en.aazsante.fr

The Largest Portal Of Health And Quality Of Life.

Japanese food disrupts the diet?

Japanese food disrupts the diet?

Imagine the difficulty of the first Japanese immigrants who arrived in Brazil in Kasatu Maru, in 1908. Language, eating habits, way of life and climatic differences. At the table, Brazilian food was rich in pork fat and maize and cassava flour, true mysteries to the Japanese. Closer to the Japanese menu they found only the rice that, to the surprise of the immigrants, was combined with beans (In Japan, used as an ingredient for sweets). So common in everyday cooking in Japan, fish was the exception at the Brazilian table. In the interior of São Paulo, it was only possible to consume fish caught in rivers and streams. We can imagine, then, what it meant for these first immigrants to exchange green tea, an ancient habit, for coffee. And the shock of a blanket of dried meat ...

More than a century later, changes occurred on both sides, Brazilians and Japanese influenced and were influenced by mutual conviviality. And today, when a Brazilian says he likes Japanese food, you bet he's probably referring to sushi and sashimi. Here, raw fish has become synonymous with this cuisine, which has a much richer and more diversified repertoire.

"Around here, raw fish became synonymous with this cuisine, which has a much richer and more diversified repertoire"

Uma of the most recurrent questions we hear from patients relates to the frequency of consumption of Japanese food. There is no recommendation for the specific consumption of Japanese food. We usually recommend consuming a fish source of omega-3 at least once a week. It is important to note that salmon, although very healthy, confers a high calorie value on diets and therefore should be consumed in moderation.

Japanese food may be very nutritious. Rice, which is the food most present in Japanese food, supplies our needs for carbohydrate, an essential nutrient for any diet. Fish or seafood meats, as well as being proteins of excellent nutritional value, are important sources of calcium, sodium, potassium, phosphorus, B vitamins, and, to a lesser extent, iron and zinc. Some fish, such as salmon, sardines and herring, still contain the so-called good fat or omega-3, which exerts a protective cardiovascular effect.

Although healthy and complete, Japanese cuisine also offers preparations that should be avoided, such as the traditional fried foods. Another important tip to avoid overeating in Japanese restaurants is to choose combo dishes, rather than the caster options. Almost no one is able to change the "eat-as-you-want" portions of six rolls, even though they know that in the rotation the sushis are prepared so mechanically that they would disappoint any worthy sushiman. And when the meal ends, you devoured something close to 350 grams of carbohydrates, 80 grams of protein, 50 grams of fat and more than 2,000 calories. An energetic total often exceeding the recommendation of a full day.

"Raw fish must undergo a freezing process under a temperature of -20ºC for 7 days or -35ºC for 15 hours, according to ANVISA recommendations"

Some fish, including salmon, are intermediate hosts of a parasitic worm similar to Taenia solium, found in pork meats. This parasite causes an infection called difylobothriasis, with symptoms ranging from distension and abdominal cramps to diarrhea and severe anemia. To consume a raw fish safely it is necessary to undergo a freezing process under temperature of -20ºC for 7 days or -35ºC for 15 hours, according to the recommendations of ANVISA, National Agency of Sanitary Surveillance. In addition to the risk of contamination by this parasite, raw meats are foods of high degree of contamination by bacteria, almost all of them associated with the hygienic-sanitary conditions of the establishments and their manipulators.Thus, the best way to avoid food poisoning or parasitosis is to choose establishments that follow ANVISA standards, both in relation to the freezing process and sanitation.

The most traditional Japanese seasoning is soy sauce , which contains sugar and sodium, nutrients that should be consumed in moderation by people with high blood pressure or diabetes. As the Japanese preparation carries almost no other seasoning, the use of soy sauce does not significantly increase the amount of sodium in the preparations, but when this seasoning is used in salads or in preparations such as beef or chicken, the addition salt should be controlled.

Sugar in soy sauce and in various traditional sauces of Japanese cuisine is largely responsible for the increase in calories in the dish, so people who wish to lose weight or simply keep their weight should consume moderately Japanese delicacies. Diabetic patients should be extra careful, because in addition to the presence of sugar in various sauces, rice is very present in this cuisine, that is, are two important sources of carbohydrates, responsible for raising blood sugar, when consumed exaggeratedly. Several studies try to demonstrate the benefits of green tea. The main line of research is in relation to the antioxidant effects of the drink, due to the presence of flavonoids, also present in bitter chocolate, red wine, red fruits and onion. Some beneficial effects of green tea consumption have been observed in epidemiological and population studies, but only when the intake of the drink is regular, in large doses and for a prolonged time. Its most important effects have been evidenced in the prevention of dementia, cardiovascular protection and longevity. The thermogenic effects of green tea are mild, with very little influence on caloric burning and / or aid in weight maintenance or weight loss.


Proteste analyzes tapiocas and finds excess sodium and preservatives in some brands

Proteste analyzes tapiocas and finds excess sodium and preservatives in some brands

Tapioca has become known as an alternative for those who do not want to consume gluten. However, you need to be aware of the amount of sodium and preservatives in some brands is what the result of a new analysis carried out by Protest. The test was performed with 15 brands of tapioca manufacturers. According to the analysis, some companies presented significant differences between the sodium information presented in the labels and the actual amount present in the food.

(Food)

Cereal bar with cane molasses

Cereal bar with cane molasses

This cereal bar recipe with sugarcane molasses is a suggestion of the Pati Ingredients ½ cup of raw almond ½ cup of quinoa in grains 1 cup of raw cashew nuts ½ cup cranberries ¼ cup sunflower seed ¼ cup 1 tablespoon a pinch of salt ¼ cup of cane syrup 1/3 cup peanut or almond paste coconut oil How to prepare Place the quinoa in an oil-free pan, cover and bring to low heat.

(Food)