Sunday, May 31, 2015

Taka Update June 01, 2015

 Taka Update June 01, 2015

Fish delivery and more

It’s Monday and not sure for tuna but fresh one is coming.

Uni is available but Kona Kanpachi is not available. It will come on Tuesday.

Live scallop is available. There is no problem.

Japanese fish Omakase is coming on Tuesday.

Just got back from Hawaii and I am very fresh. I am ready to work hard.

Next Vacation? Not sure, maybe next year.


Sushisandpassion Instagram is available. Search at sushiandpassion. You can see many of Hawaii pictures. I ate a lot of ramen this time.


Vegetarian Diet Lowers Risk for Some Cancers, Study Finds

To prevent certain types of cancer, a vegetarian diet with some fish might be the best protection, according to a new study. Fish-eating vegetarians, or pescovegetarians, had a 43% lower risk of colorectal cancers than nonvegetarians.

This beat out the results for vegans, who had a 16% lower risk, and lacto-ovo vegetarians, who eat milk and eggs and who had an 18% lower chance. Combined, all types of vegetarians had a 22% reduced risk for colorectal cancers than nonvegetarians.

According to the researchers, the additional benefit from fish probably comes from omega-3 fatty acids. However, they note that even the nonvegetarian group in the study consumed less meat than the average American.

Colorectal cancer is the second most deadly cancer in the U.S., after lung cancer, and previous studies have suggested that meat-heavy diets, especially processed meat, can elevate risk for the condition. This latest research is led by Michael Orlich, an assistant professor of preventive medicine at Loma Linda University, a Seventh-day Adventist institution in California.

According to the researchers, vegetarians might be protected from colorectal cancer not only because they eat less meat, but because they eat more plants. “Diets high in fiber are linked with decreased risk, and fiber comes from whole plant foods, so this could be a major reason why the risk is much lower,” said Dr. Orlich.

The vegetarian groups also ate fewer fatty foods and snacks in general than the nonvegetarians. This helps reduce excess levels of insulin in the blood, which has been linked to elevated risk for colorectal cancers.

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