2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The famous American culinary guru Harley Pasternak claims that if we use the peculiarities of some national cuisines, we will be healthy long-lived people.
He analyzed the kitchens of countries where life expectancy is high and the level of obesity is low. The chef believes that some features in these kitchens allow the inhabitants of some nations to be healthier and live longer.
In the first place in its list is Japan. There, the obesity rate is only 1.5 percent and the average life expectancy is 82 years. In addition to the world-famous sushi and rice, the Japanese use a lot of vegetables in their kitchen.
They emphasize vitamin and mineral-rich zucchini, cucumbers, cabbage and broccoli. The main source of protein for them is fish and soy products. Carbohydrates are derived from traditional buckwheat spaghetti.
The peculiarity of the Japanese is that they get up from the table not when they can no longer eat anything, but when they feel a little hungry. Science justifies this custom - it takes the brain twenty minutes to understand that you have eaten.
Second on Pasternak's list is Singapore. There, the obesity rate is 1.8 percent, and life expectancy is again 82 years. Here rice is the king of the table.
Singaporeans love it for breakfast, lunch and dinner. The chefs diversify it with seafood, fish, fresh or stewed vegetables. Meat is a rare guest at the table.
Thus, the people of Singapore receive large doses of cholesterol-free fats, proteins and vitamins. That is why they live to such a respectable age, without having problems with the heart and stomach.
Here, however, do not overdo it with desserts. Instead, they eat fresh tropical fruits. In third place is China. The obesity rate here is 1.8 percent and the average life expectancy is 73 years.
Two-thirds of the Chinese menu consists of vegetables, fruits, whole grains and legumes. The basis of the dishes are Chinese cabbage, soy, ginger, garlic - everything that contains minerals, proteins and vitamins K, B and E.
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