Advantages and disadvantages of eating kimchi

Efficacy of kimchi: kimchi produces antibacterial effect through fermentation. The function of harmful bacteria is inhibited by lactic acid bacteria produced in the fermentation process. Acid lactic acid bacteria produced with the maturity of fermentation not only make kimchi more delicious, but also inhibit other bacteria in the intestine, prevent abnormal fermentation and inhibit germs.

Disadvantages of kimchi: because kimchi will produce nitrite during pickling, it is recognized as a carcinogen; Moreover, the content of nitrite is closely related to many factors such as salt concentration, temperature and curing time. The problem of high nitrite content is more likely to appear in pickles produced by families, small workshops or manufacturers without strict safety inspection. Therefore, kimchi should not be eaten more.

Extended data

Pickled vegetables to lose weight

Kimchi can be eaten in soup, fried rice or cold salad. After being refrigerated in summer, it can be used as a slimming snack. Sticking to eating kimchi can achieve slimming effect.

1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of intestinal spoilage bacteria, weaken the toxic effect of intestinal spoilage bacteria, help digestion, prevent constipation, prevent cell aging, lower cholesterol, and resist tumors.

2. Pepper, garlic, ginger, onion and other irritating ingredients in kimchi can play a bactericidal role and promote the secretion of digestive enzymes.

3. Kimchi can also promote the absorption of iron by human body.

Baidu Encyclopedia: Pickles