If you're tired of bland traditional salads and veggies in your pursuit of a weight loss diet, try substituting with Kimchi instead. Riding on the waves of the K-pop fever, this Korean dish is making its name for itself worldwide with its delicious embodiment of spicy, sweet and sour. More importantly, it is chockful with health benefits!
A recent study, published in the Journal of Medicinal Food, reveals that Kimchi may help to lower the amount of "bad" cholesterol (LDL cholesterol) in one's body. The experiment had been conducted on 100 healthy young men, who were required to eat Kimchi on a daily basis in one week. Those who ate a large amount of
kimchi (about 200grams) daily experienced a greater reduction in
cholesterol levels compared to those who ate a significant smaller amount (about 15 grams) every day for a week. However, both groups still saw benefits,
noticeably in subjects with high LDL cholesterol levels. Granted, the attributes of the participants is narrow and does not include females or older adults. Nevertheless, it is a good sign, and hopefully, more research can be done to ascertain this benefit of Kimchi over a wider range of attributes.
Kimchi is
also known for other health benefits. The Korean staple has been lauded
by “Health” an American magazine about its namesake, as one of the
world’s top five healthiest foods. Kimchi contains Lactobacillus, a probiotic
bacteria also commonly found in other health foods like yogurt and milk, which
aids digestion, as well as build up the body’s immune system. It is rich
in essential vitamins A, B and C, fibre and low in calories.
With Korean pop-culture dominating the entertainment
industry, authentic Korean food has been making their way to the stores of our
supermarkets and convenience stores. It is easy to get a jar of pre-made Kimchi
at affordable prices. The pungent taste of the dish can get some getting used to, so instead of attempting to waffle down an entire bowl of it, try adding it as side ingredients to your main dishes, such as sandwiches, rice and noodles. In fact contrary to misunderstandings about Korean food culture, the Koreans do not consume Kimchi as a main dish or snack. In fact, they eat a small dish with it at each meal, accompanied by other side dishes and staples.
In fact, consuming Kimchi in small amounts on a regular basis as part of your main diet would be a more sensible move. According to a reported titled "Kimchi and Soybean Pastes Are Risk Factors of
Gastric Cancer.", published in the "Los Angeles Times" in May
2006, a correlation between excessive consumption of Kimchi and
increased gastric cancer by as much as 50% was identified. The study was conducted by the Department of Preventive Medicine of Chungbuk National University in South Korea .
A small dish of Kimchi with each meal like how the Koreans
go about it is reasonable, but don’t go on a Kimchi binge!
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