Almost all Japanese women have a perfect figure and look young, have you ever asked why?
It is interesting to note that Japan has the highest percentage of people living over 100 years.
According to some experts, Japanese food is based on the principles of health and longevity. For example, in Japan, food is not only consumed for taste, but the Japanese believe that their dishes are good for their health.
Read below for 10 reasons why Japanese women look so thin and ageless.
- Drink green tea
One of the favorite drinks of Japanese people is green tea.
Powdered green tea, also known as matcha, is made by drying and grinding the leaves into a fine powder of the highest quality. After that, green tea powder is mixed with hot water. This type of green tea is used in Japanese cultural activities as part of tea ceremonies, such as making matcha and giving gifts.
Green tea is an amazingly beneficial natural drink and it is one of the healthiest teas in the world. This delicious tea is rich in antioxidants, which help the body fight free radicals and slow down aging. In addition, green tea helps in weight loss. Regular consumption of green tea can reduce the risk of heart disease and cancer.
A 2006 study published in JAMA found that adults in Japan who consume a lot of green tea have a relatively low risk of dying from cardiovascular disease. In addition, this study showed that Japanese people who drank more than 5 cups of green tea a day had a 26% lower mortality rate.
- Use fermented foods
Fermented foods such as kefir, kombucha, sauerkraut, miso, tempeh, and kimchi are part of the Japanese diet.
Scientists explain that fermented foods are produced by the lacto-fermentation process. During this process, natural bacteria feed on the sugars and starches in the food and produce lactic acid. The fermentation process preserves all the natural nutrients in the food and produces beneficial enzymes, B vitamins, omega-3 fatty acids, as well as various strains of probiotics.
It should be noted that this type of food aids in digestion, which helps in weight loss, as the fermentation process supports the friendly bacteria in the gut, thereby converting food into a more digestible form. In addition, fermentation helps remove harmful toxins and heavy metals from cellular tissues.
In a 2014 study published in the Journal of Physiological Anthropology, scientists found a link between fermented dairy products and the growth of beneficial gut microbes. Experts point to the importance of finding that fermented foods and herbs, other than dairy products, are very beneficial to the gut microbiota, and the reason for this could be the long-term gut-brain connection.
