Kimchi is a well known probiotic food, traditional to the Korean culture. The health benefits are outstanding, kimchi and should be part of a regular probiotic food regimen.
The Journal Of Agriculture And Food Culture reported a study on kimchi showing its ability to degrade pesticides saying, “Microorganisms in the degradation of the organophosphorus (OP) insecticide chlorpyrifos (CP) during kimchi fermentation. During the fermentation of kimchi, 30 mg L(-1) of CP was added and its stability assayed during fermentation. CP was degraded rapidly until day 3 (83.3%) and degraded completely by day 9.”
The four CP-degrading bacteria in kimchi were all lactic acid bacteria strains: Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum, and Lactobacillus sakei.
Food Science and Nutrition reported, “Numerous physicochemical and biological factors influence the fermentation, growth, and sequential appearance of principal microorganisms involved in the fermentation. The most important characteristics are the compositional changes of sugars and vitamins (especially ascorbic acid), formation and accumulation of organic acids.”
The American Society For Microbiology, Applied and Environmental Microbiology, reported a 29-day fermentation study of kimchi. They found many species of Leuconostoc, Lactobacillus, and Weissella.
Any vegetable can be kimchi fermented but generally kimchi is derived from Chinese cabbage and radish, red pepper powder, garlic, ginger, green onion, fermented seafood (jeotgal), and salts.
When they processed the kimchi at different stages they found many different aspects, “It was also found a considerable amount of mannitol, a naturally occurring six-carbon polyol produced from the reduction of fructose by LAB in vegetable fermentations, accumulated during the fermentation. The presence of mannitol in foods results in a refreshing taste, and mannitol has noncariogenic properties and is a good replacement for sugars in diabetic foods.”
Microbial Cell Factories describes the benefits of kimchi saying, “The advantages of acidic food fermentation are: (1) renders foods resistant to microbial spoilage and the development of food toxins, (2) makes foods less likely to transfer pathogenic microorganisms, (3) generally preserves foods between the time of harvest and consumption, (4) modifies the flavor of the original ingredients and often improves nutritional value.”
The Journal of Medicinal Food reported kimchi assists in resolving asthma. (Jan 2014: 172-178).
In another issue the Journal of Medicinal Food reported a randomized clinical trial which showed kimchi improves serum lipid profiles in healthy young adults. (Mar 2013: 223-229).
Science Direct reported an article from Kidney Research and Clinical Practice which said, “Inverse association between kimchi intake and higher lipid levels in healthy and obese people.”
Nutrition Research and Practice did a large study on rats and found, “After 2 weeks of kimchi supplementation, the (blood pressures of the) group were significantly lower.”
Nutrition Research reported a study which hypothesized, “Consumption of fermented kimchi would have more beneficial effects compared with that of fresh kimchi on metabolic parameters that are related to cardiovascular disease and metabolic syndrome risks in overweight and obese subjects.”
What they found was, “Anthropometric data showed significant decreases in body weight, body mass index, and body fat in both groups, and the fermented kimchi group showed a significant decrease in the waist-hip ratio and fasting blood glucose. Net differences in the systolic blood pressure, diastolic blood pressure, percent body fat, fasting glucose, and total cholesterol in the fermented kimchi group were significantly greater than those in the fresh kimchi group.”
They concluded, “Ingestion of fermented kimchi had positive effects on various factors associated with metabolic syndrome, including systolic and diastolic blood pressures, percent body fat, fasting glucose, and total cholesterol, compared with the fresh kimchi.”
Chef Judy Joo told Fox News, “Koreans don’t feel that they’ve really eaten until they’ve had kimchi.” They go on to say, “The longer kimchi ferments, the greater the health benefit.”
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
Topicsadditives ADHD anxiety autism B12 bipolar cancer candida chelation cholesterol depression die off Dr. Natasha Campbell-McBride fermented food fermented foods fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity Homeopathy iodine kombucha liver support microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat
Subscribe to our blog posts!