A University of Connecticut study recently found that kimchi, a fermented cabbage dish, can lower blood pressure and blood sugar levels despite its high sodium content.
A crunchy, tangy side dish from Korea might be the key to lowering blood pressure and improving health – but there’s a catch.
Kimchi, a fermented cabbage dish with a history that goes back centuries, is enjoyed alongside breakfast, lunch and dinner in Korea.
Its flavor comes from lacto-fermentation and seasonings like garlic and Korean chili powder, or gochugaru. A recent University of Connecticut study found that it can help lower blood pressure, blood sugar and triglyceride levels.
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In addition to its appearance in Korean restaurants, kimchi is commonly added to fusion meals such as kimchi fried rice, kimchi tacos and kimchi grilled cheese. You can also find it in the refrigerated section of many American supermarkets.
So what’s the science behind kimchi – and what can it do for you? Fox News Digital reached out to an expert for insight.
Dr. Shad Marvasti, executive director of the Integrative Health and Lifestyle Medicine Institute at HonorHealth in Arizona, described kimchi as a superfood for its probiotic qualities.
It combines the power of probiotic fermentation with nutrient-dense vegetables, the Arizona-based health expert told Fox News Digital.
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