Food You Must Eat To Live Longer

Food You Must Eat To Live Longer

We all inherited certain genes from our parents. We consider genes responsible for various hereditary diseases, length of life and its quality.
However, it is not just the inheritance of bad genes that is responsible for disease and life expectancy. Research shows that the choice of food has a tremendous impact on the quality of life and its length.
Add to that exercise, more sleep and less stress and you are already on the right track!
But let’s get back to eating, that’s something we should all start with. We all live fast, eat a lot of nutritious  that cause a whole bunch of diseases. Below, we provide you what foods you should include in your daily diet.

Nuts and Seeds

From flax to chia and cashews to almonds, nuts and seeds have long been valued as a good source of protein, but they’re also strong allies in the fight against chronic illnesses such as coronary heart disease, diabetes, and even cancer.

The unsaturated fats in nuts help reduce ‘bad’ cholesterol (LDL) levels while working to increase good cholesterol (HDL), which helps to filter the bad cholesterol out of your body. Studies show that people who regularly eat nuts have a thirty to fifty percent lower risk of heart attack, sudden cardiac death, or cardiovascular disease.


Fish has a wide assortment of health benefits! It is a nutritional powerhouse. Most people know that fish contains omega-3 fats, which are well researched for their benefits to the heart, arteries, and blood. But did you also know that fish is one of the best sources of quality protein? And some very important nutrients such as vitamins A, D, and zinc.

Whole Grains

Whole grains are wholesome providers of carbohydrates, dietary fibres and protein. Inclusion of whole grains in regular diet reduces the risk of several diseases like heart disease, diabetes and even some types of cancers.


Whole garlic contains the amino acid alliin. When chewed or crushed, alliin combines with alliinase to make allicin.

Allicin is the main active ingredient in garlic. It turns into other sulphur-containing compounds which can boost the disease-fighting response in white blood cells when they encounter a virus. Most studies into garlic’s health benefits have focused on allicin.
Also garlic lowers the pressure and have antibiotic properties.

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