On October 26, 2022, the eastern unified shipping center under the same JA jurisdiction will hold a meeting for kale producers. JAnorthern part Agricultural Economy Center says that the temperature has dropped and the sweetness has increased, and the quality has improved further. By printing the cooking method of kale on the package, it is sold as a more familiar vegetable and seems to be popular. An annual or biennial herbaceous vegetable belonging to the Brassicaceae family. It has a high nutritional value and is highly recognized in Japan as an ingredient in the green vegetable juice Aojiru.
Blood ethanol and C2H4O concentrations remained lower when kale juice was ingested. We all know that about 80% of the alcohol (alcohol, ethanol) that enters the body is absorbed in the small intestine and transported to the portal vein artery and liver. In the liver, ethanol is mainly degraded to Linkage by alcohol dehydrogenase, and dehydrogenase (which catalyzes the reaction XH2 + Y ➝ X + YH2 that transfers the hydrogen of the substrate (XH2) to another specific substance (Y)) converts the linkage to CH3COOH. Disassembly). When alcohol enters the body, it is metabolized by enzymes, eventually becoming O=C=O and water and excreted.
Dr. Jiro Endo (1900-1997) : Benefits of Green Juice: Bringing Greenery to the Table Author: Jiro Endo, Publisher: Shufu no Tomo Company, Publication Date: 1961. Born in the prefecture. In 1925, graduated from the Faculty of Medicine, Kyoto Imperial University (now Kyoto University). After that, he became a professor at Osaka Women’s Medical College (now Kansai Medical University) after working as a lecturer at Kyoto University. Founded “Aojiru” in 1943. Aojiru was named by Dr. Hinako’s wife. In 1945, he was assigned to Kurashiki Central Hospital, where he adopted aojiru for hospital lunches. He later became the director of the hospital. In 1954, kale green juice was born. The green juice devised by Dr. Endo was named “Endo Green Juice”. The Endo Green Juice Promotion Association was established. Tasting of green juice started at elementary school. In 1955, “Health and Aojiru” was published by the Endo Aojiru Promotion Association. In 1956, school lunches of green juice started at elementary schools. In 1957, the Endo Green Juice Association was established, and Dr. Ishikawa was the chairman.