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The making and communal sharing of kimchi in Korea and the Korean diaspora is so meaningful,” says Maggie Moon, M.S., R.D., a Los Angeles-based registered dietitian, owner of KimchiCurious and ...
Although the researchers stressed the importance of eating kimchi in moderation due to its high sodium levels, there are a few ways you can incorporate this fermented food into your daily diet ...
About 10% of the content, or 102 commercials, were advertising food, according to the study published Thursday in the journal JAMA Network Open. The sodium content of those foods ranged from 220 ...
Napa cabbage is prepared with much salt and approximately 20% of sodium intake comes from kimchi. An increased risk of gastric cancer among subjects with frequent or high consumption of kimchi was found in some case-control studies. [ 114 ]
USA: The FDA Food Labeling Guide stipulates whether a food can be labeled as "free" "low," or "reduced/less" in respect of sodium. When other health claims are made about a food (e.g., low in fat, calories, etc.), a disclosure statement is required if the food exceeds 480 mg of sodium per 'serving'. [59]
Even when you’ve ditched the saltshaker, sodium can still sneak into your diet in a variety of ways, from canned foods to deli meats and cheeses. In fact, most Americans eat as much as 3,400 ...
Baechu-kimchi (배추김치), translated as napa cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. [ 2 ]
A new suggests eating kimchi up to 3 times a day may lower men’s obesity risk; meanwhile, radish kimchi is linked to lower occurrence of midriff bulge in men and women.