Why is the cancer rate in Japan relatively low? These things we like to eat, but they refuse

Although people’s living standards are getting higher and higher, due to the continuous development of industrialization technology, many factories abuse chemical substances, many foods are becoming more and more unhealthy, and even contain many carcinogens, plus environmental pollution. Seriously, the cancer rate of people is getting higher and higher nowadays. Moreover, in fact, the cancer prevalence rate in our country is much higher than that in Japan. This is mainly due to the different dietary habits. Many Japanese people do not like to eat, but we all like to eat very much. So, what are the things that are prone to cause cancer?

First of all, everyone knows that our country’s cuisine is the most delicious in the world. It may be that our country’s food culture is too rich, so we are too heavy on taste and like to eat more salty meals . In fact, excessive intake of salt will also lead to an increase in the cancer rate. We like to put a variety of preparations to make the food more delicious when we cook, which makes us unknowingly consume too much. Of table salt.

But the Japanese are different, they like to eat original food, many dishes they only add a little salt to adjust, so their diet is much lighter than ours. In addition, they pay attention to a balanced diet and like to increase some crude fiber foods and fruits, so that their daily salt intake can be controlled, and the cancer rate will be lower.

Secondly, there are many snacks on the market that not only contain high salt content, but also contain a lot of carcinogens, such as a variety of pickled products. The salt content is very high, if long-term consumption, it is easy to cause certain harm to the human body. However, people in our country seem to like it very much, and almost every household buys some dishes for cooking.

But the Japanese are different,Not only do they not eat these pickled products, they rarely make them themselves. They like to eat natural and pollution-free food. For example, shiitake mushroom kelp, although the salt content of these ingredients is relatively high, it can be reduced if cooked properly. The Japanese favorite is to boil them into soup, which can reduce the salt content. , And make the food very delicious.

In addition, Japanese people like to add some milk or yogurt to food when cooking, which can well season the food and reduce salt intake. And dairy products have many benefits to our body, we might as well learn from this.