Do you know medicines can be delicious and does not come in the form of a pill? You can find some of the most powerful medicines at your local supermarket or "pharmacy", and they are very tasty. Curative foods have been utilized as part of the cookery for centuries in Asia. Foods and medicines are often the similar thing in Asia. Five Healthy Asian Superfoods are provided here; you need to try them to get their benefits such as lose weight, lower cholesterol, reverse diabetes and prevent cancer. You will really like these foods because they contain unique and unusual good taste.
Konjac, The Asian Super Fiber
Konjac plant is very beneficial as a water-soluble dietary fiber and Konjac glucomannan (KGM) is derived from its root. KGM contains multiple advantages due to its medicinal properties. KGM helps in weight loss as it absorbs fat, decreases cholesterol, accelerates elimination, and blunts sugar absorption. Konjac is much more glutinous than normal fibers, maintaining up to 17 times its weight in water.
In Japan, Konjac foods, prepared from KGM, are also named Shirataki Nooldes or Konnyaku that are traditional Chinese foods with a history spanning more than two thousand years. In China, it is called as Moyu or Juruo. Konjac foods are a well-liked health food in the Asian markets.
Shitake Mushrooms - Healing from the Earth
Shitake mushrooms are one of the most medicinal plants on the earth. Shitake mushrooms contain health-promoting properties so it is a symbol of long life in Asia. It increases immunity through special polysaccharide molecules and can assist in stopping cancer. They seem to reduce fastening of immune cells to arterial wall, preventing atherosclerosis.
Shitake mushrooms are packed with minerals, especially iron. Shitake mushrooms are also known as Chinese black mushrooms. They are also believed as the sunshine food because these mushrooms are one of the small numbers of way that can provide vitamin D. They are very delicious and have been utilized medicinally by the Chinese for over 6,000 years.
Arame - A Wonder of the Sea
Arame, a marine brown algae or sea vegetable is rich in iodine, calcium, magnesium, iron, zinc, manganese, folate, vitamin A and K in addition to it is being a good nutritional source for lots of other minerals. It can be added to stir-frys, soups, or even prepared into a sea vegetable salad. It improves immunity and helps bind pollutants in human body.
Arame is cropped mostly from the cold waters off the shore of South Korea and Japan. Its subspecies are found off the shore of both California and Alaska. In Japanese cuisine, this kelp species as well as many other species of seaweed are utilized generously. Its advantages have been recognized by Koreans so they have been adding it into their diets for numerous years.
Daikon - The Other White Meat
A mildly-tasted large East Asian white radish, Daikon seems like a huge white carrot. It is rich in vitamin C and folate. It helps in break down of food due to it includes digestive enzymes. It also has myrosinase that increase detoxification of ecological chemicals. Daikon, a cruciferous vegetable, provides cancer-protecting potential similar to its relative's cabbage, broccoli and kale. It can be consumed raw in salads or in stir-frys or soups.
Daikon is most commonly recognized as mooli in UK and continental Asia. In US, it is known as its Japanese name, Daikon. Daikon has many varieties such as aokubi-daikon, Korean radish, and turnip-shaped sakurajima daikon. Normally, it has the shape of a huge carrot but Korean radish is shorter, and stouter.
Umeboshi Plums - A New Kind of Pickle
Umeboshi Plums provide a perky flavor to soups and stir-frys. In addition to it, these red little Japanese plums include extraordinary medicinal qualities. It helps in exhaustion, increasing digestion and improving the removal of toxins with its paradoxical alkalinizing effect on the body. It also prevents nausea, and good for systemic toxicity and hangovers. In Japan, green umeboshi extract is even utilized as a tonic.
Umeboshi Plums contain citric acid that works as an antiseptic and assist to raise saliva production and help in the digestion of rice. Umeboshi is alleged to defend against aging. Umeboshi are a well-liked type of tsukemono (pickles) and are very sour and salty. Umeboshi Plums are generally served as side dishes for rice or consumed on rice balls for breakfast and lunch. Occasionally, they are served boiled for dinner.