The ultimate puzzle for a healthy life: digestive enzyme inhibitors, fat substitutes, and the four cornerstones of longevity.

Many enzyme inhibitors exist in food, such as trypsin inhibitors in legumes (substances that inhibit protein-degrading enzymes) and amylase inhibitors in wheat (substances that inhibit starch-degrading enzymes). Previously, because these enzyme inhibitors hindered digestion, they were either removed or deactivated. However, recent research into preventing obesity without reducing food intake has led to studies on how to actively utilize these digestive enzyme inhibitors. Attempts to use wheat amylase inhibitors in diabetic patients were made, but without success.

One of the main reasons is the incomplete removal of phytohemagglutinin, a harmful substance in wheat. Dr. Meidehiko Takahashi and his colleagues successfully obtained an amylase inhibitor free of phytohemagglutinin from wheat flour and conducted animal experiments using this inhibitor. The results showed that the weight gain of mice fed a diet supplemented with the amylase inhibitor was suppressed. However, in terms of average daily food intake, there was no difference between the group fed the diet supplemented with the amylase inhibitor and the group fed a standard diet.

In other words, with the same food intake, one group of mice experienced suppressed weight gain due to consuming food containing amylase inhibitors. In short, they could eat until they were full without gaining weight. Dr. Takeo Shiraishi of the Faculty of Medicine at Tunghai University conducted an experiment with four male and five female volunteers aged 29-68. He had these volunteers take 2 grams of an amylase inhibitor extracted from wheat after each meal for two consecutive months. The results showed no side effects such as diarrhea, and all participants lost weight.

One person lost 5 kg, and two others lost 3 kg, with no changes in blood biochemistry, including blood sugar levels. On average, 1 gram of fat contains 9 kilocalories, while 1 gram of protein and 1 gram of carbohydrate contain 4 kilocalories. That is, fat contains more than twice the calories of protein and carbohydrates, making it a high-calorie food. Therefore, to reduce calorie intake, fat intake must be reduced first. Recently, mayonnaise and ice cream labeled "low-calorie" have been available on the market.

Dextrin, made from cornstarch and pearl starch, has excellent lipophilic properties and doesn't become sticky when dissolved in water, giving it a creamy texture similar to fat. This property has been used to create low-calorie flavorings. In these flavorings, nearly half of the oil is replaced by dextrin solution (1 part dextrin to 3 parts water, averaging 1 kcal per gram). Furthermore, this dextrin solution is used as a substitute for butter in the production of low-calorie ice cream. Richie Corporation in New Jersey, USA, has developed three fat substitutes called "nutritional fats."

"Nutritional Fat C" is a product made by mildly hydrolyzing wheat, corn, pearl powder, tree starch, etc., using acid or enzymes. Replacing 5% of oil or fat in food ingredients with it can create foods with excellent taste and texture. "Nutritional Fat PC" is a product made from animal and plant proteins, a fat substitute that promotes nutritional balance. It can replace 81% of fat and oil in food. "Instant Nutritional Fat PC" requires no heating and can be used at room temperature. A gelling agent is also utilized to reduce the amount of fat used.

Furthermore, adding alginic acid extracted from seaweed and xanthan gum, a natural paste produced by microorganisms, to seasonings can stabilize the emulsion, making it difficult for the oil to separate even when large amounts of water are added. Nissin Foods has developed and marketed a low-calorie oil called "Nissin Semi-Fat Oil." This is a new type of cooking oil with 50% less fat content, and its performance in stir-frying is comparable to that of salad oil. This low-calorie oil contains an average of 4.6 kcal per gram, while salad oil contains an average of 9.2 kcal per gram.

Therefore, using the same amount of oil in cooking reduces the calories absorbed from the oil by half. Proteins or carbohydrates used to replace oils are generally used in foods with high water content, but cannot be used in situations where heating temperatures exceed 100°C, such as frying tofu, fish, shrimp, and stir-frying. Therefore, efforts began to be made to produce synthetic oils with properties similar to edible oils but which cannot be digested and absorbed. These oils can also be called "composite oils," meaning oils made from a combination of different raw materials. Regular oils are products of the esterification of glycerol and fatty acids.

Based on experimental results, products of esterification of fatty acids with polyols, sugar alcohols, polyglycerols, sucrose, etc., instead of glycerol, or oils made from fatty acids with side chains and long-chain alcohols, are all promising candidates for use as synthetic oils. These synthetic oils are physically similar to edible oils and can be used for frying, stir-frying, and other cooking methods. However, they cannot be digested by lipases secreted by the pancreas, or if they can be digested, they are difficult to absorb, thus making them low-calorie oils. Human experiments have shown that these low-calorie synthetic oils have a very significant weight-loss effect.

If its safety can be ensured, it will be put into application soon. Just as health foods can cause health problems, excessive consumption of functional foods can also be harmful to health. Because the added ingredients are concentrated, certain components can be ingested in excess, which does not occur when consuming natural foods, so special attention must be paid. There is no such thing as the more you consume, the better it is for your health. Excessive intake of nutrients and calories can lead to obesity, hyperlipidemia, diabetes, and other diseases.

In modern Japan, overnutrition has become a major problem. Vitamins are essential nutrients for the human body. However, excessive intake of some fat-soluble vitamins can cause various health problems. For example, excessive vitamin A intake can cause headaches, nausea, hyperactivity, and drowsiness; excessive vitamin D intake can promote the deposition of calcium salts in organs, causing kidney or bone disorders. Among minerals, potassium can help prevent excessive salt intake, but excessive potassium intake can worsen the condition in people with kidney disease.

Excessive intake of dietary fiber, a popular trend, can cause diarrhea and hinder the absorption of essential nutrients-minerals and vitamins. Professor Harumi Okuyama of the Faculty of Pharmacy at Nagoya City University commented on linoleic acid, an essential fatty acid recently praised for its health benefits. He believes that high intake of linoleic acid can lower immunity and may promote the development of colon and breast cancer. To maintain and improve health, it is crucial to avoid excessive consumption of health foods and functional foods, as this can lead to health problems.

From a nutritional perspective, a regular intake of balanced meals containing various nutrients and functional substances is far superior to relying on medications, functional foods, and health supplements. Therefore, the best healthy food is homemade food, especially hot pot with various vegetables, seaweed, mushrooms, tofu, fish, shellfish, and shrimp – arguably the best balanced nutritional food. When dining out, choosing a set meal is more likely to ensure nutritional balance than ordering individual dishes. If eating instant noodles, add eggs and vegetables, and also consume some fruit, milk, etc., to ensure nutritional balance at each meal.

Skipping breakfast or having a poor diet, even with vitamin supplements, cannot compensate for eating regular meals. According to a survey by the Ministry of Health, Labour and Welfare, nutrient intake varies depending on family structure. Generally, single individuals have significantly poor nutrient intake, especially in iron and calcium. Conversely, couples typically have excessive nutrient intake. Maintaining a balanced diet is crucial for good health. However, simply consuming a balanced diet is not enough.

It's also essential to ensure sufficient sleep, moderate exercise, and avoid excessive stress. Only in these ways can physical and mental health be guaranteed. Working all night, playing mahjong, or overeating, even with health foods or functional foods, cannot guarantee good health. Neglecting exercise, lacking sleep, failing to manage stress, and attempting to maintain health solely through expensive health foods is ultimately harmful. By meeting the four conditions for good health-nutrition, sleep, exercise, and mental well-being-you will not age quickly, either psychologically or physiologically, and you can enjoy a long and healthy life, experiencing more of life's joys.