$2 Kimchi dubbed new ‘superfood’ for heart and cancer health

 

A new review from the University of Connecticut’s College of Agriculture, Health and Natural Resources has crowned kimchi—the tangy, fermented Korean vegetable dish—as a potential “superfood” that supports heart health, balances blood sugar, and reduces cancer risk.

 

The analysis, spanning nine studies and nearly 43,000 participants between 2011 and 2023, found that people who regularly consumed kimchi had lower fasting glucose levels (down 1.93 mg/dL), triglycerides (down 29 mg/dL), and blood pressure (by about 3–4 mmHg). Even modest reductions like these are considered clinically significant for lowering the risks of heart attacks, diabetes, and strokes.

 

 

Researchers highlight kimchi’s probiotic power—fermentation loads it with beneficial bacteria that strengthen gut health and may protect against colon cancer by supporting the microbiome. The dish, a staple of Korean cuisine for millennia, can now be found in grocery stores for as little as $2—a fraction of the cost of many probiotic supplements.

 

Experts say the findings add to growing evidence that fermented foods play a crucial role in preventing metabolic and inflammatory diseases. Neuroradiologist and longevity researcher Dr. Kavin Mistry called the data “promising,” emphasizing kimchi’s potential to “support heart health and reduce cancer risk.”

 

With nearly half of U.S. adults suffering from hypertension and 38 million Americans affected by diabetes, scientists say dietary interventions like kimchi could make a major difference in public health outcomes.

 

Key Takeaways:

• Kimchi linked to lower blood sugar, triglycerides, and blood pressure.

• Rich in probiotics, it boosts gut health and may cut cancer risk.

• Affordable and widely available, it rivals pricey supplements.

 

Source: Daily Mail

Can't eat the stuff. Stinks like death.

 

I prefer Sauerkraut.

 

Excellent food source.....though care has to be taken to keep salt to a minimum.

It's not a "New" super food ( what is the definition) actually.

However, due to international travelers it's in Western Heads and kitchen now.

The benefit is known since ages and practiced in China to perfection with a huge variety of veggies and fruits.

Personally I got it in my kitchen since 2001.

Wife loves it, and made a big batch yesterday.  It's OK, and I don't mind in a soup, as find it a bit too much straight up, hers anyway.  Soup (dilutes) mellows it out 

3 hours ago, newbee2022 said:

Personally I got it in my kitchen since 2001.

Should be nicely fermented by now.

9 hours ago, chickenslegs said:

Should be nicely fermented by now.

So you're the one with the stupid post today? 👏