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Kimchi: Korea’s Affordable Health Care
Washington Post ^ | September 18 | Tim Carman

Posted on 09/19/2012 3:26:54 PM PDT by nickcarraway

Best I can tell, the former South Korean minister of food, agriculture, forestry and fisheries is trying to convince me that fermented cabbage could be sold at Sephora as a regenerative skin-care product.

“I’m 73 years old,” says Sung-Hoon Kim, standing under the Gwangju World Kimchi Culture Festival tent in Bull Run Regional Park last Friday in Centreville. “Do you see any wrinkles on me?”

As I inspect his round, friendly, bespectacled face, I have to admit that I don’t. Well into his eighth decade on Earth, Kim has no crow’s feet around his eyes and no apparent worry lines across his forehead — although his brow is semi-concealed by a ball cap, so the jury’s still out there. Kim comes right out and calls kimchi an “anti-aging” food, then points to three nearby women in colorful hanbok dresses. He says they’re all kimchi masters. Their skin is flawlessly smooth.

“Don’t ask their ages,” Kim warns me.

Kim’s skin-care pitch is part of his mission here in Northern Virginia. He’s the chairman of the 19th annual Gwangju World Kimchi Culture Festival, which made its first-ever foray outside of South Korea over the weekend to promote the country’s national dish of spicy fermented vegetables (there are hundreds of varieties) as part of the larger, 10th annual Korus Festival, organized by the Korean American Association of the Metropolitan Washington Area.

No doubt indulging America’s nearly neurotic desire to outrun death — and look good while doing so — Kim arrived here to sell us on kimchi’s health benefits. Its high-fiber, low-fat properties. Its good bacteria to help with digestion. Its vitamins A, B and C. Frankly, all of this is gravy to me. Kimchi had me at spicy fermented cabbage.

(Excerpt) Read more at washingtonpost.com ...


TOPICS: Food; Health/Medicine; History
KEYWORDS: aging; cookery; healthcare; kimchee; kimchi; romney
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1 posted on 09/19/2012 3:27:01 PM PDT by nickcarraway
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To: nickcarraway

Damn skippy!


2 posted on 09/19/2012 3:28:15 PM PDT by kimchi lover ("I can see November from Wisconsin")
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To: kimchi lover

Forget fermented cabbage. I use ferme
nted barley.


3 posted on 09/19/2012 3:34:45 PM PDT by nitzy ( Conservation is the policy of stewardship. Environmentalism is the religion of pagans.)
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To: kimchi lover

OK, KL ... gott’a recipe ?


4 posted on 09/19/2012 3:35:46 PM PDT by knarf (I say things that are true ... I have no proof ... but they're true)
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To: nickcarraway; Tamar1973

Kimchi cures eveerything!


5 posted on 09/19/2012 3:37:31 PM PDT by dynachrome ("Our forefathers didn't bury their guns. They buried those that tried to take them.")
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To: nickcarraway

Don’t underestimate the value of fermented veggies.
http://www.livestrong.com/article/528106-nutritional-importance-of-fermented-food/?utm_source=RELARTICLES_R1


6 posted on 09/19/2012 3:38:19 PM PDT by gorush (History repeats itself because human nature is static)
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To: nickcarraway
True story... Did a 2 week deployment to Korea and I took to the place like a duck to water. Great people, great food.

Deployment commander ORDERED me to lay off the kimchee 3 days before our flight back.

Love the stuff. Great for keeping the system clean.

/johnny

7 posted on 09/19/2012 3:38:30 PM PDT by JRandomFreeper (Gone Galt)
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To: TigerLikesRooster; Pan_Yan

Well, lets hope that ObamaCare saves money by prescribing it for everything.


8 posted on 09/19/2012 3:39:25 PM PDT by GeronL (The Right to Life came before the Right to Pursue Happiness)
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To: nickcarraway

used to buy kimchi at the local walmart till they stopped stocking it. damn.


9 posted on 09/19/2012 3:39:37 PM PDT by 1st Division guy
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To: knarf

This recipe is very good, but we add a bit of sesame oil and toasted sesame seeds for extra flavor.
http://www.insanitytheory.net/kitchenwench/authentic-traditional-kimchi-recipe/


10 posted on 09/19/2012 3:39:37 PM PDT by kimchi lover ("I can see November from Wisconsin")
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To: nickcarraway

My wife’s half Korean, so I’ve been eating Kim Chee for nigh on 25 years. As for wrinkles; I’m 57, but I don’t look a day over 60.


11 posted on 09/19/2012 3:40:52 PM PDT by Ronald_Magnus
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To: nickcarraway

I love kimchi. I eat it whenever I find it. And... I should add that I will be 58 on Friday and I do not have any wrinkles and my hair is brown but not dyed. I have no proof that kimchi is the reason, just stating facts.


12 posted on 09/19/2012 3:41:50 PM PDT by irishtenor (Everything in moderation, however, too much whiskey is just enough... Mark Twain)
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To: nickcarraway
Yep, you would never know that Yoon Eun-Hye was 98...

((JUST KIDDING!!!))

13 posted on 09/19/2012 3:44:30 PM PDT by GeronL (The Right to Life came before the Right to Pursue Happiness)
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To: nickcarraway

On a subway in Seoul you can smell it coming out of everyone’s pores.


14 posted on 09/19/2012 3:55:42 PM PDT by struggle (http://killthegovernment.wordpress.com/)
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To: Tamar1973; dynachrome

Ping


15 posted on 09/19/2012 4:18:49 PM PDT by nickcarraway
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To: nickcarraway

Love it! I have a huge jar in the fridge from the local oriental market. Learned it from Osan, Pusan and Kunsan.


16 posted on 09/19/2012 4:19:23 PM PDT by andyk (I have sworn...eternal hostility against every form of tyranny over the mind of man.)
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To: gorush

“Don’t underestimate the value of fermented veggies.”

And don’t forget fermented green teas! Wonderful stuff. Two mugs a day. I get Pu Erh tea from Generation Tea, online. Don’t buy the cr@p in the supermarket! Get the real, good stuff!


17 posted on 09/19/2012 4:28:28 PM PDT by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: JRandomFreeper

I did a 13 month tour and never tasted kimchi. As bad as it smelled, I wouldn’t eat it.


18 posted on 09/19/2012 4:28:32 PM PDT by OldEagle
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To: OldEagle; JRandomFreeper

I did two year long tours. Mogo kimchee, mashee sayo!!


19 posted on 09/19/2012 4:31:43 PM PDT by 2ndDivisionVet (You cannot invade the mainland United States. There would be a rifle behind every blade of grass.)
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To: nickcarraway
I think there must be some sort of heritable aversion to certain fermented foods. I'm pretty adventurous and open-minded about trying new foods, but kimchee just snaps my head back and provokes nausea from even the slightest whiff of it. Surely it doesn't smell like that to people who manage to get it into their mouths, lol. That's why I think it might have a genetic component.
20 posted on 09/19/2012 4:34:28 PM PDT by RegulatorCountry
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