The efficacy of fermented foods

Motivation of start the project

These days people have specific interest in health. There are enough something to eat. But actually there are not enough safe eatings . So many people have anxiety about eatings. On the other hand people know the effet about fermented food according to laboratory experiments.
Korean traditional fermented food is offered in the elementary school. But students don’t like it. The menus are Kimchi, Doenjang soup, Cheongkukjang. They eat them forcibly little by little.
This purpose of project is what students eat happily. They will be grown up healthily after eating good food.

Defination of fermented foods

Fermentation is the chemical conversion of carbohydrates into alcohols or acids.
Generally, we call the fermented food refers to the conversion of sugar to alcohol using yeast, bacteria, or under anaerobic conditions. The science of fermentation is known as Zymology.There are many kind of fermented food. There is a beverages such as wine, beer and cider. Also, employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt.

Kind of Fermented foods by region
Country
kind of Fermented food
Asia
doenjang, douchi, jeruk, lambanog, kimchi seokbakji, soy sauce, stinky tofu, szechwan cabbage tai-tan tsoi, chiraki, tape, tempeh, totkal kimchi,
Africa
fermented millet porridge, garri, hibiscus seed, hot pepper sauce, injera, lamoun makbouss, laxoox, mauoloh, msir, mslalla, oilseed,
India
achar, appam, dosa, dhokla, dahi (yogurt), idli, mixed pickle
America
chicha, elderberry wine, kombucha, pickling (pickled vegetables), sauerkraut, lupin seed, oilseed, chocolate, vanilla, tabasco, tibicos
Europe
rakfisk, sauerkraut, ogórek kiszony, surströmming, mead, elderberry wine, salami, prosciutto, cultured milk products such as quark, kefir, filmjölk, crème fraîche, smetana, skyr.
Oceania
poi, kaanga pirau (rotten corn), sago


Case of protection and treatment through the fermented foods

This is “herbal kimchi” made of 15 kinds of herbs which grow in Doridol Village of Pocheon, Gyeonggi Province.

The ``slow food'' movement is a growing trend agaist ``fast food.'' It seeks to consume healthy foods from plants, seeds and animals and other farming products
Kimchi is undoubtedly one of the most nutritious dishes among the slow foods in the world. The US magazine Health once named kimchi on its list of top five ``World's Healthiest Foods'' for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth. Kimchi is a staple of the Korean diet. Kimchi is a fermented mixture of ingredients such as red pepper powder, cabbage, green onion, radish, and garlic. Its efficacy is well known, and Koreans consume 10-15kg of Kimchi per person per year. According to the Korean Ministry for Food, Agriculture, Forestry, and Fisheries (MIFAFF), kimchi is highly nutritious, strengthens the immune system, prevents cancer, lowers blood cholesterol levels, and delays the aging process promoting longevity. The MIFAFF also states that Kimchi contains ingredients providing antibiotic effects, preventing hyperacidity, and restricting the growth of undesirable bacteria in the intestines.
Well-fermented Kimchi may protect people from the bird fle or SASs. No Korean has died trom the bird flu or SASs, despite the fact that many Koreans have visited countries hard-hit both diseases.
Well-fermented Kimchi may protect people from the kind of cancer. There is a place that's attempting to make this healthy kimchi into a healthier one. Herbal kimchi is made with 15 different herbs along with a special fermentation process.``There has been no one who has suffered from any kind of cancer in the village's history probably because the villagers eat many herbs,' a villager Kim said. Kimchi is excellent our food in the world. Kimchi is Korean have one of the most
Expert's view
I want to know expert’s view about fermented foods. I would like find out the scientific outcomes about fermented foods’ effect. Also I wondered fermented foods can replaced in chemical medicine as a alternative medicine
I found a scientist who inquire out fermented food’s efficacy. He is Dr.Eli.Metchnikoff , a nobel prize winner of 1908 in physiology and medicine “ the prolongation of life”
He found out like that; “Benefits of intestinal microflora long life of the Bulgarians and their frequent use of fermented milk product “yoghurt” bacillus bulgaricus- Lactobacillus bulgaricus Birth of probiotics”
Dr.Eli.Metchnikoff is a biologist of Russia, he found out fact through the his study “the prolongation of life” This is that People grow old because of decaying one’s intestinal while one is alive. So, he suggest to eat the dairy products for preventing to decay person’s intestinal.
He was a first scientist who examined scientifically that lactic acid bacteris is able to control human’s the againg process.
While I have searched various material related to expert’s view, I can summary the same good points of fermented foods. It is a blow like that;
1. Fermented foods are excellent foods to provent critical disease like a cancer, hypertension, sugar diabetes and a cardia disorder.
2. Fermented foods have various nutrition like calcium, iron content,phosphoric and mineral
3. Fermented foods help people’s digestion easily and they also clean the intestinal with birth of probiotics.

I think fermented food is developing as a functional foods based on expert scientists and researchers’s fingings and visions about fermented foods.

Our opinion after research
There are many fermented food around our country. Even though It is getting to disappear the fermented food on the meal table in Korean. The Kimchi is very important food in our country's constitution with 된장, 청국장, 고추장. We are very sad that Fermented food of korean is far away around us. Let's eat the traditional fermented food ourselves at first. And then, let the students realize ancestor’s wisdom. Fially let’s inform the efficacy to students and parents.

Reference materials
☞ www.fermented- foods. Net
☞ http://en.wikipedia.org/wiki/Fermentation_(food)
☞ http://www.koreaherald.co.kr/archives/result_contents.asp
☞ www.koreatimes.co.kr/www/news/art/2009/08/146_28564.html