BENEFITS OF JAPANESE FOOD PRODUCTS NATTO (Japanese food) Made from soy beans fermented with Bacillus subtilis (good bacteria). Cleanses the gut. Benefits: Vitamin K2, more than 200% than other products Contains Zinc and calcium High in iron, protein, vitamin c Good for digestion Has probiotics – same has yoghurt Good for weight loss Good for […]
Whole Plant-based diet
Properly planned Plant-based diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits int the prevention and treatment of certain diseases. Well-Planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence and athletes. This is with the review of current data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcuim, and vitamins D and B12. A vegetarian/plant-based diet can meet current recommendations for all of these nutrients. An evidence based review showed that a vegetarian diet can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. The results of an evidencebasad review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension ant type 2 diabetes than non vegetarians. Furthermore vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intake of saturated fat and cholesterol and higher intakes of whole grain, vegetables, fruits, and nuts, fermented soy products, fiber and phytochemicals.
Must read articles
BENEFITS OF JAPANESE FOOD PRODUCTS
By Anita Van WykBENEFITS OF JAPANESE FOOD PRODUCTS NATTO (Japanese food) Made from soy beans fermented with Bacillus subtilis (good bacteria). Cleanses the gut. Benefits: Vitamin K2, more than 200% than other products Contains Zinc and calcium High in iron, protein, vitamin c Good for digestion Has probiotics – same has yoghurt Good for weight loss Good for […]
Umebushi Plum
By Anita Van WykUme (Prunus mume) is a fruit that’s been commonly referred to as a plum but actually is a species of apricot. There’s evidence of the Ume (originally called Ubai) having been used as a traditional medicine in China 2,000 years ago, as a dried smoked fruit. However, when the Japanese discovered the ume, they modified […]
Sea vegetables
By Mika ZorgmanFor centuries, Oriental medicine has recognized that sea vegetables contribute to general well-being and especially to the health of the endocrine and nervous systems. Over the last few decades, medical researchers have discovered a diet that includes sea vegetables reduces the risk of some diseases and helps the body eliminate dangerous toxins. In fact, surveys […]
Macrobiotic explained
By Mika ZorgmanA macrobiotic practice encourages the body’s natural ability to heal itself. If the body is not burdened by toxins and excesses, it can function better and thus heal any illness that does occur. Anybody who begins a macrobiotic diet goes through a period of healing, beginning with the elimination of accumulated toxins and excesses. Those […]
Net gain of Food
By Mika ZorgmanThe body gets its energy through food by way of nutrients. The more energy the body must expend to digest, assimilate, and utilize the nutrients in the food we give it, the less energy we are left with. Unfortunately most food in the modern western diet require almost ass much energy to assimilate as they […]
Chewing
By Mika ZorgmanThe digestive track starts at the mouth and ends with the anus. We know to chew our food well and that this simple act helps digestion. The litre or more of saliva that our mouths produce every day also aids digestion. Chewing food well and allowing it to be coated with saliva can make it more […]
Lacto-Fermentation
By Mika ZorgmanThe art of culturing our food with lactic acid bacteria has been around for generations. And yet, we have forgotten about all that goodness that is in a jar of homemade sauerkraut or fermented dill and vegetable pickles. Fermentation is found throughout human cultures. Medical and scientific studies confirm what our ancestors had always known: […]
Natto – A Japanese Delicacy
By Mika ZorgmanArticle by: Roland Hoesslin Natto is a wonder food, a superfood. It is a Japanese delicacy particularly favoured by the residents of Tokyo and the mid-eastern region of Japan. Natto is made from soya beans, first cooked and then fermented, resulting in a slimy, smelly and strongly flavoured food which can be eaten with rice, […]
The Kuzu plant (Pueraria lobata)
By Mika ZorgmanThe kuzu plant is one of the largest vegetable roots in the world, the average weight of each is around 90kg. Its leaves and root have long been used as a food and its fibrous stems, as threads for fabrics and baskets. Kuzu is made from the starch extracted from the root, and used as […]
Miso
By Mika ZorgmanBy studying diet and food intensively, I know Miso to be the most important and pivotal food for the Japanese people. Miso is a traditional food inherited by not only particular environment and climate surrounding in Japan, but also the actual constitution of the Japanese people. Boiled soybean is a bit difficult to digest. However, […]