​There are 5 kinds of oil.
Fat which is solid at normal temperature: butter, lard
Oil which is liquid at normal temperature: Omega 3, Omega 6, Omega 9
 
Omega 3 makes the blood vessel flexible and prevents heart attack and stroke.
Omega 6 rich in sesame oil, sunflower oil, corn oil, etc. is used for ordinary cooking.
Omega 9 is rich in olive oil, canola oil, rice oil, etc.
 
The image of oil or fat is calorie or obesity but cellular membranes of our body cells are made of fat, so taking right fat in a right way keeps our body young.
 
Omega 3 is expected to be effective for dementia or depression and to make blood fluent and clean, rejuvenating our body.
 
Omega 3 and Omega 6 can’t be produced in our body so we have to take them from outside.
 
According to a research in University of Texas, which was performed to 819 people, the decline of cognitive recognition of people who took Omega 3 was suppressed and shrinkage of the brain was decreased.
 
RLP cholesterol (Remnant-like particle cholesterol, should be less than 7.5 mg/dL) goes into the blood vessel and becomes the cause of arteriosclerosis. If RLP cholesterol is high, there is high possibility that arteriosclerosis will be progressed.
 
The followings are oils that a family often use at home.
Omega 3: None
Omega 6: Sunflower oil, sesame seed oil, walnut oil
Omega 9: Olive oil, cashew nuts oil, truffle oil
The family tries to use various kinds of oils but oil rich in omega 3 is not used. This is a pitfall that a lot of people fall into.
Because the oil that you can take omega 3 efficiently is a few such as linseed oil or perilla oil, it is difficult to take required amount of omega 3.
 
The ideal balance of omega 6 and omega 3 is 4 to 1.
 
The important thing is increasing omega3 and decreasing omega 6.
 
Omega 3 is weak at heat so it is not good for cooking with heat. Oxidization by cooking with heat lowers the effect of omega 3 to prevent dementia and arteriosclerosis. To prevent oxidization, it is necessary to store oil rich in omega3 in the refrigerator.
 
Omega 3 oil which overcomes 2 weak points
 
Oil rich in omega 3 has 2 weak points which are
(1) Unique flavor
(2) being easily affected by a long cooking with heat.
 
The oil overcoming the weak points of omega 3 is Sacha Inchi Oil.
 
Sacha Inchi Oil can be durable against heat up to about 180 degrees C (356 degrees F).
There is no unique taste.
You can take required omega 3 for a day with 1 tea spoon of Sacha Inchi Oil (about 5 grams).
 
Antiaging oil with 5000 years history
 
There is an oil called the strongest oil in Āyurveda which is the oldest medicine with 5000 years history.
The oil is Ghee.
 
Ghee is prepared by skimming fermented unsalted butter, which removes proteins and water and makes it pure milk fat. So ghee is more difficult to be oxidized than normal butter.
 
Why is ghee effective for antiaging?
Because antioxidant effect of ghee is very strong and ghee is also rich in vitamin A and E which are antioxidant substances.
 
It is recommended to take ghee, putting it in coffee. You can use ghee for various dishes.
 
How to make ghee at home
 
(1) Prepare fermented unsalted butter.
(2) Heat the butter over medium heat in a pan until it melts and once all melts, heat it over low heat.
* Don’t mix the butter during heating to make clear ghee.
* Confirm whether it is burned or not shifting the bubbles on the surface sometimes.
(3) Heat it over low heat for 30 minutes as it is.
(4) Filtrate it once the bottom part of the butter becomes clear.
(5) Cool the filtrated butter in a heat resistant container without a lid.
* The hand-made ghee can be stored in normal temperature for half a year.

​Sugar includes so called sugar, fructose included in fruits and carbohydrates.
 
Sugar is absorbed in the intestines, is delivered to all the body through the blood and becomes the source of energy for the brain, the muscles, etc. But if you take too much sugar, surplus sugar which was not used is combined with protein and is warmed up by the body temperature, producing AGE (Advanced Glycation End Products) which is a causal substance of aging. This is called Saccharification.
 
AGE is accumulated in everywhere in the body. If it is accumulated in the bone, the risk of osteoporosis goes up. If it is accumulated in the blood vessel, it damages the wall of the blood vessel and progresses the hardening of the blood vessel (arteriosclerosis), and if the blood vessel is clogged, stroke or heart attack happens, making the risk of sudden death go up.
 
Saccharification age is the age inside the body measured by the amount of AGE. If you have too much AGE in the body, your scarification age becomes older than your real age. That means the progression of aging.
 
People whose saccharification age is older than their real age have some characteristics such as smoker, less than 6 hours sleep, no breakfast and eating fast.
 
Sugar can be a cause of various diseases, but there are cells in the body which like sugar very much. They are cancer cells. We have 5000-7000 cancer cells in our body even if we are healthy and while you are eating sugar, the cancer cells increase more and more.
 
When alcohol is broken down in the liver, a substance which progresses synthesis of neutral fat is created. So alcohol which doesn’t contain sugar can be a cause of neutral fat.
 
People with diabetes have 5-10 years older skin condition compared to people without diabetes.
 
Countermeasure against Saccharification which progresses aging
 
1. Suppress the elevation of blood sugar after meals
 
After a meal, blood sugar elevates, saccharification easily happens and the rate that AGE is produced goes up. It is necessary to restrict the amount of sugar in order to prevent rapid elevation of blood sugar.
 
If you eat carbohydrate with protein or vegetables, blood sugar doesn’t go up rapidly.
 
2. Eat food which prevent the unite of sugar and protein
 
Food which prevent saccharification
Vegetables: Sunny lettuce, burdock, shungiku (garland chrysanthemum)
Tea: Houttuynia cordata tea, persimmon leaves tea, Rooibos tea
Spices: cardamom, rosemary
 
Whey (clear liquid) of yogurt has the power to prevent saccharification.
 
Other food to prevent saccharification

Water soluble dietary fiber rich in sea vegetables, okura, natto, etc. slows the digestion and absorption of sugar, preventing rapid elevation of blood sugar.
 
Vinegar slows the digestion and absorption of sugar.
 
So it is recommended to eat water soluble dietary fiber and vinegar together.
 
Skin of vegetables and fruits contain polyphenol which suppresses saccharification.
To take polyphenol efficiently, it is recommended to eat small vegetables and fruits which can be eaten with the skin such as mini tomato, Chinese oranges, etc.