To maintain firm, youthful skin... Eat this food as a side dish © Provided by Health Chosun
Food has a significant impact on skin health. Salty foods dehydrate the skin by drawing out moisture, leading to fine lines, while sugary foods increase blood sugar levels and promote free radicals, accelerating skin aging. On the other hand, there are foods that benefit the skin, specifically fermented foods. Let's take a closer look at the benefits of fermented foods.
◇Promote smooth blood circulation to prevent skin aging
Fermented foods such as kimchi and cheonggukjang are full of beneficial bacteria that are good for health. Essentially, the raw ingredients that undergo fermentation are inherently good for the body. Additionally, the lactic acid bacteria that proliferate during fermentation inhibit other unwanted bacteria from fermenting food improperly in the intestines, thereby maintaining gut health. Bifidobacteria, one of the lactic acid bacteria residing in the gut, aid in digestion and absorption, while Bacillus bacteria that proliferate during soybean fermentation have anti-cancer and anti-diabetic effects. Fermented foods are also effective in preventing skin aging. They promote blood circulation and stimulate cell regeneration with vitamins E and B complex, as well as lecithin, which prevent skin aging and improve skin troubles. Furthermore, consuming fermented foods rich in probiotics can minimize the absorption of allergens in the intestines. Allergens can cause inflammation in the body, disrupt blood circulation, and lead to skin dryness and aging.
Kimchi and fermented soybeans should be eaten raw, while yogurt should be stored at low temperatures.
Typical fermented foods include kimchi, cheonggukjang, and yogurt.
Kimchi
Kimchi contains over 30 types of probiotics. However, most probiotics are destroyed when kimchi is cooked or boiled at temperatures above 70°C. Therefore, to enjoy the immune-boosting effects of probiotics, it is better to consume raw kimchi rather than cooked. Additionally, since kimchi is fundamentally a salted fermented food, it should be eaten in moderation according to recommended intake. It is advisable to consume about 40 to 60 grams per serving, and it is best to limit the intake of kimchi soup, which contains a high amount of salt.
Fermented soybean paste
Fermented soybeans, known as Cheonggukjang, produce 'Bacillus bacteria' during the fermentation process. However, prolonged heating can kill the bacteria, so caution is needed. Therefore, when making stew with Cheonggukjang, it is best not to boil it for more than 10 to 20 minutes. If you want to boil it longer for aroma or taste reasons, first add half and boil it, then add the remaining half after it has boiled to fully enjoy the fermentation health benefits.
Yogurt=
Yogurt is a beverage made by fermenting milk with lactic acid bacteria. It is best stored at low temperatures. This is because lactic acid bacteria are sensitive to high temperatures but resilient in cold conditions. Therefore, freezing yogurt prevents the bacteria from multiplying further, but they do not die and remain alive, so their beneficial functions are preserved when consumed later. Conversely, leaving yogurt at room temperature for more than six hours can lead to a reduction in the bacteria.
