2023-05-11 08:00:00
We are a Jang people. Since ancient times, regardless of position, our people have eaten various kinds of soybean paste, such as soybean paste, soy sauce, and gochujang, made by fermenting soybeans every day. Among the intestines, Cheonggukjang is effective once morest cancer as well as health, and is a health food that helps skin and beauty.
Written by Hong Man-seon, a Silhak scholar of the Joseon Dynasty <산림경제>There is a recipe for Cheonggukjang, which spread to Nepal, Thailand, Indonesia, Bhutan and Africa along the Silk Road. Cheonggukjang is called ‘muldushi’ in China, ‘natto’ in Japan, and ‘tempeh’ in Indonesia, but they all have one thing in common: they are made by fermenting soybeans.
Cheonggukjang is made by fermenting Bacillus subtilis. This strain is a probiotic strain that is beneficial to our body and makes the intestines healthy, and is recommended for those with constipation. There are more than 1 billion digestive Bacillus subtilis in 1g of Cheonggukjang, which inhibits putrefying bacteria and produces organic acid to stimulate the intestines and help digestion.
Cheonggukjang becomes alkaline in the process of aging, and it is easily digested because it has enzymes that break down sugars, proteases, fats, and fibers. In addition, if you eat Cheonggukjang regularly, you can suppress aging of the skin, improve constipation, and have smooth skin.
Consistent consumption of Cheonggukjang by middle-aged and elderly prevents muscle loss and helps with anticancer. In particular, it prevents breast cancer, colon cancer, and prostate cancer. has been shown to inhibit cancer.
The effectiveness of Cheonggukjang may vary depending on the soybean variety, fermentation strain, and manufacturing method. As a result of the study, Cheonggukjang made from fresh soybeans was found to be more effective than Cheonggukjang made from old soybeans. It was more effective.
If you boil Cheonggukjang for a long time, lactic acid bacteria and bacillus bacteria are killed.
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