Kimchi is a traditional fermented Korean delicacy, which is made from vegetables, cabbage and seasonings.
It is a low-calorie, high fibre and nutrient-packed side dish with a storehouse of vitamins A, B1, B2 and C.
It is also rich in essential amino acids and minerals like iron, calcium, potassium and selenium. It has an impressive assortment of powerful antioxidants and provides an additional benefit of probiotics as well in the form of lactobacillus bacteria.
It contains numerous healthful components including capsaicin, chlorophyll, carotenoids, flavonoids and isothiocyanates with low amounts of fat and sugar.
The health benefits of Kimchi are abundant and have proven to reverse and cure a wealth of conditions and diseases.
Benefits of Kimchi:
I suggest only a ½ cup serving per day to benefit its potency.
• Improves digestive system
• Anti-aging
• Lowers cholesterol and strengthens the immune system
• Reduces development of certain cancers
• Detoxifies heavy metals in the liver, kidney and small intestine
• Prevents constipation
• Prevents Cardiovascular Disease, reduces atherosclerotic formation in arteries and reduces plaque build up
• Accelerates enzyme production in colon increasing uptake of vitamins and minerals.
• Prevents acidosis.
• Increases weight loss by controlling the appetite and reducing the blood sugar levels and metabolic syndrome.
• Protects cells from oxidative damage
• Reduces Atopic dermatitis – dermatitis, edema, skin lesions, inflammation
• High in vitamins A, C, B1 and B2
• Speeds up alcohol-induced hangovers
Digestion:
Full of Lactobacillus probiotic bacteria, Kimchi maintains a healthy state of intestinal flora, detoxifies the body, cleans out the intestines and improves assimilation of nutrients. It’s high fiber and bacterium counts increases colon activity, stabilizes bowel movements and prevents constipation.
Antioxidants/Immune System:
Rich in powerful antioxidants, phenols and flavonoids, which protects the cells from oxidative damage and shield the body from the harmful effects of oxygen free radicals.
Cancer:
The healthy flavonoids are known to inhibit the growth of cancer cells. Glucosinolates are a powerful cancer fighter present in cruciferous vegetables like cabbage and have the ability to break down and form isothiocyanates which are known for their effectiveness against cancer growth.
Cholesterol:
Rich in selenium and allicin, they work to lower cholesterol levels and plaque build-up in the arteries reducing the development of atherosclerosis and cardiac disorders like stroke and heart attack.
Atopic dermatitis:
The lactobacillus bacterium in Kimchi mends various skin ailments such as atopic dermatitis, skin lesions such as oedema and haemorrhage and suppresses effects on mite-induced dermatitis.
Obesity:
The lactobacillus bacteria assist in weight loss by controlling appetite and reducing blood sugar levels. The high fibre content keeps you feeling fuller longer and reduces the affects of metabolic syndrome.
Diabetes:
This study showed a better glucose tolerance on high-fat diet-fed type-2 diabetic subjects and lowered levels of fasting glucose after consuming Kimchi.
Anti-aging:
The rich antioxidants bolster the production of collagen improving skin elasticity, impeding skin aging, reducing oxidative stress and inflammation.
Gastric ulcers:
Gastritis and peptic ulcer disease can be eliminated due to the antagonistic activity of Kimchi, which inhibits harmful pathogens from connecting to the human gastric cancer cells.
Detoxifier:
This super food has the ability to detoxify heavy metals in the liver, kidney and small intestine.
Hangovers:
Kimchi speeds up alcohol-induced hangovers because of its production of acetyladyhe hydrogenase (an alcohol metabolizing enzyme).
Kimchi Cautions:
Excess consumption can lead to digestive problems. Research conducted found that if you were an extremely heavy eater of Kimchi, it might aggravate the risk of developing gastric cancer. Individuals suffering from high blood pressure should be cautious while eating Kimchi because of the presence of high sodium. However, a study conducted on hypertensive subjects revealed that even under the conditions of hypertension, eating low-sodium Kimchi might not exert harmful effects on the blood pressure and cardiac activities.
Yours in health!
