![]() Photograph by Alessandro Gandolfi, Parallelozero/Insititute But that’s not representative of island habits. Awamori, the fiery regional spirit, weighs in at an ABV of 40 percent. If you go to a typical Okinawa-themed restaurant in Tokyo or a touristy one in Okinawa, the menu is pork heavy and the alcohol is as strong as it gets in Japan. Genetics aside, diet more easily identifies how locals stand apart. “We haven’t looked into whether or not Okinawa has a genetic advantage over other parts of Japan, but longevity does run in families here.” Food as medicine Generally speaking, you need the genetic rocket booster if you want to get into the hundreds, not just a good diet,” Willcox says. “About two-thirds of longevity is related to diet and way of life, the rest is genetics. What can Okinawans tell us? Why does Ogimi and elsewhere on the island have a history of long life? That comes down to three main factors-diet, social practices, and genetics-explains Craig Willcox, a professor of public health and gerontology at Okinawa International University and a co-principal investigator of the Okinawa Centenarian Study, which has been investigating Okinawan longevity since 1975. ![]() ![]() Misako Miyagi, 88, is “merely a youth,” according to a saying in Ogimi, where there is a high concentration of centenarians. ![]()
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