What happens if you eat fermented soybean paste, which is especially good for middle-aged women...? Changes in osteoporosis and hyperlipidemia?

Cheonggukjang is a traditional fermented food made with soybeans and microorganisms. Despite its distinctive odor, many people seek it out for its health benefits. It's particularly rich in nutrients that support the health of middle-aged women. The protein in soybeans is intact, and the isoflavones help alleviate osteoporosis and hyperlipidemia associated with menopause. It also helps prevent breast cancer. Let's take a closer look at the health benefits of cheonggukjang.

 

Rich in essential nutrients such as protein ... hyperlipidemia - Ingredients that are good for osteoporosis ?

According to the National Standard Food Composition Table, 100g of cheonggukjang contains a balanced mix of essential nutrients, including 21% protein, 12% carbohydrates, and 9% fat. In particular, it contains 9% unsaturated fatty acids and 9% dietary fiber, which help lower triglycerides and cholesterol in the body, thus supporting vascular health, contributing to the prevention and management of hyperlipidemia. It is also rich in calcium and phosphorus, which help prevent osteoporosis. However, it is also high in salt (sodium), so it's best to control this during cooking.

 

Reduce blood cholesterol levels ... Cheonggukjang nutrients , Better absorbed than soybeans

The isoflavones in cheonggukjang help prevent breast cancer and osteoporosis and lower blood cholesterol levels, as confirmed by data from the National Cancer Information Center and the Rural Development Administration. The structure of isoflavones, the main bioactive compounds in soybeans, changes during the cheonggukjang fermentation process, making them more easily absorbed by the body. This results in greater utilization compared to unfermented soybeans. During the production of cheonggukjang, Bacillus bacteria produce powerful proteolytic enzymes. This process breaks down soybean proteins into amino acids, improving digestibility.

 

Contributes to the blood clot-dissolving effect ... Eyebrow reduction suppression effect

During the fermentation process, cheonggukjang increases vitamin B2 and calcium. The sticky, mucilaginous substance polyglutamic acid produced during this process aids calcium absorption. Proteolytic enzymes help prevent stroke (cerebral infarction/hemorrhage) and myocardial infarction by dissolving blood clots. Peptides lower blood pressure. Studies have shown that regularly consuming cheonggukjang increases protein intake, alleviating the age-related symptoms of thinning and loss of eyebrows. Genistein not only has antioxidant properties that fight oxidation (damage/aging) but also has antibacterial properties.

 

If it's too salty, the health benefits are reduced. ... It's good with raw vegetables

The main ingredient in cheonggukjang, soybeans (yellow beans), has a low glycemic index, which helps prevent and treat diabetes by slowly lowering blood sugar levels. However, if cheonggukjang is too salty, these health benefits are diminished. Furthermore, eating it with salted kimchi or fermented seafood can lead to excessive sodium intake, which can raise blood pressure and be detrimental to the stomach lining. For health, cheonggukjang should be made with a moderate amount of salt. Eating it with raw vegetables, which are rich in potassium and help excrete sodium, is also beneficial.

 

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During the fermentation process, the amount of vitamin B2 and calcium in Cheonggukjang increases.

Polyglutamic acid, a sticky mucus-like substance that is produced at this time,

Helps with calcium absorption.

Proteolytic enzymes dissolve blood clots

It helps prevent stroke (cerebral infarction-cerebral hemorrhage) and myocardial infarction by blocking blood vessels through its action.

 

Cheonggukjang has the effect of dissolving blood clots.

Doenjang soup is good, but cheonggukjang is also delicious.