In a world where fast food and processed meals dominate our plates, the healthy eating habits of Pacific Island residents are shining a light on the benefits of a more traditional diet. Professor Jens Walter from University College Cork has brought attention to Papua New Guinea after a groundbreaking discovery regarding the gut health of its rural inhabitants. His research compared the gut bacteria of adults from the United States with those from two non-industrialized regions in Papua New Guinea, revealing that the latter group exhibited greater gut bacterial diversity, potentially lowering the risk of conditions like heart attacks and high blood pressure.
The Evolution of the NiMe Diet
Professor Walter’s team has taken this research a step further by developing a hybrid diet called the ‘NiMe,’ short for ‘non-industrialized microbiome restore.’ This innovative diet incorporates the traditional eating habits of Papua New Guinea and other nations to promote overall health and reduce the risk of disease. The NiMe diet is characterized by a focus on unprocessed plant-based foods rich in fiber, low in sugar, and calories. During a field trip to Papua New Guinea, Professor Walter witnessed firsthand the abundance of vegetables, legumes, and fruits that make up the core of the NiMe diet.
What sets the NiMe diet apart from other popular diets is its emphasis on vegetables, legumes, and fruit, with minimal animal protein consumption. The diet excludes beef, dairy, and wheat while avoiding highly processed and sugary foods. Surpassing current dietary guidelines, the NiMe diet boasts an impressive 22 grams of fiber per 1,000 calories, contributing to its health benefits.
Impressive Health Benefits
The positive impact of the NiMe diet on health has garnered attention from experts worldwide. A recent peer-reviewed study published in January revealed that following the NiMe diet not only aids in weight loss but also reduces bad cholesterol by 17%, blood sugar by 6%, and lowers heart disease markers by 14%, specifically C-reactive proteins. These results are particularly significant in a country like the UK, where heart and circulatory diseases are responsible for a quarter of all deaths, totaling 170,000 deaths annually.
Professor Paul Ross, Director of APC Microbiome Ireland, commented on the study, emphasizing the potential of targeting the gut microbiome through specific diets to improve health and reduce disease risk. These findings have the potential to influence future dietary guidelines and inspire the development of new food products and therapeutics designed to target the microbiome.
Dr. Anissa Armet from the University of Alberta, a registered dietitian involved in designing the NiMe diet, highlighted the importance of making the recipes accessible to everyone. She shared that recipes from the NiMe diet will be available on social media platforms like Instagram and Facebook, with plans for an online cookbook in the works. By sharing these recipes freely, the goal is to empower individuals to improve their health by nourishing their gut microbiome through wholesome, nutrient-rich foods.
In a world where convenience often trumps nutrition, the NiMe diet serves as a reminder of the profound impact that our food choices can have on our health. By embracing the principles of traditional diets and prioritizing whole, unprocessed foods, we not only fuel our bodies but also support our gut health and overall well-being. As we navigate the complexities of modern diets, the wisdom of ancient eating habits may hold the key to a healthier future.
