Au Transbo (28/05/2010) www.myspace.com
http://www.youtube.com/watch?v=1SOLR6Hg5R0&hl=en
วันพฤหัสบดีที่ 30 มิถุนายน พ.ศ. 2554
วันจันทร์ที่ 27 มิถุนายน พ.ศ. 2554
Astaga Soup Dusty Version
Astaga soup.. made of pure awesomeness.. only drank by those who are worthy to become the member of the Astaga Family. How to make astaga soup.. Ingredients: A spoonful of wasabi, 1 bottle of yakult, 2 table spoon of soy sauce, a few dash of chili flakes, 3 spoonful of tempura dip, green tea, miso soup and few extra unknown ingredients that we totally forgotten about it..
http://www.youtube.com/watch?v=lq32xIHOkK8&hl=en
http://www.youtube.com/watch?v=lq32xIHOkK8&hl=en
วันเสาร์ที่ 25 มิถุนายน พ.ศ. 2554
Now about that soup
There many types of soup, chicken noodle soup and vegetables soup can be use for health and medicine. There also soup that are just plain fatting like French onion soup (Which has a lot of cheese) The best soup you can have for yourself is homemade soup it can taste the best and you can control the idgengents in the soup. The manufacturers can soup can have tons of salt and Trans fat and THAT is very bad for your health and to lose weight. Even if there reduce salt and Trans fat soups out there it is still too much. Eating soup at fast food places or restaurants can be very fatting and these use idengents to make the person hooked, so they can keep coming back for more.
วันพฤหัสบดีที่ 23 มิถุนายน พ.ศ. 2554
Ramen Night with Art School Dropouts!
Since most of my friends are vegetarian, finding a place to eat out with my friends can be difficult. So, I decided to invite some of my good friends over for good eats! And all vegetarian dishes! Appetizer: Tamagoyaki - I made some rolls with just fried eggs and veggies. Mama Min-styled Vegetarian Eggrolls and Dumplings - a Min style technique of packing oatmeal, carrots, and various vegetables to make the faux-meat for dishes! Ramen dishes: Miso soup and scallion stock - This uniquely Japanese ramen, which was developed in Hokkaidō, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth - but since I was making things vegetarian, I opted to have more crushed garlic, black pepper, and a whole lot of scallions. Spinach stock soup - This shōyu style soup ramen has a brown and clear color broth, based on the spinach stock with plenty of soy sauce added resulting in a soup that's tangy, salty, and savory yet still fairly light on the palate. Dessert: Japanese mooncakes but I didn't get to film it because....we got drunk first :( artschooldropouts.wordpress.com twitter tehfaiz
http://www.youtube.com/watch?v=I1PWA7jrbTI&hl=en
http://www.youtube.com/watch?v=I1PWA7jrbTI&hl=en
วันจันทร์ที่ 20 มิถุนายน พ.ศ. 2554
Celebrity Diets- Are They Safe?
With so much pressure on appearance, it has become very fashionable in the weight loss world especially with celebrities to dabble in extreme and dangerous weight loss diets, food and calorie restriction when taken too far can be and is fatal. There is no real short cut to weight loss; it takes willpower, a bit of effort and a lot of dedication. But these fad diets supposedly offer very quick weight loss but at what cost?
A few examples of popular celebrity diets include:
The Maple Syrup Diet (The Master Cleanse Diet)
Beyonc' Knowles famously went on the Maple Syrup diet to lose weight for a film role, she ate no food just drank a beverage that consisted of maple syrup, lemons and cayenne pepper for 10 days and lost an incredible 20 pounds in two weeks. This is highly dangerous and crash dieting in this way which more than likely tricks your body into storing fat instead of burning it so the pounds will almost certainly pile back on as quickly as they fell off.
Raw Food Diet
This involves basically eating all raw food, even meat which is very risky indeed. Although some nutrients in food are destroyed by cooking, eating entirely raw food can cause kidney, liver problems, nausea and even eye infections. Demi Moore is reported to be a fan of this diet. But some components of fruits and vegetables are actually better absorbed by the body if cooked. Though you may lose weight in this way, the health implications of following this diet are not worth it.
Cabbage Soup Diet
The Cabbage Soup Diet basically means substituting all your meals for Cabbage Soup for a week and a dramatic weight loss is promised. Sarah Michelle Gellar is said to go on this diet from time to time. Side effects of this diet are slightly embarrassing, flatulence and the need to go to the toilet more frequently. You will lose weight but it will be mainly water and the second you stop the diet, the weight will pile back on again and probably a bit extra too.
The Macrobiotic Diet
Madonna swears by this diet which means eating mostly wholegrains, raw and cooked vegetables and miso soup which sounds quite healthy, but it is extremely limiting with such a lack of iron, calcium and protein it will leave you feeling lethargic, run down and could increase your chance of suffering from anaemia.
As you can see these celebrity diets do work, you will lose weight but by restricting your body of all the important vitamins and minerals you need for your body to function properly, your body will start to believe it is starving and will not only store the fat which will result in gaining weight but the health implications can sometimes be irreversible. It is best to stick to a sensible, healthy diet.
There are some celebrities that use weight loss methods that are safe and still effective. Jennifer Lopez and Brad Pitt swear by Capsiplex.
Capsiplex is a slimming pill that uses natural Capsicum extract to boost the speed of the metabolic rate which then burns more calories and more fat. The spicy pepper suppresses appetite and provides the body with energy.
By taking one Capsiplex pill a day, you are free to eat as you usually would, no calorie restrictions, no depriving yourself and you could lose between 1-2lbs a week for a much more sensible and gradual weight loss that will stay off.
A few examples of popular celebrity diets include:
The Maple Syrup Diet (The Master Cleanse Diet)
Beyonc' Knowles famously went on the Maple Syrup diet to lose weight for a film role, she ate no food just drank a beverage that consisted of maple syrup, lemons and cayenne pepper for 10 days and lost an incredible 20 pounds in two weeks. This is highly dangerous and crash dieting in this way which more than likely tricks your body into storing fat instead of burning it so the pounds will almost certainly pile back on as quickly as they fell off.
Raw Food Diet
This involves basically eating all raw food, even meat which is very risky indeed. Although some nutrients in food are destroyed by cooking, eating entirely raw food can cause kidney, liver problems, nausea and even eye infections. Demi Moore is reported to be a fan of this diet. But some components of fruits and vegetables are actually better absorbed by the body if cooked. Though you may lose weight in this way, the health implications of following this diet are not worth it.
Cabbage Soup Diet
The Cabbage Soup Diet basically means substituting all your meals for Cabbage Soup for a week and a dramatic weight loss is promised. Sarah Michelle Gellar is said to go on this diet from time to time. Side effects of this diet are slightly embarrassing, flatulence and the need to go to the toilet more frequently. You will lose weight but it will be mainly water and the second you stop the diet, the weight will pile back on again and probably a bit extra too.
The Macrobiotic Diet
Madonna swears by this diet which means eating mostly wholegrains, raw and cooked vegetables and miso soup which sounds quite healthy, but it is extremely limiting with such a lack of iron, calcium and protein it will leave you feeling lethargic, run down and could increase your chance of suffering from anaemia.
As you can see these celebrity diets do work, you will lose weight but by restricting your body of all the important vitamins and minerals you need for your body to function properly, your body will start to believe it is starving and will not only store the fat which will result in gaining weight but the health implications can sometimes be irreversible. It is best to stick to a sensible, healthy diet.
There are some celebrities that use weight loss methods that are safe and still effective. Jennifer Lopez and Brad Pitt swear by Capsiplex.
Capsiplex is a slimming pill that uses natural Capsicum extract to boost the speed of the metabolic rate which then burns more calories and more fat. The spicy pepper suppresses appetite and provides the body with energy.
By taking one Capsiplex pill a day, you are free to eat as you usually would, no calorie restrictions, no depriving yourself and you could lose between 1-2lbs a week for a much more sensible and gradual weight loss that will stay off.
วันอาทิตย์ที่ 19 มิถุนายน พ.ศ. 2554
Video réalisation soupe japonaise Miso shiru.mpg
Vidéo de la soupe japonaise miso shiru. Les ingrédients et la pratique pour réaliser vous même la soupe japonaise.
http://www.youtube.com/watch?v=LeHhK-J8hm4&hl=en
http://www.youtube.com/watch?v=LeHhK-J8hm4&hl=en
วันเสาร์ที่ 18 มิถุนายน พ.ศ. 2554
Ani Phyo's Raw Food Kitchen: Kreamy Avocado Soup
www.AniPhyo.com -Join me and I'll show you how to make a fast, easy, delicious, raw food soup recipe using a blender. This recipe is from my uncookbook "Ani's Raw Food Kitchen. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.AniPhyo.com
http://www.youtube.com/watch?v=kRA4EtLaGos&hl=en
http://www.youtube.com/watch?v=kRA4EtLaGos&hl=en
วันพฤหัสบดีที่ 16 มิถุนายน พ.ศ. 2554
Essense of Macrobiotic Diet for bigger Health
Before starting my article I will like to say a few words about health.
"Every human being is the author of his own health or disease."
"He, who has health, has hope. And he, who has hope, has everything."
"It is health that is real wealth and not pieces of gold and silver."
"Every human being is the author of his own health or disease."
"He, who has health, has hope. And he, who has hope, has everything."
"It is health that is real wealth and not pieces of gold and silver."
วันอังคารที่ 14 มิถุนายน พ.ศ. 2554
Top 3 Nutrition Tips for Women's Fitness Training
I wanted to share a little about female bodybuilding nutrition. This is fundamentally the most important place to focus your energy. If you’re not eating the proper foods at the proper times than you’re not going to put on muscle. Bodybuilding is hard enough for women; therefore we need to focus more on our diets. I’ve provided 3 nutritional tips for that can be very valuable tips for any female bodybuilder.
วันศุกร์ที่ 10 มิถุนายน พ.ศ. 2554
Nobu: Toro! Toro! Toro!
October 31, 1994
In toro-loving circles, the landfall in Manhattan of Nobu Matsuhisa was hailed as if it were the Second Coming if not the First. The chef's taste and bravado, honed on a path from Japan to Alaska to Peru and Argentina, had lured the crème de la crème as well as the skim milk of Hollywood to his cramped temple of vinyl on La Cienega Boulevard. Now, in league with TriBeCa ward boss Robert De Niro and his restaurant right-hand Drew Nieporent, Matsuhisa realized it made no sense to clone a dump – not in the gracious old bank the partners had leased to house Nobu.
Still, no one could have guessed that out of designer David Rockwell's fertile noggin would come sheer enchantment: the cobalt-blue horizon of the smoking room, set behind blue velvet and winter twigs; the copper leaf and off angles of the ceiling; the real birches with ersatz branches; the curving wall of black river stones ("like a slab of beluga," rhapsodized the Voice), and the usual Rockwell wit (thirties fans and fish on chenille, cherry blossoms painted on the beechwood floor, tall stools with chopstick legs, the service bar in a bank vault). Just when we're ready not to be amused again by the irrepressible Rockwell, he tosses off his best design yet.
Worshipfully, a fan asks Nobu, "Please explain the Japanese symbolism in those odd panels on the wall." Nobu shrugs. "I don't know," he says, "ask David."
Rockwell: "Symbolism? What symbolism?" he says. "They're not Japanese. I just wanted something to insulate sound." So much for Zen and the art of noise-muffling.
Nobu or not Nobu. Opinions are fierce. Brilliant, says one. A disaster, reports another. He loved it. She hated it. The crowd is in full surge. With no World Series going, the new sport in town is table-nabbing. I call Nieporent requesting a spot for out-of-town friends, not me. Can't fool Drew. "What a waiting list tonight," he says. "Madonna and a party of six want 8:30. Calvin and six, 8:30. Martha Stewart and six, 8:30. Peter Guber, six… Jean-Claude Van Damme. And guess who I'm calling back first." He wants it to sound like a complaint, but clearly, he's in Heaven. Mere mortals will go on hold for a while. Is this a revival of sushi chic?
No wonder the crowd looks smug that first night, heads swiveling to see the faces that will confirm their own belonging. There are ritual martial cries from the crowded covey of chefs chopping and slashing behind the sushi counter. Our waiter, an import from La Cienega, has not lost his Hollywood. "Irasshai," he barks in traditional welcome to each new arrival. Alas, he can't get our order straight, urging us to begin with cold dishes, then bringing hot and forgetting half. Toro tartare with caviar in a small frosted-glass dish on a doily is worth the $25, I suppose; the voluptuous tuna belly is a sensory explosion.
"In my 25 years in business, this is my first doily," says Nieporent.
And we are enchanted by the special crisp fried sea eel with a spicy garlic sauce and the New Zealand mussels in a powerful potion. But the rock shrimp glisten with grease, the sushi rolls are rather ordinary, and the famous "squid pasta" (squid cut like fettuccine, with asparagus, garlic, and butter) is merely a pleasant joke without a punchline. "Is this Cheez Whiz?" my chums want to know, rejecting the crab in too much spicy mayonnaise. And they won't even taste the luscious black cod in miso.
Not even the Gilligan's Island charm of pouring cold sake from a hollowed-out bamboo carafe, not even a slight tipsiness, helps. "If we're still hungry, I'll buy everyone a pizza for dessert," I promise. But they are already applying compresses of dessert to bruised expectations, loving the ginger crème brûlée and the orange tart with bitter-chocolate sorbet and a leathery chocolate crust but dismissing red-bean spring roll -- "it looks like larva." I try to convince them it has whimsy, with its spidery sweet-noodle web, but I can see what they mean. And the green-tea crème caramel does look and taste like mousse of liver.
I don't even want to tell my friends how terrible it was. They are all crying, "brilliant," "sheer genius," "astounding." My mistake was to order à la carte at the table, they tell me. The secret is to sit at the bar (no reservations necessary) and order the daily omakase tasting (the chef decides; $60 and up, depending). How long may one have to wait? Somehow I doubt that Sony Music CEO Mickey Schulhof gets shuffled off to the Tribeca Grill like the minor-league sushi-bar standees. Now it's our turn. A couple still delirious from their first immersion in omakase join me – we order two dinners for three ($203, tax included) – thrifty, considering, and filling but aesthetically perilous. It's not easy to divide one slender burdock or one gingko nut.
And the seduction begins. An attack on all the sense, from the smart lacquer fan tray and sea-foam-opalescent bowl that excite the eye to the oddly wonderful gelatinous broth of the seafood with baby bok choy and the melting sweetness of swiftly seared tuna belly tattooed with tiny circles of fiery jalapeño that play on the tongue. Hard to imagine three grown-ups so fixated on two small serrated curls of fluke – "It looks like skate reduced on the copy machine," one friend observes, exclaiming over the citric intensity of yuzu. That's how obsessed foodies do carry on. Even the tempura that disappointed with its vapid predictability at the table seems splendid now in a limited edition – just asparagus, broccoli, smelt, and an oyster wrapped in shiso leaf. And thinnest slices of orange with mint layered in that wondrous green bowl have exactly the acid tang that makes a perfect finale.
Time to get real. I've racked up $500 in expenses here by now and not seen a sign of the master, off tending shop in California. It may be that Matsuhisa has not yet found the feel of home in our town. Alerted to the chef's return, I let a VIP friend of the house reserve. Now Drew is off on his bi-coastal rounds. Think of the mileage building up. But with Nobu darting about, Drew may be redundant. Politicians press the flesh. Nobu presses the fish. I have the illusion he is out in the kitchen personally adjusting each leaf destined for our booth.
Two plump oysters with caviar are a classic, understated first pitch. A bowl of Matsuhisa special sauce (minced ginger and shallot with soy, mirin, and sesame oil) accompanies fillets of fast-seared tuna, and we hoard it for the rest of the evening, though no dish ever needs the gilding. The whitefish is raw and unusually crisp in a yuzu glaze with just a drop of hot-pepper sauce – "That's the chef's South American influence," says the manager, Richard Notar. He's everywhere, too, calling the plays, explaining. A dab of that spicy mayonnaise does magic to mere halibut. Our host doffs his Matsuhisa baseball cap and calls for bread to dab up the sauce. "If the man uses mayonnaise, can bread be far behind?" he muses. "You could get them to send some from Tribeca Grill," I suggest. The waiters have been shuttling in all evening from the Grill and from Nieporent's Montrachet, just a few blocks north. So a bread run would not be outrageous. Fortunately, my chum lacks the nerve to insist.
Given the glow of so much attention, I may be imaging that the "new-style sashimi" is even more wonderful tonight – my friend is mopping up the sesame with his finger. And why not? I'm mopping, too. A small salmon steak is served barely jelled with shiitake and deep-fried spinach. A tiny tea cup of thick and exotic broth is "Nobu's answer to Chinese shark's fin soup," says Notar. After sweet eel fillets on red-tinged lettuce there is sushi, of course – yellowtail, toro again, a shiitake mushroom limp as a Dali pocket watch, and an odd vegetal thing with a hula skirt of sprouts.
Nobu stands by, grinning. "More?" he asks. Clearly he thinks we've had enough.
In toro-loving circles, the landfall in Manhattan of Nobu Matsuhisa was hailed as if it were the Second Coming if not the First. The chef's taste and bravado, honed on a path from Japan to Alaska to Peru and Argentina, had lured the crème de la crème as well as the skim milk of Hollywood to his cramped temple of vinyl on La Cienega Boulevard. Now, in league with TriBeCa ward boss Robert De Niro and his restaurant right-hand Drew Nieporent, Matsuhisa realized it made no sense to clone a dump – not in the gracious old bank the partners had leased to house Nobu.
Still, no one could have guessed that out of designer David Rockwell's fertile noggin would come sheer enchantment: the cobalt-blue horizon of the smoking room, set behind blue velvet and winter twigs; the copper leaf and off angles of the ceiling; the real birches with ersatz branches; the curving wall of black river stones ("like a slab of beluga," rhapsodized the Voice), and the usual Rockwell wit (thirties fans and fish on chenille, cherry blossoms painted on the beechwood floor, tall stools with chopstick legs, the service bar in a bank vault). Just when we're ready not to be amused again by the irrepressible Rockwell, he tosses off his best design yet.
Worshipfully, a fan asks Nobu, "Please explain the Japanese symbolism in those odd panels on the wall." Nobu shrugs. "I don't know," he says, "ask David."
Rockwell: "Symbolism? What symbolism?" he says. "They're not Japanese. I just wanted something to insulate sound." So much for Zen and the art of noise-muffling.
Nobu or not Nobu. Opinions are fierce. Brilliant, says one. A disaster, reports another. He loved it. She hated it. The crowd is in full surge. With no World Series going, the new sport in town is table-nabbing. I call Nieporent requesting a spot for out-of-town friends, not me. Can't fool Drew. "What a waiting list tonight," he says. "Madonna and a party of six want 8:30. Calvin and six, 8:30. Martha Stewart and six, 8:30. Peter Guber, six… Jean-Claude Van Damme. And guess who I'm calling back first." He wants it to sound like a complaint, but clearly, he's in Heaven. Mere mortals will go on hold for a while. Is this a revival of sushi chic?
No wonder the crowd looks smug that first night, heads swiveling to see the faces that will confirm their own belonging. There are ritual martial cries from the crowded covey of chefs chopping and slashing behind the sushi counter. Our waiter, an import from La Cienega, has not lost his Hollywood. "Irasshai," he barks in traditional welcome to each new arrival. Alas, he can't get our order straight, urging us to begin with cold dishes, then bringing hot and forgetting half. Toro tartare with caviar in a small frosted-glass dish on a doily is worth the $25, I suppose; the voluptuous tuna belly is a sensory explosion.
"In my 25 years in business, this is my first doily," says Nieporent.
And we are enchanted by the special crisp fried sea eel with a spicy garlic sauce and the New Zealand mussels in a powerful potion. But the rock shrimp glisten with grease, the sushi rolls are rather ordinary, and the famous "squid pasta" (squid cut like fettuccine, with asparagus, garlic, and butter) is merely a pleasant joke without a punchline. "Is this Cheez Whiz?" my chums want to know, rejecting the crab in too much spicy mayonnaise. And they won't even taste the luscious black cod in miso.
Not even the Gilligan's Island charm of pouring cold sake from a hollowed-out bamboo carafe, not even a slight tipsiness, helps. "If we're still hungry, I'll buy everyone a pizza for dessert," I promise. But they are already applying compresses of dessert to bruised expectations, loving the ginger crème brûlée and the orange tart with bitter-chocolate sorbet and a leathery chocolate crust but dismissing red-bean spring roll -- "it looks like larva." I try to convince them it has whimsy, with its spidery sweet-noodle web, but I can see what they mean. And the green-tea crème caramel does look and taste like mousse of liver.
I don't even want to tell my friends how terrible it was. They are all crying, "brilliant," "sheer genius," "astounding." My mistake was to order à la carte at the table, they tell me. The secret is to sit at the bar (no reservations necessary) and order the daily omakase tasting (the chef decides; $60 and up, depending). How long may one have to wait? Somehow I doubt that Sony Music CEO Mickey Schulhof gets shuffled off to the Tribeca Grill like the minor-league sushi-bar standees. Now it's our turn. A couple still delirious from their first immersion in omakase join me – we order two dinners for three ($203, tax included) – thrifty, considering, and filling but aesthetically perilous. It's not easy to divide one slender burdock or one gingko nut.
And the seduction begins. An attack on all the sense, from the smart lacquer fan tray and sea-foam-opalescent bowl that excite the eye to the oddly wonderful gelatinous broth of the seafood with baby bok choy and the melting sweetness of swiftly seared tuna belly tattooed with tiny circles of fiery jalapeño that play on the tongue. Hard to imagine three grown-ups so fixated on two small serrated curls of fluke – "It looks like skate reduced on the copy machine," one friend observes, exclaiming over the citric intensity of yuzu. That's how obsessed foodies do carry on. Even the tempura that disappointed with its vapid predictability at the table seems splendid now in a limited edition – just asparagus, broccoli, smelt, and an oyster wrapped in shiso leaf. And thinnest slices of orange with mint layered in that wondrous green bowl have exactly the acid tang that makes a perfect finale.
Time to get real. I've racked up $500 in expenses here by now and not seen a sign of the master, off tending shop in California. It may be that Matsuhisa has not yet found the feel of home in our town. Alerted to the chef's return, I let a VIP friend of the house reserve. Now Drew is off on his bi-coastal rounds. Think of the mileage building up. But with Nobu darting about, Drew may be redundant. Politicians press the flesh. Nobu presses the fish. I have the illusion he is out in the kitchen personally adjusting each leaf destined for our booth.
Two plump oysters with caviar are a classic, understated first pitch. A bowl of Matsuhisa special sauce (minced ginger and shallot with soy, mirin, and sesame oil) accompanies fillets of fast-seared tuna, and we hoard it for the rest of the evening, though no dish ever needs the gilding. The whitefish is raw and unusually crisp in a yuzu glaze with just a drop of hot-pepper sauce – "That's the chef's South American influence," says the manager, Richard Notar. He's everywhere, too, calling the plays, explaining. A dab of that spicy mayonnaise does magic to mere halibut. Our host doffs his Matsuhisa baseball cap and calls for bread to dab up the sauce. "If the man uses mayonnaise, can bread be far behind?" he muses. "You could get them to send some from Tribeca Grill," I suggest. The waiters have been shuttling in all evening from the Grill and from Nieporent's Montrachet, just a few blocks north. So a bread run would not be outrageous. Fortunately, my chum lacks the nerve to insist.
Given the glow of so much attention, I may be imaging that the "new-style sashimi" is even more wonderful tonight – my friend is mopping up the sesame with his finger. And why not? I'm mopping, too. A small salmon steak is served barely jelled with shiitake and deep-fried spinach. A tiny tea cup of thick and exotic broth is "Nobu's answer to Chinese shark's fin soup," says Notar. After sweet eel fillets on red-tinged lettuce there is sushi, of course – yellowtail, toro again, a shiitake mushroom limp as a Dali pocket watch, and an odd vegetal thing with a hula skirt of sprouts.
Nobu stands by, grinning. "More?" he asks. Clearly he thinks we've had enough.
วันจันทร์ที่ 6 มิถุนายน พ.ศ. 2554
วันเสาร์ที่ 4 มิถุนายน พ.ศ. 2554
วันศุกร์ที่ 3 มิถุนายน พ.ศ. 2554
Miso Soup Loves Pedro
The Yo!Sushi Manager in London pleads for a Plan B to dry Pedros pants within an hour. They spilled miso soup on him by the way.
http://www.youtube.com/watch?v=cUXgRqCnDys&hl=en
http://www.youtube.com/watch?v=cUXgRqCnDys&hl=en
วันพฤหัสบดีที่ 2 มิถุนายน พ.ศ. 2554
Ukita Family, Japan. Hungry Planet, Nourrir son monde
Maya Ukita: Life expectancy in Japan is the highest in the world—79 for men and 85 for women. Fish: This exceptional longevity can be attributed, in part, to the consumption of fish, soy, and green tea. Mio's stomach : A number of Japanese practice Hara Hachi Bu, which consists of eating until you are only 80% full. Sayo Ukita: Regular physical activity, such as frequent bicycle riding, also promotes longevity in Japan. Cigarets: Mr. Ukita smokes four packs of cigarets a week. Smoking: Men Women Japan 40% 12% Canada 24% 18% China 60% 4% Russia 70% 28% Excess food packaging increases the amount of household waste. And yet the Ukita family buys many fresh products—such as bananas and strawberries—that are also packaged. Wakame seaweed is used in miso soup and is rich in fiber and calcium—10 times more than milk!
http://www.youtube.com/watch?v=cdr1NkL1Yd4&hl=en
http://www.youtube.com/watch?v=cdr1NkL1Yd4&hl=en
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