According to statistics, the obesity rate of French women is 11%, the United States is 34%, Japan is only 3%, is the lowest. Perhaps part of the reason for not being fat is that Japanese women have the highest life expectancy at 85. Italy and France are 84, Sweden, Switzerland and Australia are 83...
It's rare to come across unfit women on the streets of Japan. Despite the prevalence of high living standards, the absence of overweight women raises the question: Why is obesity uncommon in Japan? The answer lies in Japanese women's meticulous approach to their diet, including their choice of ingredients, eating practices, and even the utensils they use for food. Their commitment to maintaining a slender figure is reflected in their discerning food choices and mindful eating habits.
Japan's remarkable focus on food is accompanied by an enviable low obesity rate. This can be largely attributed to the nutritional richness of the traditional Japanese diet.
In Japan, the foundation of Japanese cuisine revolves around fish, beans, rice, vegetables, and fruits. Despite the simplicity of these ingredients, they can be skillfully combined to create a wide array of dishes, while maintaining relatively low calorie content. According to Japanese statistics, using only these five basic ingredients, Japanese homemakers can prepare over 100 different types of meals each week. This exceeds the variety found in Western countries, where the average is around 30 dishes per week.
2. The container for food is super "mini"
Those who have experienced Japanese cuisine are aware of the typically smaller portions served in Japanese food containers. This practice extends to the actual food portions as well. When faced with an assortment of delicately arranged food containers, it triggers a psychological response of perceiving the quantity as more substantial while knowing that each individual portion is relatively smaller. This perception aids in controlling the amount of food consumed.
3. Simple cooking
In Japanese households, it is common to rely on homemade soup as a natural seasoning. The primary ingredients for these soups are often seaweed, tofu, fish, and other nutritious components. Unlike heavily concentrated artificial seasonings, Japanese cooking emphasizes the use of homemade soup to enhance flavors. As a result, there is generally no need for excessive condiments, and cooking methods are simpler compared to those in Western countries. This approach allows for the preservation of nutritional value while still creating delicious meals.
The Japanese rely on rice as their staple food rather than buns, dumplings, noodles, or flatbread. Combining rice with vegetables, tofu, or fish not only provides a satisfying feeling of fullness but also allows for the absorption of balanced nutrition. This dietary choice makes it more challenging to gain weight compared to consuming pasta, bread, cakes, and similar options.
Fish - rich Omega-3 health benefits. According to statistics, the Japanese eat 10% of the world's fish; In the Japanese three meals a day, fish plays an important role, in addition to raw fish, sushi, cooked with fish noodle soup, tempura and all kinds of grilled, fried things, etc., will often use a variety of fish as raw materials. The study pointed out that fish is rich in omega-3 ingredients, which is very effective in preventing various heart diseases.
Vegetables - Vegetables play a vital role in the Japanese diet, offering high fiber that aids in intestinal cleansing. Among these, seaweed vegetables hold a special place, boasting exceptional nutritional value. Perilla and Laver are particularly popular choices and are commonly enjoyed in dishes like sushi, noodle soy soup, and rice mixes. Not only do they offer low calorie content, but Laver also packs up to 30% protein and contains ample iodine, which promotes healthy blood circulation. Moreover, its high fiber content effectively supports intestinal peristalsis, reducing bloating, and contributes to a radiant complexion with a healthy glow.
Legumes and Natto daily
Natto, a fermented soybean dish, is a daily dietary staple for many Japanese people. It is valued for its rich nutritional content, unique flavor, and potential health benefits. With its distinct taste and sticky texture, natto is considered a traditional comfort food deeply embedded in Japanese culture. Regular consumption of natto is believed to support digestion, gut health, and provide essential nutrients like protein, fiber, and vitamins.
Beans are extremely rich in protein content and are the best choice for replacing meat protein. As long as 25 grams of protein from soy is absorbed daily, it can effectively reduce saturated fat and reduce cholesterol in the blood.
The longevity of the Japanese can be attributed to several major factors: diet and lifestyle, strong social and spiritual bonds, a well-developed health care system, and possibly a bit of genetics and exercise. Compared with Westerners, Japanese prefer to walk or ride bicycles. Japanese transportation is very developed, but the Japanese keep walking every day, cycling good habits.
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