10 BENEFITS OF KIMCHI
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.
Do you like kimchi? Let us know in the comments!
Promotes Digestion
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.
Lowers Cholesterol
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.
An Antioxidant
Kimchi made with red pepper seeds are rich in antioxidants which shield the body from the harmful effects of free radicals in the environment.
Alleviates Skin Conditions
Studies show the lactobacillus bacteria in kimchi has show to improve dermatitis (skin conditions).
Weight Loss
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.
Boosts Immune System
Kimchi contains garlic, ginger and peppers which have a positive effect on the immune system to fight cold and flu symptoms.
Anti-aging
Kimchi is high in antioxidants and Vitamin C. This helps reduce inflammation which is a cause of ageing.
Prevents Cancer
Kimichi is made primarily of cabbage which contains flavanoids which are known to inhibit the growth of cancer cells.
Diabetes Management
Kimchi is beneficial in stabilising blood sugar. Studies show better glucose tolerance for those with Type 2 diabetics when consuming kimchi.
Reduces Gastric Ulcers
Kimchi helps to stop stomach ulcers, those with Helicobacterpylori bacteria can find their symptoms improving due to the fighting effects of Lactobacillus.
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