Food Fermentation to Produce Vitamin B12 Experts Say Fermented Food Has Long Life
“Korean traditional foods have anti-mutagenicity, anti-oxidation, anti-cancer properties, and enhanced immune system activity.†South Korea's Presidential Medal of Honor, Professor Park Seung-che, of Seoul National University’s Department of Biochemistry, held in Hangzhou on August 20 The three-day 2011 Hangzhou Asia Food Forum indicated that Korean traditional fermented foods are good for longevity.
Vegetarian food is generally lack of vitamin B12 and other nutrients, and vitamin B12 is closely related to nervous system diseases and blood diseases. However, Korean Hundreds, who are traditionally using edible vegetables, have their vitamin B12 intake within the normal range.
In this regard, Park Sang-Cheeh said that Korean fermented soybean foods and fermented vegetables such as pickles contain high levels of vitamin B12. “Korean traditional foods can complement nutritional imbalances during the fermentation process, which may partly explain the Koreans’ secret to maintain their longevity in traditional dietary structures that have a life-long diet of plant foods and limited nutrition.â€
In recent years, Japanese researchers have confirmed the ideas of Park Sang-chul through long-term research and experiments on fermented foods. They found that microorganisms in the fermentation process can synthesize some B vitamins, especially vitamin B12, and animals and plants themselves cannot synthesize this. Vitamins, only microorganisms can "produce."
Japanese health practitioners suggest that modern people should remind themselves to take a fermented food every day so that they can maintain their health and promote longevity.
"Fermented foods have the advantages of anti-oxidation, anti-mutagenicity, and good anti-cancer effect," Park Sang-tseh said. At the same time, he said that many Korean traditional foods have antioxidant, anti-mutagenic, anti-cancer effects, such as mango, grapefruit and other fruit skin with anti-mutagenic effect, leek and small vegetables have antioxidant effects, laver has anti-cancer effect.
Health and longevity can not be separated from healthy cooking methods. Park Sang-chee revealed to reporters that cooking has a detoxifying effect, such as boiled meat to prevent the production of cancerous substances. “The temperature of cooking should be controlled below 150 degrees. I recommend using hot cooking and other cooking methods,†said Park Sang Cheol.
Fortunately, Japan's famous longevity researcher Sen Yukio believes that eating more vegetables and fruits is one of the secrets of longevity. He believes that diet plays a decisive role in longevity, and especially recommended soybean, seaweed and other foods. In this regard, Zhao Rongguang, director of the Institute of Chinese Food Culture, said that diet is very important for longevity, but at the same time longevity is also affected by the genes.
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