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Ramen restaurant prevalence is associated with stroke mortality in Japan

nutritionj.biomedcentral.com

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Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#41

Post by osamagirl69 »

xenihn wrote: post #10
xivzgrev wrote: post #2

People are just waking up to dangers of sugar, but too much salt is also not good, increasing blood pressure (see below link). Potassium can offset much of the affects but it’s surprisingly difficult to get even the US recommended amount every day. I’ve started using potassium salt instead of sodium salt in my cooking, and it feels great to kill two birds with one stone. Now I just need soy sauce and others without s…

I can't stand the taste of 100% potassium salt. The Morton's 50/50 mix is just barely tolerable. It actually tastes better than regular salt when used to season avocados, though.

Why not limit your scope to just sodium and potassium? This guy tries all of the alkali metal salts! https://www.youtube.com/watch?v=RJh9yTIBY48

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#42

Post by [deleted] »

iso1337 wrote: post #26
motbob wrote: post #25

Earlier quoted context omitted.

But is ramen cheap at ramen restaurants in Japan? I ask because I spent $17 on ramen in a large American city earlier this month.

Yes, they are cheap. Usually around 600-1200 yen or $6-12 many of them reduce labor costs by having a vending machine outside where you get a token that indicates your order. https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/a... The current ramen fad in America relies on super rich broth, basically liquid bacon. There are many styles of ramen in Japan, ranging from super simple broths to the liquid bacon st…

[deleted]

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#43

Post by mattkrause »

gryson wrote: post #16
sandoooo wrote: post #3

How do we prove that they didn't just look at mortality in all diseases and for all restaurants, and cherry-picked stroke-vs-ramen because it has the best significance? I am not accusing them of anything - I have no horse in this race. What I am curious about is: how do you prove that you haven't p-hacked, if you are going to do a study like this? Sure, you can pre-register your methods, but presumably you can get th…

Good faith is required to accept any type of reporting. Otherwise, your question can always be extended to "How do we know that they didn't just make it all up?" The researchers did not report conducting more comparisons and they did not adjust for this in their analysis, so we have to assume that they are telling the truth. Of course, there's always the chance that they are being deceitful, so we have to reserve som…

The correlation is so large that I find it literally incredible.

Could ramen restaurant prevalence really explain a quarter to a third of the variance in mortality (which is what r=0.5 to 0.6 implies)? If so, the damn things are an outright menace.

And why is it so different from fast food, which is equally unhealthy but supposedly makes people live longer?

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#44

Post by L_Rahman »

op00to wrote: post #35
iso1337 wrote: post #26

Earlier quoted context omitted.

Yes, they are cheap. Usually around 600-1200 yen or $6-12 many of them reduce labor costs by having a vending machine outside where you get a token that indicates your order. https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/a... The current ramen fad in America relies on super rich broth, basically liquid bacon. There are many styles of ramen in Japan, ranging from super simple broths to the liquid bacon st…

How do I ask for the simple stuff? The liquid bacon gives me unfortunate digestion symptoms that should not be named.

/u/op00to: This is challenging because ramen is classified by a mix of base, seasoning and thickness. Roughly bases can be: bones of chicken, pork, fish or in rare instances beef. Often there is blend of these bases

Seasoning: sea salt (shio), soy sauce (shoyu) and miso

Thickness is a spectrum ending with: kotteri (thick) and assari (light)

Now, how to pick a light broth? This will be highly context dependent. Most shops in Tokyo where I'm living right now are specialists so research will show you upfront whether it's tonkotsu (heavy pork), chicken paitan (heavy chicken), hakodate (light fish), tonkotsu-gyokai (blend of pork and fish).

If you're in Japan, I recommend the Ramen Beast app which has location based recommendations, high quality reviews and lists for lighter ramen.

If you're in NY and looking for a lighter bowl: I can vouch for most of the bowls at Nakamura, the yuzu shoyu at Mr. Taka, and all of the bowls at Yuji Ramen.

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#45

Post by CardenB »

lvturner wrote: post #34
jolux wrote: post #12

Earlier quoted context omitted.

WebMD? Seriously? The science on salt is quite debated, actually: https://www.health.harvard.edu/blog/heart-failure-and-salt-t...

For those of us who aren't medical practicioners - would you mind pointing explaining a bit further on "WebMD? Seriously?" as I had no idea it wasn't well regarded and am now curious as to why...

WebMD has a profit driven interest to pick on health anxiety by exaggerating symptoms

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#46

Post by 01100011 »

iso1337 wrote: post #26
motbob wrote: post #25

Earlier quoted context omitted.

But is ramen cheap at ramen restaurants in Japan? I ask because I spent $17 on ramen in a large American city earlier this month.

Yes, they are cheap. Usually around 600-1200 yen or $6-12 many of them reduce labor costs by having a vending machine outside where you get a token that indicates your order. https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/a... The current ramen fad in America relies on super rich broth, basically liquid bacon. There are many styles of ramen in Japan, ranging from super simple broths to the liquid bacon st…

"Liquid bacon" seems quite disingenuous and cynical. It's thick broth that is, reportedly, full of collagen. That doesn't sound like liquid bacon to me.

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#47

Post by 01100011 »

op00to wrote: post #35
iso1337 wrote: post #26

Earlier quoted context omitted.

Yes, they are cheap. Usually around 600-1200 yen or $6-12 many of them reduce labor costs by having a vending machine outside where you get a token that indicates your order. https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/a... The current ramen fad in America relies on super rich broth, basically liquid bacon. There are many styles of ramen in Japan, ranging from super simple broths to the liquid bacon st…

How do I ask for the simple stuff? The liquid bacon gives me unfortunate digestion symptoms that should not be named.

Skip the tonkotsu and try another broth like miso?

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#48

Post by [deleted] »

tcoff91 wrote: post #33
howlin wrote: post #21

Earlier quoted context omitted.

It's more likely the salt than the wheat. From the article: | The traditional Japanese diet was thought to increase stroke risk because of the heavy use of seasonings such as miso, salt, and soy sauce.

The science on sodium is far from settled

[deleted]

Re: Ramen restaurant prevalence is associated with stroke mortality in Japan

#49

Post by lvturner »

CardenB wrote: post #45
lvturner wrote: post #34

Earlier quoted context omitted.

For those of us who aren't medical practicioners - would you mind pointing explaining a bit further on "WebMD? Seriously?" as I had no idea it wasn't well regarded and am now curious as to why...

WebMD has a profit driven interest to pick on health anxiety by exaggerating symptoms

Profiting through advertising, or is there darker connections?

Sorry, I'm genuinely not trying to be obtuse, but I'm just not quite sure on how that would work - does exaggerating the symptoms cause people to spend longer on the site? Or is it just to drive up search ranking? Or improve click through?

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