Kimchi and soybean paste are indispensable foods that make up the largest portion of our diet. There isn't a day when we don't eat them. Both are good for health and are classified as anticancer foods. However, there are also precautions to be aware of. If salt content is not controlled, it can actually harm health.

 

Breast cancer–ovarian cancer–colon cancer prevention vs. stomach cancer–hypertension risk

 

Doenjang is made by fermenting soybeans (yellow beans) with salt. According to the National Cancer Information Center, soybeans contain a high amount of isoflavones, which have preventive effects against breast cancer, prostate cancer, ovarian cancer, colon cancer, and endometrial cancer. Additionally, the genistein component is known to inhibit the growth of cancer cells. Cheonggukjang also contains a large amount of isoflavones and genistein, and through the fermentation process, its cancer-preventive effects become greater than those of soybeans.

However, soybean paste also contains a lot of salt, which can increase the risk of stomach cancer. Hypertension, kidney disease, myocardial infarction, and stroke (ischemic stroke-hemorrhagic stroke) should also be approached with caution. This is because the salty components (sodium) continuously irritate the stomach lining and constrict blood vessels. Therefore, it is better to consume soybean paste, soybean paste soup, and cheonggukjang without being too salty. If it is too salty, it can lead to increased rice consumption, resulting in higher carbohydrate intake, weight gain, and an increased risk of diabetes.

 

How should I eat kimchi?… Do I really have to pair it with ramen?

 

Kimchi contains dietary fiber, probiotics, and various nutrients that help prevent cancer. On the other hand, it also contains salt and fermented seafood, which can cause stomach cancer. According to the National Cancer Information Center, it is not clear whether eating kimchi helps prevent cancer. In fact, studies examining the relationship between kimchi consumption and stomach, breast, and colon cancers have produced conflicting results, with some suggesting that kimchi intake reduces cancer risk, others indicating it increases risk, or that it has no significant effect.

 

Therefore, it is important to eat kimchi without making it too salty during the process of salting or seasoning the cabbage. Eating too much kimchi can lead to excessive salt intake. Pairing kimchi with ramen can significantly increase salty components, making blood pressure management difficult. Although it may be inconvenient, it is better to eat it with fresh vegetables that are high in potassium. Potassium helps with salt excretion, which aids in blood pressure control and prevents kidney disease.

 

Why are healthy foods considered 'foods to be cautious of'?

 

Doenjang and kimchi are healthy foods, but their salty content is problematic. For health, we also need to consume salt. However, Koreans are eating more than 2 to 3 times the World Health Organization's (WHO) recommended daily intake of 5 grams. Many dishes are soups, and drinking them with every meal can negatively affect blood pressure and stomach lining. Persistently eating a salty diet increases the risk of developing chronic kidney disease, which can lead to dialysis or transplantation. Imagine going to the hospital about three times a week for five hours of hemodialysis. The quality of life can be severely affected.

 

A specialist in kidney disease always says, "Eat lightly." He also practices this himself because he cares for patients who find their daily lives difficult due to dialysis. Even if the taste is a bit less, health comes first. Reducing salt gradually helps people get used to the flavor. It also positively influences children's eating habits. If dad and mom eat salty foods, children become accustomed to that taste, making it difficult to change even when they grow up.

 

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What helps with salt excretion is potassium..

 

The habit of accompanying meals with fresh vegetables.

I think it will be good~

 

Cucumber. Carrots. Cabbage... I like all of them.