Anti-cancer effect of kimchi
As the standard of living becomes higher and people are more aware of
health, people throughout the world fear the diseases of adult people.
Cancer is at the top of the list. Kimchi, once again, proved its scientific
value by showing it has an anti-cancer property.
Vegetables like Chinese cabbage
prevents the large intestine cancer, and
garlic which is included in all
kinf\ds of kimchi prevents the stomach cancer.
Garlic is added to most of Korean dishes as part of the seasoning, and
is an absolute additive to kimchi. It is crushed, sliced, or cut into fine
strips depending on the kind of kimchi it is used for. Raw garlic when
cut or chewed is very pungent. Western people tend to dislike garlic
because of its flavor. However, garlic is a helpful food in many ways.
In recent years various garlic foods are coming into the limelight,
especially after it was discovered to have an anti-cancer effect.
Garlic's anti-cancer property had been asserted only in Eastern herbal
medicine. Now the Western medicine recognizes its medical value after
an experiment showed that hamsters which had been injected with
garlic juice showed far less cases of cancer than which had not been.
These are not the only benefits of kimchi. Kimchi has a relatively big
amount of beta-carotene which can help prevent lung cancer. And
chili has a substance called capsicine
that gives the hot flavor to the fruit. Capsicine facilitates the secretion of
the pseudo-hormonic substances like endorphins, which helps remove
nicotine from the surface of lung.
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