The French (adults) focus on eating 3 meals a day, and an occasional afternoon snack on the weekends. Their lunches are the largest meal and often spent together as a family. They don’t sacrifice high-calorie ingredients for flavor in their meals all while skirting their way to the top of having the lowest obesity rates in the developed world.
The Japanese eat a variety of sea vegetables (hello selenium and fabulous nutrients for the thyroid) and the Chinese aim to have multiple colors in their meals; 5 being the goal. Most Asian countries use chopsticks as utensils, which leads to spending more time on eating and allowing the brain to sense fullness more gracefully.
Indian cuisine is loaded with antioxidant-rich spices. In Greece, a vegetable is often featured as the center of a meal.
