*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
[[Category:home remedies]]
[[Category:Food Therapy]]