(invitation: VIEW MY ENTRY IN YOUTUBE " I LOVE KOREA, BECAUSE..." VIDEO CONTEST BY MINISTRY OF FOREIGN AFFAIRS AND TRADE OF REPUBLIC OF KOREA -MOFAT
http://www.youtube.com/watch?v=poNNTVFefJM
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QUESTION: KIMCHI CAUSES CANCER
ANSWER:
Anti-cancer effect of kimchi
As the standard of living becomes higher and people are more aware of health, people throughout the world fear the diseases of adult people. Cancer is at the top of the list. Kimchi, once again, proved its scientific value by showing it has an anti-cancer property.Vegetables like Chinese cabbage prevents the large intestine cancer, and garlic which is included in all kinf\ds of kimchi prevents the stomach cancer.Garlic is added to most of Korean dishes as part of the seasoning, and is an absolute additive to kimchi. It is crushed, sliced, or cut into fine strips depending on the kind of kimchi it is used for. Raw garlic when cut or chewed is very pungent. Western people tend to dislike garlic because of its flavor. However, garlic is a helpful food in many ways. In recent years various garlic foods are coming into the limelight, especially after it was discovered to have an anti-cancer effect.Garlic's anti-cancer property had been asserted only in Eastern herbal medicine. Now the Western medicine recognizes its medical value after an experiment showed that hamsters which had been injected with garlic juice showed far less cases of cancer than which had not been. These are not the only benefits of kimchi. Kimchi has a relatively big amount of beta-carotene which can help prevent lung cancer. And chili has a substance called capsicine that gives the hot flavor to the fruit. Capsicine facilitates the secretion of the pseudo-hormonic substances like endorphins, which helps remove nicotine from the surface of lung.
http://park.org/Cdrom/Pavilions/Kimchi/ekim0304.html
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ADDITIONAL INFORMATION:
Kimchi is typical of spicy and hot food in Korea, and their honor is reach to the UNESCO. so they have various benefits. I want to say of these benefits about Kimchi for short words.
- An experiment has established the effect of kimchi on cancer, and preventing SARS.
- vegetables like cabbage which is used as the main ingredient of Kimchi prevents intestines cancer and garlic which is always used as side ingredients of them prevents stomach cancer.
-Also, containment of Beta Karotin is considerably high in Kimchi, it can also contribute in preventing to get lung cancer and hot elements of hot pepper which we use for kimchi reduces nicotine which is stuck on the surface of lungs.
-They can be considered as the loaf of vitamin.
-They are one of the fermented food and while it is passing through the fermenting stage, containment of vitamin increases up to over two times than initial containment of vitamin.
-And these days, some people says, kimchi has efficient in AI.
-Also, kimchi is low calory food as vegetables are used as main ingredients and thus it contains a lot of eatable fiber to activate the activity of intestines and as they reduce any sugar or cholesterol of our body, it helps to prevent and treat all kind of adult diseases like diabetes, heart diseases and fat, etc.
-Kimchi helps to maintain the balance of nutrition in our body.It helps to maintain balanced nutrition by supplying amino-acid which is easy to be lack in our eating habit.
-For the last, kimchi helps our digesting activities. Combined effect of vegetable juices and salt of kimch helps to cleanse our intestines. Also, it helps to produce Pectin(?) which is the melting yeast of protein within the intestines, helps digest and absorb nutrition and normalize the distribution .
contributed by: Jieun Park
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Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.
The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and doenjang to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors. One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: 동치미) were risk factors.
Nutritional composition of typical kimchi:
Nutrients per 100 g† Nutrients per 100 g
Food energy 32 kcal Moisture 88.4 g
Crude protein 2.0 g Crude Lipid 0.6 g
Total sugar 1.3 g Crude fiber 1.2 g
Crude ash 0.5 g Calcium 45 mg
Phosphorus 28 mg Vitamin A 492 IU
Vitamin B1 0.03 mg Vitamin B2 0.06 mg
Niacin 2.1 mg Vitamin C 21 mg
†per 100 g of edible portion
Kimchi jjigae. A popular stew made with kimchi, it is commonly cooked with kimchi, fresh vegetables and pork or tuna although countless variants exist.
One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. However, the veracity of these results has been questioned due to the very small sample size of only a handful of chickens and the fact that no subsequent research supported the claims. During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief.However, in May 2009, the Korea Food Research Institute, Korea’s state food research organization, said they had conducted a larger study on 200 chickens, which supported the theory that it boosts chickens' immunity to the virus.
There have also been many scientific reports, published outside of Korea, that show evidence that Kimchi is a risk factor for gastric cancer. This is due to N-nitroso, a possibly carcinogenic compound, that can be found in kimchi. South Korea currently has the world's highest rate of gastric cancer.
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