If you’ve ever been to Japan, you’ve probably wanted to know the secrets of Japanese women who stay young, slim and beautiful throughout their lives.
Their youthful looks and physique seem to be related to their diet and lifestyle. The Japanese live and eat healthily, which is the secret to their longevity. In fact, it has the highest percentage of people living over 100 years in the world.
They don’t just focus on taste, they focus on the health benefits of the food they consume. These are 10 reasons why Japanese women look young and slim.
Green tea
The Japanese love green tea. The preparation of matcha (powdered green tea) is a true ceremony in Japanese culture.
It is made from the best quality dried leaves, which are then ground into a fine powder that is added to water.
This tea is delicious and healthy, and is rich in antioxidants that help with weight loss, reduce the risk of cancer and heart disease, fight free radicals, and slow down aging.
A 2006 study published in the journal JAMA found that adults in Japan, who drink a lot of green tea, had a reduced risk of death from all causes, with those who drank 5 cups of green tea a day having a 26 percent lower death rate.
Small parts
Your portion sizes are important, and smaller portions help you eat less, which can help you lose weight. So make sure you don’t serve large portions and don’t overfill your plate.
And the Japanese decorate every item on the menu to show off the beauty of nature.
No walking lunch
The Japanese respect their mealtimes, so it is considered rude to eat while on the go. They don’t do anything else while they eat, neither TV nor work.
They eat slowly, which helps with chopsticks, so the stomach has more time to digest food and the brain gets the signal that it’s full.
Fermented food
Fermented foods such as miso, kefir, kombucha, sauerkraut, tempeh, and kimchi are commonly consumed in Japan.
These foods undergo a lacto-fermentation process that preserves the food’s natural nutrients and produces B vitamins, beneficial enzymes, omega-3 fatty acids, and various strains of probiotics.
