Curious question: if soy is a culprit, why is most of Japan fairly healthy with low prevalence of diabetes despite a diet super high in soy?
Discussion
Fermentation.
they also eat a lot of very fresh fish, which means a lot of omega 3s which soak up a lot of that damage
Believe it or not Japanese eat relatively low protein, including fish.
I suspect what keeps Japanese healthy is a higher carbohydrate + lower fat + fermented food + walking a lot.
They literally eat Raw Fish 🐟
that means a lot more unoxidised omega fatties (linoleates and such) it's not only tho
they eat quite a bit of beef too but Laser is right, they have a rice dominant diet
I always thought they ate tons of fish but compared with Americans, protein consumption (even in fish) is very very low.
and don't forget many replicas of the amylase genes
i don't have them, but they are common in europe, so that's how they tolerate this garbage rice
Walking isn't that helpful on its own. The competitive athletic culture must help too
FWIW, Japan is losing it's metabolic health as it integrates more factory food techniques from the West.
He’s been wrong before. But at least he’s not boring!
Soy and refined soybean oil are wayyyy different in concentrations of linoleic acid, as well as in the stability of the fatty acids and the presence of degraded byproducts. Unrefined soy is plenty healthy for most people. Soybean oil is pure cancer and metabolic dysfunction.
Ok but then why does op talk about what the chickens are fed? Are they fed oil or soy?
I don't know how body composition of chickens is affected by different feed compositions. It's not something I've researched. It is possible that if a chicken is fed a high linoleic acid diet its whole life, then its fat composition has a rather elevated linoleic acid composition, sufficient to reduce the rate at which some humans with particularly aggressive metabolic dysfunction can eliminate linoleic acid from our bodies to a suboptimal rate vs eating, say, grass fed beef.
Ditto for carbs (not just white rice but all sorts of wheat noddles and dumplings), and the absolute junk that konbini food and drinks are, which everybody eats all the time.
That hasn’t been my experience at least where I live - konbini food not purchased frequently except mostly by kids and old dudes.
Then how do you get three konbinis every half kilometer? Doesn't matter.
Similarly hyperprocessed stuff is used as ingredient by all restaurants big and small cheap and expensive, especially condiments containing soy, "vegetable" oils, MSG, and corn syrup. And supermarkets sell it too, and regardless, it is still very bad junk food.
Japanese people have: 1. better (more favorable) genetics, 2. better lifestyle habits (they move and walk more than Americans), 3. better diet habits despite all (more whole foods including fish), 4. better cultural habits and relationship to food (Americans simply don't care about food that much).
Probably moderate consumption. Variety + all the things you mentioned