Diet is still a strong reason how a person can have an ideal body and good health despite old age. In fact, in Japan, the region where people live longer, believe that diet also affects their age.
Of the many types of eating patterns that are regulated in the diet, apparently the 1975 diet had a greater influence on the life expectancy of citizens in Japan than other diets. This is evident in studies conducted on mice and humans.
The study also showed a link between the 1975 diet and the prevention of aging-related diseases. The good news, people who undergo the 1975 diet also experienced a decrease in waist circumference.
This means that the 1975 diet is not only effective in prolonging life, it is also effective in weight loss. A benefit combo, right? So, what about the 1975 diet?
The following, compiled from the Nippon website, is a 1975 diet menu from Monday to Sunday that you can prepare. Shhh! The menus are like the ones you often find in Japanese restaurants with more vegetable portions, you know.
Day 1
Breakfast: Rice, grilled salted salmon, natt (fermented soybeans), miso soup with Chinese cabbage & bean sprouts.
Lunch: Kitsune udon (udon noodles with aburaage or fried sliced tofu), fruit.
Dinner: Rice, nikujaga (potato & beef stew), vinegared mozuku seaweed, clear soup with cabbage and egg.
Day 2
Breakfast: Raisin bread, omelet, sausage stir-fried with cabbage, fruit, milk.
Lunch: Fried rice, wakame seaweed soup.
Dinner: Rice, chikuzen-ni (root vegetables stewed with chicken), cold tofu, miso soup with spinach and aburaage.
3rd day
Breakfast: Rice, dried horse mackerel, spinach komatsuna with scallops, sweet & savory runner beans, miso soup with eggplant.
Lunch: Fried noodles, mitsumame (jelly for sweetness) with fruit.
Dinner: Rice, cream soup, blanched Chinese cabbage with dried prawns in broth, cucumber & hijiki salad.
Day 4
Breakfast: Toast, bacon, eggs, fruit, yogurt.
Lunch: Steamed rice with sweet potato, kōyadōfu (freeze-dried tofu), miso soup with pork & root vegetables.
Dinner: Rice, mackerel stewed with miso, soybeans with mixed vegetables, clear soup with Chinese cabbage & wakame.
Day 5
Breakfast: Rice, Japanese omelet roll, natt, miso soup with cabbage and aburaage, fruit.
Lunch: Oyako donburi (chicken and egg bowl), vinegar daikon radish & carrots, tsukudani (vegetables or clams stewed in soy sauce).
Dinner: Rice, horse mackerel escabeche, miso premises (tofu and vegetables skewered with miso sauce), clear soup with Japanese pumpkin & komatsuna spinach.
Day 6
Breakfast: Toast, hard-boiled eggs, tuna and broccoli salad, fruit and milk.
Lunch: Rice, stir-fried eggplant with ground chicken, boiled hijiki seaweed.
Dinner: Rice, boiled flounder, okara (tofu lees), miso soup with taro root & daikon radish.
Day 7
Breakfast: Rice, scallops & cabbage steamed in sake, natt, miso soup with tōfu and aburaage.
Lunch: Sandwich, broth, fruit.
Dinner: Rice, sashimi, satsuma-age (fried fish paste) stewed with Chinese cabbage, white salad (with tfu sauce).