The Secret of Japanese centenarians
Residents of Japan life expectancy today came in first place in the world. What is the secret of their longevity? Serious long-term studies conducted by Professor of Kyoto University Yukio Yamori.
Yukio Yamori drew attention to a possible life expectancy with the use of salt, and conducted laboratory studies on rats. All experimental animals, in which food has added salt, were dying prematurely from cardiovascular disease and stroke. In control groups, where animals were fed the same food, but without salt, such cases are almost not there.
After that, Amari investigated the diet of the inhabitants of the country.The highest life expectancy of the population of Okinawa. It is believed that this is due to a very well balanced combination in the diet of pork and fish, a large proportion of algae and legumes, and, again, a low salt intake. Life expectancy of the Okinawans is only slightly inferior to the inhabitants of Kyoto Prefecture. In their diet lots of fresh vegetables. Very typical and popular dishes of obanzai is a mixture of minced local vegetables, the more kinds the better. On the other hand, the inhabitants of the Tohoku region – the northeast of Honshu island, life expectancy is considerably less than the Okinawans. In Tohoku very severe and snowy winter, the population falls to stock for the winter months of salted fish and vegetables. As a result, they consume salt in two times more than the Okinawans.
Amore recently published the book “Secrets of longevity”. Driven her recommendations, such as “eat more vegetables and fruits”, might seem banal. But draws attention to the factual conclusion that many dishes of traditional Japanese cuisine fully satisfying the requirements of a healthy diet. This, for example, the use of many products virtually without heat treatment. You can also indicate widespread use of fermentation, fermentation and salting and marinating in the procurement of products for the future. Pickled vegetables in Japan very much and are very diverse in appearance as primary products, and methods for pickling, but they are consumed in small amounts for contrast with the main dish.
According to Russian physiologist I. P. Pavlov, the enzymes formed during the fermentation, speed up proceeding in the organism processes of digestion, provide normal metabolism in the body and “are the causative agents of life”. As an example, the fermented product can cause miso. This dense mass is used in dozens of various Japanese dishes because of its rich taste and smell. The recipe of miso as a seasoning, was known in China some 2500 years ago and brought to Japan by Buddhist monks in the seventh century. However, on Japanese soil, Chinese condiment has transformed into a very important staple food. Miso is made from steamed and mashed soy beans mixed with wheat, barley or rice. This so-called mugi miso. There is another variety of miso, when added soy beans other legumes. The mixture is placed in a ferment, fermentation lasts several months, sometimes up to three years. Cooked miso can be stored without refrigeration for years. Miso is very rich in protein and calcium, it is believed that it destroys the toxins of tobacco and decomposes cholesterol. After the tragedy at Chernobyl, many residents of European countries began to use miso because it is believed that it stimulates the removal of radioactive nucleides.
Promote longevity and many national Japanese seasonings like shoyu – soy sauce. It is also manufactured by fermentation of natural products without chemical additives for today’s fashion. Shoyu fermentation lasts for at least twelve months. There are natural soy sauce, and pasteurized. Natural taste more soft and more suitable for boiled food. In pasteurized preserved vitamins, but it tastes more sharp.
Proper diet from a young age, he Yamori, will help to avoid in the elderly of many ailments. Even if you have a predisposition to cardiovascular disease, their probability can be largely reduced if, for example, refuse salt. It will also help in old age to avoid senile dementia.