10. Kimchi

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In an article published on March 24, 2008 by Health magazine, Korean kimchi, along with Spanish olive oil, Greek yogurt, Indian lentils, and Japanese natto, was selected as one of the world's top five health foods.

There are many famous fermented foods around the world, but kimchi is characterized by being a fermented food made from vegetables. The advantage of the vegetable itself is that it is a collection of various vegetables, including cabbage. First of all, you can almost take care of the vitamin elements in a vegetable with just one piece of kimchi. Although it is not a complete raw vegetable, it is not a natural nutrient as it is since it has been salted and aged for a long time with seasoning, but it is still easier to meet the standard by eating kimchi in Korea when all kinds of campaigns are conducted in other countries to eat vegetables.

However, some of the effects of kimchi are exaggerated. The most notable is its anti-cancer effect. Although kimchi is good for anticancer, Korean medical community, WHO, Internet news reports and other sources say that the incidence of cancer among Koreans is among the highest in the world and the death rate from cancer is high. It is contradictory considering that kimchi has been eaten for a long time and is a basic side dish that most Koreans enjoy from the past to the present, except for a small number of people who cannot eat it.

This claim is highly likely to have inherited or misrepresented the 'cancerous effect of garlic'. In the case of garlic, it is almost certain to have an inhibitory effect against cancer, although it is not large. However, on the contrary, it is problematic to discuss anticancer effects with only garlic because it contains a large amount of salt known as representative carcinogens such as salt and salted fish.

The ARC (International Cancer Institute) lists 'Asian-style brine vegetables' as carcinogens. Among the carcinogens, group 2B, which is the lowest grade, is registered in the classification of 'materials with limited research results reported in animal experiments and potential to cause cancer', and Tsukemono in Japan, Paochai in China, and Kimchi in Korea are also types of Asian brine vegetables. Details are here. However, there is a possibility and there is no evidence or case of cancer from eating kimchi. If you go to the carcinogen category, you will see that all less than group 1 with a certain carcinogenicity are only possible or presumed. Therefore, it is quite foolish to stay away from kimchi for fear of getting cancer . I was just exaggerating common sense stories such as 'too much salty food is not good for you.'