How Kimchi Could Help Lower Blood Pressure and Fight Diabetes
Kimchi, the popular Korean dish, is gaining recognition for its health benefits. Regular consumption can significantly improve blood sugar, triglyceride, and normal blood pressure levels. This fermented food, a staple in Korean cuisine, is now available worldwide.
Scientific research suggests that eating kimchi daily can lower fasting blood sugar by nearly 2 mg/dL and triglycerides by 28 mg/dL. It also reduces high blood pressure by 3-4 mmHg. These improvements can help prevent obesity and metabolic syndrome.
Kimchi's fermentation process and traditional spice mix contribute to these health effects, not just individual ingredients. Each family or region has its unique recipe, but all maintain high nutritional value and a unique complex of microorganisms. These microorganisms, along with the high nutritional content, help control blood sugar levels and reduce the risk of type 2 diabetes. A moderate decrease in blood pressure, even 3 mmHg, can have clinical significance.
Kimchi's versatility makes it easy to incorporate into meals. It's a common side dish in South Korea and can also be used as a base for soups, or added to salads and rice dishes. It's now widely available in supermarkets in Europe and the US.
Kimchi, with its numerous health benefits, is more than just a side dish. Its regular consumption can significantly improve health markers. With its wide availability and versatility, it's a practical addition to any diet. However, more scientific reviews are needed to confirm these benefits.
