Detox from 4 Toxins, Gain 4 Benefits

I will tell you. For details, please search on Yoshino Toshiaki's YouTube! I

Because it's easier to understand than being taught!

This is an extreme argument. Flour is more nutritious than white rice, and dairy products are also excellent ingredients for calcium absorption. Yogurt and cheese are also fermented foods. Sweets have their uses too. Vegetable oils are rich in essential unsaturated fatty acids. Though you didn't mention it, the main component of white rice is carbohydrates (sweets). Except for germ rice or brown rice, flour contains more vitamin B1, which is necessary for carbohydrate metabolism, than white rice. Vitamin B1 deficiency causes beriberi. Have you heard of 'Edo disease'? Lard and pork fat are good, but vegetable oil... fried food is bad? Is it because it's a post-war cooking style? Tempura existed since the Edo period, though? So fried food with vegetable oil is bad, but fried food with lard or pork fat is okay? Excessive intake of unsaturated fatty acids clogs blood vessels, and insufficient intake makes them brittle. Unsaturated fatty acids (like linoleic acid) abundant in vegetable oils can lower cholesterol, but excessive intake leads to arteriosclerosis. It's just that anything in excess is forbidden. This just sounds like you're trying to get attention. Don't take it at face value.

Thanks for the comment. I have one question: is this Q&A based on the YouTube channel I recommended?

Are you getting sick?

Isn't it because early Japanese education doesn't talk about the dangers of white rice, and flour is something imported from abroad that doesn't suit the Japanese body?

For dishes like kakuni (braised pork belly) or stews, can't you just make them yourself without adding sugar or mirin?

Who are you referring to?

My bad, that was misleading. The flour is imported. Sorry.

It started with saying 'flour is bad, it's bad,' but it turns out it was full of pesticides.

Maybe, could be?

But do you get atopic dermatitis or eczema if you eat wheat?

The reason I brought this up in the first place was for the sick people, so why did it turn out like this?

Adding sugar and mirin to simmered dishes isn't just about adding sweetness. It helps the ingredients absorb flavor more easily through osmosis, prevents them from falling apart, and makes them tender. That's why sugar and mirin are added. Feel free to make simmered dishes or braised pork without sugar and mirin, but the ingredients will likely end up dry and mushy, with only the surface tasting strongly flavored while the inside remains bland. You might even end up over-salting with soy sauce or salt because the flavor isn't penetrating, leading to excessive sodium intake. While rapid blood sugar spikes are scary, aren't the risks of stroke due to excessive salt intake also frightening? It also puts a strain on your kidneys. Instead of simmering, why not make a hearty miso soup or a hearty soup, as advocated by Dr. Minoru Kamata and Mr. Yoshino? It's more delicious and healthier. However, miso is also quite high in sodium, so don't overdo that either. I rarely make simmered dishes at home. I do like Chikuzenni, though. The only simmered dish I usually make is something like simmered Komatsuna (Japanese mustard spinach). I don't use sugar or mirin for it. So, am I completely against sugar? No, I'm for it. Occasional sweets, after cutting back on carbs and fats, are nourishment for the mind and soul. But again, don't overdo it.

So basically, it's my lack of knowledge. I'm still a minor, so there are parts that can't be helped! I'll use this as an opportunity to gain more knowledge in the community! Lastly, maybe I'm not the kind of person who should be here.