[Immune power up information]
Recently, the new coronavirus has taken the world by storm.
In this corner, you can find information on how to build a body that can withstand corona,
We will introduce excerpts from past musubi magazines and books published by Seishoku Publishing.
The first is an article on "Japanese culture coexisting with microorganisms (by Kenji Okabe)" from "Musubi Magazine February XNUMX issue" (XNUMX parts in total).
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Fermented foods are natural bio foods born from the climate of Japan
Unlike Europe and America, where grasslands and plains spread in Japan,
Due to the mountainous topography, abundant water flowing from the mountains has moistened the fields.
It is exactly "the country of Mizuho in the rich reed field".
On the other hand, however, the high humidity made the house and furniture susceptible to mold and damage.
Biotechnology using mold was born by taking advantage of this Japanese climate.
Foods that use koji mold include fermented foods such as miso, soy sauce, sweet sake, vinegar, and sake.
Amino acids, vitamins, and immune-strengthening substances produced by useful microorganisms not only provide nutrients that nourish the body, but also demonstrate the purification power of detoxification fermentation.
Professor Emeritus Takeo Koizumi of Tokyo University of Agriculture says that the detoxification effect of fermented foods is called "detoxification fermentation".
Outstanding detoxification and sterilization effects of fermented foods
For example, miso made by traditional methods has the power to decompose the source of hangovers (acetaldehyde), which is an oxide of alcohol.
In addition, research by Hiroshima University has shown that methionine, an amino acid contained in miso, has the function of detoxifying nicotine and tar from cigarettes, and dipicolinic acid has the function of protecting the intestinal wall from radioactive substances that cause internal exposure. I understood it.
It is also known that people who drink miso soup every day are less likely to develop stomach cancer.
It proves that the saying "Miso soup keeps the doctor away" is true.
The lactic acid bacteria that live in the rice bran bed have excellent detoxification power, and the ovaries of the deadly poisonous pufferfish are used in the rice bran bed.3If you pickle it for a year, the poison disappears and it becomes a delicacy.
Soy sauce made using traditional methods20It contains more than one type of amino acid, and instantly kills Clostridium botulinum and Salmonella that adhere to raw fish such as sashimi.
It has also been found that natto kinase contained in natto exhibits the greatest effect in sterilizing pathogenic Escherichia coli OXNUMX.
In addition, it is known that umeboshi works as the world's strongest natural antibiotic without side effects, and amazake, which is rich in vitamins, minerals and amino acids, can be used as an intravenous drip and works as a fatigue recovery medicine.
In addition, since the amino acids contained in vinegar have antiseptic and sterilizing effects on food, it has played a role in preserving food by pickling it or soaking it in vinegar.
Japanese culture that coexists with microorganisms②
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Kenji Okabe
When he was in college, he went to the United States and was surprised by the prevalence of obesity, and conducted research on the theme of "American society and diet foods."After he realized that traditional Japanese food was the best diet food, he discovered Seishoku.After working as a lecturer at the Japan Macrobiotic Association, in XNUMX, he moved to the countryside of Fukuoka Prefecture and established the Japan Brown Rice Seishoku Research Institute. In XNUMX, he launched the Musubi Association, and has been holding lectures, health guidance, mini-fasting seminars, and macrobiotic seminars throughout Kyushu.He is a director of Japan Macrobiotic Association.His publications include “Microcosm of Mawari Temekuru – Yin and Yang Five Elements for Life” (Musubi no Kai), “Diet with the Rhythm of the Moon” (Sunmark Publishing), “Macrobiotics for Cleansing the Mind and Body” (PHP Research Institute), “Households”. Dietary methods to protect against internal radiation exposure” (Kosaido Publishing), “Eliminate body odors with meals” (Kawade Shobo), “Guzuruko and Sawaguko change with meals!” (Kosaido Publishing)
