Kimchi is a crisp and refreshing food. Is there a scientific basis for eating kimchi often harmful to health?

Kimchi is a crisp and refreshing food. Is there a scientific basis for eating kimchi often harmful to health? Due to the lack of materials in North Korea, kimchi was a precious food for the poor at the bottom of North Korea in the old Korean era. Until now, the food that can be eaten is basically imported, and ordinary people can't afford it.

Kimchi is basically the same in making method. Pickled with vegetables, fruits or carrots first, and then pickled with garlic, Chili powder and other raw materials. Because kimchi is fermented food, eating kimchi before meals can stimulate appetite; Meat marinated with Chili powder is good for beauty and skin care. On the other hand, garlic has bactericidal effect and helps to prevent cancer. Therefore, the Korean people believe that long-term consumption of kimchi is quite beneficial to their physical and mental health.

The steady development of a radish pickle into China's traditional culture means that it is actually related to the geographical location of South Korea. South Korea has a long winter and a very cold climate, so the season suitable for the growth and development of melons and fruits is relatively short. Every autumn, Korean housewives are busy preparing winter food for their families in advance.

At first, vegetables and fruits such as Chinese cabbage, cucumber, onion and carrot were simply salted. Since then, I can't be satisfied with just salting. Instead, various accessories were added according to the different tastes of family members, and even the accessories were dried with meat or seafood. So I went out to eat all kinds of pickles. The theme activity of kimchi making every autumn has become the main theme activity of the Korean people this year.

The occurrence of ulcers is probably related to the lack of a vitamin called "U" in the body. This vitamin U only exists in pickles made of Chinese cabbage, broccoli, green mustard, broccoli and other fruits and vegetables. People with gastric acid reflux often eat kimchi, which is not easy to aggravate the condition, but also beneficial to neutralize gastric acid and reduce discomfort. People with high uric acid mainly have poor renal function, so they should pay attention to "eating seafood and drinking" in their diet. The increase of serum uric acid has nothing to do with eating kimchi. There is no doubt that eating kimchi regularly has the benefit of buffering the ph value of the body. First of all, its alkalinity helps to balance the body's pH value.

The above is my answer, for your reference, hoping to help you.