The Health Benefits of Eating Kimchi
If you follow me on social media, you'll see every day after my workout I break my fast with pretty much the same few things- 2 eggs, some type of protein (salmon, bacon, sausage, etc) but what is ALWAYS there is my beloved kimchi!
Kimchi is a popular dish in Asia that is characterized by an array of salted and fermented vegetables. Kimchi possesses anti-mutagenic, anti-bacterial, and anti-carcinogenic properties.
Studies coming to light on how kimchi even possess anti-cancer capabilities as shown below!
(sources all linked)
1)Inhibit growth of Leukemia Cancer Cells:
Kimchi extract was used to investigate cancer preventive/anticarcinogenic activity of kimchi. Extract of kimchi fermented for 3 weeks inhibited the proliferation of human cancer cell lines (gastric adenocarcinoma and acute promyelocytic leukemia). Leukemia cells treated with kimchi extract showed increased apoptosis and decreased mitochondrial transmembrane potential. The juice of 3-week fermented kimchi suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells but no toxicity of kimchi juice was found in normal cells.
2)Slow growth in Sarcoma Cancer:
Sarcoma180 cells transplanted mice were treated with methanol extract of 3-week fermented kimchi. Animals provided kimchi extract showed in smaller tumor weight and decreased malondialdehyde formation compared to those of the control group.
3)Prolongs Cell Life
In a test-tube study, human cells treated with kimchi demonstrated an increase in viability, which measures overall cell health — and showed an extended lifespan regardless of their age
4)Antioxidant and Immune System Enhancing Properties
A test-tube study that isolated Lactobacillus plantarum from kimchi likewise demonstrated that this bacterium has immune-enhancing effects
5)Studies Coming to the Forefront about Prevention of Covid-19
Recent study has pointed to kimchi for low COVID-19 fatality rates of South Korea. According to the British newspaper The Sun, Dr. Jean Bousquet, honorary professor of Pulmonary Medicine at Montpellier University, France, and his team studied a link between low fatalities and national dietary differences and found that countries where fermented cabbage forms a key part of their diet have had lower fatalities.
So now, what are you waiting for? I happen to love the taste of kimchi, but for many it can be an aquired taste. My suggestion, grab a spoon and just get it in! You could also try mixing it into your salads, including it with some scrambled eggs, or even as a "topping" on some broth, it adds great flavor!
When you're sourcing kimchi, I highly recommend finding a local source. If you have a farmers market that's a great start or e