Even today, there will be people who ate ramen with kimchi. It is one of the most loved ‘favorite’ foods. The same goes for miso soup. Kimchi and miso soup are also healthy foods. But there are beeps too. Cooking too salty can increase the risk of various diseases, such as high blood pressure, heart disease, stroke, and stomach cancer. Depending on the cooking method, it can be divided into good food and bad food.
◆ Eating without salt in Seolleongtang… Kkakdugi, salty taste with kimchi
MC Yoo Jae-suk said in the broadcast, “I eat seolleongtang without salt.” It is said that the kkakdugi and kimchi next to it have a lot of salt, so they can taste enough. The idea is to reduce salty ingredients (sodium) for health. Sodium is essential for physical activity. But eating too much is always a problem. It raises blood pressure and increases the risk of vascular diseases such as heart disease (angina-myocardial infarction) and stroke (cerebral infarction-cerebral hemorrhage). It can irritate the gastric mucosa and cause gastric cancer. The national cancer prevention guidelines also emphasize “do not eat salty”.
◆ Ramen still salty… Do you put all the soup?
The sodium content of one ramen is around 1700-1800mg, close to the World Health Organization (WHO) daily recommended amount (2000mg). Actually, you don’t need to add all the ramen soup. There are people who don’t feel bland even with just one soup when boiling two ramen noodles. Of course, there is a difference in taste, but if you eat it with kimchi, you can enhance the salty taste. If you eat a lot of salty kimchi following pouring all the soup over your ramen, you may be at a higher risk of high blood pressure due to excess sodium. It is better to leave the ramen broth without drinking it all.
◆ I can’t live without kimchi… Less salty when pickled cabbage
Kimchi contains a lot of nutrients such as dietary fiber and lactic acid bacteria that help prevent cancer. On the other hand, salt and salt such as salted fish are also included. According to the National Cancer Information Center, it is not clear whether kimchi helps prevent cancer. Studies examining the relationship between kimchi consumption and cancers such as stomach, breast, and colon cancers show contradictory results, such as whether kimchi lowers or increases the risk of cancer, or has no significant effect. Therefore, it is better to eat kimchi, but not pickle cabbage or make it salty during the seasoning process. If you eat too much kimchi, you can consume too much salt.
◆ miso, mixed health effects… Cancer Prevention vs. Increased Cancer Risk
Doenjang is fermented soybeans (soybeans) by salting. Doenjang and cheonggukjang also contain a lot of isoflavones and genistein, which help prevent cancer. The fermented material made during the fermentation process is added to it, so it is more effective in preventing cancer than soybeans. However, soybean paste contains a lot of salt. This means that the cancer prevention effect of soybean paste and the cancer risk increase effect are intertwined. In fact, studies have shown that eating a lot of soybean paste increases the risk of stomach cancer. Therefore, it is good to get into the habit of making it less salty when making miso soup.
Reporter Kim Yong-eok ecok@kormedi.com
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