HEALTH BASICS

Korean barbeque or Samgyupsal is becoming a trend in the Philippines, most especially in Metro Manila. Its becoming a trend not just to its taste but value for money. Prices per person ranges from P299-P599 depending on the location and offerings and take note “its unlimited”!….

I, personally is a fan of Samgupsal, which sometimes brought so much craving for this kind of cuisine. One of the main part of this Korean bbq which I like is “Kimchi” which is a rpimary part of Korean staples.

So anu nga ba ang Kimchi? Does it taste good? or just plainly spicy side dish?

Kimchi or Gimchi (for local Korean) is a low-fat high-fiber food made of cabbage which are fermentedwith lactic acid bacteria and flavoured with Korean bell pepper. It is usually served as side dish and has a spicy taste.

Kimchi dates back at least two millenia and believed to have been develpoed to preserved cabbage and prevent starvation during Koreean winters

Today, Kimchi has over 200 variety but the common is made out of Napa Cabbage and usually fermented with radish, with mix of salt, vinegar, chile pepper and othe spices.

The question now is, ANU BA ANG BENEFITS NG PAGKAIN NG KIMCHI?

1. Napa cabbage kimchi, the most common variety, has only 15 calories per half-cup serving and contains vitamins A, B, C and K. It is also loaded with vital minerals like potassium, calcium and magnesium. (https://foodfacts.mercola.com/kimchi.html)
2.  Because its fermented, it has healthy bacteria or lactobacilli that aids in digestions and probiotic that helps figth various infections in our body.
3. Kimchi also has garlic, which contains selenium that keep our skin and hair healthy, also removing wrinkles in the long run. (https://healthyeating.sfgate.com/selenium-garlic-7507.html)
4. Kimchi can also provide our body with vitamin A, which is an antioxidant that can prevent cancer. Carrot is part of itsfermentation. Carrots give us Vitamin A which is also good for eyesight. (https://coopervision.com/eye-health-and-vision/eye-vitamins-vision)

5. In a reserach conducted entitled:Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum), it show that kimchi has an anti-cancer properties due to the ingredients during fermentation. Please read fulltext of the reserach. (Shin-Hye Kwak, Young-Mi Cho, Geon-Min Noh, and Ae-Son Om,; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4285955/) 

6. After weeks of fermentation, Kimchi becomes rich in Antioxidant, helping us slow down the aging process… Just wandering, is Kimchi behind flawless skin of most Koreans?

7. Losing weight? Kimchi helps in losing weight due to its low-calorie content in every 150g serving. It boosts metabolism due to a capsaicin found in chili peppers, (Lianne Martha Maiquez Laroya; https://www.lifehack.org)  

 

So eating Kimchi, or making Kimchi part of your daily diet has an amzing benefits to our body.

So, grab your own kichim,  available in mostly Asian or Korean stores nationwide or making it more fun, invite your friends and relatives for a Samgyupsal treat. Mas masaya kapga sama-sama ngaung pasko.

 

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