, you know, Iāve written now seven books on blue zones, and, um, like you book best, most of them have been bestsellers. But, um, New York Times bestseller, the first ones really unpack the ecosystem, which is producing longevity. We, we live in a culture thatās constantly looking for the silver bullet. Yes. But there is no silver bullet for longevity. Itās a, itās silver BugShot and itās a cluster of mutually supporting, um, factors that help keep people doing the right thing and avoiding the wrong thing for long enough. So theyāre not developing diabetes or gi cancer or heart disease or dementia. And yes, you know, the five things, the five interconnected people are eating mostly a whole food, plant-based diet. Theyāre moving naturally every 20 minutes. Theyāre not pumping iron, you know, theyāre walking, they have a garden, they do their own house and yard work because their life is underpinned with purpose.
11:43 They have a circle of friends that reinforce these, uh, ways of living. And they live in places where the healthy choice is the easy choice. And where we get in trouble. And a lot of people are gonna be watching this podcast, uh, around the holidays or right after the holidays, and theyāre gonna resolve to get healthier. And they get on a diet and they rely just on one leg of a five leg stool. And if you donāt have all five legs, that stool doesnāt stand up. I just made up that metaphor.
Kimberly: 12:18 Yes. And you and I have chatted a little bit before about having that support group, a community that is reinforcing, cuz itās hard to stay on this if you have friends that are saying, well, blah, blah, blah, I think we should be doing the paleo, the ketos, how I lost weight. You gotta eat a lot more meat. Or, you know, these messages we get sometimes all the time.
How important support groups are when living a healthy lifestyle
Dan: 12:36
Kimberly: 13:36 Yeah.
Dan: 13:37 One of the most effective diets is turn off your brain, eat whole food, plant based, youāre gonna lose weight. Youāre not gonna get diabetes, youāre not gonna, youāre very unlikely to develop heart disease. The heart, heart, heart attacks are almost a hundred percent. Okay. Not a hundred, but theyāre 95% avoidable if youāre eating a whole food plant based diet.
Kimberly: 14:00 So how do we address in your new book, Dan, on the Blue Zones American Kitchen, about the Americans that say to you, okay, I can get it, but I Iām so attached to the taste of the meat, the cheese, the, you know, the, the, the eggs in your recipes in your book. How do we, how do we address that? How do we bridge that? Thatās a very strong sensory attachment. Yeah.
What to do when youāre attached to meat, cheese and eggs
Dan: 14:22 So, okay. What do you think about meat? What do you get with meat? Itās a package. It is a texture. Yes. And it is a, uh, itās
Kimberly: 14:30 A heaviness. Yeah,
Dan: 14:32 Yeah, yeah. Um, it, itās, so, itās a, yeah, itās a heaviness, a texture and fat. Just, thatās, thatās the flavor, you know, basically takes on whatever flavor you do it. So we have a, I have a recipe here. I have cud up that I learned from the, the longest lived demographic in America. Hawaiian American women, savory garlic tofu with menās mushrooms. So the mushrooms have a very meaty texture. Uh, you have, they use, um, um, uh, sesame seed oil. So you get that fat, thereās a saltiness. The tofu is prepared in such a way that itās, itās meaty, itās cold protein. Um, you know, I took my dad along on this journey. My dad grew up at a farm eating meat and potatoes. He still eats meat and potatoes, not as much. But, um, well thatās, I brought him with me. I mean, this was a National Geographic serious, uh, expedition.
15:31 But I brought my eighties old dad with me. Roger worked at a farm. He tasted every single recipe. And, you know, I took him to OK Canal on the last book too. And he basically thumbs down on eight outta 10 recipes. And he still thumbs down, probably three outta 10 here in America. He gave the thumbs down, didnāt make it into the, into the book, because I know heās the Middle America vote. Yes. Heās, heās not, he, you know, heās an napal his taste buds with cheese, eggs, and meat all the time. So these recipes are formulated with the herbs and the spices for flavor. They have some oil in there. Uh, so you get that flavor. And we pay lots of very interesting textures in mouth fields where, you know, you bite down. It doesnāt give we right away. And then it gives, and you get that kind of satisfying caribous, uh, um, uh, response, I guess.
Kimberly: 16:30 And I, I feel like thatās been the through line in your books. And this one particularly, is using real foods that ta
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