To maintain plump, youthful skin, eat this food as a side dish. © Provided by: Health Chosun
Food has a significant impact on skin health. Salty foods can strip skin of moisture, drying it out and causing fine lines. Sweet foods, on the other hand, can raise blood sugar levels and promote the production of free radicals, accelerating skin aging. On the other hand, there are foods that can benefit the skin: fermented foods. Let's take a closer look at the benefits of fermented foods.
◇Prevents skin aging by improving blood circulation
Fermented foods like kimchi and cheonggukjang are packed with beneficial bacteria. The fermented ingredients themselves are beneficial to the body. Furthermore, the lactic acid bacteria that proliferate during fermentation maintain gut health by inhibiting other intestinal bacteria from fermenting food abnormally. Bifidobacteria, a type of lactic acid bacteria that resides in the intestines, aids digestion and absorption, while Bacillus, which proliferates during soybean fermentation, has anticancer and antidiabetic properties. Fermented foods are also effective in preventing skin aging. Vitamins E, B complex, and lecithin, which promote blood circulation and cell regeneration, help prevent skin aging and improve skin troubles. Eating fermented foods rich in lactic acid bacteria can also minimize the absorption of allergens in the intestines. Allergens can cause inflammation in the body, impede blood circulation, and lead to dryness and aging of the skin.
◇Kimchi and cheonggukjang should be eaten raw, and yogurt should be stored at low temperatures.
Representative fermented foods include kimchi, cheonggukjang, and yogurt.
▷Kimchi =
Kimchi contains over 30 types of lactic acid bacteria. However, most of these bacteria are killed when cooked or boiled at temperatures above 70 degrees Celsius. Therefore, to benefit from the immune system benefits of lactic acid bacteria, it's better to eat raw kimchi rather than cooked kimchi. Furthermore, because kimchi is essentially a salted food, it's important to adhere to the recommended intake. Aim for 40-60g per serving, and it's best to limit your intake of kimchi soup, which is high in salt, as much as possible.
▷Cheonggukjang =
Cheonggukjang, made from fermented soybeans, produces Bacillus bacteria during the fermentation process. However, caution is advised, as prolonged heating can kill the bacteria. Therefore, when making a stew with cheonggukjang, it's best to boil it for no more than 10-20 minutes. If you want to simmer it for longer for flavor or aroma, boil half of the soybean paste first, then add the remaining half afterward to fully enjoy the health benefits of fermentation.
▷Yogurt =
Yogurt is a fermented milk beverage made with lactic acid bacteria. It's best to store yogurt at low temperatures. Lactic acid bacteria are sensitive to high temperatures but resistant to low temperatures. Therefore, freezing yogurt prevents the lactic acid bacteria from multiplying further, but they survive, retaining their functions even when consumed later. However, if yogurt is left at room temperature for more than six hours, the lactic acid bacteria may decrease.
