how healthy is kimchi?

[Anonymous]

My mom seems addicted to kimchi; I think it's the salt and spice. Saw her eat bowls of them throughout the day as a snack. She thinks it's "good her her" b/c she has low blood pressure so the salt won't hurt and she claimed it's actually very healthy "because of the probiotics". Is she right? We're not Koreans or doctors.

[Anonymous]

https://www.healthline.com/nutrition/fermentation

https://www.bbc.com/future/article/20240719-are-fermented-foods-actually-good-for-you

[Anonymous]

The sodium is an issue, especially at those quantities. Also, I’ve heard anecdotally that there’s a high incidence of stomach cancer in the Korean population, and I wonder if all the fermented/spicy foods are one reason why.

[Anonymous]

Anonymous wrote:The sodium is an issue, especially at those quantities. Also, I’ve heard anecdotally that there’s a high incidence of stomach cancer in the Korean population, and I wonder if all the fermented/spicy foods are one reason why.

I think that is from the heavy drinking. A lot of Korean cannot actually digest alcohol the same way other people can (that Asian glow indicates the generic mutation at play), so drinking leads to more risk of cancer for them.

[Anonymous]

If she has low blood pressure she may intentionally be trying to consume salt to help herself.

It's probably a low calorie tasty way to increase her salt. Is she concerned about gaining weight? Becyt
She could alternate with other salty snacks or even salt fruit to get her salt in.

[Anonymous]

Fermented foods are very good for your gut microbiome. Look at how much problem colorectal cancer is in the west. Our diets are terrible. We eat nowhere near enough fruits and veggies, including fermented foods.

[Anonymous]

Anonymous wrote:Fermented foods are very good for your gut microbiome. Look at how much problem colorectal cancer is in the west. Our diets are terrible. We eat nowhere near enough fruits and veggies, including fermented foods.

+1

Excellent fiber in kimchi too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The sodium is an issue, especially at those quantities. Also, I’ve heard anecdotally that there’s a high incidence of stomach cancer in the Korean population, and I wonder if all the fermented/spicy foods are one reason why.

I think that is from the heavy drinking. A lot of Korean cannot actually digest alcohol the same way other people can (that Asian glow indicates the generic mutation at play), so drinking leads to more risk of cancer for them.

+1 I'm Korean, and lack the enzyme to break down the alcohol. I don't drink because of that, but many still do irrespective of feeling awful. I'm not a masochist.

[Anonymous]

koreans not only eat a lot of kimchi but there are yogurt sellers on the street. They are serious about gut health.

[Anonymous]

The salt is concerning. I make my own and use less.