19/06/2020
KIMCHIKNOWLEDGE
📍Kimchi is the fermented food and slow food that represent Korea. Koreans eat about 62.4 grams of kimchi per day on average as of 2016.
📌It is one of the top three ingredients for well-being of kimchi, green vegetable such as cabbage, main ingredient. Second, ingredient of various spices such as chili, which is a component, and third, it is a fermentation product that is produced during the process of fermenting lactobacillus, which is rich in minerals such as vitamins B1 and Vitamin B2, B2 and Vitamin C, calcium and potassium C, dietary fiber and lactobacillus. In particular, lactobacillus in kimchi has various functions.
📍Let's find out about the seven health benefits of kimchi through this study and other research on kimchi released worldwide.
atopic dermatitis, dermatitis, etc
allergic disease
In a study using the results of the National Health and Nutrition Survey, people who consume less than 40 grams of kimchi per day decreased their asthma prevalence.
The prevalence of rhinitis was also 0.81 times lower than those who ate between 108 and 180 grams of kimchi a day.
📌Anticancer
The reason why kimchi is expected to be an anti-cancer food is because kimchi is made of cancer-preventing vegetables such as cabbage, radish, g*t, garlic, and red pepper.
Some of the anti-cancer ingredients in kimchi are Indol-3-Cabinol (Cabbage), Isosiocyanate (Cabbage), Ali Seoljeong (Mallen), and capsaicin (Chili powder). That's why experts expect kimchi to be beneficial in suppressing various cancers, including stomach, liver, large intestine, lung and bladder cancers.
The Rural Development Administration released a study that found that the anti-cancer effect increases when kimchi is aged moderately. When seasoned kimchi such as garlic, ginger, red pepper powder, and chives were properly cooked and applied to stomach cancer cells (MKN45), it showed that cancer cell growth was 4-10 percent higher than kimchi that did not ferment. For each type of seasoning, the cancer cell growth inhibitor rate was highest with red pepper powder, followed by garlic.
📌Digestion promotion
Kimchi's charm is that it digests well and acts as a suit that cleans the intestines. This is due to lactobacillus produced during the fermentation process. In the past, most of the lactobacillus in kimchi was known to die before reaching the intestines.
This is because they think they will not survive if they are attacked by a stomach acid. However, according to a study by the Institute of Kimchi at Busan University, if you eat about 300 grams of kimchi a day, the amount of lactobacillus in the colon increases by 100 times (compared to those who didn't eat kimchi).
📌anti-obesity only
Kimchi also stands out in that it helps to keep your appetite alive, but does not make you fat. The calorie content of kimchi is only 9 to 55 kcal per 100 grams. Cabbage kimchi is 29 kilocalories, and the spicy ingredient (capsaicin) in chili peppers helps to break down and burn fat. The dietary fiber in kimchi quickly makes you feel full and promotes the distribution.
📌harmful bacteria inhibition
Kimchi is also famous for its antibacterial vegetables that kill harmful germs such as food poisoning germs. Thanks to lactobacillus, lactobacillus inhibits the reproduction of harmful bacteria such as food poisoning in kimchi. As kimchi becomes fermented, lactobacillus will multiply to produce lactic acid and pH will naturally be lowered.
📌anti-anemia
The result of having an adult male consume 300 grams of cabbage kimchi a day for four weeks has increased the level of ferritin, which helps the concentration of iron in the blood and absorption of iron. This suggests that kimchi can help prevent anemia caused mainly by iron shortages.
📌Vascular disease prevention
The result of having healthy adults take 30 grams of frozen and dried cabbage kimchi pills every day for six weeks has been that it lowers blood neutral fat and arteriosclerosis levels, and increases HDL cholesterol levels, cholesterol that is good for blood vessel health.
