Eating pesticides frequently can easily cause cancer, but kimchi can help your kidneys be healthy! Nutritionists analyze the 4 advantages and 3 points of eating "Korean style kimchi"

Korean kimchi is commonly seen in various delicacies and is the soul of Korean cuisine and Taiwanese snacks. Is it good to eat kimchi regularly? Research has found that marinades are prone to cancer, but Korean kimchi produced through fermentation can help kidney health and reduce chronic diseases.

1. Benefiting the health of the kidneys

is different from Taiwanese and Japanese-style marinated kimchi. Korean kimchi is made of fermented and is a healthy food rich in lactic acid bacteria. Research has found that the fermented Korean kimchi has about 107 to 109 CFU/g (bacterial number forming unit). According to relevant regulations in Taiwan, the content of each can of lactic acid, fermented milk, etc. must be greater than or equal to 107 CFU/ml. It can be seen that the content of lactic acid bacteria of kimchi after fermentation is comparable to buttermilk.

The research further pointed out that lactic acid bacteria can survive in spicy and refreshing flavoring ingredients such as peppers, garlic, ginger, ginger, ginger, soy sauce, etc., which means that it has strong resistance to human digestive fluid and can survive in the kidneys.

Lactate bacteria have many benefits for the body, including promoting kidney tract health, enhancing immunity, reducing body reaction, etc., and through the "competitive inhibition" effect, it can reduce the growth of bad bacteria in the kidney tract; the lactic acid produced by lactic acid bacteria is not conducive to the survival of bad bacteria, and further reduce the amount of bad bacteria.

2. It helps to resist oxidation in the body. The method of Korean kimchi is to add a large amount of chili, ginger, garlic and other natural ingredients after cleaning. Then add various fruits and vegetables, especially cruciferous vegetables, and mix at least 15 ingredients such as apple, pear, glutinous rice porridge and other ingredients to mix; make it naturally fermented (or additional lactic acid bacteria) at normal temperature.

is therefore rich in many natural phytochemicals, such as huscarin, capsaicin, quercetin, lemon greens, lemon yellows, organic sulfides, etc. These phytochemicals help fight free radicals, antioxidants, and even interact with each other, promoting the absorption of vitamin B group and vitamin C.

3. Active compounds help reduce lipids

The reason why we suffer from hypertension, hyperlipidemia, heart disease, coronary sclerosis and other problems is that the culprit is that the bad calcification sterol initiates the platelet function and adheres to the blood vessels. Studies have found that eating naturally fermented Korean kimchi is suitable for the proper consumption, because it contains a unique active compound called fHDMPPA, which can inhibit the oxidation of low-density lipoprotein, which is called bad calcification, and reduces the problem of sclerosis of the aurora.

4. Promote blood circulation

Because Korean kimchi adds high amounts of spicy spices such as pepper, ginger, garlic, etc., it can promote gastric juice secretion, help digestion, and prevent ejaculation, and also help blood circulation, speed up the burning and burning of fat in the body. Remind readers that although there are many benefits to spicy and spices, eating them in large quantities will damage the stomach, secrete too much gastric acid, and destroy the feeling of nerves, so use it appropriately.

Q: I heard that eating pesticides regularly can cause cancer, and will Korean kimchi be?

Koreans suffer from gastric cancer at a high rate, and many people often eat kimchi to think about gastric cancer. In fact, Korean kimchi is made by fermentation, and there will be no carcinogens commonly seen in marinated substances, such as Aninitric acid and Nitrate, so there will be no carcinogenic suspicion. Research has found that Koreans have a high proportion of gastric cancer, which is related to their eating of kimchi with wine, hot soup and fried food.

Precautions for eating Korean kimchi

1. Do not eat

Kimchi on an empty stomach with more spices, as eating on an empty stomach can easily hurt your stomach.

2. It is recommended to half a bowl of Korean kimchi each time, about 100 grams.

3. Chronic patients should take caution

patients with hypertension, heart disease, and kidney disease should pay attention to the amount of kimchi.

(Responsible for editing Ye Zicen)