In the research on longevity, it seems increasingly evident that a reduction in the consumption of red meat and processed meat provides health benefits. In fact, the World Health Organization (W.H.O.) has included processed meats, such as smoked, canned, and cured meats and sausages, in group 1, or that of products associated with cancer risk. […]
ABOUT IVO PIRISI
Dr Ivo Pirisi holds a PHD degree in biology and a specialisation in nutrition. He worked as a researcher at the University of Cagliari (Sardinia – Italy) where he studied the metabolism of fats. Dr Ivo spent his childhood and youth in a very small village of inner Sardinia, where the community relationships and bonds are still very strong and important.
Dr Ivo began to work with local communities, artisans, farmers, shepherds, and vintners, to develope programs on Sardinian Longevity and the Blue Zones (one of the five areas in the world with the highest percentage of centenarians).