I find it interesting that the Chinese and the Japanese, both of which use lots of oil, salt, sodium, cornstarch, MSG, and other such deemed unhealthy, have the lowest rates of cancer, heart disease, and, other diseases. I am wondering if it is perhaps the fact that they use food 'combos' which all work together to fight disease, despite the unhealthy cooking practices?
I will have to do some research about this, but, I believe that I am on target. It has been proven that when used together, certain foods are disease fighting miracles. So, if they use fish, onions, mushrooms, onion, green onion, peppers, and, other such, all in the same dishes, is there some kind of magic being worked which overrides the use of oil and sodium and other such? Cornstarch has been proven to block arteries, so, I personally, quit using it some time ago. I had to learn how to use flour in all dishes, which is not easy, as it does not like heat, but, I have found tricks to using it, though not 100% effectively...
Could it be the Western versions of the oils, soy's, and other health less cooking practices, which makes it more unhealthy for us then for them? I have to know. I have worked in Japanese restaurants, and, cook a lot of Oriental foods myself (though I have learned ways to make it more healthy), and, I have to say, they use a lot of what we would call unhealthy things when they cook, so, there has to be a logical explanation for this...
I am off to find some answers, if I can. It has to be that the foods they eat are working together as preventatives, it just has to be...
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