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Adventurer
Joined: 28 Jan 2006
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 Posted: Mon May 21, 2007 11:20 pm Post subject: Kimchee questions |
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I like kimchee. I understand it has health benefits since it has pro-biotics. My question is the following: Do the non-spicy kimchees out there have similar health properties or not?
Thank you... |
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willneverteachagain
Joined: 17 Dec 2006
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| Posted: Mon May 21, 2007 11:28 pm Post subject: |
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kimchi cures every problem known to man, not even doctors can fix.
both spicy and non cure anyone with any illness but u have to live in south korea only |
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Qinella
Joined: 25 Feb 2005
Location: the crib
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| Posted: Tue May 22, 2007 12:25 am Post subject: Re: Kimchee questions |
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| Adventurer wrote: |
I like kimchee. I understand it has health benefits since it has pro-biotics. My question is the following: Do the non-spicy kimchees out there have similar health properties or not?
Thank you... |
The health benefits of kimchi are mostly derived from capsaicin, which is found in the red peppers. Since non-spicy doesn't have pepper paste, I would assume the health benefits are fewer. |
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Guri Guy
Joined: 07 Sep 2003
Location: Bamboo Island
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| Posted: Tue May 22, 2007 1:22 am Post subject: |
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I believe Saurkraut has the same health benefits but less chance of an ulcer or stomach cancer.
Still Kimchee is rated as one of the top 5 healthiest foods. If eaten in excessive amounts there could be a problem. Of course Koreans never do anything to excess.  |
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Adventurer
Joined: 28 Jan 2006
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| Posted: Tue May 22, 2007 6:06 am Post subject: |
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| Guri Guy wrote: |
I believe Saurkraut has the same health benefits but less chance of an ulcer or stomach cancer.
Still Kimchee is rated as one of the top 5 healthiest foods. If eaten in excessive amounts there could be a problem. Of course Koreans never do anything to excess. |
I think you're on the money. I know that both foods give you probiotics. I would have no idea how to make real sauerkraut. You need a crockery pot or something. |
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Tokki1
Joined: 14 May 2007
Location: The gap between the Korean superiority and inferiority complex
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| Posted: Tue May 22, 2007 6:12 am Post subject: |
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I had a CANADIAN doctor tell me that kimchi is one of the best things you can eat, and that this is because it's fermented. It's very, very good for your digestive system (if it isn't too, too spicy), similar to sauerkraut.
"Death begins in the colon" he said. I'll never forget that. |
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n3ptne
Joined: 14 Sep 2005
Location: Poh*A*ng City
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| Posted: Tue May 22, 2007 7:51 am Post subject: |
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Hello. I am Google. I'm what you can accomplish in 2 minutes, if you had actually bothered to show the slightest inclination towards using the Internet for something constructive...
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Kimchi - Wikipedia, the free encyclopedia Kimchi is the most common Korean banchan eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ...
en.wikipedia.org/wiki/Kimchi - 42k - Cached - Similar pages
Korean Traditional KIMCHI- [ Translate this page ]김치와 르 꼬르동 블루, KOREAN KIMCHI AND LE CORDON BLEU : 김치와 프랑스 요리의 ... <embed src="http://www.kimchi.or.kr/kor/swf/movie.swf" quality="high" ...
www.kimchi.or.kr/ - 29k - 21 May 2007 - Cached - Similar pages
FoodKorea.org<OBJECT classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,0,0" ...
www.kimchi.or.kr/eng/main.jsp - 1k - Cached - Similar pages
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Kimchi has been cited by Health Magazine as one of the world�s five �healthiest foods,� for being rich in vitamins, aiding digestion, and perhaps even preventing cancer.
Since kimchi is made of various vegetables, it contains a high concentration of dietary fibers, while being low in calories. It also provides 80% of the daily required amount of ascorbic acid and carotene. Most types of kimchi contain common ingredients like onions, garlic and peppers all of which have well-known health benefits. The vegetables being made into kimchi also contributes to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium and iron and also has active and beneficial bacterial cultures of Lactobacilli which results in a higher lactic acid content in the final product than in yoghurt. |
...first fucking link. |
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Guri Guy
Joined: 07 Sep 2003
Location: Bamboo Island
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| Posted: Tue May 22, 2007 8:33 am Post subject: |
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| Hello. I am Google. I'm what you can accomplish in 2 minutes, if you had actually bothered to show the slightest inclination towards using the Internet for something constructive... |
Google up "Kimchi causes stomach cancer" then and see what you get.
Here is an interesting article on Koreans and their salt consumption:
The Threat of Salt in Our Staple Diet
A meal consisting of simmering soy-bean stew, kimchi and salted shellfish is to all intents and purposes a healthy, low-cholesterol option. But what about salt? Excessive intake of salt is a determining cause for Korea's top three killer diseases - cancer, stroke and heart disease. According to a report on public health in 2005, Koreans consume a daily average of 13 g of salt, almost three times more than the 5 g recommended by the World Health Organization.
Varieties of salt.
Health trouble
Salt is an essential element for the body. But the required daily intake the body needs to function properly is 1.3 g, and consuming more than 5 g a day does more harm than good, experts say. Dr. Kim Jae-hyung of the College of Medicine at the Catholic University of Korea says food salt, which consists of natrium and chloride, prevents water in the kidneys from being excreted as urine and thus increases the volume of body fluids, which in turn puts pressure on the heart and blood vessels and can cause various diseases. Excessive salt consumption has been linked to high blood pressure, cardiac trouble, stroke, kidney trouble, gastric cancer, osteoporosis and even obesity.
The need to change our diet
The problem is that Koreans take in half the salt they consume from their staple diet, whereas Westerners get most salt from processed food. According to a report by the Korea Food and Drug Administration (KFDA) in 2006, the main sources of natrium for Koreans were kimchi (25 percent), traditional seasoning sauces (22 percent) and salt (20 percent). Based on that, the administration warned Koreans should cut their salt intake by half if they want to reduce the risk of high blood pressure or gastric cancer. This is why many experts say natrium is more dangerous to Koreans than the reviled trans fats.
So how much salt do the dishes we eat on a daily basis contain? According to the KFDA report, a bowl of noodles contains 7.3 g of salt, already way more than the recommended 5 g. A bowl of instant noodle or ramyeon has 5.3 g, a bowl of cold noodles 4.5 g, kimchi 2.5 g per 100 g and a bowl of soy bean paste stew 2.4 g. In comparison, a slice of pizza contains 3.3 g and a hamburger 2.3 g.
Kim says Koreans should reduce consumption of kimchi and some traditional seasoning sauces, but more important is they should try to change their eating habits. A KFDA staff member points out that people mistakenly believe that natrium only comes from salty food, whereas it can also be found in bread and noodles.
Change should start at home
Concern over Koreans� excessive salt consumption caused the KFDA to reduce the daily recommended dose of natrium from 3.5 g to 2.5 g last September. This will require food companies to change labeling indicating natrium content from this December. For instance, a product with 2.4 g of natrium contains 68 percent of the daily recommended amount by the old standard but 117 percent of the new standard. The amount of salt contained can be calculated by multiplying the stated amount of natrium by 2.5.
�It is not easy for the government to reduce salt consumption in Korea because half of the salt intake comes from their staple foods,� a KFDA official said. �The government can regulate food manufacturers, but when it comes to individual diet, there are few things that the government can do except appeal to individuals to do it themselves.�
http://english.chosun.com/w21data/html/news/200703/200703080014.html
Kimchi: The Truth Behind the Cabbage (not the title in the pear)
Touted as one of the worlds 5 healthiest foods, kimchi is low in fat, and believed by some to prevent SARS, cancer, AIDS and cure avian flu. But there's also a strong correlation between heavy kimchi consumption and the high rate of stomach cancer among Koreans. So what's the truth behind Korea's national dish of spicy, fermented vegetables?
Koreans have been eating kimchi since the dawn of time. In the early days, it was pretty much sauerkraut, and eaten mainly in the winter months. With the introduction of the chili pepper in the 1700's, the modern concoction was born.
Kimchi is an aquired taste; both the pickle and the spiceyness can be off-putting to the uninitiated. But many a foreigner has grown to love kimchi as much as Koreans do. It's a good taste to develop because the ajummas are right; in moderation, kimchi is very good for you.
First of all, no matter what vegetable is being kimchified, there is always a whack of garlic in the recipe. If you're not already aware of the miracle food that is garlic, let me enlighten you. Garlic is a powerful antioxidant, reduces cholesterol and triglyceride levels, combats allergies, regulates blood sugar levels, reduces stress and keeps vampires at bay.
Green onions (or scallions) are another key kimchi ingredient and have similar properties to garlic, including raising the high density lipoproteins in your blood. This is good for you, though I'm not entirely sure why. Green onions are also a source of calcium.
Gochu, or red chili peppers, have the highest level of vitamin C of any known food, as well as high amounts of vitamins A and B. The capisican, which makes it spicy, protects the vitamin C from breaking down before it can be used by our bodies, and it breaks down fat in our systems. Capisican also helps to alleviate arthritis pain.
Cabbage, the most common veggie to undergo kimchification, is being studied as a preventative to breast cancer, after researchers found abnormally low rates of breast cancer among Polish women. Fermented cabbage in particular has compounds that may prevent the growth of cancer cells. It's also an excellent source of vitamin C, and was fed to sailors to prevent scurvy back in the day. Like yoghurt, fermented cabbage can help prevent yeast infections and promote a healthy digestive tract by promoting growth of good bacteria.
When everything is all mixed together and allowed to ferment, kimchi ends up being rather rich in vitamins and minerals. 100g of kimchi has 492 units of vitamin A, and 12mg of vitamin C. In comparison, 130g of apple only has 50 units of vitamin A and 3mg of vitamin C. For the calorie conscious among us, 100g of kimchi has less than 15 calories. Along with the vitamins, kimchi has high levels of protein, calcium and iron.
Still not convinced? 99% of salmonella and listeria germs died within 4 hours of being exposed to kimchi, which means it also prevents food poisoning. A less convincing study suggests kimchi extract may cure avian flu in chickens, as 11 of 13 infected birds fed the extract recovered, in a study in Seoul.
Now for the bad news. While Korean women can boast one of the lowest overall cancer rates in the world (64.9/100 000 as compared to 109.7/100 000 in the USA), Koreans have one of the highest rates of stomach cancer, 10 times the rate in the USA. Scientists at Chungbuk National University have linked this to excessive kimchi consumption, and have found "very very heavy eaters" of kimchi to have a 50% higher risk of developing stomach cancer. With Koreans eating an average of 18 kg (40lbs) of kimchi per person per year, I'd like to see a definition of "very very heavy eaters". This is not conclusive, however, as the Japanese and Vietnamese also have excessively high rates of stomach cancer. Other researchers have linked it to the talc used in white rice, which is an irritant to the stomach.
As with most things, moderation is the key. Some kimchi a day will likely keep the doctor away, but don't over do it.
http://www.princesspartypatrol.com/2006_08_01_archive.html |
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Nicco61
Joined: 06 May 2007
Location: North Carolina, USA
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| Posted: Tue May 22, 2007 11:42 am Post subject: |
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| n3ptne wrote: |
| Hello. I am Google. I'm what you can accomplish in 2 minutes, if you had actually bothered to show the slightest inclination towards using the Internet for something constructive... |
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pkang0202
Joined: 09 Mar 2007
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jhaelin
Joined: 30 Aug 2006
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| Posted: Tue May 22, 2007 9:02 pm Post subject: Re: Kimchee questions |
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| Adventurer wrote: |
I like kimchee. I understand it has health benefits since it has pro-biotics. My question is the following: Do the non-spicy kimchees out there have similar health properties or not?
Thank you... |
definitely!
although, the chilli powder does have many health beneficial properties, even without it, kimchee is a reltaively healthy food.
of course, some varieties may have too much salt!
i personally like the original korean kimchee (white cabbage kimchee) without any chilli powder. it has a more subtle clean tasate to my palate. |
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Adventurer
Joined: 28 Jan 2006
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| Posted: Fri May 25, 2007 1:00 am Post subject: Re: Kimchee questions |
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| jhaelin wrote: |
| Adventurer wrote: |
I like kimchee. I understand it has health benefits since it has pro-biotics. My question is the following: Do the non-spicy kimchees out there have similar health properties or not?
Thank you... |
definitely!
although, the chilli powder does have many health beneficial properties, even without it, kimchee is a reltaively healthy food.
of course, some varieties may have too much salt!
i personally like the original korean kimchee (white cabbage kimchee) without any chilli powder. it has a more subtle clean tasate to my palate. |
I am starting to eat more kimchee. I find it's very good for my health. I feel better. I contemplated making my own kimchee. I will hold off on that experiment for a while. |
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