Coming up on today's show.

We went to Sardinia.

The place in Sardini we were at was actually the epicenter of the first Blue Zone ever identified.

It was not only in Sardinia, it was actually in the same village.

What we experienced there was the exact opposite from a food perspective as what's portrayed as typical of the Blue Zones.

You'd be hard pressed to find a vegetable at most of these meals.

Like they existed, but as side pieces. Every time we sat down at a table, somebody was so proud,

they brought out a whole bunch of their homemade cheeses and a whole bunch of their cured meats.

Literally, if you went to a house in another part of the world, they'd bring out a bag of potato

chips or cheese and crackers. It was meat and cheese, literally every single place that we went.

They're not only things that somebody in their home maybe could decide to adopt to feed their

family. They become the mandate for schools and for hospitals and for prisons. Again, we're talking

about populations that could absolutely benefit from smart, healthy choices. So it's more than just

misreporting. It's literally

ruining lives and putting structures in place that are going to take us years or decades to crawl

out of. And meanwhile, people are suffering. So from a food perspective, it was literally the

exact opposite of what's being portrayed. I mean, it wasn't even close. It was that extravagantly

different.

Bill, if you had to pick one ancestral processing technique for us in the West these days to use,

to make our food safer and more nutritious,

what would it be?

I'll say fermentation.

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