The search for a wonder drug that burns body fat and cholesterol leads to the Korean cuisine! Kochujang (KCJ), a fermented soybean-based red pepper paste, has been found to reduce body fat and improve blood lipid profile in overweight adults.
Negligence of traditional dietary lifestyle can easily be linked to the prevalence of obesity and obesity-related chronic diseases. Kochujang (KCJ) has long been a part of seasonings in Korean cuisine as a sauce, dressi
The search for a wonder drug that burns body fat and cholesterol leads to the Korean cuisine! Kochujang (KCJ), a fermented soybean-based red pepper paste, has been found to reduce body fat and improve blood lipid profile in overweight adults.
Negligence of traditional dietary lifestyle can easily be linked to the prevalence of obesity and obesity-related chronic diseases. Kochujang (KCJ) has long been a part of seasonings in Korean cuisine as a sauce, dressing or seasoning for meat, vegetable dishes, stew and soup. KCJ is a fermentation product of powdered red peppers combined with powdered meju (fermented soybean powder), salt, malt-digested rice syrup, and rice flour. It takes about six months for producing fermented KCJ.
Read more: Korean Cuisine to Burn Fat and Cholesterol | Medindia http://www.medindia.net/news/healthwatch/korean-cuisine-to-burn-fat-and-cholesterol-116141-1.htm#ixzz2b6BmVMr3
No comments:
Post a Comment