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Kimchi is a Korean side dish of fermented cabbage and radish, pickled with garlic, ginger and Korean spice. Here are ten reasons it earns its place in our Balance box.
Kimchi is a Korean side dish made of fermented vegetables. It is a staple in Korean cuisine and serve at most meals. It is general made from cabbage and radish and is pickled with Korean spice, garlic and ginger. Kimchi is found regularly in our Balance box for a low calorie, flavour hit.
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Kimchi is great for gut health. This is due to the probiotics produced when the kimchi ferments. The probiotic, Lactobacillus, keeps the gut healthy with good bacteria.
Studies show eating kimchi reduces cholesterol and lowers the level of blood glucose in the body. This is due to selenium and allicin in garlic (a main ingredient in Kimchi) that lower cholesterol levels and provide a protective effect of artery walls, reducing the risk of stroke and heart attack.
Kimchi made with red pepper seeds are rich in antioxidants which shield the body from the harmful effects of free radicals in the environment.
Studies show the lactobacillus bacteria in kimchi has show to improve dermatitis (skin conditions).
Kimchi can help control appetite by reducing blood sugar levels, it also contains fibre, keeping you fuller for longer. Studies show people who eat more kimchi have a lower BMI also.
Kimchi contains garlic, ginger and peppers which have a positive effect on the immune system to fight cold and flu symptoms.
Kimchi is high in antioxidants and Vitamin C. This helps reduce inflammation which is a cause of ageing.
Kimichi is made primarily of cabbage which contains flavanoids which are known to inhibit the growth of cancer cells.
Kimchi is beneficial in stabilising blood sugar. Studies show better glucose tolerance for those with Type 2 diabetics when consuming kimchi.
Kimchi helps to stop stomach ulcers, those with Helicobacterpylori bacteria can find their symptoms improving due to the fighting effects of Lactobacillus.
Kimchi is a regular in our Balance box — see what else is on this week's menu.
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