Health is the number one reason people become vegetarian. There is a strong consensus that a vegetarian diet is healthier than a diet that
emphasizes animal foods. For many reasons:
.Reduces one´s risk of chronic and degenerative diseases.
.Plant-based diet more commonly meets the current recommendations for percentages of fat, carbohydrate and protein than an omnivorous die.
.There is less chance of contracting a bacterial infection.
Food that has not been heated above about 118 degrees Fahrenheit is considered
to be ray, High-temperature cooking and processing of food destroys the enzymes and nutrients that
allow the food to be efficiently digested. Therefore, before the body can make use of cooked food, it
must produce enzymes to aid in the digestion process. That takes work and energy for our body.
Without enzymes, food cannot be turned into usable fuel for the body. Many whole plant foods have enzymes that facilitate quick and efficient digestion.
Vegetables are a rich source of chlorophyll, important for cleanses and oxygenates the blood. Having
more oxygen available in the blood translates to better endurance and a overall reduction fatigue.
The consumption of chlorophyll-rich, leafy green vegetables combined with moderate exercise is the best way to create a biologically younger body.
Fibrous vegetables are the base of a nutrient-dense diet: they includes asparagus, bok choy, carrots celery, cucumbers, green beans, onions, whatercress.
Sea vegetables, referred to seaweed ( nori ), have been a staple of many coastal civilizations for
thousands of years. Most notably, Asian cultures have long since embraced sea vegetables as an important part of their diet.
Sea vegetables are among the most nutritionally dense foods in the world, because their concentrate of calcium, iron, chlorophyll and electrolytes that allow our cells to stay hydrated longer. And mainly rich in protein, minerals and vitamins.
Rice is eaten by more than half of the world that lives on it. It´s an excellent source of carbohydrate and protein and gluten-free.
Japanese short grain rice is essential for sushi. It is high in starch, which gives it its characteristic stickiness when cooked.
Other kinds of rice as basmatic is not suitable for sushi as it is too hard and dry and does not posses the necessary absorbency.
Has a mild slightly tart flavour and leaves a subtle aftertaste, essential ingredient for sushi rice to flavout this one.
Rice vinegar is a preservative and also has antibacterial properties.
Probably the most important seasoning in Japanese cooking. Made from fermented soybeans, wheat and salt.
Like rice vinegar, ginger is an effective natural antiseptic. It aids digestion as well as boosting the immune system and helping the body to fight colds and flu. Served to accompany sushi, it cleanses the palate between mouthfuls.
Tamago basically is thin japanese omelette, that is folded and stuffed with sushi rice or thinly sliced.
Is a deep-fried tofu, can be eaten without any further preparation but its flavout is much improved by seasoning.
Sesame seed are an excellent, easily absorbable source of calcium, part responsible for muscle contractions, and also important role in the formation and maintenance of bones and teeth.
Prized in Asia, is available in several varieties, one of them it´s matcha green tea. With slightly bitter yet fresh taste, matcha is potent green tea that is higher in nutritional value than other varieties, great amount of chlorophyll and antioxidants. Matcha´s caffeine is a type that slowly and steadily releases energy over the course of several hours, meaning it won´t cause caffeine jitters, as coffe will, and also doesn´t place stress on the adrenal glands as typical caffeine-rich drinks do.
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