Carbohydrate chinese food in

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Ethnic differences in levels of HDL, the "good" cholesterol, may be due, at least in part, to diet, a new study from Canada suggests.South Asians ate the most carbohydrate and had the lowest HDL cholesterol levels, while Chinese individuals ate the least carbohydrate and had the highest levels of the beneficial blood fat.

Carbohydrate chinese food in

Chinese cuisine (Chinese: 中國菜) originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia and Western Europe.Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine.

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