Is sushi healthy? Which are healthiest?

There are many different types of sushi, which are made with a wide variety of ingredients, including different types of vegetables, sea vegetables, and seafood. The basic ingredient for all sushi is rice; therefore, the other ingredients you choose to have on your sushi will determine its comparative nutritional value. Varieties of sushi that include only rice and vegetables offer nutrient-rich vegetarian options for sushi. For example, many restaurants offer sushi made with shiitake mushrooms, avocado, cucumber, burdock, umeboshi plum paste (a pickled plum suggested Continue reading →

Fun facts about sushi and Japanese food

Japanese cultures have evolved greatly over time with influences from all over the world. The culture is not only about dedicated cultural members practicing traditions, but it brings some amazing food to the table. What does this mean? It means that you can experience the lifestyle of Japan without even having to be in Japan. Below are some fun facts about sushi and Japanese food to teach you some more whilst on your journey of exploration. Like a samurai, the blade of a professional sushi Continue reading →

Replacing white rice with brown rice or other whole grains may reduce diabetes risk

In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating five or more servings of white rice per week was associated with an increased risk of type 2 diabetes. In contrast, eating two or more servings of brown rice per week was associated with a lower risk of the disease.   The researchers estimated that replacing 50 grams of white rice (just one third of a typical daily serving) with the same amount of brown rice would lower Continue reading →

Black rice bran may help fight disease-related inflammation

Sientists are reporting evidence that black rice — a little-known variety of the grain that is the staple food for one-third of the world population — may help soothe the inflammation involved in allergies, asthma, and other diseases.   Their study appears in ACS’ bi-weekly Journal of Agricultural and Food Chemistry. Mendel Friedman and colleagues point out that their previous research showed several potential health benefits of eating black rice bran. Bran is the outer husk of the grain, which is removed during the processing Continue reading →

Why the Japanese can easily digest sushi

Porphyran, a polysaccharide present in the cell walls of a red algae that is used notably in the preparation of sushi, is broken down specifically by an enzyme called porphyranase. This new enzymatic activity has been identified in marine bacteria and, surprisingly, in the bacteria that populate the gut of the Japanese. Scientists from CNRS and UPMC have explained this discovery by a transfer of genes between the bacteria, that allows the gut microbiota of the Japanese to acquire all the “machinery” it needs to Continue reading →

Sushi Condiment May Prevent Cavities

Wasabi, the pungent green horseradish served with Japanese sushi, has been found to afford yet another health benefit: it could prevent tooth decay. The finding was presented here today at the 2000 International Chemical Congress of Pacific Basin Societies.   The weeklong scientific meeting, held once every five years, is hosted by the American Chemical Society in conjunction with its counterparts in Australia, Canada, Japan and New Zealand. Hideki Masuda, Ph.D., director of the Material Research and Development Laboratories at Ogawa & Co., Ltd., in Continue reading →