But it’s better to get the soya from milk or tofu. It’s thought that they protect against cancer, cardiovascular disease, premenstrual syndrome and even osteoporosis. There are some definite benefits linked to a higher consumption of foods rich in soya. However, it has a very high salt content and should be avoided by anyone with high blood pressure or who has been told to have a low-sodium diet. Made from fermented soya beans, soy sauce is widely used in Japanese cooking. Chewing on ginger can relieve toothache.Ī pilot study showed ginger could relieve the symptoms of Raynaud’s disease, which causes painful numbing of the fingers and toes. It is also thought to protect against respiratory illnesses and colds, as well as to ease flatulence and gripe. The spice is widely known to have therapeutic effects, not least in aiding digestion, and is often prescribed by naturopaths to ward off seasickness. GingerĪ popular flavour-enhancer in sushi dishes, ginger is also taken to mark the end of one type of sushi during a meal before moving on to the next. It is rich in iodine – vital for a healthy thyroid – copper, calcium iron and magnesium. In sushi, dried sheets are wrapped around rice and vegetables to form a mini-parcel.
Up to a quarter of Japanese food contains seaweed to boost flavour. They use seaweed in large amounts in their diet because of its concentrated mineral content. The Japanese have been eating sea vegetables for centuries. Wasabi has also been found to aid cancer prevention and prevent blood clots, if eaten regularly. Scientists in Japan have discovered compounds called isothiocyanates in the paste that can help prevent tooth decay. Thought to cleanse the palate, wasabi could also have health benefits. This is the green paste, often served with sushi, that is the Japanese equivalent of English mustard. But brown rice contains phytic acid, which blocks the absorption of iron and calcium into the body. Highly refined white rice has fewer nutrients than brown. Long used by naturopaths to treat digestive disorders, it sometimes helps in relieving diarrhoea. It is a good source of energy and provides a supply of protein. However, fish are host to many parasitic worms, and some must be cooked to make sure all worms and their eggs are killed. The omega-3 fatty acids in fish are linked to heart protection and improved circulation. On average, each person in Japan consumes around 100 grams of fish every day, in forms such as sushi, tempura and sashimi. Here, Good Health gives a user’s guide to the unique health-giving properties of sushi. The Cancer Research Campaign believes giving up smoking is the biggest preventive step, but says a high consumption of fresh fish and vegetables would lower the risk.
We think that is why, even though the Japanese smoke as much as people in the UK, their rate of lung cancer is only two-thirds as high.’ Professor Toshiro Takezaki, who led the study, says: ‘Japanese people love fresh fish, particularly sushi. Recently, scientists in Japan found that sushi dishes – flavoured parcels of rice with raw fish and vegetables – could even protect smokers against lung cancer. On average, the Japanese diet – raw fish, vegetables and rice – contains only 30pc fat, most of it the healthier polyunsaturated variety, compared with 40pc in Britain.Īs a result, their rates of heart disease are among the lowest in the world.
Scientists believe it is one of the reasons why the Japanese are among the most healthy people in the world. Avaliable in every High Street food store, and a lunchtime favourite among office workers, sushi could be providing more than a tasty lunch.
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