Originally Posted by Jay Guindon
They also contain phytates, gluten, and lectins which are all detrimental to health. How is it possible that we have a culture that lives so long in great health and functional capacity and yet consume such a number of whole grains which seem to me to be hazardous to health?
Soaking and fermentation can neutralize those, hence many societies still do it today.
They also eat less calories than normal Japanese people, are active daily, have enjoyable lifestyle, happy mindsets, don't get stressed out all day, enjoy strong social community ties/sense of purpose, lower exposure to toxins (in food, medications, environmental)..etc..etc.
I'm sure they also eat fresh fish....being on an island and all.