Nowadays, losing weight is a fashionable topic and an eternal topic. How to lose weight has become a worldwide problem. Although I don't have any unique skills, through some data, we come to a conclusion that the Japanese are the best group in the world.
According to the report of World Health Organization, Japan has become one of the countries with the lowest obesity rate in the world. If only compared with developed countries, Japan has the lowest obesity rate in the world except those countries that are extremely backward and poor. There is no need to add "one".
France, which is extremely romantic, exquisite and elegant, has a fashion capital like Paris. The French models on the runway are skinny, but there are also 1 1% obese people. However, the statistics of this project in Japan are only an astonishing 4%. What makes the Japanese slim out of the sky?
First of all, the theory of slimming by exercise does not apply to the Japanese. According to a survey by the famous media The Lancet, Japan ranks 1 1, while the obesity rate in the United States ranked last is as high as 32%. Why can't the most sports-loving country in the world control its weight?
Of course, this has to start with people's eating habits. As we all know, "fast food culture" is a symbol of American culture, which makes America the originator of "junk food".
High-calorie French fries, fried chicken and hamburger coke quickly make the weight of the United States soar, in contrast to using exercise to consume energy. The speed of food intake of calories and a large number of absorption make the consumption caused by exercise a drop in the bucket.
The Japanese diet is quite Buddhist. In addition to lotus root slices, mushrooms, seaweed, kelp and other vegetables with relatively low calories, their "meat dishes" are mainly all kinds of fish and shrimp. Compared with pigs, cattle and sheep, salmon and tuna are obviously much lower in calories.
Moreover, Japanese cuisine emphasizes reducing all the "0 frying, frying and frying" processes as much as possible to restore the color and taste of its own food. Japanese cuisine always subtracts the characteristics of food, which lays a good foundation for the "calorie reduction" of food.
Even the high-end Japanese food "tempura" is fried, but the top Japanese tempura requires the dough to be as thick as gauze and the surface layer should not leak oil. It should be sucked with facial tissues, and there should be no oil on the paper, so the so-called fried food can minimize the heat, including the instant noodles demonized by us, which are relatively healthy in Japan, because there is no preservative added to their cakes and no oil bag in the seasoning.
The most commonly used condiment in Japan is soy sauce. Now people in many countries are snapping up Japanese soy sauce. The reason is that Japanese soy sauce tastes lighter and sweeter, and no additives with chemicals are added in the production process, which not only ensures the practicality of soy sauce, but also reduces the calorie intake.
Japanese school meals are also very particular. They will make accurate calculations, so that every meal of children can not only ensure the nutrients and various trace elements needed for growth, but also ensure that they do not consume too much excess fat and calories. This way of nutrition collocation is worth learning and using for reference.