Oldest family in world swear by a meal they’ve eaten for their entire life – Experts

In 2012, a family from Sardinia, Italy, won the Guinness World Record for highest combined age for nine living siblings. The Melis family consisted of six sisters and three brothers, who lived a collective 818 years and 205 days as of June 1, 2012. They became local legends in their hometown of Perdasdefogu, which is in the blue zone of Sardinia, Italy. In that area, there are a plethora of centenarians who live a traditional and healthy lifestyle. A prime example of this diet is the soup the siblings consume every day, and credit for their longevity.

About the Melis family

According to Guinness World Record News in 2012, the family included Consolata, 105, Claudina, 99, Maria, 97, Antonio, 93, Concetta, 91, Adolfo, 89, Vitalio, 81, Fida, 80, and Mafalda, 78. Tragically, Consolata passed away in 2015 at the age of 108, according to the Sun. Until that point, the siblings lived to a collective age of 861 years.

The secret to longevity 

Although the family members all have varying routines, they tend to overlap. For example, they all stayed active, through working in a cafe or vineyards, attending church daily, cooking, feeding goats, and attending to household chores. They also share a close community and familial bonds, according to the Guardian. When asked about the secrets to longevity, Consolata famously swore by a minestrone the family ate for lunch every day. The soup was accompanied by sourdough bread and a small glass of red wine (2–3 ounces).

What are blue zones?

Founder Dan Buettner coined the term “Blue Zone” in 2004. After exploring Okinawa, Japan, to research longevity for National Geographic, he set out to find other communities where people have long, high quality lives. One of these places was Sardinia, Italy. During this research, Buettner found that all blue zones shared certain similarities, such as frequent movement, a strong sense of purpose, a loving community, and diet rich in legumes. The Melis’ minestrone exemplifies this last point. For that reason, Buettner promotes the recipe and encourages people to follow the lifestyle habits of blue zone centenarians.

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“Because they love it”

Keep in mind, Buettner is quick to point out the Melis siblings weren’t on a particular diet that forced them to repeat meals. Rather, they ate this minestrone every day because they enjoyed it, which is key to sustaining a healthy diet. Additionally, they ate this meal together, which provides the benefit and joy of social support.

Blue zone controversy 

The blue zone theory has recently come under fire when researcher Saul Justin Newman questioned the legitimacy of the statistics it’s based on. According to UCL, he claims the high statistics of old people in certain areas is not from living people but from poor demographic records and families committing pension fraud. Buettner has argued against this claim on his website, where he linked to the peer-reviewed academic papers that detailed the methods to validate the ages of centenarians. 

Living longer and better

Regardless of the controversy, many aspects of the blue zone lifestyle are well-researched and proven by outside studies. So although the movement as a whole may raise eyebrows, many elements of it can be beneficial for people trying to live healthier and happier lives. This inclues the proposed blue zone diet. 

The blue zone diet 

Its tenets include eating mostly plant-based meals, while sparingly consuming meat and dairy. Eggs and fish should be eaten only a few times a week, and sugary treats for special occasions only. Instead, choose whole foods over processed versions, and whole grain or sourdough bread over supermarket brands. Meanwhile, you should stay well-hydrated with water and enjoy wine in moderation. 

Eating beans and veggies

And finally, you should incorporate at least a half a cup of beans into meals every day. One way to accomplish this is through the Melis’ minestrone, or other blue zone recipes. “People who live the longest, healthiest lives tend to eat half a cup to a cup of beans daily. Plus, the soup is rich in vegetables, which are top longevity foods,” Samantha Cassetty, a registered dietitian based in New York City, to Today.

The Melis sibling’s minestrone recipe

“It’s also noteworthy that the soup uses three types of beans and multiple vegetables. Research suggests that eating 30 unique plant foods per week can improve your gut diversity, a marker of a healthy gut. Your gut regulates health functions, like blood pressure and cholesterol, inflammation, mood, weight and nutrient absorption, so you’ll be more likely to live a longer and healthier life if you have a healthy gut.” 

Ingredients:

• 1⁄2 cup dried peeled fava beans
• 1⁄2 cup dried cranberry beans
• 1⁄3 cup dried chickpeas
• 7 tablespoons extra-virgin olive oil
• 1 cup chopped yellow or white onion, chopped (about 1 medium)
• About 2⁄3 cup chopped carrots, peeled and chopped (about 2 medium)
• About 1⁄2 cup chopped celery stalks (2 medium)
• 2 teaspoons minced garlic
• 1 (28-ounce) can crushed tomatoes 
• About 1 1⁄2 cups peeled and diced yellow potatoes(about 3 medium)
• 1 1⁄2 cups chopped fennel
• 1⁄4 cup loosely packed Italian parsley 
• 2 tablespoons chopped fresh basil 
• 2⁄3 cup of Sardinian fregula, couscous, or acini di pepe pasta
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 cup finely grated pecorino Romano 

Directions

1. Soak the fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours. Drain and rinse well.
2. Warm 3 tablespoons of olive oil in a large pot or over medium-high heat. 
3. Add the onion, carrots, and celery
4. Allow the vegetables to cook, stirring often, until soft but not browned
5. Add the garlic and let sit until fragrant (about 20 seconds).
6. Stir in the tomatoes, potatoes, fennel, parsley, basil, and the drained beans and chickpeas. 
7. Add water (about 6 to 8 cups) until all ingredients are submerged by 1 inch.
8. Bring the pot to a full boil then reduce the heat and allow it to simmer slowly, uncovered, until the beans are tender.
9. If the soup becomes too thick, add more water as necessary.
10. Stir in the pasta, salt, and pepper, and add up to 2 cups of water if the soup seems too dry. Allow the pasta to cook until soft, about 10 minutes. 
11. To serve, add a tablespoon of olive oil into each bowl and top the minestrone with the cheese.
12. Serves: 8–10
13. For more tips, see the original recipe on the Blue Zones website.

Blue Zone white bean hummus recipe

If you dislike beans but want their benefits, try this white bean hummus recipe. You can use it as a condiment in sandwiches and wraps, or a dip for toasted pita and cut-up vegetables. Because of its creamy texture, and delicious but subtle taste, you can sneak it into a number of dishes. Luckily, it’s easy and quick to make.

Ingredients:

• 1 ½ tablespoons minced garlic
• ½ teaspoon salt
• 3 cups drained and rinsed canned white beans
• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• Ground rosemary and ground sage, for garnish

Directions

1. Blend the garlic, salt, beans, and lemon juice in a food processor until fairly smooth.
2. Scrape down the sides, then add the oil in a thin stream as the machine runs to form a thick, smooth, creamy spread.
3. Scrape into a serving bowl and sprinkle the rosemary and sage before serving.
4. For best flavor, serve at room temperature.
5. Serves: About 3 cups
6. For more tips, see the original recipe on the Blue Zones website.

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