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The fact that kimchi is made from vegetables makes it a nutritious food choice, but the fermentation process those veggies go through to become “kimchi” is what gives it its pickle-y taste ...
A new suggests eating kimchi up to 3 times a day may lower men’s obesity risk; meanwhile, radish kimchi is linked to lower occurrence of midriff bulge in men and women.
In one study, researchers found that people who ate a diet high in fermented foods, averaging 6 servings daily for 10 weeks, experienced an increase in microbiota diversity — think good gut ...
Abdominal obesity, also known as central obesity and truncal obesity, is the human condition of an excessive concentration of visceral fat around the stomach and abdomen to such an extent that it is likely to harm its bearer's health.
During the summer months, kimchi is made fresh, from seasonal vegetables. [2] For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter. [3] [4] Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013 [5] and the 133rd Korean Intangible Cultural ...
Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp. [2] The quality of saeu-jeot largely depends on the freshness of the shrimp. In warm weather ...
Kimchi may ward off obesity A study published in the journal BMJ Open investigated whether eating kimchi — a popular Korean dish made of seasoned fermented vegetables such as cabbage — is ...
The 5 “Bad” Things You Should Do to Lose Visceral Fat. ... One study found that people who followed the Mediterranean diet for 18 months lost 6% of their visceral fat. ... 3. Take Rest Days.