메뉴 건너뛰기

본문으로 바로가기 주메뉴로 바로가기

ATLANTA

Korean Food StoriesKorean Food Stories

Effects of Korean Food

Healthy Food, Korean Food.

In 2008, the Ministry of Food, Agriculture, Forestry and Fisheries conducted a clinical trial with the medical school of Cheonbuk National University on the “excellence of Korean Food and traditional food.” The health effects of Korean food were confirmed with this trial.

Efficacy of Korean food in prevention of adult diseases

Furthermore, people who followed a diet based on Korean food, such as bibimbap (rice with wild herbs and vegetables), kimchi, and others, consumed more carbohydrates but showed a relatively low number on the glycemic index compared to people who followed a diet based on Western food such as pork cutlets, hamburgers and others. The insulin index was also low, which reduces the chance of getting adult diseases or diabetes.

Insulin Secretion Index: 20 21.5% rural and 25.2% for 40 and 50 Change in triglycerides (mg/d0): bibipbap (16.5g) 36.5%, seaweed (17.1g) 24.5%, tonkatsu (25.3g) 95.0%, hamburger (23.2g) 83.3%
Effects of gochujang and doenjang

There were clear effects on obesity from eating gochujang (red chili paste), and doenjang (soybean paste), which are crucial ingredients in Korean food. Changes in body fat and abdominal visceral fat in groups that consumed gochujang and doenjang were observed for 12 weeks.The results showed a decrease in triglycerides in the gochujang consumption group and a decrease of visceral fat was observed in the doenjang consumption group.

Changes in Triglycerides when Consuming Gochujang Changes in Cross-Section of Visceral Fat when Consuming Doenjang
Health benefits of Korean food

The result showed that Korean food lowered insulin levels while gochujang, one of the Korean traditional fermented foods, helped reduce neutral fats. In addition, it was observed that intake of doenjang helped reduce visceral fat.

Insulin resistance (diabetes reduction), triglyceride (TG) reduction, reduction of abdominal obesity
Korean Food
Insulin secretion levels are low
The increase of triglycerides are low
Fermented Food
Decrease of triglycerides when consuming gochujang
Decrease of visceral fat when consuming doenjang
Does Kimchi Help You Stay Young?

Kimchi was selected as one of the world’s five healthiest foods by the American magazine Health. Kimchi is a very beneficial fermented food, enjoyed by many Koreans. In addition, it was proven that continuous consumption of kimchi prevents cancer and aging. A Rural Development Administration (RDA) research team observed the prevention effects of aging by applying a specimen of cabbage kimchi to an aging-induced cell. A normal aging-induced cell became 54% aged, while another cell, which had been given an optimum mature cabbage kimchi prior to being age-induced, became only a minimum of 25% aged. It was able to function like a normal cell, which proved that kimchi has an aging prevention effect. Kimchi, especially when it has been soaked for half a month, has shown the most aging prevention effect. This is due to the fact that well-soaked kimchi has a much higher lactic acid zymogen activity. In addition, the research team proved that supplementary ingredients such as garlic, ginger, chili powder, and chives become fermented by the kimchi zymogens, resulting in the increased prevention of cancer.

According to the research, when the anti-cancer drug Cisplatin was applied to a cancer cell along with seasoned vegetables and fermented seasoned vegetables, there were significant observations to be made on the growth restraint of the cancer cell. The cancer cell with Cisplatin applied to it showed a growth restraint of about 79%. By comparison, garlic, before being fermented, showed a 47% growth restraint on the cancer cell. However, after being fermented, it showed an increase to 51% growth restraint. The same increase in growth restraint could be seen in other vegetables after being fermented, such as ginger (29% to 38%), chives, (38% to 48%), and chili powder, (46% to 56%). These seasoned vegetables, which are supplementary ingredients for kimchi, showed an increase in anti-cancer effects after fermentation.

There were some speculation that kimchi could cause cancer because of the substance in chili powder known as capsaicin, which is the main cause of the spicy taste of chili powder. However, it was proven that capsaicin actually had the effect of suppressing cancer.

Also, the highest restraint effect on cancer cells was shown in cabbage kimchi at an optimum maturity. This is because, if kimchi is fermented until it reaches an optimum maturity, its ingredients interact in a way that increases the prevention of cancer. `

Picture. The Growth and Development Restraint Effect on Cancer Cells of Anti-cancer Drugs, Seasoned Vegetables, and Fermented Seasoned Vegetables
TAG : Korean Food Stories, Korean Food (Hansik), Effects of Korean Food
Loading