There’s something in your kitchen right now that could help you live to 100. But according to a recent poll, 92% of people have no idea what it is!



Then look to the charming village of Acciaroli, located on the western coast of southern Italy.

Rising up the side of the mountainous coast, Acciaroli is an authentic fishing village. Colorful blue and white fishing boats gently bob in the harbor, and the weather is beautiful all year long.

In most ways, it is a typical small Italian town. The locals spend their afternoons hanging out in cantinas and restaurants, enjoying food and drink — and of course many end their meal with a cigarette and usually another glass or two of wine.

The lifestyle is rooted in tradition, but wouldn’t be considered “traditionally healthy.”

And yet, the residents of Acciaroli live a lot longer than most people…


In fact, a third of the town’s population is at least 100 years old!

And not only do they live much longer, they also have a much lower rate of heart disease and Alzheimer’s.


What is their secret?

Well, a team of researchers from the University of California, San Diego, went there to begin a six-month study, hoping to figure that out.

They’ll look at things like lifestyle and environmental factors…

But they think part of it has to do with a particular staple of the Acciarolian diet: rosemary.

The people of Acciaroli eat a lot of rosemary…in fact, it’s used in almost every meal.

Now, rosemary has been used for centuries as a natural healing remedy, and new research is showing us proof that it works.

One of the substances in rosemary is carnosic acid. Studies have suggested carnosic acid helps improve your memory.1 It may also help neutralize free radicals in your brain that can lead to stroke or degenerative diseases.

Additional research indicates that rosemary is a powerful antioxidant and may even help fight some cancers – such as breast cancer and leukemia.2

And a University of Illinois study showed that rosemary might even be helpful in treating Type 2 diabetes.3

With so many health benefits, I definitely recommend making rosemary a regular part of your diet…

And fortunately, it’s an easy (and delicious) habit to get into.

Rosemary goes with just about every kind of food. You can use it to add flavor to butter or olive oil, put it on fish or meat, add it to vegetables, or spice up any bland food.

Here’s a tasty recipe for shrimp that I personally love — because it gives you the flavor of Italy and all the health benefits of rosemary!


Roasted Shrimp With Rosemary and Thyme


  • 6 tbsp extra-virgin olive oil
  • 6 sprigs of fresh thyme
  • 3 large sprigs of fresh rosemary, cut in half
  • 1 tsp freshly-ground pepper
  • 1-½ lbs shrimp extra-large shrimp (26-30 per pound), peeled and deveined
  • 1-½ tbsp white wine vinegar
  • Salt to taste



Preheat your oven to 400°F. Pour the olive oil into a 9×13-inch baking dish. Add the thyme, rosemary, and black pepper, then bake it until you smell the herbs. This should take 10-12 minutes. Add the shrimp, then toss using tongs to coat both sides. Bake about 8-10 minutes, until the shrimp are pink and firm. Add the vinegar and salt and toss well. Let it cool at room temperature for about 5 minutes, then serve. Serve the shrimp over rice, and then make your favorite salad drizzled with rosemary-infused olive oil.

Then sit down, enjoy a taste of Acciarolian cooking…and feel good knowing that you’re also strengthening your heart and overall health!



1 Satoh T et al. Carnosic acid, a catechol-type electrophilic compound, protects neurons both in vitro and in vivo through activation of the Keap1/Nrf2 pathway via S-alkylation of targeted cysteines on Keap1. Therapeutic Advances in Psychopharmacology. June 2012; 2 (3): 103-113

2 Cheung S, Tai J. Anti-proliferative and antioxidant properties of rosemary Rosmarinus officinalis. Oncology Reports. June 2007; 17 (6): 1525-1531

3 Bower A et al. Bioactive Compounds from Culinary Herbs Inhibit a Molecular Target for Type 2 Diabetes Management, Dipeptidyl Peptidase IV. Journal of Agricultural and Food Chemistry. 2014; 62 (26): 6147–6158

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