I have spent most of my medical career in search of ways to help my patients to live better and healthier lives. Going through my own health problems in 2012 made me intensify this search hoping to find the answer to that one question: How can we live our best life? This question led to more questions. What is your best life? Is longevity the end goal? What about quality of life?  What are the key factors that lead to a long and healthy life?

I started this blog with the intention of answering these questions and to take you on my journey around the world in the search of wellness. 

Earlier this year I did a certification course for Lifestyle Medicine where the Blue Zones were discussed. I had already planned to travel to Costa Rica in November, so I started searching for information about the Blue Zone there. I was put in touch with Mr. Jorge Vindas of the “Asociación Península de Nicoya Zona Azul” who I saw later in the Netflix documentary when it was released. He said he could take me to meet some centenarians. Seeing the documentary where everything I wanted to explore was kind of already explained made me wonder if it still made sense to go and explore on my own. I decided it did and I don’t regret it one bit. On November 9^th I had the opportunity to visit the Blue Zone in Nicoya, Costa Rica. This is where I met 5 amazing, very different centenarians. So, the big question was, what had they done their whole life to reach this age in good health? The stories are quite different, yet with certain similarities. 

The first centenarian I met was Maria Trinidad, age 107. Trinidad lives in very humble surroundings, not having easy access to public transportation. At 107, she doesn’t get around anymore and her being hard of hearing made the conversation a bit difficult but I could tell that she was still very lucid. She knew how old she was and when asked what the secret was to reach that age her answer was “solo Dios lo sabe”; only God knows. What struck me is that she kept saying that she didn’t understand why she got to be this old. When asked what she loved to eat, her answer was gallo pinto (typical rice and beans breakfast of Costa Rica). She also said she loved pork but couldn’t really eat it anymore because she was missing most of her teeth. Trinidad had a humble and hard life. Although she was surrounded by family during the interview, I later heard that there had been a lot of discord between her children about her care. She had 12 children, 3 of whom have passed. She was so sweet and sad we were leaving. Her words “no entiendo porque soy tan anciana” stuck with me. She doesn’t understand why she’s so old. But when asked how many more years she wants to be alive she said as many as God will give her. When asked if 40 was a good amount she said yes. How about 50? “No that would be too much”. 

The next centenarian was the famous cowboy from the Netflix documentary. We went by his house at 7.15am and were told he left a good while ago to milk the cows. We arrived at the spot where he should be milking the cows, and it was quiet. The milk container was full. Now I was really intrigued. At the time that most people are just getting up this gentleman already had his first chore done. We continued driving when we saw someone on a horse, sitting straight up with his cowboy hat, herding his cattle. There he is, Jorge goes. No way I said, that can’t be a centenarian. Except it was. We pull up and Jorge jokingly tells him: “Hey buddy, we’re looking for a boyfriend for this lady” referring to me. “Well then, she doesn’t have to go very far” was his immediate answer. Ramiro, 102 years old, sharp as a tack and full of humor and pick-up lines. I had a long and pleasant conversation with him, where he told me about the many girlfriends he’s had, how he likes to drink “aguadulce” (his nickname for whiskey) regularly and how much he loves his life and work on the cattle farm. When asked if he’s happy his answer is a resounding yes! He’s worked his whole life and has no intention of stopping. “When will you stop working?” “The day I die”. Favorite food: “Gallo pinto y carne de chancho”(pork). Milk and eggs are also a staple in his diet. He had 7 children of which 6 are still alive.  “Ramiro, what is your advice for the young people who want to reach your age?” “Work hard and don’t do drugs”.  

Maria Ruiz, of 101 years was next. When we arrived, she was in her kitchen cooking. Since she’s the matriarch of the household she’s still in charge. When we sat down to speak, she shared her life story with me. As a child, while her father worked in the field, she was in charge with her mother of taking care of the house. She’s done this all of her life. While having a beautiful spark in her eyes, she still struck me as little somber. Especially because she kept repeating that she didn’t understand why she had become this old. “Por que estoy aqui todavia? No entiendo”, why am I still here, was her question to me. I said it was so I could meet this beautiful soul. She just stared ahead of her, shared that all of her siblings have passed away and shared her concern for her son who is an alcoholic and has had 2 open heart surgeries. From a daughter I understood that she was really depressed after another son, who was her caretaker, passed over a year ago. She has seen a lot of hardship, yet was able to keep going, still cooking for her family every day, “I’m just slower than I used to be”. “How much longer do you want to live Maria?” “As long as God allows me to”. 

Then I met Francisco (Chico) Morales, 103 years old. Chico was a politician his whole life and was part of the parliament in the 90’s. He was the only centenarian that is financially well off and the only one that had ever traveled abroad. Still full of life, his favorite topic was politics. Having lived in Costa Rica myself late 80’s till early 90’s we spoke mostly about politics in those days. And he remembers everything! His opinion about current politics is that it’s all *insert poop emoji*. He was very vital and animated in the conversation, also very flirty. He’s widowed and has three children, one of whom lives with him. His favorite food, “gallo pinto” and “chancho”. Loves to drink whiskey, or beer, even though he said he drinks sporadically now and eats less meat as advised by his doctor. He’s very happy with his life and says he still has some years left in him. I believe him! 

Last but not least I met Virginia Espinoza, a sweet 106-year-old who received us despite feeling poorly. We didn’t have much time to chat with her and didn’t want to impose, but what I did find out is that she loves dancing (even though she says she can’t now because of pain in her knees), had 9 children of which 8 are still alive, likes a cold beer now and then and her favorite food… you guessed it, “gallo pinto”. She basically said she eats everything, loves beef but hasn’t been able to eat that lately. She rode horses until she was 95!  

After meeting with these wonderful people, I got to thinking. What exactly did I learn? What did these people have in common? A few things were clear, they all had humble beginnings (and most still live in poverty), have a huge support system of family and people in the community, they all love rice and beans, corn tortillas and rosquillos (of which I received some homemade versions from one of the family members), like to have a drink once in a while and most eat pork more than other meats. Most have worked hard physical jobs their whole lives, have never traveled, sometimes not even left their hometown.  Even at their high age (I mean… cake with 3 digits… did you see the balloons in the first pic?), they all are still in good health with minor issues.

So then, what’s the secret to longevity? Why did they reach such a respectful age? All of them had the same answer as Trinidad, “solo Dios lo sabe”. But here is what I think, having been in Nicoya at each one of their homes, the place itself feels very serene. The pace is unhurried. Location definitely plays an important role. The people live very simple lives, most of them don’t even have internet. They have done physical work all of their life and eaten what the land offers them. They’ve had their hardships but were surrounded by loved ones. Every one of them had children, grandchildren and great grandchildren around during our visit. They are pure and beautiful people who have always cared for their loved ones. I believe having a good and caring heart is part of the equation.

Now here’s a question for you, what would you give up for a longer life? What sacrifices would you make? Are you willing to embrace a modest lifestyle, forsaking the conveniences of our fast-paced existence, including cars, the internet, and mobile phones? Would you willingly rise at daybreak to engage in physically demanding work? Could you give up heavily processed foods? Could you live like these centenarians in order to reach their remarkable age in good health? Food for thought… 

What you don’t see in this image is my view; KFC and Burger King right across from me. 

Recipe: My Blue Zone take on Gallo Pinto 

Ingredients: 

1 tablespoon olive oil 

1 small red bell pepper, chopped 

1 small yellow onion, chopped 

1 Jalapeño pepper (optional) 

2 cloves garlic, minced 

2 cups cooked black beans, reserve some cooking liquid (if using canned beans reserve some of the liquid)

2 tablespoons coconut liquid aminos (this is the substitute for salsa Lizano) 

3 cups riced cauliflower, previously cooked (you can also use whole grain rice or other grains like quinoa) 

A handful of chopped fresh cilantro 

Salt to taste, preferably sea salt or pink Himalayan salt

Instructions 

Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper, Jalapeño pepper and onions until peppers are soft and onions are translucent, about 6 minutes. Add minced garlic and cook for 1 minute, until fragrant. 

Add black beans, reserved cooking liquid, and coconut aminos, stirring to combine. Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated. Stir in the cooked cauliflower rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes. Add salt to taste. Sprinkle the chopped cilantro over the gallo pinto and voilá. 

*Disclaimer: I normally don’t measure when I cook so these measurements are an estimate. Feel free to add more or less of each item.