Acciaroli, Italy Eat badly and work hard," 94-year-old Giuseppe told me when I asked him the secret to a long life.
Giuseppe was taking me to his garden, which he tends to every day, growing tomatoes, peppers, lemons, oranges and lotus fruit.
We had come to his hometown of Acciaroli,
south of Naples, for a report on the amazing longevity of its
inhabitants, one in ten of whom, according to Mayor Stefano Pisani, is
classed as a centenarian.
The
reasons put forth for their amazing longevity are many -- the so-called
"Mediterranean diet," regular exercise, a mild climate
Mother-of-eight Luigina Vigiconte, 101, says you must "always be optimistic, never bitter, and always be polite with people."
For
his part Giuseppe laughs off all the talk about clean living, pointing
out that until five years ago he smoked two packs of cigarettes a day.
His prescription is somewhat more adult-themed. His secret? "Donne," he says -- women.
He
told me that after his wife died six years ago he became depressed.
"But then," he recalls, "I thought it's not the end of the world. I
should go on living. So I asked a donnina ('little woman') if she would
go with me, and she said yes.
"I noticed that too is indispensable," he says. "It makes you happy, more cheerful."
"But does it still function?" I asked.
"Of course!" he replied. "Once it really worked."
A neighbor told us Giuseppe had already gone through several caregivers because he had made too many unwanted advances.
At 103, Vincenzo Baratta says eating once a day and having "a lot of women in his life" keeps him young.
Just
where the Mediterranean diet comes in to this was -- so far, at least
-- something of a mystery. The diet consists of plenty of fresh fruit
and vegetables, a modest quantity of carbohydrates, and fish.
The
next morning Elisabetta, the mayor's assistant, took us to the home of
Caterina, 81, who was going to show us how to prepare a typical meal
based on the Mediterranean diet.
Anna Gravina, 96, says it is important to "always do something, never get bored," in order to stay healthy.
The
elderly inhabitants of Acciaroli and the hilly coastal areas
surrounding it are the subject of a study being conducted jointly by
Rome's La Sapienza University and the University of California-San
Diego.
Researchers are
investigating 300 local centenarians, trying to understand why people
here live so long, and have such low rates of heart disease and
Alzheimer's disease.
Among the
things they plan to look into is whether the high concentrations of
rosemary in the diet, and lots of walking through the mountains nearby
have a positive impact on longevity.
Former marine Giuseppe Luongo, 98, puts his longevity down to not drinking alcohol or coffee, and not smoking.
American
nutritionist Ancel Keys (the inventor of K-rations, which kept US
troops fed during World War Two) first identified what became known as
the Mediterranean diet when he found in this part of Italy so many
elderly and active people.
Keys lived here and studied the diet before passing away at the ripe old age of 100 in 2004.
The Mediterranean diet
Vegetables: At least 2 servings at each meal, some raw
Fruit: 1 or 2 servings at each meal
Pasta, rice or bread: 1 or 2 servings at each meal
Olive oil with every meal
Dairy products: 2 servings a day
Nuts, seeds and olives: 1 or 2 servings a day
Fish and seafood: 2 servings a week
White meat: 2 servings a week
Potatoes: 3 servings a week
Red meat: Only in moderation (maximum of 2 servings a week)
Sweets and desserts: No more than 3 servings a week
Processed meats: Small quantities
1.5 to 2 liters of water a day
Fresh, local, seasonal produce
Regular physical activity and rest
Vegetables: At least 2 servings at each meal, some raw
Fruit: 1 or 2 servings at each meal
Pasta, rice or bread: 1 or 2 servings at each meal
Olive oil with every meal
Dairy products: 2 servings a day
Nuts, seeds and olives: 1 or 2 servings a day
Fish and seafood: 2 servings a week
White meat: 2 servings a week
Potatoes: 3 servings a week
Red meat: Only in moderation (maximum of 2 servings a week)
Sweets and desserts: No more than 3 servings a week
Processed meats: Small quantities
1.5 to 2 liters of water a day
Fresh, local, seasonal produce
Regular physical activity and rest
