public health nurse with 30 years of experience in health guidance eats every day

Hello, my name is Kumiko Ibaraki.
She will give a little health lecture like a public health nurse today.
She posted it on her blog before, so I'm sure there are people who think it's the same again.
She would like to write with the latest information.
As a public health nurse, I talk to many people about measures against lifestyle-related diseases based on the results of medical examinations.
Among them, the overwhelming majority is LDL (bad) cholesterol countermeasures.
I think I'm genetically predisposed to be high.
From my late 40s, my cholesterol level started to rise, and before I knew it, it was just below normal.
My usual diet is mainly Japanese food and "usually oil-free"
In addition, fish and soybean products are more than meat, and butter and fresh cream fried foods are
I rarely eat anything other than eating out.
I was pretty shocked because the checkup results were always 100 points.
I started eating there, and it will be the recipe I will introduce today.
All of them are pickled in vinegar, so they can be stored in the refrigerator for a long time.
It is easy to eat little by little every day, and it is easy to continue.
Eat as is, add to salads,
It is refreshing and delicious when combined with grilled meat or fish.
It is very convenient to add instead of onions in tartar sauce or flavored sauce.
I don't know if it's thanks to that or the overall effect of my normal diet,
So far my health checkup results are all normal, including my cholesterol.
Advice on lifestyle habits such as diet and exercise
Some people take a long time to get results.
Some people see results in as little as one month.
It is also a fact that many of you will see good results the following year if you continue.
If you have high bad cholesterol and are thinking about taking measures,
I would appreciate it if you could refer to it.
[Onion vinegar]
material
1 onion (new onion or purple onion, easy to eat if used for salad)
A.
Vinegar of your choice 50ml
Water 50ml
2 tablespoons of honey
2/3 teaspoon salt
how to make
1. Bring A to a boil in a small pot and remove from the heat.
2. Chop the onion, put it in a clean container, and apply ①.
[Mushroom Vinegar]
material
3 to 4 shiitake mushrooms
2 pieces of live jellyfish
1/2 maitake mushroom 3 slices of green perilla A 50ml vinegar of your choice 50ml water 2 tbsp honey 2/3 tsp salt
how to make
1. Cut the shiitake mushrooms and live jellyfish into bite-sized pieces, place in a heat-resistant bowl, wrap and heat at 500W for 1.5 minutes.
2.Boil the maitake mushrooms in boiling water to remove the bitterness.
3. Bring A to a boil in a small pot and remove from the heat.
4. Place the mushrooms in a clean container and pour ③. Add green shiso if desired.
Our bodies use what we eat to create cells, burn food to create energy, and sustain life, so food is important.
When I'm busy making mixed vinegar, I use "Oishii Vinegar".
oishiisu.jp/
"Not fat chiffon cake because it's water, not oil"
www.amazon.co.jp/dp/457921366... @amazonJP
"Fatorinai Rice Flour Sweets"
A collection of recipes for sweets made with non-oil rice flour.
www.amazon.co.jp/dp/457921406... @amazonJP
"Fatorainai Cream Sweets"
It will be a collection of recipes for sweets using low-fat pure white whipped cream made with milk.
www.amazon.co.jp/dp/429520289... @amazonJP
"No knead, fat bread"
A collection of recipes for non-oil bread that can be easily made with a food pro in 1 minute.
Many novices have had success.
www.amazon.co.jp/dp/457921385... @amazonJP
Instagram
/ ibaraki_cooking
Classroom homepage
www.ibaraki-kumiko.com/
Nadia
oceans-nadia.com/user/746609/...