And this is not necessarily a national dish or drink. Any kitchen can boast of its product, which, in addition to being national, also has a bunch of useful properties.
The best food in Japan and Singapore
It is in these countries, according to experts, the healthiest food. In Japan and Singapore, it is almost impossible to meet overweight people, because the percentage of obesity in these countries is slightly more than 1%! And the average life expectancy exceeds 85. In many ways, the health of the inhabitants of these countries depends on the food culture. What is the beauty of this food?
First, it’s worth noting that, in both Japan and Singapore, people tend to eat in moderation. And the main “bread” of the Japanese and the inhabitants of Singapore is rice. Such food is rich in trace elements, vitamins and omega-3, -6, -9-unsaturated acids, which have a beneficial effect on cardiovascular activity.
And the inhabitants of these eastern countries drink green tea – a storehouse of antioxidants and a number of useful components that improve metabolism and strengthen blood vessels. But sweets and meat in Japan and Singapore are consumed extremely rarely.
Chinese cuisine is famous for its abundance of fruits and vegetables. The Chinese get valuable proteins by eating legumes. The Chinese also eat a lot of whole grains, which enriches their body with complex carbohydrates, vitamins and trace elements.
The Chinese are very fond of liquid dishes, which help them maintain the body’s water balance. In addition, in Chinese cuisine you will hardly find simple sugars, which are later deposited in the form of body fat and are the cause of a number of diseases.
Like the Japanese, the Chinese also consume a lot of rice, a source of B vitamins and trace elements.
The undoubted plus of Chinese cuisine is heat treatment. And to be precise – minimal heat treatment. The Chinese devote a minimum of time to frying. What are the benefits of fast frying? Firstly, food retains useful components, and secondly, boiling oil does not have time to be absorbed into food. Thus, trans fats and harmful components of boiling oil do not enter the body.
The best cuisine of Europe
Gradually, from the Asian continent, we move to Europe. Truly the most useful cuisine in Europe can be considered French. And despite the presence of croissants, buns and a variety of sweets, this kitchen has a lot of all sorts of useful things.
French chefs actively use the maximum variety of vegetables and fruits to prepare their dishes. In addition, the French are very fond of seafood. Oysters, shrimps, lobsters, cod, halibut and many other seafood are an integral part of French cuisine.
The French are not used to snacking, and they eat small portions. Also, of all the known methods of heat treatment, the French prefer baking without oil. These foods are devoid of saturated fat and relatively low in calories.
Many nutritionists believe that dry wine is an undoubted advantage of French gastronomic traditions. Everyone knows that moderate consumption of dry wines has a positive effect on the cardiovascular system, lowers cholesterol and removes radionuclides.
Rarely where you can find such a variety of dishes. Italians, Spaniards and Greeks know how to turn food into a real pleasure. In addition to the fact that the cuisine of these countries is unusually tasty, it is also healthy.
The famous Italian actress Sophia Loren once said that she owes her impeccable figure to spaghetti! In Italy, pasta is made from durum wheat, which is a low-calorie product that does not contribute to obesity.
In addition, olive oil is abundantly used in Mediterranean countries. It is the consumption of large quantities of olive oil that can explain the so-called paradox of the Mediterranean countries. Despite the abundance of meat and other sources of fat, the inhabitants of these countries are practically unaware of such a terrible enemy as cholesterol. The thing is that olive oil is rich in unsaturated fatty acids, which prevent the formation of cholesterol plaques and strengthen blood vessels.
And the Mediterranean inhabitants smartly use all kinds of spices and herbs in their diet, which can also be used for medicinal purposes.
The laws of Ayurveda – ancient Vedic medicine, say that any food should combine all tastes at the same time: salty, sour, sweet, bitter, tart and astringent. Hindus follow these rules.
The gastronomic traditions of the Hindus have evolved over thousands of years. Due to the presence of a hot climate, the Indians were forced to seek protection from pathogenic microbes. Spices have become a real salvation for the Indians.
Indian food is too spicy. And if a Hindu treats you to “lightly peppered food”, then think seven times before eating it, because your tongue will experience a real fiery attack.
A variety of spices make Indian cuisine a real healer for many ailments. What is the famous curry worth! Scientific studies show that the spices of turmeric, curry, garam masala protect the body from Alzheimer’s disease and cancer, and also have an anti-inflammatory effect on the body.
In addition, there are few meat-eaters in India. If meat is consumed, it is mostly lamb, since Indians do not consume beef at all, and pork is considered “dirty” meat.
In India, it is customary to cook slowly and always with good thoughts, because food for Hindus is not only a way of physical satisfaction, but also a part of spiritual life.