KEIKO Beauty Column 1-29. Dietary Regimen

KEIKO Beauty column by Keiko Iwanaga, a beautician with over 40 years of experience. Collaboration with Dr.Oike opens a new frontier of beauty.


1-29. Dietary Regimen(日本語

Natto is currently selling well in the epidemic of the novel corona virus.

In the history of humans, we have repeatedly fought and coexisted with viruses and bacteria, leading to the present day.
However, was there ever a time when sterilization was as thorough as it is now?

Every day, you have to wash your hands and sanitize fingers again and again everyday.
Many people suffer from rough skin of hands.


Now, at this time of the year, it is inevitable, but if possible, we should not only eliminate bacteria by sterilizing them, but also cultivate good bacteria and train our skin and body with “Probiotic Diet”.


“Probiotic Diet” means eating foods that content good bacteria and increase intestinal bacteria and regulate the intestinal environment.

Traditional Japanese fermented foods are pretty good “Probiotic Diet”.



The intestine is the largest immune system in the body and is responsible for 70% of the total.

I’ve descrived that the 100 trillion bacteria in our intestine, their number and balance is directly related to our health, but the truth is, their “diversity” is important too!


Actively adopting a fermented diet and allowing a variety of bacteria to coexist will nourish the good bacteria in the intestines and regulate the intestinal environment.



Although we have been scared of unknown viruses for a long time now, we should utilize “fermentation” wisely because we are in this phase now.



We need to review our daily diet and proactively incorporate fermented foods to nurture our bodies and minds.


Rather than excessively fearing or eliminating them, we can rebuild our bodies, which will not be weaken at any time, through our daily diet.

It may be time to take a fresh look at our country’s “Dietary Regimen” that has supported the health of the Japanese for a long time.




Strengthen our body with traditional Japanese fermented foods


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