Ethnicity-Relationship to Eating Healthy
When I first decided to attack my health problems, it was to start at my roots. The questions requiring answers were there in the history of my ancestors. Today’s research involves discovering why it is that the French can eat so much food we recognize as harmful, and still have better results in the statistics relating to their health. Many claim it has to do with the "grape seed extract" found in wine.
It is my contention that ethnicity plays an important role in how our bodies metabolize foods and in the process, maximize the benefits of the nutrition we need to live long, healthy lives. Mediterraneans did well in their homeland, but many of them developed health problems with serious consequences when they came to the U.S. In my own family, I found common threads of colon cancer, kidney problems that led to dialysis, and eventually to death. Uric acid was high and many developed polyps in their 40s and 50s. Some became anemic and developed dark circles under their eyes, which is often associated with anemia. Their eating habits changed dramatically, as they found little access to the fish so abundant in the Mediterranean as well as fruits, vegetables and wine. Being poor happened to have had a positive result on their eating habits. They did not go to restaurants and they made every effort to raise all that they needed on their own land. Goats could climb the hilly terrain and provide milk which could also be used in the production of cheese. Chickens provided eggs, multiplied and provided access to fresh poultry without additives or antibiotics. They went to bed when the sun went down and would rise from bed at the crack of dawn. They exercised naturally in accomplishing the tasks necessary to survive. Milking the goat, feeding the chickens, collecting the eggs, hunting and fishing, making their own bread was their lifestyle. They also were the benefactors of large and loving families –providing the support system they needed for good mental health.
On the other hand, the Polish side of the family needed fats to protect them during hard-times as the "feast or famine" feature of their genes became a factor in survival of the fittest. Cabbage stuffed with ground meat and herbs, pirogis stuffed with sauerkraut and duck soup were foods they ate. Broth could be made from the bones of the animals they killed for food as well. Chickens were also very plentiful in their environment. Being fat was considered healthy and "skinny" was considered indicative of poor health and a short life. Overall, those who mastered the art of eating for survival were the ones who passed on their genes to the immigrants who were strong and determined enough to find a better place for their heirs. Unfortunately, that proved to be problematic to the health of many of them. As they arrived on the shores of the "promised land," they found that adapting to the new environment was difficult at best and deadly, at worst. The jobs available to these poorly educated immigrants, who could not even speak the language, were few and backbreaking. Many became coal-miners and others worked in steel mills. Some were able to find a piece of land to farm and others became cooks, housekeepers and held other service-related jobs. With little time to enjoy the good life, they were vulnerable to smoking, drinking alcohol and breathing in the mold and coal dust found in the small-cramped tunnels of Pennsylvania and West Virginia – primarily in the Appalachian Mountains. So you see, there were factors beyond our control that played such an important role in our health.
More and more research appears to attempt to identify the answers to better health by analyzing the health of our ancestors and finding some connection to what they ate and how they lived.
In recent times, we find that certain countries were more successful in maintaining health and living longer, more productive lives. As I started my research, I found immediate references to ethnicity as a source for learning to eat healthy. Remember that there were few pharmacies available to such poor people and doctors were few and far between — more a luxury of the rich and affluent.
And so it isn’t at all surprising that some of the oldest cultures were some of the most successful in this quest for maintaining a healthy existence. The Japanese learned to make the most of a very lean source of food. Oil was expensive and heat needed to be used very efficiently and so it is easy to understand the need for "stir frying," using a very small amount of both heat and oil. Seafood was abundant and provided a healthy source of food that was like "manna from heaven." We now know just how healthy the Omega 3 oil is to bodies.
When it comes to healthy living, the people of Japan set a great example for the rest of the world to follow. The Japanese have the longest average life span of any people on earth. Few places on earth can boast a population as healthy as Okinawa, which has gained fame as "the island of longevity" thanks to the remarkable average lifespan of its citizens. The percentage of people in Okinawa who live to be at least 100 years old is four times the national average in Japan, and the Japanese have the longest average lifespan of any people on earth.
It was in the finding of "Graviola" as the killer of cancer cells that first peaked my interest in Japan. The University of Medicine in Japan was first to identify this natural substance found in the wetlands of Brazil. Dr. Isamu Tengan, a graduate of the Osaka City University Medical School, currently serves as Hospital Director at the Tougou Medical Center in Ginowan, Okinawa. His studies have begun to reveal the sources of such widely recognized accomplishments in longevity.
Among the most prominent and intriguing factors contributing to the overall good health in the Okinawan population is the tremendous popularity of Awamori Moromi Black Vinegar.
Fatty acids, proteins and carbohydrates are metabolized in the liver. Moromi Black Vinegar aids the process of ATP synthesis in energy production after this metabolism. In order for the mitochondria to produce energy (ATP) in cells, catalytic enzymes are needed. Miromi Black Vinegar provides the enzymes necessary for energy production.
Awamori Moromi Black Vinegar is the fermented rice mash used to make Awamon, a distilled rice drink made exclusively in Okinawa. It has been a centuries-long tradition among Awamori distillers to consume this mash as a tonic to promote health and longevity. Rich in B vitamins and essential minerals, Awamori Moromi Black Vinegar (which is actually light in color, unlike regular Japanese black vinegar) contains high concentrations of citric acid and amino acids, with 43 times the amino acid found in apple cider vinegar. Great for healthy skin, strong muscles and mental nourishment, these amino acids also promote efficient fat metabolism, helping to supply the mind and body with energy. Citric acid is an outstanding anti-stress nutrient that helps the body burn fat efficiently to maintain a healthy body weight. Its impressive nutritional profile makes Awamori Moromi Black Vinegar an excellent tonic for optimal mental and physical wellness.
This is just one more piece in the vast puzzle we need to put together to lead healthier and longer lives. We cannot limit ourselves to patented products made from chemicals, but we do need to have access to the research that validates the natural sources of vitamins, herbs and minerals — that help the body to ward off disease.
It is my contention that ethnicity plays an important role in how our bodies metabolize foods and in the process, maximize the benefits of the nutrition we need to live long, healthy lives. Mediterraneans did well in their homeland, but many of them developed health problems with serious consequences when they came to the U.S. In my own family, I found common threads of colon cancer, kidney problems that led to dialysis, and eventually to death. Uric acid was high and many developed polyps in their 40s and 50s. Some became anemic and developed dark circles under their eyes, which is often associated with anemia. Their eating habits changed dramatically, as they found little access to the fish so abundant in the Mediterranean as well as fruits, vegetables and wine. Being poor happened to have had a positive result on their eating habits. They did not go to restaurants and they made every effort to raise all that they needed on their own land. Goats could climb the hilly terrain and provide milk which could also be used in the production of cheese. Chickens provided eggs, multiplied and provided access to fresh poultry without additives or antibiotics. They went to bed when the sun went down and would rise from bed at the crack of dawn. They exercised naturally in accomplishing the tasks necessary to survive. Milking the goat, feeding the chickens, collecting the eggs, hunting and fishing, making their own bread was their lifestyle. They also were the benefactors of large and loving families –providing the support system they needed for good mental health.
On the other hand, the Polish side of the family needed fats to protect them during hard-times as the "feast or famine" feature of their genes became a factor in survival of the fittest. Cabbage stuffed with ground meat and herbs, pirogis stuffed with sauerkraut and duck soup were foods they ate. Broth could be made from the bones of the animals they killed for food as well. Chickens were also very plentiful in their environment. Being fat was considered healthy and "skinny" was considered indicative of poor health and a short life. Overall, those who mastered the art of eating for survival were the ones who passed on their genes to the immigrants who were strong and determined enough to find a better place for their heirs. Unfortunately, that proved to be problematic to the health of many of them. As they arrived on the shores of the "promised land," they found that adapting to the new environment was difficult at best and deadly, at worst. The jobs available to these poorly educated immigrants, who could not even speak the language, were few and backbreaking. Many became coal-miners and others worked in steel mills. Some were able to find a piece of land to farm and others became cooks, housekeepers and held other service-related jobs. With little time to enjoy the good life, they were vulnerable to smoking, drinking alcohol and breathing in the mold and coal dust found in the small-cramped tunnels of Pennsylvania and West Virginia – primarily in the Appalachian Mountains. So you see, there were factors beyond our control that played such an important role in our health.
More and more research appears to attempt to identify the answers to better health by analyzing the health of our ancestors and finding some connection to what they ate and how they lived.
In recent times, we find that certain countries were more successful in maintaining health and living longer, more productive lives. As I started my research, I found immediate references to ethnicity as a source for learning to eat healthy. Remember that there were few pharmacies available to such poor people and doctors were few and far between — more a luxury of the rich and affluent.
And so it isn’t at all surprising that some of the oldest cultures were some of the most successful in this quest for maintaining a healthy existence. The Japanese learned to make the most of a very lean source of food. Oil was expensive and heat needed to be used very efficiently and so it is easy to understand the need for "stir frying," using a very small amount of both heat and oil. Seafood was abundant and provided a healthy source of food that was like "manna from heaven." We now know just how healthy the Omega 3 oil is to bodies.
When it comes to healthy living, the people of Japan set a great example for the rest of the world to follow. The Japanese have the longest average life span of any people on earth. Few places on earth can boast a population as healthy as Okinawa, which has gained fame as "the island of longevity" thanks to the remarkable average lifespan of its citizens. The percentage of people in Okinawa who live to be at least 100 years old is four times the national average in Japan, and the Japanese have the longest average lifespan of any people on earth.
It was in the finding of "Graviola" as the killer of cancer cells that first peaked my interest in Japan. The University of Medicine in Japan was first to identify this natural substance found in the wetlands of Brazil. Dr. Isamu Tengan, a graduate of the Osaka City University Medical School, currently serves as Hospital Director at the Tougou Medical Center in Ginowan, Okinawa. His studies have begun to reveal the sources of such widely recognized accomplishments in longevity.
Among the most prominent and intriguing factors contributing to the overall good health in the Okinawan population is the tremendous popularity of Awamori Moromi Black Vinegar.
Fatty acids, proteins and carbohydrates are metabolized in the liver. Moromi Black Vinegar aids the process of ATP synthesis in energy production after this metabolism. In order for the mitochondria to produce energy (ATP) in cells, catalytic enzymes are needed. Miromi Black Vinegar provides the enzymes necessary for energy production.
Awamori Moromi Black Vinegar is the fermented rice mash used to make Awamon, a distilled rice drink made exclusively in Okinawa. It has been a centuries-long tradition among Awamori distillers to consume this mash as a tonic to promote health and longevity. Rich in B vitamins and essential minerals, Awamori Moromi Black Vinegar (which is actually light in color, unlike regular Japanese black vinegar) contains high concentrations of citric acid and amino acids, with 43 times the amino acid found in apple cider vinegar. Great for healthy skin, strong muscles and mental nourishment, these amino acids also promote efficient fat metabolism, helping to supply the mind and body with energy. Citric acid is an outstanding anti-stress nutrient that helps the body burn fat efficiently to maintain a healthy body weight. Its impressive nutritional profile makes Awamori Moromi Black Vinegar an excellent tonic for optimal mental and physical wellness.
This is just one more piece in the vast puzzle we need to put together to lead healthier and longer lives. We cannot limit ourselves to patented products made from chemicals, but we do need to have access to the research that validates the natural sources of vitamins, herbs and minerals — that help the body to ward off disease.
posted by Stan Kent at
11:30 AM
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