The most suitable ingredients for preventing aging in the morning.
Natto, white radish paste and seaweed are the most suitable anti-aging ingredients to eat in the morning, and they are also "anti-aging ingredients that should be eaten for breakfast", that is, natto, white radish paste and seaweed. Even if I don't recommend these three ingredients, everyone should eat them often. But if you know their efficacy, I believe everyone will eat them more often in the future. Mr. Mihura Jingsan, who is often mentioned in this book, still cooks by himself every day and leads an independent life even though he is over 0/00 years old. Natto is absolutely indispensable in his breakfast, and it is usually made into "natto, kimchi and tofu".
Efficacy of natto
Sticky ingredients such as natto, okra and yam all contain a component called mucin. Mucin will combine with sugar and delay absorption, so it has to be reiterated again and again that natto, a sticky food, is indispensable on the table in order to prevent the rapid increase of sugar in the blood. Especially in breakfast, which is nearly 12 hours before dinner, blood sugar can easily rise too fast, so I hope everyone must use these ingredients to achieve the preventive effect. You can also add okra to natto to enhance the function of mucin. Or beat another egg, or even sprinkle with dried parent fish rich in calcium, which is very nutritious as a side dish. In addition, nattokinase in natto has been found to have "thrombolytic effect" and become the focus, which is another amazing effect of natto.
Blood has the function of coagulation and dissolution. If blood can't clot, it will bleed. The reason why vascular injury can be repaired is also the relationship of coagulation. When the bleeding stops and the vascular injury is repaired, the next step is to dissolve the thrombus, so that the blood will not stagnate. The balance between coagulation and dissolution in blood is the best state of blood vessels and body. However, with the increase of age, arteriosclerosis will form, and blood is more likely to form thrombosis. At this time, natto with thrombolytic function can come in handy.
The role of nattokinase in dissolving thrombus has been confirmed in many experiments, and it has also been found in human experiments that people who eat natto every day are less likely to form thrombus than those who don't eat it, and the dissolution of blood has also improved a lot. Recently, there are more and more cases of cerebral infarction caused by blood vessel obstruction caused by thrombosis. Some people can't circulate blood because of blood clots formed unconsciously in their brains, and finally become dementia (vascular dementia). Natto can prevent this kind of cerebral infarction or vascular dementia caused by vascular occlusion. In other words, natto can not only prevent the rapid rise of blood sugar, but also prevent thrombosis, so it is a very good food.
Bean products such as natto also contain calcium, vitamin D and soybean isoflavone, which are essential nutrients to prevent osteoporosis caused by aging. Calcium can not be completely absorbed by the human body after intake, and it is a nutrient that is difficult to supplement. In order to improve the absorption of calcium, you must take it with vitamin D.
In this regard, natto, tofu and other ingredients contain both calcium and vitamin D, and the nutrition is very complete. Especially for women, with the onset of menopause, the estrogen that maintains the body's bone density will also decrease. Soybean isoflavones have the same effect as estrogen, and are usually rich in bean products such as natto, tofu, miso, soybean milk and soybean powder. Soybean isoflavones can also be ingested in the form of nutritional supplements, but once ingested too much, it will cause hormonal imbalance, so the best way is to ingest them from food.
I always eat Japanese breakfast, one of the reasons is that I want to eat this magical natto every day. Natto can be said to be a powerful expert in preventing aging. Please eat every day.
Effect of white radish puree
White radish contains amylase (amylase) which can digest starch (carbohydrate contained in rice), peroxidase and other special components which can prevent bacterial infection, and is also rich in vitamin C and dietary fiber. Isothiocyanate, the unique spicy ingredient of white radish, is more appetizing. Isothiocyanate is one of the phytochemicals that have attracted much attention in recent years. It has a strong bactericidal power, which can improve the immunity of the body, prevent the proliferation of cancer cells and hinder the formation of thrombosis. Isothiocyanates mostly exist in the skin and tail of white radish. When cooking white radish, it is best to wash it and use it with the skin.
Roasted saury is usually served with white radish sauce, because the charred part of grilled fish will produce the carcinogen tryptophan pyrolysis product-1(Trp-P- 1). Although there is no risk of cancer as long as you don't eat the burnt part all the time, you can feel more at ease by dipping it in white radish mud and using the dietary fiber contained in it to absorb carcinogens and inhibit intestinal absorption. White radish sauce with parent fish can also be a great side dish. You might as well add dried fish or natto like this, and use various cooking techniques to make white radish sauce a member of the table.
Seaweed, an essential ingredient for breakfast.
There are not many countries that eat seaweed in the world. It seems that only Japan, South Korea and Taiwan Province Province have the habit of eating seaweed. This situation is actually quite surprising, and it seems unreasonable for seaweed, because seaweed not only has high nutritional value, but also has a very good health care function.
First of all, seaweed is rich in vitamins. A piece of seaweed (length 2 1cm x width 19cm, about 3g) contains 420IU of vitamin A, which is equivalent to the vitamin A content of a big egg or 350g of milk. The vitamin B 1 of a piece of seaweed is also equivalent to the amount of a sardine; Vitamin B2 is equivalent to a small egg. In addition, the vitamin B 12 of seaweed is as high as 0.9ug per tablet. As long as you eat 4 pieces of seaweed every day, you can reach the standard amount of 3 ~ 5 ug per day.
Even vitamin C is twice that of oranges. One characteristic of vitamin C in seaweed is that it is not afraid of heat. Even if it is made into roasted seaweed, the nutrients are not affected at all. A small amount of seaweed that can effectively absorb multivitamins is the most suitable source of nutrition for people who don't like yellow-green vegetables. In addition, dietary fiber in seaweed accounts for one-third of the whole, and as we all know, these rich dietary fibers have mild intestinal function, so seaweed that can effectively absorb dietary fiber is definitely one of the essential ingredients for breakfast every day.
Seaweed even contains nutrients such as iron, folic acid, calcium and EPA, which are only rich in herring. Surprisingly, even protein has it. Seaweed with such comprehensive nutrition can also be said to be an excellent ingredient to prevent aging.
Natto, white radish paste and seaweed are all unique breakfast ingredients in Japan. As long as these ingredients are ingested every morning, I believe more people will lead healthy and energetic middle-aged and elderly lives.