[AGL] kimchee text

[Igor Loving]

My boy child works at Samsung in Austin and kimchee is on the menu. I tried 
it many times. At Korean eateries and so forth. It is a real crappy version 
of saur kraut with chilli injected and no wurst and potaos. I had some a few 
weeks ago in Austin at some Korea place  and it can reasonable said that it 
is not a gourmet item. Sor t of like the Rusky red cabbage gorp.



Charlie Loving




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>Subject: [AGL] kimchee text
>Date: Wed, 24 May 2006 07:12:41 -0500
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>FILETIME=[5F47F370:01C67F2B]
>
>Koreans' Kimchi Adulation, With a Side of Skepticism
>Many see beneficial powers in the national dish, and some scientists agree. 
>Critics keep quiet.
>By Barbara Demick
>Times Staff Writer
>
>May 21, 2006
>
>SEOUL — One might call it the chicken soup of Korea.
>
>For years, Koreans have clung to the notion that kimchi, the pungent 
>fermented cabbage that is synonymous with their culture, has mystical 
>properties that ward off disease. But what was once little more than an old 
>wives' tale has become the subject of serious research, as South Korean 
>scientists put kimchi under their microscopes.
>
>Last month, scientists at the Korea Atomic Energy Research Institute 
>unveiled a kimchi especially developed for astronauts to prevent them from 
>getting constipated in space. A researcher at Ewha Woman's University in 
>Seoul reported that kimchi lowered the stress levels of caged mice by 30%.
>
>At the Kimchi Research Institute in Busan, hairless mice fed kimchi were 
>reported to develop fewer wrinkles. With a government grant of $500,000, 
>the institute is developing a special anti-aging kimchi that will be 
>marketed this year. Other new products are anti-cancer and anti-obesity 
>kimchi.
>
>"We are proud that we can use scientific methods to confirm the health 
>benefits of our traditional food," said Park Kun-young, who heads the 
>institute.
>
>Kimchi specialists abound here. The library of a kimchi museum in Seoul 
>holds more than 2,000 books about kimchi and thousands more dissertations. 
>("A Kinetic Model for Lactic Acid Production in Kimchi" was among the 
>recent titles.) New theses are being added at the rate of 300 per year.
>
>Kimchi is a matter of great national pride, and much of the research has 
>been government-funded.
>
>"I think kimchi practically defines Korean-ness," said Park Chae-lin, 
>curator of the museum.
>
>Understandably, perhaps, dissenters on the topic of its healing power are 
>circumspect.
>
>"I'm sorry. I can't talk about the health risks of kimchi in the media. 
>Kimchi is our national food," said a researcher at Seoul National 
>University, who begged not to be quoted by name.
>
>Among the papers not to be found in the vast library of the kimchi museum 
>is one published in June 2005 in the Beijing-based World Journal of 
>Gastroenterology titled "Kimchi and Soybean Pastes Are Risk Factors of 
>Gastric Cancer."
>
>The researchers, all South Korean, report that kimchi and other spicy and 
>fermented foods could be linked to the most common cancer among Koreans. 
>Rates of gastric cancer among Koreans and Japanese are 10 times higher than 
>in the United States.
>
>"We found that if you were a very, very heavy eater of kimchi, you had a 
>50% higher risk of getting stomach cancer," said Kim Heon of the department 
>of preventive medicine at Chungbuk National University and one of the 
>authors. "It is not that kimchi is not a healthy food — it is a healthy 
>food, but in excessive quantities there are risk factors."
>
>Kim said he tried to publicize the study but a friend who is a science 
>reporter, told him, "This will never be published in Korea."
>
>Other studies have suggested that the heavy concentration of salt in some 
>kimchi and the fish sauce used for flavoring could be problematic, but they 
>too have received comparatively little attention.
>
>Even the most ardent proponents say that at times, kimchi might be too much 
>of a good thing.
>
>Nutritionist Park, who in addition to the Kimchi Research Institute heads 
>the Korea Kimchi Assn. and the Korean Society for Cancer Prevention, said 
>that traditionally, kimchi contained a great deal of salt, which could 
>combine with red pepper to form a carcinogen.
>
>Nowadays, with refrigeration, less salt is needed, Park said. Instead of 
>preserving kimchi by burying it in earthenware jars in the garden, many 
>Koreans own specially designed refrigerators to keep it at ideal 
>temperatures.
>
>The beneficial power of kimchi comes from the lactic acid bacteria (also 
>found in yogurt and other fermented foods) that helps in digestion and, 
>according to some researchers, boosts immunity. In addition, the vegetables 
>are excellent sources of vitamin C and antioxidants, which are believed to 
>protect cells from carcinogens. The high fiber content aids bowel function.
>
>Although the most recognizable kind of kimchi is made with Chinese cabbage, 
>other variants are made with radish, garlic stalks, eggplant and mustard 
>leaf, among other ingredients. In all, there are about 200 types of kimchi 
>— plastic models of which are on display at the kimchi museum in Seoul.
>
>Korean pride swelled when the U.S. magazine Health listed kimchi in its 
>March issue as one of the world's five most healthful foods. (The others 
>are yogurt, olive oil, lentils and soy.)
>
>In fact, interest in kimchi's curative properties has risen proportionally 
>with fears related to diseases such as severe acute respiratory syndrome 
>and avian flu.
>
>During the 2003 panic over SARS, people started remarking that Korea seemed 
>curiously immune, and speculation revolved around kimchi.
>
>In March, LG Electronics put out a new line of air conditioners that have 
>an enzyme extracted from kimchi (called leuconostoc) in the filters.
>
>Healthful or not, the kimchi industry is booming, abroad and at home. South 
>Koreans consume 77 pounds of it per capita annually, and many people eat it 
>with every meal, according to industry statistics. Koreans traveling abroad 
>seem to take it with them everywhere.
>
>And that will soon include outer space.
>
>"Koreans can't go anywhere without kimchi," said Byun Myung-woo, head of a 
>team of scientists who developed a specially sterilized form of kimchi for 
>astronauts.
>
>The idea came about because taste and smell are greatly diminished in 
>low-gravity conditions, giving astronauts a preference for strongly spiced 
>foods. And astronauts often suffer from digestive problems.
>
>"The kimchi will prevent constipation and enhance their digestive 
>functions," Byun said.
>
>Space kimchi is expected to make its debut in 2008, when the first South 
>Korean astronauts are scheduled to travel on the Russian spacecraft Soyuz.