Kimchi
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Kimchi consists of mainly fermented cabbage and spices and is prized as one of Korea's national dishes. It is characterized as being acidic and spicy in flavor and produces a slightly sour odor due to the fermentation process. Kimchi is packed with essential vitamins and minerals that provide many healthful benefits.Although kimchi is a popular dish in modern times, the fermentation process originated as a way to preserve foods during the winter. In June 2011, the Korean Spiritual and Culture Promotion Project published an article in which "Health" magazine declared kimchi to be one of the world's top five healthiest foods. This is due in part to the fermentation process, which encourages healthy bacterial growth along the intestinal tract. At least 200 Korean dishes contain a side of kimchi, which is often fermented with spices such as garlic and chili.
Special Precautions of Kimchi
In May 2006, the "Los Angeles Times" published an article in which researchers from "World Journal of Gastroenterology" found a correlation between excessive consumption of kimchi and an increased risk of gastric cancer; by as much as 50 percent. It is believed that one of the main causes for the increased risk is due to the fermentation process, which reportedly boosts the salt content of kimchi. Kimchi may also contain additional preservatives and chemicals which contribute to the development of stomach cancer. Although there are many benefits associated with eating kimchi, consult with your medical advisor before using kimchi as a preventative measure.
Benefits and uses of Kimchi are
- Nutrition : Kimchi is a low-calorie dish that contains only 15 calories per 2 oz. serving. It contains vitamins A and C, which support a healthy immune system. Vitamin A, especially, is essential for healthy teeth, skin and vision. In addition to being low-calorie, kimchi is also low in fat and sugar. Only 1 g of sugar is contained in a serving of kimchi, well below the daily recommended limit of 30 g. Since kimchi is low in calorie, fat and sugar, it may help in weight loss.
- One 2 oz. serving of kimchi provides the body with 8 percent of its daily requirement for vitamin C. Vitamin C aids in the production of collagen which, in addition to the fermentation process, slows the appearance of aging skin and reduces cholesterol levels. The fermentation process also encourages the growth of probiotic bacteria, which aids in sustaining balance within the intestinal tract and may also alleviate digestive problems such as an upset stomach.
- Flu and immunology : New research at the Department of Biology at Georgia State University, found that the probiotics found in Korea’s national food, kimchi, confers protection against the flu by regulating the body’s innate immunity. The scientists isolated Lactobacillus plantarum (strain DK119, specifically), crediting the beneficial bacteria for its anti-viral action. They concluded that the L. plantarum DK119 could be developed as a beneficial antiviral remedy. Be sure to choose kimchi that has not been pasteurized since the pasteurization process kills the effective probiotic strain. If the strong flavors of kimchi just aren’t for you, L. plantarum is also available in some probiotic supplements. Follow package directions if using.
- A bacterial strain in this fermented cabbage extract has been found to degrade bisphenol A
