Korean Job Discussion Forums

[Eedoryeong]

Well, a search for this weblink on Dave's yielded nothing so I'm posting it:

http://www.facebook.com/ext/share.php?sid=61452531059&h=dvxX4&u=chKwF
Does Kimchi Cause Cancer - Nutrition Advice From Dr. Katz
Source: www.oprah.com
Dr. David L. Katz, O, The Oprah Magazine's resident nutrition expert reveals the truth about kimchi and stomach cancer.

I know a lot of people have floated around this board the notion that stomach cancer rates are high here. However, this was interesting because it's the first time I've seen any nutritional advice public figure stand up and be willing to be accountable for having said as much.

I wonder if this ever gets on an Oprah episode, if it'll make it past censors to air on the Style channel here in Korea?

I also wonder if Korean nutritionists have already spoken on this subject, or not so much yet?

[Xuanzang]

It`ll be derided as heresy against the Church of Kimchi and the Land of Kimberly.

[crusher_of_heads]

Beaten to the punch.


Seriously, eating/consuming something fermented [and I do like a pint/glass of red wine] or ANYTHING as frequently as Kimberly eats kimchi makes one ponder if kimberly is unintelligent or something.


You know, like Forrest Gump.

[Xuanzang]

I can see protests over this by the asinine KTU and brainwashed kids who thinks America hates kimchi.

[Caerus]

Seems pretty plausible to me.

[Xuanzang]

Q. I grew up in an Asian household and love to eat fermented vegetables like kimchi. But I'm confused about whether these foods are good for me or may pose a risk for stomach cancer because of the fermentation. Are there any studies on this? �Lydia Kang, Omaha

A. Stomach cancer rates are high in parts of Asia, especially Korea, and studies do indeed suggest that at least part of the reason may be all the kimchi, miso, and pickled fish people eat in that part of the world. Those foods contain N-nitroso compounds, which are likely carcinogens.

But that doesn't mean you need to banish them from your table. There are many risk factors for gastric cancer: Genetics, infection with the ulcer-related bacteria Helicobacter pylori, and lifestyle all play a part. If a close relative has had stomach cancer, for example, your risk is apt to be higher than average, which means you should be vigilant about getting checked. And you can be screened and treated for H. pylori infection.

If you eat a diet generally rich in fruits and vegetables of the unpickled variety, you'll lower your risk of stomach cancer. Regular exercise and maintaining a healthy weight will also help.

Otherwise, I recommend recalling the adage from the father of toxicology, Paracelsus: The dose makes the poison. All of us eat carcinogens on a fairly regular basis; our risk is defined by the ratio of beneficial to harmful exposures. Kimchi, miso, and other fermented foods are probably safe as a treat�say, once a week�in the context of a healthy lifestyle.

[ED209]

[Guri Guy]

I have heard that before. The Korean diet is high in sodium and this causes many health problems. For example:


Nong Shim Ramyeon

Nutrition Facts

Serving Size: 1 package
Amount per Serving

* Calories 515 Calories from Fat 153

% Daily Value *

* Total Fat 17g 26%
* Saturated Fat 0g 0%
* Sodium 1970mg 82%
* Total Carbohydrate 80g 27%
* Dietary Fiber 0g 0%
* Protein 10g 20%

Est. Percent of Calories from:
Fat 29.7% Carbs 62.1%
Protein 7.8%
Popular items

http://www.livestrong.com/thedailyplate/nutrition-calories/food/nong-shim/ramyeon/

Here is kim chi. I wonder how many ounces a day are eaten by the average South Korean?

Seoul Kim Chi Kim Chi

Nutrition Facts

Serving Size: 1 oz.
Amount per Serving

* Calories 10 Calories from Fat 0

% Daily Value *

* Total Fat 0g 0%
* Saturated Fat 0g 0%
* Monounsaturated Fat 0g
* Polyunsaturated Fat 0g
* Trans Fat 0g
* Cholesterol 0mg 0%
* Sodium 270mg 11%
* Potassium 0mg 0%
* Total Carbohydrate 1g 0%
* Dietary Fiber 0g 0%
* Sugars 1g
* Protein 1g 2%

* Vitamin A0%
* Vitamin C25%
* Calcium0%
* Iron0%

Est. Percent of Calories from:
Fat 0.0% Carbs 40.0%
Protein 40.0%

http://www.livestrong.com/thedailyplate/nutrition-calories/food/seoul-kim-chi/kim-chi/

[Xuanzang]

I would say 12oz or 454g (at least) per person. They go through the little banchan dishes like it`s water. Today at my closing ceremony lunch, one table went through 6 dishes of mul kimchi. My principal ate two by himself.

[Crockpot2001]

[bluelake]

When I first came to Korea back in '84, I met an American doctor from Severance Hospital who was doing research on the Korean diet and cancer; however, I don't remember his name. He was looking at all aspects, such as red peppers, salt, etc.

Some years ago, I was warned not to eat homemade 된장 (bean paste), due to the bacteria it has, as it was a potential carcinogen (then again, what isn't?); it was recommended to only eat commercially prepared paste. One of my favorite foods is 청국장 (cheonggukjang), which is a very strong-smelling version; I love it, but I sometimes wonder what they'll say about it.

[Xuanzang]

A lot of the foods we enjoy here aren`t healthy. Samgyopsal - essentially a piece of lard, jokbal - fat and pig skin, and the list goes on. I remember reading an article on Seoul eats debating the health benefits of Korean food. I`ve come to realize that most of their favs aren`t healthy at all. What do you think Crockpot?

[Jandar]

As the article reads Kimchi can be a contributory cause, much as any other fermented food, beer, wine, pickles, sauerkraut etc.

Do not overlook the main causes, H. Pylori, obesity, and heredity.

He then goes on to say like anything moderation is the key.

For instance many Doctors will tell you the three primary factors for Diabetes type 2, overweight, over 40, and Irish, of course they change the Irish to Mexican or Korean when the patient is Mexican or Korean.

[Crockpot2001]

[VanIslander]

it's very salty, a bit spicy and widely shared so that the cancer-correlated Helicobacter pylori is spread around

hence the high rates of stomach cancer in this country is no big mystery

except to an ostrich