Then there was Japan, whose lengthy spell at the top of global longevity rankings was attributed to its citizens’ low-fat diet and love of raw fish.
Now, with
SEE RELATED: Aquafaba: Vegan ‘Egg White’ And Recipes To Use It In For awhile, it was olive oil. Scientists, puzzled by the long lifespans of the Mediterraneans, singled out it out as a key component in the philosopher’s stone of life.Then there was Japan, whose drawn-out spell at the top of global longevity rankings was attributed to its citizens ’ low-fat diet and love of raw fish.Now, with recent studies conducted by Imperial College London showing that the South Koreans are set to live longer than anyone else by 2030, the wonder is : is there something in the kimchi ?
The Kimchi we ‘re most conversant with is the matchless made with ferment chinese cabbage pilfer
So what exactly is kimchi?
There are over 180 varieties of kimchi and probably the most popular of all and the one we ‘re most familiar with is the baechu-kimchi ( 배추김치 ). It is a quintessential banchan ( take : side dish ) in korean cuisine, made with salt, seasoned, and fermented chinese cabbage cabbage.
What makes kimchi healthy?
Its agitation march. agitation dates back thousands of years, but it is now being held up as a potentially crucial source of friendly, gut-healthy bacteria.
Healthy appetizer of bean curd topped with kimchi and white sesame seeds
The good fight
We’ve been taught for a long time that bacteria isn’t a good thing. But the bacteria that comes from fermented foods is not an enemy – it is in fact, the heroes aiding in our digestion.
First, napa cabbage is soaked in salt water to kill off any harmful bacteria. And then, the remaining bacteria called lactobacillus, the beneficial bacteria found in yoghurt and in a healthy gut, converts the sugars and carbohydrate into lactic acid, which preserves the vegetables and give kimchi its signature tang.
The verdict
The result is a dish rich in vitamins A and B and minerals like calcium and iron on top of its gut-healthy bacteria. It is said that the average Korean adult consumes at least one serving (100g) of kimchi a day, which immediately puts them over 50% of the daily recommended intake of vitamin C and carotene.
Additionally, most types of kimchi contain onions, garlic, ginger, and chili peppers; ingredients that are salutary. Thus, researchers believe that the benefits are multifold — from toting cancer-fighting properties and lowering cholesterol to improving mental health and skin.
SEE ALSO: An Around-The-Clock Guide To Stress-Busting We ‘ve been taught for a long time that bacteria is n’t a good thing. But the bacteria that comes from fermented foods is not an enemy – it is in fact, the heroes aiding in our digestion.First, chinese cabbage cabbage is soaked in salt water to kill off any harmful bacteria. And then, the remaining bacteria called lactobacillus, the beneficial bacteria found in yogurt and in a healthy gut, converts the sugars and carbohydrate into lactic acerb, which preserves the vegetables and give kimchi its key signature tang.The consequence is a dish rich in vitamins A and B and minerals like calcium and cast-iron on acme of its gut-healthy bacteria. It is said that the average korean pornographic consumes at least one serve ( 100g ) of kimchi a day, which immediately puts them over 50 % of the daily recommended intake of vitamin C and carotene.Additionally, most types of kimchi contain onions, garlic, ginger, and chili peppers ; ingredients that are good. therefore, researchers believe that the benefits are multifold — from toting cancer-fighting properties and lowering cholesterol to improving mental health and skin.
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Written by Alethea Tan
Alethea traded her office cubicle for a home desk in Vietnam couple of years back, freelancing from wherever her food adventures would take her; from pho-slurping in Ho Chi Minh City to snail-picking in Hanoi. She has since returned to the motherland and now spends her time sussing out new restaurants to visit, recipes to cook and ways to terrorise her cat.
Alethea traded her agency cell for a family desk in Vietnam couple of years back, freelancing from wherever her food adventures would take her ; from pho-slurping in Ho Chi Minh City to snail-picking in Hanoi. She has since returned to the fatherland and now spends her prison term sussing out new restaurants to visit, recipes to cook and ways to terrorise her computerized tomography .
