Health Benefits of Sushi
Sushi has been accredited as one of the main reasons the Japanese population are amongst the healthiest in the world, with an average life expectancy of over 80 years!
With a staple diet of raw fish, seafood, vegetables and rice, the average Japanese diet contains only 30 per cent fat (mostly the healthier polyunsaturated type), compared to 40 per cent in the UK.
Japan has one of the lowest rates of heart disease in the world and scientists believe that sushi could play a vital role in that statistic.
Scientists even believe that sushi may help to protect smokers against lung cancer. Japan has a smoking population similar to that of the UK, although the rate of lung cancer is only two-thirds as high.
On average, each person in Japan eats around 100 grams of fish each day. It doesn’t always come in the form of sushi, but sushi accounts for a large proportion of this figure.
Fish contains omega-3 fatty acids that are strongly linked to protection of the heart from disease and better circulation. Raw fish also provides a high number of B vitamins that are known to improve energy levels.
Rice is found in many Japanese dishes. It may not look like much but rice has great health properties that provide a good source of energy and protein. Rice is known by naturopaths to relieve digestive disorders and can help to prevent diarrhoea.
Wasabi is used in Japan for a number of reasons, not simply to add taste. It is thought to cleanse the palate and the recent discovery of a compound called isothiocyanates in the green paste helps to fight tooth decay.
When eaten regularly, scientists believe that wasabi can prevent blood clots and even aid in the prevention of cancer.
Seaweed is another major part of the Japanese diet and sea vegetables of all forms are something the Japanese have been eating for centuries.
Seaweed has a highly concentrated mineral content and it can be found in up to a quarter of Japanese foods to enhance flavour. It is very rich in iodine, which is essential for a healthy thyroid gland, comprising calcium, iron, magnesium and copper.
Ginger is used as a flavour enhancer for sushi and is largely believed to have therapeutic effects. It is regularly prescribed by naturopaths to prevent seasickness and is known to aid digestion.
Many believe that ginger eases gripe and flatulence and can protect against respiratory illnesses and colds. By chewing it, you can sooth toothache.
Soy sauce is used prevelantly in Japanese cooking and is made from fermented soya beans. It is thought that soya can protect against a number of ailments, namely cancer, cardiovascular disease, premenstrual syndrome and even osteoperosis.