1. Brewer’s yeast
Eighty-three-year-old Barbara Stone drinks brewer’s yeast dissolved in water every morning—even when travelling, which she does often as a surveyor on archeological digs in the Great Syrian Desert. A good source of many vitamins and minerals, brewer’s yeast (not to be confused with the yeast used in baking bread) is a byproduct of making beer, though it can be grown specifically as a nutritional supplement as well. In addition to dissolving in water, Stone suggests sprinkling it on popcorn, cereal or yogurt, or adding to soups, sauces and baked goods.