The Secrets of Jiu Jitsu by M.P. Lynch

Author:M.P. Lynch, [Translated] [M.P. Lynch, [Translated]]
Language: eng
Format: epub
Published: 2020-06-19T16:00:00+00:00

​ We shall go through these one by one, formulating the precise rules regarding each point which every European, with a bit of willpower and perseverance, will be able to follow easily without greatly modifying his existing habits or impacting his working life.

NUTRITION

​ Everyone knows that the Japanese are a sober people, and rational sobriety is a key principle in overall health.

​ The useless foods found on our tables mean that our organism - though perhaps more innately robust than that of the Japanese - is subject to all sorts of maladies which are unknown among the peoples of the Far East!

​ The rice which forms the basis of Japanese nourishment, boiled in water or steamed, flows easily through the body unlike the potato, and it does not require sharp condiments which are always damaging to the stomach. As it is served in Japan, rice does not resemble our own version of the same. Reduced to a meal it remains agreeable in taste while being healthier, more nutritional, and more fortifying for the body than the best grains we are used to.

​ Why do we rarely eat it here in France? Why do we tend to prefer the heaviest, hardest to digest foods like beans and potatoes? Would it be so hard to reduce our intake of such sustenance and introduce more rice which is generally avoided here, and yet powers the Japanese military which is known for its feats of endurance in marching? Clearly they have hit upon an energy source which keeps them moving without causing dyspepsia and the like, and is one of the best means of reconstituting the organism.

​ We also eat very little fish, though our neighbors in England consume quite a lot of it. Now, seafood is one of the cornerstones of Japanese cuisine, and it too offers one of the healthiest, most fortifying forms of nutrition, be it dried, boiled, or served up with sauce.

​ It seems clear that most Frenchmen would have a hard time eating raw fish in the Japanese fashion, even if it was accompanied by a very lively sauce… But who knows? One could really get used to it. Our stomachs, already battered by overly complicated cuisine, are now awash in pharmaceuticals that are repugnant and foul tasting. A bit of raw fish with some sauce could be neither worse nor more disagreeable to swallow.

​ Nothing is more delicate than grilled fish, or fish seasoned with some browned butter. But this isn't a course in cookery, and everyone knows there are a thousand ways to prepare seafood. To attain the goal we're setting here, we ask that you simply eat more fish in some form prepared in whatever fashion you please.

​ As for fruits and vegetables, we do indeed eat those in France - but so few! To begin with, the majority of French people go wild with the spices, and so are put off by the relative blandness of the greens themselves.

​ In Japan vegetables take second place

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