Sushi, Poké and Thai food

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Young and old alike are increasingly discovering all-you-can-eat sushi, as well as Chinese takeaways, poké bowls to eat at the counter, at work or with friends, all kinds of offers with Thai influences and “influences/contaminations” of every kind... really every kind. Beautiful, colorful, and super tasty dishes that hide a danger: germs, bacteria, parasites, toxins, and viruses that will cause various types of infections, caused by the consumption of fish that is not very fresh, but also by contaminated rice and other ingredients that are toxic because they are chemical or have gone bad. The power of huge Eastern and Hawaiian restaurant chains is spreading like wildfire throughout Italy and the rest of the world, helped by exceptionally low prices, which guarantee that anyone, including teenagers and low-wage workers, can eat generous meals on the spot, on the go, or at home whenever they want, thanks to the convenience of the dishes and the favorable prices. However, we must ask ourselves where the possibility of offering complete and highly abundant dishes at such low prices comes from, so much so that we have all, at least once, wondered: how do restaurant owners cover the costs? Let's start with the fact that many of the ingredients used in sushi/poké restaurants are not locally sourced, nor are they of Italian origin, nor are they even natural. The ingredients are imported to Italy from places where they cost less, so that restaurants, especially big chains (like all-you-can-eat sushi and poké places), can spend less and resell the products at a higher price. The questionable origins of the ingredients allow us to understand that often fish, as well as meat, is not from our territory, is not fresh, and is not even organic. If animals are fed GMO and synthetic foods, the meat will cost much less, so retailers can earn more, but no one cares about the health of customers: our lives depend on what we eat. Our health is important, but industrial business doesn't care. In addition to fish, meat, and vegetables from abroad, no less important are all those ingredients we consume on beautifully decorated plates, thinking they have been prepared by the chef in the kitchen, but which are actually packaged foods, purchased ready-made directly from China or other areas among the most polluted in the world. Take, for example, the marinated ginger that abounds in Chinese and Japanese restaurants, especially all-you-can-eat restaurants, where ginger is ‘free’ or rather included in the price, so you can order it in large quantities. We think it’s just ginger and a little sugar, but it’s actually a much worse product than we imagine. It's purchased by restaurants in large quantities at very low prices, directly from China (it's never prepared by the restaurant where we eat it!), in ready-made bags where the first ingredient—even before ginger—is aspartame: a toxic ingredient that's seriously dangerous to our health. It's essential to know that the list of ingredients on the label of every food product we buy is written in order of quantity of the ingredients present: for example, if we prepare potatoes with salt and pepper on top, we must list the ingredients in order of percentage quantity, which we assume could be 99.5% potatoes, 0.3% salt, and 0.2% pepper. The first ingredient should always be the basic food (e.g., potatoes), which may then have additives (e.g., salt and pepper). However, if the first ingredient of what we are buying is aspartame, and only then is the food we want to buy (in this case ginger), this means that the presence of aspartame is greater than the food in the package; therefore, in the case of marinated ginger, the amount of aspartame is greater than the weight of the ginger itself.

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We should think about how many pounds of aspartame are used to prepare that simple marinated ginger served on a decorative bowl that seems so harmless, but which directly and seriously damages our brain and entire body. Furthermore, aspartame is addictive, which forces us to return to the sushi restaurant to eat those foods again, including pickled ginger (as well as the sushi itself, which contains aspartame, sweeteners, and more!), because our brains are addicted to that drug and must have it again. This is not a good thing: as long as we believe that we are the ones making the choice, we think that going out for sushi is fun and enjoyable, but if we understand that we go there not because we like it, but because the artificial substances are drugs that force our brains to make us like them in order to convince us to consume them again, we should consider whether it is really necessary to satisfy those cravings or whether it would be better to detox once and for all. Of course, at first, it seems impossible to be able to do without sushi, because those substances are too deeply engraved in us. In fact, the craving for sushi is no longer a simple desire for something tasty, but is in effect a need, because our body is addicted to those drugs. Just think about the price of real ginger, which is quite high when bought fresh, yet in all-you-can-eat restaurants it's thrown at you in endless quantities, no matter how cheap it is, because what they are offering us is aspartame with ginger, not ginger with aspartame. That's why all-you-can-eat restaurants can offer much lower prices and easily sustain them. Just think about the fact that making marinated ginger at home is very easy and requires only three ingredients: ginger, vinegar, and sugar, which can also be replaced with honey or other natural sweeteners such as agave or maple syrup. Secondly, in all-you-can-eat restaurants, we find wakame seaweed, which is beautiful and served fresh, but only in terms of temperature, because in reality it's not fresh at all: it is purchased ready-made from multinational companies, and the first ingredients are aspartame, sugar, colorants, preservatives, and many other chemical agents that make both the color and flavor of the seaweed unnatural, to make it look more beautiful and appealing. In this case too, wakame seaweed is the last ingredient in the mixture: wakame seaweed is quite expensive, but if it's filled with chemicals that swell it up and give it a bright fluorescent green color (very nice to look at, of course, but its natural color is brown or dark green, the natural color of seaweed! And no, it's not just because of the cooking process called ‘blanching’). The prices are significantly lower because the product contains over 60-70% chemicals and only the rest is actual wakame seaweed. This is why wakame seaweed is offered in large quantities and without limits in all-you-can-eat restaurants, even though in theory it should be very expensive... but when purchased by Chinese multinationals that create chemical mixtures, wakame seaweed, like nori, is present in small quantities compared to the amount of other toxic ingredients, so the price is lower. We can also think of prawn crackers, which are also purchased as a packaged mixture, or tofu, which in restaurants and large retailers is chosen for its poor quality because it's extended with multiple chemicals: not simple tofu containing only water and soybeans, but tofu containing about 30 ingredients, including a little bit of soybeans! Why fill it with 30 ingredients if real tofu is just water and soybeans? Because by adding chemical ingredients, you can obtain a product that looks like tofu but costs 30-40 times less! And we certainly cannot ignore wasabi, which is not wasabi at all, but horseradish paste mixed with numerous other toxic ingredients in quantities greater than the horseradish itself.

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Even the seemingly harmless miso soup, which we can buy organic at prices suitable for our consumption, and which contains only soybeans, a cereal on which to ferment, and koji fungus, which, through a process involving soybeans left to ferment in rice or barley mold and the fungus, gives life to the most famous ingredient in Asia: miso, which is used to make miso soup. However, this soup, if natural, comes at a certain price; it's not free. Yet, in soup mixes purchased from large retailers and therefore found in Chinese/Japanese restaurants, there are numerous chemical ingredients even before miso, including aspartame, brewer's yeast (which has no reason to be there!), sweeteners, sugar, and many other chemical and harmful ingredients that extend the broth and eliminate all its benefits. Yes, because miso soup would be extremely healthy if it were just miso soup: if it contains only natural ingredients, it helps the intestinal flora, now known as the gut microbiota. But since the miso offered by all oriental restaurants is not the healthy kind, but the industrial kind, it contains brewer's yeast and many other chemicals that kill the microbiota, which is why dysbiosis and all kinds of gastrointestinal disorders, even very serious ones, begin. Eating at sushi restaurants, especially all-you-can-eat ones, causes dysbiosis and very serious gastrointestinal disorders due to the excess of chemicals, toxins, and heavy metals that we consume without being warned, and therefore without knowing it. Then we see diseases developing in our bodies, inflammation in the intestines, colon, lungs, and kidneys, and we wonder how this could have happened. The years of all-you-can-eat will take their toll. The same white rice used in sushi or poké or served in a pretty bowl with a few sesame seeds, which we think is harmless (since it should be just rice, and nothing else!), is not at all what it seems. In fact, the purpose of that rice is to ‘sit’ for many days outside the fridge, which means it accumulates an incredible amount of bacteria and histamine; for this reason, hoping to reduce the damage, restaurants soak the rice in water with sugar and other chemical sweeteners (such as aspartame) to sweeten the rice and slow down bacterial proliferation (which is not enough to prevent it from accumulating); It is then drowned in gelatin (made from pork rind/cartilage, used as a thickener; a misleading term because there is no fish in it!) and left for days outside the refrigerator and therefore at unsuitable temperatures and hygiene standards. Food should never be left at room temperature, otherwise various bacteria that are dangerous to human health will proliferate. It should always be kept in the refrigerator or, in the case of hot food, at high temperatures to prevent proliferation. In any case, food must be well stored and then consumed within a maximum of three days; but when we go to a restaurant, we don't expect to eat dishes that are three days old, we hope they are fresh. In contrast, in Asian restaurants (sushi/Chinese/poké), rice is left on the counter (just look at the rice kept on the counter in plain view for the preparation of poké, which is extremely dangerous) and will remain there for several days in a row. In a futile attempt to slow down bacterial proliferation, they stuff the rice with numerous chemicals, including aspartame and various types of preservatives, so that the rice can stay out of the fridge for several days. We think we're eating freshly cooked white rice, but instead we're eating rice overflowing with toxic ingredients and bacteria that obviously proliferate anyway, even if prepared several days in advance. That's why if you eat a large plate of white rice at home, you don't bloat, but if you eat a small bowl of white rice at the restaurant, you'll leave with a bloated, hard, watermelon-shaped belly: it's not the rice that makes the difference, but the substances inside it.

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A bloated “sushi belly” is not caused by overeating, but by consuming too many chemicals that damage the microbiota (increasing bad bacteria and killing good bacteria), which instantly inflates the belly and causes skin eruptions. In fact, what you find after eating sushi are not pimples or stress acne, but rashes caused by too many chemicals absorbed during meals at the restaurant. If you cooked the same dishes at home, using only healthy ingredients, you would not suffer the same negative effects at all, but rather you would feel very good. Let's ask ourselves why making sushi at home is ‘so expensive’ and why restaurants throw it at us for such low prices: because at home we cook real, natural, healthy food, while at restaurants we are only offered chemical mixtures that are sold to us as natural, which they are not. So, even simple white rice at the restaurant is actually very heavy and harmful to our bodies. All these “fake” foods, because they contain only trace amounts of natural ingredients, seriously damage our health in many ways. As delicious and beautiful as sushi, poké, and Asian cuisine in general are, we need to pay serious attention to the damage they are causing to our health without us realizing it. Just one unfortunate day is enough to cause damage that we will have to live with for the rest of our lives.

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