I read an article on La Repubblica’s Friday, in which Dr. Valter Longo , professor of gerontology, biological sciences and senile dementia at the University of Southern California, as well as director of the Longevity Institute, explains, in light of current medical knowledge and a study that he himself led on animal protein intake and mortality risk ( here ), which are the secrets to a longer and healthier life. First of all, moderation at the table and the one-off use of fasting as a therapeutic method both seem to be two important tools for safeguarding our health and strengthening the immune system.

But the consumption of animal proteins also matters. According to his protein study, those who eat more than twenty percent protein a day would have a 75% higher risk of premature death, a trend that would reverse after age 65, in which higher protein consumption is recommended.
Our daily protein intake must be divided between vegetable proteins (from cereals and legumes: the first whole and in moderation) and animal (fish up to twice a week, meat occasionally) for a total of 0.8 grams per kilo of body weight. Plenty of fruit and vegetables the rest of the time, but fewer simple sugars(from sugar and sweets) and fewer refined carbohydrates. Unlimited olive oil. Stop. A model very similar to the “pescitarian” diet, the Okinawa diet and the Mediterranean diet: however, preferring local products, seasonal fruit and vegetables.