Is Kimchi Good For You?


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  • @cinzaw If you look up this video directly on nutritionfacts. org you'll find links to all the primary sources. It'd be wonderful if you could post your question there, as this way more people benefit from the response, and I can actually provide you with links (which I can't do on Youtube). Thanks!

  • I thought that saurcreut was really healthy and the nice thing with fermented vegetables is that they are easy to store for the winter!

    Is there something that one can combine fermented vegetables with, to neutralizing the bad effects of them, while enjoying the benefits of their nutrients?
    Or is fermented vegetables a dead end?

  • It'd be wonderful if you could post it to this specific video on nutritionfacts. org. This way more people benefit from the response, and I can actually provide you with links (which I can't do on Youtube). Thanks!

  • Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli 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,[13][14] and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.[15][16][17] Health magazine 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.[18]

  • Additionally, a 2005 study in South Korea found that when eaten in large quantities, kimchi increases the risk of gastric cancer, particularly among people with certain genetic traits.[22]

  • The researchers, all South Korean, report that kimchi and other spicy and fermented foods could be linked to the most common cancer among Koreans. Rates of gastric cancer among Koreans and Japanese are 10 times higher than in the United States.

  • "We found that if you were a very, very heavy eater of kimchi, you had a 50% higher risk of getting stomach cancer," said Kim Heon of the department of preventive medicine at Chungbuk National University and one of the authors. "It is not that kimchi is not a healthy food – it is a healthy food, but in excessive quantities there are risk factors."

  • i heard that too! i think the more fermented it is, the more potentially acidic and break down the walls of your intestines? is this true? my parents eat kimchee ALL the freaking time. ugh. i gotta have mixed veggies because i'm a health FANATIC. i'm guessing there's a healthy kimchee and bad overfermented kimchee…. anyone help?

  • i think you're right! there IS ALOT of salt in kimchee too. i gotta have mixed veggies with light pepper and butter or sometimes no butter. my mixed veggies consists of corn, carrots, peas, green beans, and lima beans and should be eaten every freaking day! ^_^

    for kimchee eaters, i suggest eating it less portions everyday OR eat healthy version of kimchee, where it's less fermented, less salt and pepper.

    personally i eat kimchee like, once a week

  • Wikipedia does mention one study associating it with cancer. But the more logical question I have for you is, why on earth would someone have a personal bias against kimchi? I mean there would have to be a reason for a bias, people don't just go out trying to prove that something arbitrary is bad.

  • people, please do your own research regarding kimchi benefits. I had recently read an scientific article that was based on research that was done on mice, feeding them kimchi. And if I'm not mistaken, it has proven to slow if not prevent the growth of cancer cells!! even tumor cells in mice was also lowered. Go on Ebscohost and search

  • or even google search kimchi health benefits. now i'm questioning this guy's credibility. or was the statement he made on his video just a hook to get people's attention ….

  • I'm interested in this because some varieties of non-traditional kimchi don't include salted animal products into the mixture. Many of the Koreans that were in these studies continued to smoke, drink fair amounts of alcohol, and not prohibit animal product intake while eating traditional kimchi. Sure the controls exist, but it seems like it asks if some added animal product intake (traditional kimchi) is better than not eating that extra bit of salted fish/krill cabbage based condiment.

  • If you are a very heavy eater of kimchi, you have a 50% higher risk of getting stomach cancer. Korea has the 4th highest rate of stomach cancer in the world.

  • Considering the breast cancer rates in Korea were a fraction as the rates in US and that the rates in Korea have been catching up to US rates as Korean diets becomes more Americanized, I hardly doubt that kimch is the culprit. A positive association in a single 5 years study in current social, cultural context is really tenuous.

  • I used to have so much stomach pain from all kind of food that i eat.  But since i started eating homemade pickle, kefir milk they just disappear.  There is just a lack of information on this video.  50% higher risk relative to what percentage of the population or does this apply to the whole population?  so 50% of 5% from 100% is a very small number .0…% something….

  • this is retarded.  unless a very lengthy and thorough study was done in which patients diets was 100% controlled…. if not then its nothing but crap coming out this quacks mouth.  Koreans also drink alot of Soju and smoke cigarettes. how are you going to rule those out?  i seriously doubt a 100% long term strict diet controlled study was ever done.

  • this is bullcrap there is a woman overseas that turned 116 last year and says one of her secrets was eating kimchi everyday the koreans eat it with every meal and most them live up to their 80's and 90's

  • Can you please do another video on kimchi? Maybe the science has change since this video was posted? And is this information on regular kimchi or vegan kimchi? Because kimchi traditionally is not vegan.

  • It may be important to distinguish between relative risk and absolute risk. If it increased the risk of cancer tenfold, then your absolute risk may still be quite low. You also have to consider individual risk factors.

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