Japanese food

The main component of Japanese cuisine has been and remains rice. The Japanese eat rice two to three times a day and, as a rule, without seasoning, the portions are traditionally small. At the same time, they firmly believe that rice preserves health. Indeed, according to statistics, the Japanese suffer from cardiovascular diseases less often than residents of Western countries. Rice contains 8 essential amino acids that the human body requires to create new cells. Rice grains consist of 7-8% proteins. Rice, unlike other grains, does not contain gluten, a plant protein that causes an allergic reaction in some people. Rice contains almost no salt, so it is recommended for people with cardiovascular and kidney diseases, as well as for those who want to lose excess weight.

Rice contains a lot of potassium. Potassium is a very important element for people suffering from diseases of the cardiovascular system. Rice also contains phosphorus, zinc, iron, calcium and iodine. Rice is an important source of B vitamins, which help strengthen the nervous system and have a very beneficial effect on the condition of the skin, hair and nails.

Seafood contains large amounts of iodine and phosphorus, and rice contains B vitamins, which are necessary for the development of the nervous system. There is no iodine deficiency, which means the thyroid gland is functioning correctly, which, in turn, increases the mental abilities of children.

The Japanese eat a lot of ocean fish, which contain eicosapentaenoic unsaturated fatty acid. It reduces cholesterol in the blood, i.e. prevents the development of atherosclerosis. From this acid a group of substances called eicosanoids is formed, which reduce blood clotting (which is the prevention of thrombophlebitis), dilate blood vessels (which helps lower blood pressure), dilate the bronchi (which is the prevention of bronchospasm).

In addition, the risk of heart disease in women who eat fish at least twice a week is significantly reduced. Studies show that eating fish 2-4 times a week reduces the risk of heart disease by 30%, and 5 times or more - by 34%. In addition, regular consumption of fish reduces the risk of ischemic heart attacks in women by 48%. Mackerel, salmon and sardines are especially beneficial. Fish and other seafood are not fried in Japan; they are usually only lightly fried, stewed, steamed or served almost raw, which allows them to preserve all the valuable substances.

The extensive use of soy is a hallmark of Japanese cuisine. It has an anti-cancer effect. It is very rich in vegetable protein, the content of which in soy flour exceeds 50%, and in soy concentrate reaches 70%. Soybean oil includes components - lecithin and choline, vitamins B and E, macro- and microelements and a number of other substances. Lecithin is a phospholipid that plays an extremely important role in the functioning of cell membranes. It prolongs the life of cells and protects them from adverse effects.

Soy is indispensable in the diet of people suffering from food allergies to animal proteins and, in particular, milk intolerance, people suffering from cardiovascular diseases, is a dietary therapeutic agent for patients with diabetes and should be included in the diet of people suffering from obesity, and is also widely used in prevention of these common ailments in modern society.

The Japanese drink only green tea. In Russia, people usually don’t drink green tea, and if they do, they brew it incorrectly. In this case, its natural healing properties are lost. If you brew it like regular black, it turns out very bitter due to the large amount of tannin - a substance that has a bitter taste. In regular tea, it is removed using special technology. Black tea is always obtained from green tea, but it is specially processed. From not