Why Japanese and South Korean People are So Healthy ? Secret for their Flat Belly.

The answer is Flour, Starch and Sugar, or the three white poisons. Japanese and Korean people eat more rice, beans and vegetables in comapraison to other countries. They don’t eat bread and sugar that much. In Korea and Japan, I can tell you that except noodles, which is not consumed everyday, they don’t use flour for their main cuisine.

Of course flour and ,generally speaking, carbs bad effect on our body can be reversed by the use of antioxidants and healthy fats , for exemple in Acciaroli a small town in south Italy people live longer than the average with 300 centenarian out of a population counting 2000 people. Well know to everyone, Italians eat a lot of pasta, but, they use as well a lot of olive oil, tomato and citrus fruits which are rich in antioxidants, reversing by that the unhealthy effects of the carbs on our body.

  1. Koreans are very strict about food timings, Breakfast 7–8, Lunch 12–1, Dinner 7–8.  Everyone follows food timings perfectly.
  2. They don’t drink water after having food.
  3. They brush their teeth after every meal.
  4. They walk regularly and use cycles a lot. Everyone walks everywhere.
  5. They are really crazy about fitness and health. They do lot of physical activities like cycling, swimming, trekking etc.
  6. The food comprises of high protein content, its usually boiled or raw. Sea food is pretty common.
  7.  Premium on freshness – In other cultures there is likeness for fresh food but other factors take precedence. Many Korean and Japanese dishes are cooked on table itself.
  8. Less cooking is good thing – Stir fry and serving food closer to original state. Purees any one? This prevents the high calorie additions like oil, sugar or refined flour and at the same time loss of nutrients.
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People around the world now include the fermented / pickled vegetables — mainly carrot,beetroot,cabbage  into their meal. Koreans followed this from ages. Fermented vegetables , pickles, kimchi has long been a regular of Japanese and Korean dining, immediately recognizable by its pungent odour and red appearance — the colour a result of an ample smothering of gochujang, a pepper-based condiment. They are made by fermenting vegetables with probiotic rich lactic acid bacteria and other ingredients, including garlic and ginger.

Korean and Japanese Diet is rich in vitamins A and B and with abundant lactobacilli, the beneficial bacteria found in Curd, and in a healthy gut. Many researchers Claim, the benefits are enormous, from fighting cancer and lowering cholesterol to improving mental health and skin care.

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