Renowned Biogerontology professor Valter Longo has gained worldwide attention after being featured in the New York Times for his groundbreaking research on longevity and nutrition. Longo, who currently leads the Longevity Institute at the University of Southern California and the Institute of Ifom Molecular Oncology in Milan, is on a mission to live up to 120 or even 130 years old.
Longo’s research focuses on the relationship between nutrition, dietary choices, and their impact on longevity. He emphasizes the importance of eating less as a key factor in living past 100, stating that reaching just 100 years old is already a challenging feat.
The professor’s approach to longevity involves a plant-based diet with an emphasis on vegetables, fish, and dried fruits. He advocates for avoiding or drastically reducing the consumption of pasta, pizza, proteins, potatoes, and bread – what he calls the “five poisonous Ps.” Longo also suggests incorporating fasting-mimicking diets every six months to promote longevity.
While Longo’s recommendations may seem simple, they are grounded in solid scientific research and biochemistry. His approach to nutrition and longevity is gaining momentum, with many people looking to adopt his dietary principles for a healthier and longer life.
As more and more individuals look to improve their health and extend their lifespan, Valter Longo’s research and insights are set to have a lasting impact on the field of nutrition and longevity.