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Red Marine Algae, or Dulse, has been used by people as a food staple for thousands of years. Often referred to as a sea vegetable, research has suggested that the sulfated polysaccharides in Red Marine Algae may provide nutritional support for immune health.

Pittsburgh, PA and Shiga, Japan - The low rate of atherosclerosis and heart disease in Japanese people may be related to their very high levels of marine-derived omega-3 fatty acids rather than genetic factors, a new study suggests [1]. The study, published in the August 5, 2008 issue of the Journal of the American College of Cardiology (available online July 28), was conducted by a group led by Dr Akira Sekikawa (University of Pittsburgh, PA, and Shiga University of Medical Science, Japan). They found that compared with white or Japanese American men living in the US, Japanese men living in Japan had twice the blood levels of omega-3 fatty acids-a finding that was independently linked to low levels of atherosclerosis. "The death rate from coronary heart disease in Japan has always been puzzlingly low. Our study suggests that the very low rates of coronary heart disease among Japanese living in Japan may be due to their lifelong high consumption of fish," Sekikawa said." Results showed that the Japanese men had the lowest levels of atherosclerosis, whereas whites and Japanese Americans had similar higher levels. The Japanese men also had twofold higher levels of marine-derived omega-3 fatty acids than white and Japanese Americans. In addition, the significant differences between Japanese and American men in multivariable-adjusted IMT and CAC prevalence became nonsignificant after adjustment further for marine-derived omega-3 fatty acids.

Marine-derived n-3 fatty acids and atherosclerosis in Japanese, Japanese-American, and white men: a cross-sectional study. Sekikawa A, Curb JD, Ueshima H, El-Saed A, Kadowaki T, Abbott RD, Evans RW, Rodriguez BL, Okamura T, Sutton-Tyrrell K, Nakamura Y, Masaki K, Edmundowicz D, Kashiwagi A, Willcox BJ, Takamiya T, Mitsunami K, Seto TB, Murata K, White RL, Kuller LH; ERA JUMP (Electron-Beam Tomography, Risk Factor Assessment Among Japanese and U.S. Men in the Post-World War II Birth Cohort) Study Group. J Am Coll Cardiol. 2008 Aug 5;52(6):417-24. PMID: 18672160 Conclusions Very high levels of marine-derived n-3 FAs have anti-atherogenic properties independent of traditional cardiovascular risk factors and may contribute to lower burden of atherosclerosis in Japanese in Japan, which is unlikely due to genetic factors.

Vitamin D content in Alaskan Arctic zooplankton, fishes, and marine mammals. David E. Kenny 1, Todd M. O'Hara, Tai C. Chen, Zhiren Lu, Xiao Tian, Michael F. Holick. Zoo Biology Volume 23 Issue 1, Pages 33 - 43 Published Online: 13 Feb 2004 Doi: 10.1002/zoo.10104

July 29, 2008 - The low rate of atherosclerosis and heart disease in Japanese people may be related to their very high levels of marine-derived omega-3 fatty acids rather than genetic factors, a new study suggests [1]. The study, known as Electron-Beam Tomography, Risk Factor Assessment Among Japanese and US Men in the Post-World War II Birth Cohort (ERA JUMP) included 868 randomly selected men aged 40 to 49. Of these, 281 were Japanese men living in Japan; 306 were white men living in the US, and 281 were third- or fourth-generation Japanese American men from Hawaii. All study participants had a physical examination, completed a lifestyle questionnaire, and had blood tests to measure cholesterol levels and levels of omega-3 fatty acids. Atherosclerosis was assessed by measuring carotid intima-medial thickness (IMT) and coronary artery calcification (CAC). Results showed that the Japanese men had the lowest levels of atherosclerosis, whereas whites and Japanese Americans had similar higher levels. The Japanese men also had twofold higher levels of marine-derived omega-3 fatty acids than white and Japanese Americans. The study, published in the August 5, 2008 issue of the Journal of the American College of Cardiology (available online July 28), was conducted by a group led by Dr Akira Sekikawa (University of Pittsburgh, PA, and Shiga University of Medical Science, Japan). They found that compared with white or Japanese American men living in the US, Japanese men living in Japan had twice the blood levels of omega-3 fatty acids - a finding that was independently linked to low levels of atherosclerosis.

Marinating skinless chicken pieces with lemon, herbs and a bit of skim milk as a tenderizer, really gets the flavor into the chicken.

Like most other internal organs, or offal, the brain can serve as nourishment. This includes the brains of pigs, cattle, monkeys, and in rare circumstances, humans, or even cats, birds, or marine mammals such as whales. In many cultures, different types of brain are considered a delicacy.

"Tofu (豆腐, tōfu?), or bean curd[5] is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin,[6] and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese[7] and others.[8] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish A study done by the Pacific Health Research Institute followed over 3000 Japanese men between 1965 and 1999, which showed a positive correlation between cerebral atrophy and consumption of tofu.[42] However, this study by L.R. White, et al., from the National Institute of Aging, NIH, was rejected as not credible by the Food and Drug Administration."

Add teriyaki sauce to the salmon and marinate for 5 minutes. You can marinate it in the fridge for longer if you want to, but not longer than 24 hours. Add the fish and sauce to a heated frying pan. Cook the fish gently for 8-10 minutes, turning it occasionally.

1. Asian Cabbage Slaw This refreshing salad comes together in minutes, especially if you use a bag of pre-washed, pre-shredded cabbage. Use it as a side dish for meat, marinated with soy and garlic, or as a topping for black bean burgers or fish tacos. Healthy nutrition never tasted so refreshing and crisp.

If the adage "eat her appointment" is true, it has the opposite effect if you eat food is not hygienic. Finally you will bear all bacteria, fungi, mold Map ... will slowly go into your body. And of course with the naked eye can not see the dirty things in food that contains the seeds and they will cause disease. It's time you need to know what good preservation of food for your family. When shopping - Always look carefully "limited use" (best before) and the time of production date on the box of food. - Never buy the box was open, convex and concave or leak. - Reading in food color, deep, or adhesives that are fresh or not oily. - Open the box to check for eggs is definitely not broken or dirty eggs. - Require vendors to use two or more bags containing meat, fish so they will not dirty water flowing from other foods. - Should go straight home after checkout is completed. Otherwise the food will be damaged (run) and it is an opportunity for bacteria arise. In the kitchen Refrigerator: - Adjust the temperature from 4 º C (39.2 º F) or lower. - Always keep the refrigerator clean. - Arrange the items, but not too tight to open cold air transmission to the proper temperature for food preservation is best. - When you want to melt the ice, you should keep the packaging for meat, fish and placed on disk so they do not leak through other foods. Absolutely not use the microwave oven (microwave) to melt the ice. - Keep raw egg placed in a refrigerator box to warm temperatures is not easy to damage the eggs. - Put food place. Vegetables, fruits and ready-made food is always placed in the last compartment - Do not place or potatoes in the refrigerator. - Do not wash, or marinating food prior to refrigeration. Should only be washed before eating or cooking. - Food for the external balance should not exceed 2 hours or contain no more than 2 days in refrigerator. Freezer co