Spots and wrinkles
The cause of spots and wrinkles is not only UV but also aging of capillaries. Capillaries under the skin provide nutrition to the skin and absorb waste matter of the skin. If capillaries shrink by aging, the nutrition can’t reach the skin and the waste matter can’t be abandoned, causing spots and wrinkles. It is said that decrease of capillaries starts at the age of 45. Can shrinkage of capillaries not be improved? Don’t worry. Shrinkage of capillaries can be improved by eating a food. That is cinnamon. Cinnamon contains cinnamon extract that restores capillaries and is useful to improve spots and wrinkles. 1 gram (a teaspoonful) of cinnamon per day is recommended. However, in the case that you have liver problems or you are pregnant, it is necessary to consult your doctor. It is good to take cinnamon mixing with coffee, tea or sprinkling cinnamon on yogurt, banana, etc. Especially cinnamon mixing with soy milk is recommended because soy milk contains soy isoflavone which encourages metabolism of the skin so synergistic effect can be expected.
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Q1. When you eat noodle soup, which is better to strengthen your immune system? (A) Eating noodle first (B) Drinking soup first A1. (B) Drinking soup first It is better to drink a few spoons of noodle first. Because stomach is the entrance of the directional system, warming stomach keeps the ability of digestion and absorption. Q2. Which is better to strengthen your immune system? (A) Kissing your partner or spouse (B) quarreling with your partner or spouse A2. (A) Kissing your partner or spouse According to a research in the Netherlands, about 10 seconds kiss gives you bacteria you don’t have, your body produces new antibody, and your immune system is strengthened. In the body of healthy people, about 3000 to 4000 of cancer cells are developed every day. But most people don’t develop cancer because immune cells kill the cancer cells every day. To strengthen immune system, it is important to (1) Strengthen the function of immune cells (2) Increase immune cells The cause that immune system becomes weak in summer is the coldness of the intestines. 60 % of immune cells in the whole body gathers in the intestines. It is hot in summer so people tend to eat cold food a lot. That makes the intestines cold, leading to the decline of the function of immune cells. To strengthen immune system, it is efficient to intake vitamin E and Beta-carotene. The strongest vegetable to strengthen immune system in summer is green perilla which is rich in both vitamin E and Beta-carotene. The best season of green perilla is from June to September. A recommended dish is fried green perilla and carrot. Cutting green perilla in fine pieces strengthens the antioxidant effect. Cooking with oil elevates the absorption of Beta-carotene into the body. Also refer to Summer Vegetables Really Good for Our Health - Green Perilla Jew’s Mallow (Nalta jute or tossa jute) Jew’s mallow is called the king of vegetables. Calcium contained in Jew’s mallow removes lassitude and irritation Jew’s mallow is rich in calcium as shown in Fig. 7. When calcium goes into nerve cells, substance stabilizing our mental state, which is called GAVA is secreted. Q8. Which cooking method can enrich the nutrition of Jew’s mallow most? (Fig. 8) (A) Shortly boiled Jew’s mallow (B) Soup of Jew’s mallow cut into fine pieces A8. (B) Soup of Jew’s mallow cut into fine pieces Cutting Jew’s mallow into pieces increases mucin which is sticky component. The sticky component harmonizes the environment of the intestines, strengthening immune system. Edamame (Green Soybeans)
Edamame which is rich in protein among vegetables is good to increase muscles and prevent summer heat fatigue. Edamame is rich in vitamin B1 which is good to recover from fatigue. 100 grams of edamame contains vitamin B1 of 2.5 pieces of garlic (Fig. 5). Since edamame is young beans, they store a lot of nutrition necessary to grow. Q6. Which cooking method can enrich the nutrition of edamame most? (Fig. 6) (A) Rice cooked with edamame (B) Fried edamame with other vegetables A6. (A) Rice cooked with edamame In the case of rice cooked with edamame, rice absorbs the nutrition of edamame dissolved in water without the nutrition flowing out. Also because it is heated slowly, both rice and edamame will be much sweeter by the action of an enzyme. Q7. Which ingredient can enrich the nutrition of edamame most? (A) Salmon (B) Cheese A7. (A) Salmon Salmon is rich in astaxanthin. Salmon is originally fish with white flesh, but salmon eats a kind of shrimp to overcome the stress of swimming upstream and produces astaxanthin, becoming fish with red flesh. Antioxidant effect of astaxanthin is 6000 times stronger than vitamin C. Salmon can supply vitamin D which edamame doesn’t have. Rice cooked with salmon and edamame is recommended. Vitamin D deficiency rickets is caused by lack of vitamin D, having symptoms like weak and soft bones, in the severe cases, skeletal deformities. The causes of deficient vitamin D is too much UV protection, lack of playing outside and not taking ingredients containing vitamin D such as eggs, fish or mushrooms.
Green Perilla Green perilla has been used for Chinese herbs because of the high nutrition and the smell of green perilla prevents food poisoning. The smell substance of green perilla is perillaldehyde which has antibacterial effect. This smell substance breaks the cellular membrane of bacteria and destroys it. Green perilla is used with raw fish (Sashimi) to prevent food poisoning (Fig. 3). Green perilla is rich in nutrition. Green perilla has more carotene than carrot. Green perilla is rich in vitamin A which is good for the eye and has anti-inflammatory effect. Q5. Which cooking method can enrich the nutrition of green perilla most? (Fig. 4) (A) Eat raw cutting green perilla into fine pieces (B) Eat fried green perilla whole A5. (A) Eat raw cutting green perilla into fine pieces If they are fried with high temperature (180 degrees C), saccharification is progressed. Saccharification of bones leads to osteoporosis. Saccharification of blood vessels leads to hardening of blood vessels. Saccharification of brain leads to dementia. Saccharification is equal to aging and diseases. Cutting green perilla into fine pieces increases the smell and makes easier to eat more amount. Grape tomato
Prevent summer cold with grape tomato containing 3 times more lycopene than normal tomato! Normal Tomato (100 g) Grape Tomato (100 g) Lycopene 30.3 mg 91.9 mg Carotene 540 mg 960 mg Vitamin B2 0.02 mg 0.05 mg Dietary Fiber 1.0 mg 1.4 mg Vitamin C 15 mg 32 mg Lycopene has strong antioxidant effect. Oxidization is rusting of the body. Lycopene prevent the body from rusting. Oxidization is loss of electron and lycopene eats substances which steal electrons. Lycopene has effect to suppress development of cancer. According to a research in Harvard university and others, people taking a lot of lycopene has less risk of development of prostate cancer compared to people taking a little. Dietary fiber contained a lot in grape tomato is not only good for constipation but also good to strengthen immune system. Q3. Which can enrich nutrition of grape tomato most? (A) Eat after chopping (B) Eat as it is A3. (A) Eat after chopping The skin of grape tomato is thick. Chopping grape tomato makes nutrition easy to be absorbed. The cell wall is damaged by chopping and nutrition comes out. That makes the nutrition easy to be absorbed. Q4. Which can enrich the nutrition of grape tomato most? (A) Salt (B) Olive oil A4. (B) Olive oil Lycopene is oil soluble and is absorbed easily when eating with oil. It is recommended to mix grape tomato with olive oil after chopping because olive oil coats the nutrition preventing oxidization. Lycopene is absorbed in the small intestine. Coating of olive oil protects lycopene from stomach acid. Store Tomato in Room temperature Tomato is originally grown in warm countries, so it is better to store them in room temperature. Storing in room temperature makes tomato more mature, making them sweeter and more nutritious. It is recommended to store in room temperature for 2 to 3 days in summer and for about 7 days in winter. Red pepper
If you avoid eating vegetables, decline of cognitive recognition and memory can happen. Peppers change the colors depending on the stage of growth. Red pepper is richest in nutrition. Red pepper prevents sun burn and rough skin with strong vitamin C! One red pepper contains vitamin C of about 15 tomatoes and of about 7 mandarin oranges (Fig.1). Vitamin C prevents a copy error of genes. Metabolism is carried out by the copy of genes. A copying error of genes leads to aging and diseases. Vitamin C decreases the copying error, leading to antiaging and preventing diseases. Vitamin C is like ink of a copy machine, so if there is not enough ink, blurring of a copy occurs, which means information of genes is not copied accurately. The information of malnutrition is inherited to the next generation. Q1. Which cooking method can enrich the nutrition of red pepper most? (A) Blanch red pepper quickly (B) Boil red pepper until they become soft A1. (B) Boil red pepper until they become soft The point is how you handle the water used to boil red pepper. In the case of blanching, nutrition dissolved in the water flows out. In the case of boiling, dissolved vitamin C stays in the soup and they also become soft and sweet. Q2. Which cooking method can enrich the nutrition of red pepper most? (Fig. 2) (A) Sprinkle dried bonito flakes (B) Sprinkle grated cheese A2. (A) Sprinkle dried bonito flakes Eating with infiltrating dried bonito flakes with the soup is good. Dried bonito flakes are also good source of protein. Cutting red pepper lengthwise makes them sweeter because it doesn’t damage the cells very much, so bitterness doesn’t come out very much. |
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