Posted on 07/26/2018 8:14:23 PM PDT by 2ndDivisionVet
Kimchi, a well-known traditional fermented Korean food, is highly effective in preventing influenza virus in winter, according to the results of cell·animal experiments.
A joint research team from the Korea Food Research Institute and the World Institute of Kimchi recently announced that lactic acid bacteria and fermentation metabolites in kimchi inhibit the growth of influenza virus -- proving kimchi's effectiveness against flu for the first time in the world, along with the genetic information of strains(metagenome), fermentation metabolites, and bioactive mechanism.
Flu viruses are pathogens that cause acute respiratory conditions in winter. Swine flu (influenza A), which struck the world in 2009, and avian influenza (AI), which recently infected poultry in some countries, are two strains of influenza viruses. Due to mutation of virus, the prevention of flu from these kinds of viruses is so difficult, and infections caused by them are difficult to treat as well.
The research team, which consists of Dr. Kim, In-Ho (Korea Food Research Institute), Dr. Choi, Hak-Jong (World Institute of Kimchi), Korea University College of Medicine, and Dr. Ryu, Byung Hee (Daesang Corp., one of the leading food producers in Korea), collected kimchi samples at each fermentation stage (less-fermented, well-fermented, and over-fermented) and injected them into flu virus-infected cells and animals.
In this study, extracts from the kimchi sample at the 'well-fermented' stage (about 3-7 days after kimchi is made, when kimchi tastes best) were administered to cells infected with the influenza virus (H1N1) and the avian influenza virus (H7N9). In all of the cells, plaque formation significantly reduced, which means that the growth of the flu virus had been inhibited.
In the animal experiment where flu virus-infected mice were fed kimchi extracts, the rate of suffering from weight loss due to the flu also declined. In addition, the survival rate of the mice who consumed kimchi extracts was 30% higher than those who did not.
Dr. Kim, In-Ho of Korea Food Research Institute said, "Lactobacillus plantarum, which is produced in large quantities during the fermentation of kimchi, and its sub-ingredients such as green onion and ginger are thought to hinder the growth of influenza virus. We concluded that bioactive compounds from lactic acid bacteria produced by kimchi fermentation serve as antiviral agents by affecting the virus membrane surface or promptly activating immune cells mobilization." He added, "Our study is the world's first that scientifically verified kimchi's effectiveness against influenza viruses such as swine flu and AI viruses. In addition, we succeeded in isolating useful and safe lactic acid bacteria from kimchi, contributing to broadening its industrial applications. In other words, this can be applied not only to fermented foods including kimchi, paste, and liquors but also to animal feeds, and food and drug materials. It can also lay the milestone for the development of fermented foods and strains optimized for the constitution of Koreans, through analysis of microbial genome and metabolites in fermented foods as well as mechanism. As such, we have launched new food products in partnership with Daesang corp, aiming to contribute to safeguarding Koreans against virus threats of modern society and to strengthening Korea's competitiveness as the birthplace of kimchi."
In 2003, SARS (Severe Acute Respiratory Syndrome) was pandemic in many parts of the world including Hong Kong and mainland China, except for Korea where very few people were infected with the virus. Regarding this, some argued that kimchi has an antiviral effect. The results of the study (Effects of heat-killed Lactobacillus plantarum against influenza viruses in mice) were published in the February 2018 issue of the Journal of Microbiology.
Cision View original content:http://www.prnewswire.com/news-releases/kimchi-a-well-known-traditional-fermented-korean-food-has-proven-effective-against-influenza-virus-300687023.html
I made the mistake in Uijongbu of sampling some kimchi that the pool table boys were dipping peppers into. Spent every cent in my pocket drinking Peach Oscar trying to cool that down. Didn’t know back then about milk helping but where would I have gotten milk in a Korean bar?
A now-departed co-worker would occasional use the term "deep kimchi" as what I surmised from the context was another way of saying "deep doo-doo". He'd been stationed in Korea with the US Army in the early '60s.
Would anyone with some military time in Korea like to confirm my interpretation? And perhaps offer an example?
Thanks in advance.
A hint on cooking that. Cast iron. another cast iron skillet heated on the hob on top. Top and bottom get a scrumptious crust. Middle stays fluffy. I don’t have a ready supply of Kim-chi so I use kraut.
Means exactly what you suspect it means. Kimchi has a pungent smell so GIs subbed it for a more commonly used epithet
more likely to cure it than cause it
Although many infectious agents could continue to live in the presence of kimchi, they just don’t want to.
“Kimchi, sauerkraut, kombucha all should theoretically have similar beneficial effects.”
Kimchi, unlike the others, has a lot of garlic, which has well-known and powerful antimicrobial effects.
I bet it does. The Roman troops ate fermented cabbage.
I’ve been making homemade kimchi for some 35+ years.
It took me a few years of learning but mine is pretty dang good!!
Link below is one of the best step-by-step tutorials.
Make note to add the sugar when making the rice/water “porridge”. Table sugar is fine as is raw sugar. This helps kick-start the fermentation.
-this same recipe is great *if* you can get young napa cabbage. I suggest using 7 or 8 young nappa cabbages.
-young napa cabbage “resembles” leaf lettuce except the leaves are much thicker/longer.
-the brine shrimp are optional (if I have them I use them. otherwise, I don’t)
-you can add 8 ounces of fresh raw chopped oysters if desired. (1/4 cup of cleaned raw chopped squid is good, too)
-leave the prepared kimchi on your countertop for 24 hours-ish before storing in the frig.
-”manage” your kimchi. take a spoon every few days and push the cabbage down into the kimchi juice. you want as little air exposure to the cabbage as possible.
https://www.maangchi.com/recipe/tongbaechu-kimchi
Kimchi (one week old), kokuho rice, and grilled, boneless country style ribs is one of my favorite meals.
Additional Kimchi sites/recipes (ones I frequent).
http://www.beyondkimchee.com/
https://www.koreanbapsang.com/
https://kimchimari.com/
http://aeriskitchen.com/
Especially in the am after a couple cups of coffee....
You can probably fart the Star Spangled Banner after eating that stuff.
Yes but DO NOT COOK. Kills the good stuff in it. I grow "chinese cabbage" during the fall/winter in my green house. I mix with regular cabbage for kraut. Really good stuff in my book.
Yeah but at the cost of burning holes in your pants.
When I ferment cabbage, I have the mass under water and then the fermentor has an air lock on it.
Would pickled beets give similar benefits? Mom served them when I was a kid, but I haven’t had any in decades. I suppose “store-bought” would have a lot of extra crap in them for preservativeS.
Wow-you are industrious! I used to make make kombucha, but sort of fell off when expecting baby #5. Now #6 is 5 years old and I never began again. My homemade kefir wasn’t fantastic so that ended as well. The last thing I gave up was my sourdough...real sourdough is so good! Once I started working part time, convenience foods abounded.
The restaurant I was working at closed a couple of weeks ago so I am once again home full time. I miss the tips, but no one in my family is eager for me to find another job. Time to take better care of my family again!
It’s not that much work. When we had fresh goats milk for 25 years I made kefir. When we were done with goats I made kombucha. About 4 years. Now we can get A2 milk in the store and starting last year I went back to kefir. Kraut is once a year in the fall I make a big crock. And pickles when they come in from the garden. When I get 4 quarts in the fridge I take the spices and dill out of the jars, strain the brine, dilute it with water by half, and they keep refrigerated and crunchy all through til well into spring. Kids love pickles, that would be an easy one for you.
First trip to Asia I had no clue how to use chopsticks. Was with a trade group holding meetings in Taipei and during the lunch break I decided to go off on my own and went into a nearby restaurant. Ordered God knows what off the entirely Chinese menu (whatever looked good in the pictures) and it was brought to the table with sticks, no western utensils.
So, naturally, I gave it a try. As I was focused on the task and clumsily fumbling around with them, I heard giggling and looked over to see a long row of little Chinese waitresses covering their faces laughing. Then I looked to the other side and my waitress was standing close by holding a fork in one hand and a spoon in the other. I've got that semi-translucent Irish complexion so I'm sure my face went beet red. But I thanked her and took up her kind offer.
Anyway, after that I used a written diagram of how to hold and manipulate chopsticks, practiced on picking up the peanuts most Taiwanese restaurants put out on the table, and learned that they're a clever invention that puts barbarian sliced bread to shame. By far the best utensil to use eating a salad, for example. So for me using the metal ones is a challenge I gladly accept. :)
Bibimbap: The real breakfast (or lunch) of champions. Love the chili sauce!
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