Back to childhood diet--abit

[Zen]

Sounds good to me but splain why i have a stereotypical image of a Chinese family being roly-poly?

[shootingstar]

Sounds good to me but splain why i have a stereotypical image of a Chinese family being roly-poly?

The medical community have done some studies both in China and North America...on effect of income (abit more money), access to processed food, more pop, food now higher in sugar and fat...leads to next generation of Asians as more ..fat.

Most of the people in my parents' generation and my own boomer generation aren't what I call obese. ..but next generation looks pretty obvious to me...but I still many Asians..seen as slim or too thin.

Vancouver has a high % of people of Asian descent. So does Toronto. I live near Chinatown..so I'm not fantasizing... I've lived in both cities for last 25 years.

[BleeckerSt_Girl]

Sounds good to me but splain why i have a stereotypical image of a Chinese family being roly-poly?

I have no idea why you have that image. I believe that in general Americans are substantially fatter overall than the Chinese.

[mimitabby]

Where I live we have a large percentage of Asian American families. You can see who eats traditional foods (older generations) and who doesn't (the kids) by how fat they are.
With caucasian Americans, there's plenty of fat in all generations.

Zen, I don't know where you got that idea.

Shooting star, your mother sounds like a great cook! good luck with the diet

[Eden]

Maybe Zen has that image because some Asian groups tend towards round faces - though they are not necessarily fat?? It's not particular to China (China is so large that it contains many different ethnic groups.... and they do not all look similar), but some Chinese, Koreans, Mongolians among others may have broad round faces even if their bodies are not chubby.

[OakLeaf]

Maybe Zen has that image because some Asian groups tend towards round faces - though they are not necessarily fat?? It's not particular to China (China is so large that it contains many different ethnic groups.... and they do not all look similar), but some Chinese, Koreans, Mongolians among others may have broad round faces even if their bodies are not chubby.

And wide pelvises.

-Oak, who shares my mom's Chinese pelvis and my dad's German sub-q fat

[shootingstar]

And wide pelvises.

-Oak, who shares my mom's Chinese pelvis and my dad's German sub-q fat

It's special people like you, Oak half-Asians (based what you said) that complicate census studies. Just kiddin' : I have 1 grown niece and nephew who are Eurasian --sister married a Scottish-Brit (I think). And then there's another baby to be born along the way with another sister who married similar as other sister.

By the way, my long-term partner a cyclist, is German-Canadian...immigrated as a little boy. I grew up in a Kitchener-Waterloo, Ontario, a German-Mennonite based area. And I work for an international German engineering firm. Seems to me I can't escape...

Anyway, since my partner imitates his mother's great German cooking (she has true pastry chef skills and I ate alot that she prepared), I have better appreciation of those kuchens, tortes, etc...of SERIOUSLY gourmet/high quality German or French desserts.

So know how I regressed...
Best combination of Asian diet and western IMHO, is when you see the children born in North America who are not fat, but are taller, bigger boned and just right in weight against their smaller boned parents. Most likely the children's diet was during childhood like mine, predominantly Asian but there was more healthy milk products/calcium in the diet. Alot of butter doesn't count here...

Just want to mention that I tried to look up nutritional value of some Asian veggies (gai lan, bok choy, sui choy, fuzzy melon, bitter melon, pea shoots, fresh lotus root, fresh water chestnuts, etc.). Stuff that I've been buying & eating for over 4 decades.

It's pretty tough to find the info. in English. Oh well, so what. I'll just continue to eat the stuff. Just as long as I don't overcook it and kill its goodness.

Brown rice isn't supposed to be much better than white rice in terms of glycemic index,..nearly just as high. I love wild rice, which doesn't belong in the same family at all. But it's expensive. I've tried red rice which one of the East Indian employees at work, prepared and brought for us to sample.

So I have to just reduce amount of sushi restaurant visits or reduce my homemade sushi output.

But I plan to still indulge occasionally with my homemade focaccia from scratch with smoked salmon, capers, touch of dijon mustard (for zip), goat cheese, onions, garlic and fresh dill.

Still trying to adjust in a world of less rice or less bread, even if it's healthy grain artisan bread.

Still think regressing to my childhood diet is the best thing for me minus lots of rice.
All I need to do is look at my father...nearly 79 he has no cardiovascular nor respiratory problems. He doesn't smoke nor drink alcohol. He has been diagnosed like me..LOW blood pressure. He doesn't really exercise much except walk to store to buy newspaper. He still walks with a light sprightly step. He is 5'3" at 110 lbs. or less. For nearly 20 years now, he and mother have reduced their intake of salt, which includes soy sauce. My mother has high blood pressure. (She also has a hyper type A personality.) Their Chinese-speaking doctor told her to drastically reduce the soy sauce intake. They are more careful on fats and sugars. Only on special occasions. They have never eaten large amounts of desserts anyway.

You can still cook and have Chinese food with hardly any soy sauce by the way.

Unless one has a home-cooked meal, I still think alot of people are unfamiliar with variety of steamed MEAT --not just fish, but also steamed chicken, steamed beef or pork. It's much healthier cooking technique but just not served much in restaurants. On the FoodTV network, one of the Japanese Iron chefs, did a meat savoury egg custard. Judges thought it was wierd. Well, it ain't! This is an old, old type of dish..that's been around for generations in some Asian countries. I love preparing it...the egg (which is gently beaten) and watered down abit with water, fluffs up in the steaming water bath in pot with yummy sliced meat or mushrooms inside with ginger root /onion. Hardly any fat..if you want to be a purist by using EggBeater whites.

There's a whole world out there...but the food prep. secrets seem to stay tucked at home..

[smilingcat]

yummm the egg custard. Such traditional dish.
Odd???? How could that be?

Prepared right, and its savory without hot, salty, or sweet taste. It just melts in your mouth with yumminess that can't be surpassed. And one of the best dish when you are sick.

If you can get it at a restaurant, definitly give it a try.

I make mine with home made chicken consomme (no fat), shredded chicken breast, shiitake mushroom, bit of celery leaves floated on the top and of course the egg.

But I love sticky rice and Bao... doesn't do much justice to GI value. Bao=asian hamburger

smilingcat

[Pedal Wench]

Could you replace the white rice with brown rice?

[Zen]

Maybe it's Buddha.
And my friend from Kahzakstan.