Effects of Korean Food
Introduction of the Effects of Korean Food.
Healthy Food, Korean Food.
In 2008, the Ministry of Food, Agriculture, Forestry and Fisheries did a clinical trial, with the medical school of Cheonbuk National University, on the ‘excellence of Korean Food and traditional food.’ The effects of Korean Food were confirmed with this trial.
First, the subjects of the experiment were divided into two groups. Each group were observed to see the changes after consuming Korean Food and western food. The group which consumed Korean Food showed increase in sperm activity, and male hormones. Also, the generative functions of males, aged 40~50, living rural areas were superior to the males living in cities. The males living in cities had more exposure to instant and manufactured food, while the males living in rural areas did not have any exposure.
Furthermore, people following a diet based on Korean Food, such as: Bibimbap (rice with wild herbs and vegetables), kimchi, and others, had more consumption of carbohydrates but showed relatively a low amount of glycemic index as people following 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.
There were clear effects of gochujang (red chilli paste), and doenjang (soybean paste), on obesity, which are crucial ingredients of Korean Food. The changes in body fat and abdominal visceral fat in gochujang and doenjang consumption groups 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.
Kimchi Makes You Stay Young?
Kimchi was selected as one of the world’s five healthiest food by the American health 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. The cell was able to function like a normal cell, which proved that kimchi has an aging prevention effect.
Kimchi, especially the ones which have been soaked for half a month, has shown the most amount of aging prevention effect. This is due to the fact that a well soaked kimchi has a much higher activity of lactic acid zymogens.
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 an anti-cancer drug called ‘Cis-platin,' seasoned vegetables, and fermented seasoned vegetables have been applied to a cancer cell, there were significant observations to be made on the growth restraint of the cancer cell. The ’Cis-platin’ applied cancer cell showed a growth restraint of about 79%. Comparatively, the 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 of growth restraint, after being fermented, could be seen in other vegetables such as: ginger, 29% to 38%, chives, 38% to 48%, and chili powder, 46% to 56%. These seasoned vegetables which are supplementary ingredients to kimchi, after fermentation, showed an increase in anti-cancer effects.
There were some speculation kimchi could cause cancer because of the substance known as capsacin in chili powders. Capsacin is the main cause of the spicy taste in chili powders. However, it was proven that capsacin actually had the effect of suppressing cancer.
Also, the highest restraint effect on cancer cells was shown in a cabbage kimchi at an optimum maturity. This is because if kimchi is fermented, until it reaches an optimum maturity, the kimchi ingredients interact in a way that increases the prevention of cancer.