DOCSLIB.ORG

Effects of Brown Rice on Obesity: GENKI Study I (Cross Sectional Epidemiological Study)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Brown Rice on Obesity: GENKI Study I (Cross Sectional Epidemiological Study) ournal of JObesity and Chronic Diseases https://doi.org/10.17756/jocd.2018-013 Research Article Open Access Effects of Brown Rice on Obesity: GENKI Study I (Cross Sectional Epidemiological Study) Shaw Watanabe*, Shoichi Mizuno and Azusa Hirakawa Life Science Promoting Association, Japan *Correspondence to: Shaw Watanabe Abstract 25-3-1004, Daikyo-cho Purpose: Current epidemiological data are inconclusive about the effects of Shinjuku-ku, Tokyo 160-0015, Japan traditional brown rice on obesity. The purpose of this study was to explore the Tel: +81-3-5379-7785 Fax: +81-3-5379-7786 relationship between the people’s preferences for brown rice in their diet and E-mail: [email protected] obesity, by conducting a questionnaire survey focused on brown rice and natural foodstuffs. Received: January 31, 2018 Accepted: April 18, 2018 Method: A cross sectional study was performed through an individual Published: April 20, 2018 questionnaire administered to 1100 participants. Their staple food preferences Citation: Watanabe S, Mizuno S, Hirakawa A. included: polished white rice in 330, partially milled rice in 117, germinated rice 2018. Effects of Brown Rice on Obesity: GENKI in 12, brown rice in 406, Jurokkoku rice in 10, and 205 mixed brown rice and Study I (Cross Sectional Epidemiological Study). J others. Baseline and outcome variables were principally chosen to address the Obes Chronic Dis 2(1): 12-19. following categories: BMI, dietary habits, lifestyle, and living conditions. Copyright: © 2018 Watanabe et al. This is an Open Result: Among all participants (Males = 339, Females = 741), average BMI Access article distributed under the terms of the 2 Creative Commons Attribution 4.0 International was 22.3 ± 3.2 in males and 20.7 ± 2.8 kg/m in females. Current consumers of License (CC-BY) (http://creativecommons.org/ brown rice had a significantly lower BMI than all other categories aggregated licenses/by/4.0/) which permits commercial use, (BMI brown rice = 20.6 ± 2.0, BMI white rice = 22.3 ± 3.3; p < 0.000). They including reproduction, adaptation, and distribution reduced body weight 9 kg in males and 6 kg in females from the maximal body of the article provided the original author and weight in middle age. Brown rice eaters preferred to eat Japanese foods and source are credited. traditional vegetables, avoiding meat, dairy products and western foods. They Published by United Scientific Group disliked oily and spicy taste, and their optimal food attributes were fresh, organic, no additives, without genetically-modified foodstuff and locally-produced. Brown rice eaters had bowel movements once or twice a day, and their stools had the shape of a banana. Dietary habits contributed to their healthy feeling in conjunction with other life attitudes. Conclusion: The brown rice diet seemed to improve or prevent obesity compared with a polished white rice eating. The good bowel movement and the stool figure suggested a good intestinal environment which led to avoid obesity and kept health. Dietary habits with brown rice, rich vegetables, avoiding meat, should support the healthy life. Keywords BMI, Obesity, Brown rice diet, Lifestyle, Epidemiology, Cross sectional study Introduction A relationship between food and health have been reported by a lot of epidemiological studies. The seven countries study by Keys et al. and the planned residents-based cohort study by Takashi Hirayama are considered to open a nutritional epidemiology [1-4]. The Mediterranean Diet, DASH diet, Zone, Ornish and others were thus proposed [5-9]. There are only a few epidemiological Watanabe et al. 12 Effects of Brown Rice on Obesity: GENKI Study I (Cross Sectional Epidemiological Study) Watanabe et al. data about the health effects of the brown rice diet [10], which asked dietary habits, life habits, past history, family history, has been popular in Japan. Genmai (brown rice) diet was health awareness, etc. The foods of 116 items were adopted originally proposed by Sagen Ishizuka [11] and Kenzo Futaki by a semi-quantitative food frequency question. The dietary [12] combined with wellness fasting and the carbohydrate habits of the brown rice diet were usually matched to the restriction diet, so it is important to get a basic data of genmai recommendation of dietitian’s proverb “ma/go/wa/ya/sa/shi/i” eating people [13, 14]. which means “grand children are kind” in Japanese. “Ma” is a prefix of beans, “go” is sesame seeds and nuts, “wa” is seaweed, In the previous JPHC cohort of 140,000 people in the “ya” is vegetables, ”sa” is fishes, “shi” is shiitake and mushrooms, National Cancer Center did not distinguish a kind of rice, and “i” is yam. All these foodstuffs were included, and a and in the Saku Human Dock cohort targeting 50,000 health detailed question about brown rice and natural food intake check-up examinees, there were only several 10 people who was prepared. Eating habits, exercise habits, living conditions, had consumed brown rice, so the statistical analysis could educational background, profession and annual income, and not be possible [15-20]. There are many healthy people who for women, menstruation, childbirth, feeding history, etc. were run a brown rice vegetarian diet in the group such as Japan asked. Most questions were similar to those of JPHC cohort Society of Integrative Medicine, Japan CI Association, the study to compare the results of residential population [17]. Japan Macrobiotic Association, and the AOB KEIO Group Our PDF version can be downloaded from the address below: [21-23]. The above groups had organized the Integrated (http://www.lifescience.or.jp/genki1/questionair/). Shokuiku (eating education) Promotion Council five years ago [24]. Each group has more than a thousand members and act The questionnaire that had been sent back was stored in to distribute natural foods. a locked locker with a key ID. The abnormal value or lack of answer was confirmed to the subject, and data were stored in For this study, the authors asked to investigate the health the Excel database. effects of brown rice with a collaboration with the Research Laboratory of the Life Science Promoting Association Japan, Items of the questionnaire were as follows: and to clarify the health effects of brown rice eating. Each • Age, height, current weight, BMI, weight at 20 years old, participating group understood the importance of this study maximal weight and age in the past and supported to recruit their members to this study by the board decision. The authors sent a questionnaire to the • Staple rice, food preferences and eating habits applicants and got the informed consent to make a cross- • Dietary awareness, food intake status (SFFQ), meal sectional study, ahead of their inclusion in a forthcoming sketches cohort study for the future follow-up study and/or a nested study in the cohort population. • Lifestyle and habits The purpose of this study was to clarify the relationship • Current health condition, bowel movement, and stool between the health effects of brown rice diet and the obesity feature in which a questionnaire survey was conducted mainly for a • Health history, parents, siblings, chief complaints group of brown rice and natural foods intake. The relationship between diet and health is a field that requires more research • Changes of health condition from the last year, and for an ultra-aging society like Japan. healthy habits The Japanese cuisine has become popular worldwide • Liquor, tobacco, eating out, supplements, fasting as one of world legacies, but the evaluation of brown rice is experience left behind. It is necessary to investigate the current status • Physical activities, living way, occupations, education, by good epidemiological design to study the population of income brown rice eaters. GENKI study is an abbreviation of “Genmai Epidmiology Nutrition and Kenko (health) Innovation”, • Stress, and Life Creed (Religion) and planned to find integrated solution by accumulating • Women’s Health, menarche, menstruation, hormone use, multidimensional evidences for healthy longevity. delivery history, childcare history • Contact and free comments space Subjects and Methods • Address, e-mail, name, telephone, etc. for communication, We made public relations about the study through the if desired monthly magazine of each society, and called participation. The participants returned the application form enclosed in the magazine to the Office by fax or e-mail, and the registration Ethical Issue office confirmed the intention of participants, and sent a For this study, the steering Committee by Japan Society questionnaire. The survey was carried out from April 1, 2016 of Integrative Medicine, Japan CI Association, the Japan to March 31, 2017, and 1,100 people participated to the study. Macrobiotic Association, and the AOB KEIO Group The questionnaire form is 8 pages in A4 size and needed examined the proposed research plan and approved the about 30 minutes to 1 hour to fulfil the questionnaire. It ethics review by the Ethics Review Board of the Life Science Journal of Obesity and Chronic Diseases | Volume 2 Issue 1, 2018 13 Effects of Brown Rice on Obesity: GENKI Study I (Cross Sectional Epidemiological Study) Watanabe et al. Promoting Association (No. 003 in September 2015) [21-23]. in middle age in females figure 1. The place of residence was Collected data were all anonymized in the Excel spreadsheet for distributed from Hokkaido to Kyushu in Japan, so regional analysis, and consent forms and confidential information were bias could be neglected (data not shown). separately stored in the locked locker. Original questionnaire shall be returned to each participant with a report of the study for self-education. Statistical Analysis The information obtained from the questionnaire was used for the Excel database, and transferred to SPSS database. Non-parametric analysis was used for categorical data, and parametric analysis for continuous variables. The complete data of 1080 people were provided for analysis.
Load more

Recommended publications
  • Miso Soup ‘Clean Choice’ Award 2017 Press Release
    Contents Instant Organic Miso Soup ‘Clean Choice’ Award 2017 Press Release ........... .3 Miso Sell Sheet ............................................................ 4 Grocery Headquarters Trailblazer Award Press Release ....................... .5 Best Foods for Men 2017 Eden Black Beans Men’s Health Press Release ......... .5 Beans Sell Sheet ........................................................... 6 EDEN Ume Plum Vinegar Awarded 2016 Best Bite Award ...................... .7 Oil & Vinegar Sell Sheet ................................................... .8 New Instant Miso Soups Press Release ....................................... 9 Eden Mochi is Awarded as a “2016 Top Kitchen Essential” Press Release ........ .9 Mochi Sell Sheet ......................................................... .10 Eden Foods Trailblazer Award 2016 ........................................ .10 Shoyu, Beans, Snacks in Men’s Health “125 Best Foods for Men” Press Release .. 11 Snack Sell Sheet .......................................................... 12 Eden Spicy Pumpkin Seeds 1st Place Award Press Release .................... .13 Media Contact Erin Fox Media Manager Eden Foods 701 Tecumseh Rd Clinton, MI 49236 [email protected] 517.456.7424 x203 edenfoods.com Press Release 23 February 2017 Instant Organic Miso Soup EDEN Instant Organic White Miso Soup 'Clean Choice' Award 2017 Clinton, Michigan – Clean Eating magazine's annual 2017 Clean Choice Award has been conferred upon EDEN Instant Red Miso Soup as announced in their February/March issue. Clean Eating
    [Show full text]
  • Koshi High School Erina Mizutani Shiori Endo
    Study of functional dye Koshi high school Erina Mizutani Shiori Endo antibacterial Dyeing cloth by properties food which have antibacterial properties. food Test 1 Purpose onion umeboshi azuki bean grape juice coffee honey karashi wasabi Do you know umeboshi？ traditional Japanese food with rice! Method 5%Alum onion grape PDA Culture Plate P・・・potato D・・・dextrose A・・・agar Result onion AP × Color × umeboshi AP ○ Color ○ azuki beans AP ○ Color ○ grape AP × Color × coffee AP × Color × honey AP × Color × karashi AP × Color × wasabi AP × Color × antibacterial color properties onion × × umeboshi ○ ○ azuki beans ○ ○ grape × × coffee × × honey × × karashi × × wasabi ○ × Consideration We think the antibacterial properties are involved in the color change. Test 2 Purpose We extracted Umeboshi’s color. Method ①Mash Umeboshi into a paste. ②Put the samples in ethanol,methanol,hexane,and chloroform. ③Shake them. Umeboshi paste Result Solvent ↓ red Solvent ↓ methanol yellow ethanol Solvent ↓ No change hexane chloroform Consideration ・Ethanol has a high polarity. ・We can analyze the entracted color with chromatography. Summary ①The cloth dyed with Umeboshi, Azuki beans, and Wasabi have antibacterial properties. ②We think the antibacterial properties are involved the color change. ③Ethanol is good at extracting Umeboshi’s color. Issues ・We have to analyze umeboshi’s color, making sure to single out that color, and reveal a relationship between its color and its antibacterial properties. color antibacterial properties ・We have to extract and analyze the color from “red shiso”, and reveal that it also has antibacterial properties. We think・・・ The clothｓ don’t have The clothｓ have antibacterial properties. antibacterial properties. germ detector antibacterial germ detector properties Bibliography http://jccu.coop/kodomo_lamd/freestudy/kusakizome/ kusa_02.html 「草木染めに挑戦しよう！」 http://slism.jp/calorie/106095/ 「カロリーSlism」 http://www.ciaojapan.org/manual_tanekin_kinsibaiyo.
    [Show full text]
  • Prema Shanti Is Our Original Word, Combined Two Sanskrit Words, Means Prema Shanti "Heaven-Sent Love and Inner Peace"
    IN ORIG dƌĂĚŝƟŽŶĂůĂƌůĞLJDŝƐŽdƌd ĂĚĚŝƟƟŽŶĂů ĂƌƌůĞLJ DDŝƐŽŽ dƌĂĚŝƟŽŶĂůZŝĐĞDŝƐŽdƌĂĚĚŝƟƟŽŶĂůů ZŝŝĐĞ DŝŝƐŽŽ EŽƚŽEĂƚƵƌĂů^ĞĂƐĂůƚEŽE ƚŽƚŽ EĂƚƚƵƌĂů ^ĞĂ ƐĂůůƚ Old and Knowing th to the wing the e New journey Revie ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ Prema Shanti is our original word, combined two Sanskrit words, means Prema Shanti "heaven-sent love and inner peace". プレマシャンティ Ⓡ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ From Noto Weninsula ƋuasiͲnaƟonal Wark. hnreĮned͕ dŚĞĂƵƚŚĞŶƟĐ:ĂƉĂŶĞƐĞƚƌĂĚŝƟŽŶĂůĨŽŽĚƐĨŽƌĨƵƚƵƌĞŐĞŶĞƌĂƟŽŶ Organic. >ighter Ňaǀor miso made of Organic. FullͲbodied and matured deeƉ Ňaǀor MineralͲrich͕ contains more than ϵϬ tyƉes of minerals in organically grown whole soybeans and barley miso made of organically grown whole sea water mineral balance. No chemicals added͕ DƵĐŚůŝŬĞƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĐƵŝƐŝŶĞ͕:ĂƉĂŶĞƐĞƵƐĞĚƚŽůŝǀĞŽŶĞĐŽůŽŐŝĐĂůŽƌĚĞƌĂŶĚƐĞĂƐŽŶĂůŝƚLJ͘dŚĂŶŬƐĨŽƌ with Η<oũiΗ Miso starter͕barley malt͕ house soybeans and rice with Η<oũiΗ Miso starter͕ rice naturally moist. Made of beauƟful emerald green ĨĂƌŵĞƌƐ ĂŶĚ ĂƌƟƐĂŶƐ͕ WƌĞŵĂ ƐŚĂŶƟ ŝŶƚƌŽĚƵĐĞƐ ƚƌĂĚŝƟŽŶĂůůLJ ĂŶĚ ĂƵƚŚĞŶƟĐĂůůLJ ŵĂĚĞ ŝŶŐƌĞĚŝĞŶƚƐ ƚŽ ĐĂƌƌLJ ŽŶ deǀeloƉed with naturalͲhabitat yeasts͕ aged in malt͕ house deǀeloƉed with naturalͲhabitat NotoͲsea water͕ ƉuriĮed͕ reduced͕ and concentrated. ΗďĞĂƵƚLJŽĨƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĨŽŽĚƐΗĂŶĚΗŐƌĂĐĞĨƵůŶĞƐƐŽĨ:ĂƉĂŶĞƐĞĨŽƵƌƐĞĂƐŽŶƐΗ͘ cedar kegs more than a year in the tradiƟonal yeasts͕ aged in cedar kegs more than a year in Follow and reƉlicate tradiƟonal salt making with indirectly methods carried by Marukawa family*1 for the tradiƟonal methods carried by Marukawa boiled with low temƉerature with the doubleͲboil Θ low 1ϬϬyers. n allͲƉurƉose miso͕ great for eǀery family*1 for 1ϬϬyers. n allͲƉurƉose miso͕ great temƉerate crystallinjaƟon method methods;Ɖatent day use. for winter Ɵme. ƉrotectedͿ. Ňaǀorful and gentle͕ smooth͕ mellow Ňaǀor. Criteria for Prema Shanti Selection Enhance natural Ňaǀor of any kind of dishes. 345g(pouch) - 6/case item:00100008 345g(pouch) - 6/case item:00100005 100g - 100/case item:00100015 1.
    [Show full text]
  • The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
    1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
    [Show full text]
  • Alkaline Foods...Acidic Foods
    ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons
    [Show full text]
  • Alkaline Acid Food Chart This Chart Shows the Contribution of Various Food Substances to the Acidifying of Body Fluids
    << Are You Eating Enough Alkaline Foods? >> Alkaline Acid Food Chart This chart shows the contribution of various food substances to the acidifying of body fluids. In general, it is important to eat a diet that contains foods from both sides of the chart. Allergic reactions and other forms of stress tend to produce acids in the body. The presence of high acidity indicates that more of your foods should be selected from the alkalizing group. Check your pH using our Personal pH Test Kit to find out if your selections are providing the desired balance. We hope you will find this chart helpful on your journey to better health. If total vibrant health is your goal, your best investment is a telephone consultation with one of our Natural Healthcare Practitioners. They will build a program specifically tailored to your personal wellbeing along with knowledgeable product support. Call 1.800.592.9653 today or visit our websites at www.TheWolfeClinic.com or www.ShopTheWolfeClinic.com. Alkalizing Foods VEGETABLES Mustard Greens Cherries Flax Seeds Fresh Fruit Juices Miso Asparagus Onions Currants Hemp Seed Ginseng Tea Mustard Beets Parsnips Dates/Figs/Raisins Millet Green Juices Sea Salt Peppers Grapefruit Green Tea Tamari Broccoli Pumpkin Seeds Pumpkin Grapes Herbal Tea Sprouted Seeds ORIENTAL Brussel Sprouts Rutabaga/Turnip Kiwi Kombucha Cabbage Squash Seeds VEGETABLES Sea Vegetables Lemons Sunflower Seeds Lecithin Granules Carrots Daikon Snap Peas Limes Tempeh - (Fermented) Mineral Water Cauliflower Dandelion Root Spinach Mango Whey Protein Powder
    [Show full text]
  • Cocktails Spiritfrees Inside
    SPIRITFREES COMPARATIVE SPIRITS FLIGHTS A spiritfree is any variety of stimulating nonalcoholic mixed drink Discover the depth and breadth of the whisky and shochu made of diverse and distinct ingredients. categories of Japan through the stories told by these flights. Our spiritfree program is inspired by moments in the day or night The people who make these spirits are masters at their craft, and overall are created to be sipped alongside food and great innovating as they honor traditions through their work. company. We hope that you enjoy your choice. T A K E T S U R U . . A journey through the life and the legacy of Masataka Taketsuru. L U C I D D R E A M E R . . Sansho, Fennel Seed, Cubeb Pepper, Yellow Mustard Seed, Kinmokusei, Springbank 12 Yr Cask Strength Fever-Tree Club Soda and a Wreath of Herbs Nikka Whisky Single Malt Yoichi or Miyagikyo herbaceous, soft and delicate Caroni 17 Yr Rum WHISKY U M E B O S H I S W I Z Z L E . . Umeboshi, Nasturtium Vinegar, Lemon and Fever-Tree Mediterranean Tonic N E W R E L E A S E S . . tart with whispers of salty umami-rich refreshment Showcasing up and coming distilleries with new releases from those established Mars ‘Iwai 45’ F I E L D S O F G R E E N . . Kurayoshi ‘The Matsui,’ Sakura Cask Kukicha, Seedlip Garden 108, Yuzu Koshō and Fever-Tree Ginger Beer Kaikyo ‘Hatozaki,’ Small Batch subtly piquant with rounded green notes A M A Z A K É .
    [Show full text]
  • A Systematic Review of Ume Health Benefits
    St. Catherine University SOPHIA Master of Arts in Holistic Health Studies Research Papers Holistic Health Studies 5-2016 A Systematic Review of Ume Health Benefits Mina Christensen St. Catherine University Follow this and additional works at: https://sophia.stkate.edu/ma_hhs Part of the Alternative and Complementary Medicine Commons Recommended Citation Christensen, Mina. (2016). A Systematic Review of Ume Health Benefits. Retrieved from Sophia, the St. Catherine University repository website: https://sophia.stkate.edu/ma_hhs/4 This Thesis is brought to you for free and open access by the Holistic Health Studies at SOPHIA. It has been accepted for inclusion in Master of Arts in Holistic Health Studies Research Papers by an authorized administrator of SOPHIA. For more information, please contact [email protected]. Running head: A SYTEMATIC REVIEW OF UME HEALTH BENEFITS 1 A Systematic Review of Ume Health Benefits Mina Christensen St. Catherine University May 18, 2016 A SYTEMATIC REVIEW OF UME HEALTH BENEFITS ii Abstract Ume is a Japanese apricot, and Bainiku Ekisu (BE) is concentrated ume juice. Ume has been used as a food and folk remedy for thousands of years in East Asian countries, and BE was created in Japan centuries ago and has been used as a remedy since. In the Western world, the nutritional and medicinal benefits of ume and BE are not popularly known, despite many experimental studies showing their numerous health benefits. There are no known systematic reviews of the health benefits of ume and BE. Therefore, this systematic review describes the last 20 years of quality empirical studies that investigate ume and BE health benefits.
    [Show full text]
  • February Menu in Order to Provide Timely Food & Service, We Do Meiji Not Seat Parties Larger Than Ten
    Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared February Menu In order to provide timely food & service, we do Meiji not seat parties larger than ten We serve all natural meat and locally grown produce when available To prepare our plates in a timely manner, we do not accommodate any menu substitutions 20% gratuity will be added to parties of six or more We charge 50 cents per item for to-go orders To-Go orders only taken in person “V” is for vegetarian, “GF” is for gluten free *Consuming raw or undercooked meats, poultry, Open daily 5pm to Late seafood, shellfish or eggs may increase your risk of foodborne illness Our restrooms are labeled “Water Closet” Kobachi Soup - Rice - Noodles (tiny dish) Wakame Salad 4 Curry Udon 12 Seaweed salad, cucumber, dashi, shoyu sauce Udon noodles, dashi broth, carrots, onion, thinly sliced beef, scallions Japanese Pickles 3 V GF Smoked Steelhead O’Cyazuke 6 GF House-made cucumber pickles House-smoked steelhead, seasoned dashi, fresh wasabi, shredded nori, radish sprouts, steamed white rice Miso Egg* 3 V GF Marinated soft-boiled egg Keema Curry 12 Kimchi 4 GF Seasoned ground pork, tomato, garlic, coconut oil, heavy cream, steamed rice, spicy pickled onion House-made napa cabbage Mentaiko Spaghetti* 9 Edamame 4 V GF Squid ink spaghetti, mentaiko, daikon, oyster mushrooms, nori, goat butter, Soybeans, Korean roasted solar salt radish sprouts Rayu Edamame 5 V GF Vegetable Hot Pot 11 V GF Soybeans, house-made rayu chili oil, garlic Shiitake
    [Show full text]
  • Food & Chemical Effects on Acid/Alkaline Body Chemical Balance
    Food & Chemical Effects on Acid/Alkaline Body Chemical Balance acid forming foods, alkaline forming foods, ph of foods, acid balance, alkalinity, foods high in acid, basic foods, balancing digestion, balancing digestive system, MOST ALKALINE MORE ALKALINE LOW ALKALINE LOWEST ALKALINE FOOD CATEGORY LOWEST ACID LOW ACID MORE ACID MOST ACID Baking Soda Spices / Cinnamon Herbs (most) SPICES / HERBS Curry Vanilla Nutmeg Pudding / Jam / Jelly Sea Salt Sulfite PRESERVATIVES MSG Benzoate Aspartame Table Salt (NaCl) Mineral Water, Herb Kambucha Green or mu tea Ginger Tea BEVERAGES Tea, Kona Coffee Alcohol Coffee Beer Teas, Lemon Water Black Tea Yeast / Hops / Malt, Soft Drinks Soy Sauce Apple Cider Vinegar Umeboshi vinegar VINEGARS Rice Vinegar Balsamic Vinegar White Acid Vinegar Stevia Maple Syrup, Rice Raw Honey, Raw Sugar SWEETENERS Honey/Maple Syrup Stevia Saccharin Sugar / Cocoa Syrup Umeboshi plums Sake Algae, blue-green THERAPEUTICS Antihistamines Psychotropics Antibiotics Lemons, Dates, Figs, Oranges, Bananas, FRUITS Plums, Processed Sour Cherries, Cranberries, Prunes Watermelon, Limes, Melons, Grapes, Cherries, Pineapple, Fruit Juices Rhubarb Grapefruit, Mangoes, Kiwi, Apples, Peaches, Avocados Papayas Pears, Raisins Lentils Kohlrabi Potato / Bell pepper Brussel sprout Spinach Split pea Green pea Soy Bean Brocoflower Parsnip / Taro Mushroom / Fungi Beet BEANS VEGETABLES Fava beans Pinto beans Peanut Carob Garlic Cauliflower Chive / Cilantro LEGUMES Kidney beans White beans Snow pea Seaweed Asparagus Cabbage Celery PULSES Black-eyed peas
    [Show full text]
  • Quick and Easy Part 1 Speeding up Your Recipes
    Quick and Easy Part 1 Speeding Up Your Recipes Always Hungry? Book Meal Planning Presentation Copyright and Disclaimer Always Hungry Solution Presentation: Quick and Easy Basics Published by Passion for Food, LLC Brookline, MA 02446 www.DrDavidLudwig.com © 2020 David Ludwig, MD, PhD and Dawn Ludwig All rights reserved. No portion of this presentation may be reproduced in any form without permission from the publisher, except as permitted by U.S. copyright law. For permissions contact: [email protected] This presentation has not been evaluated by the food and drug administration (FDA) or any other regulatory agency and is intended for informational purposes only. The information provided is not a substitute for professional medical advice, diagnosis or treatment. Any application of the material provided here, or in the class associated with this document, is done at the reader's discretion and is his/her/their sole responsibility. 2 Meet Your Instructor Chef Kenzie has been working with Chef Dawn since 2019 developing recipes and classes for the AH community She previously developed recipes for Canada-wide cookbooks as well as team Canada Olympic athletes Chef Kenzie Osborne Kenzie is currently a body positivity/mental health advocate and anorexia survivor Chef, AH Program Developer, AH Recipe Developer, AH Coach Favorite quote from Dawn - "If it's not delicious, it's not worth it!" Quick-and-Easy Kitchen Hacks Prep Ahead ● Prepare some recipes, or parts of recipes, ahead of time and refrigerate or freeze for later use ● Try
    [Show full text]
  • Dietary and Life Habits of Obesity and Brown Rice Eaters Among Genmai Evidence for Nutritional Kenko Innovation (GENKI) Study I and II
    ACTA SCIENTIFIC NUTRITIONAL HEALTH (ISSN:2582-1423) Volume 4 Issue 8 August 2020 Research Article Dietary and Life Habits of Obesity and Brown Rice Eaters among Genmai Evidence for Nutritional Kenko Innovation (GENKI) Study I and II Masahito Takahashi1, Shaw Watanabe2*, Azusa Hirakawa3 and Shoich June 29, 2020 Mizuno4 Received: Published: July 16, 2020 1Department of Life Sciences, Graduate School of Arts and Sciences, The © All rights are reserved by Shaw University of Tokyo, Japan Watanabe., et al. 2Lifescience Promoting Association, Japan 3Asian Nutrition and Food Culture Research Center, Japan 4National Cancer Center East, Japan *Corresponding Author: Shaw Watanabe, Lifescience Promoting Association, Tokyo, Japan. DOI: 10.31080/ASNH.2020.04.0730 Abstract was conducted, to compare groups of brown rice and natural foods eaters, with residential population to clarify the relationship The relationship between diet and health is a field that requires more research in an ultra-aging society. A questionnaire survey between the brown rice eaters and obese people. The total number of respondents was 7183. The odds ratio to be obesity was 1.67 among white rice eaters, while it was 0.48 among brown rice eaters. The consumption of food items as side dishes showed a characteristic trend among white rice eaters, while it was 0.48 among sweet potatoes, yam, sesame, salty plum pickles (umeboshi), peanut, chestnut, mushrooms, dried mushrooms (shiitake), sea weed brawn rice eaters. Brown rice eaters consumed significantly more carrots, green yellow vegetables, burdock, lotus roots, pumpkin, (nori, konbu), red bean (azuki), and soy milk. They did not consume meat and fish, but soy protein and other plant protein substituted The polished white rice eaters of obesity group preferentially consumed sweet bread, broccoli, bell pepper, eggplant, banana, to meat and fish.
    [Show full text]