(ANSA) - ROME, AUGUST 10 - Fresh ingredients and short and elaborate cooking are the strengths of Japanese cuisine, in which fish, rich in omega-3 fatty acids, is used a lot. The use of soy, which thanks to the ability to 'emulate' the effects of estrogens, female sex hormones on cell receptors, has a possible protective effect on tumors that depend on hormones, is instead the strength of Chinese cuisine, together with ingredients such as white meats, pork, fish, rice and vegetables. In these diets, however, there are some things to take into account: first of all the salt contained in the soy sauce in both, then the frying in the case of Chinese cuisine and instead in the case of the Japanese one the low content of products of vegetable origin and fruit, even for reasons related to the territory. He explains it in two insights on his social profile Airc Foundation for cancer research. If as regards the salt content in soy sauce it may be useful to remember that in the market there are versions with reduced content, as regards instead the frying, in particular those of the Chinese kitchen, it must be kept in mind according to Airc that if too frequent as a cooking method it can be harmful to the body. (HANDLE).
Chinese and Japanese cuisine, watch out for fried and salt soy sauce
2020-08-10T16:10:22.491Z
(HANDLE)(ANSA) - ROME, AUGUST 10 - Fresh ingredients and short and elaborate cooking are the strengths of Japanese cuisine, in which fish, rich in omega-3 fatty acids, is used a lot. The use of soy, which thanks to the ability to 'emulate' the effects of estrogens, female sex hormones on cell receptors, has a possible protective effect on tumors that depend on hormones, is instead the strength of Chinese ...
