The korean diet ebook (for weight loss)

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales. Background Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are insufficient resources and research available on the characteristics and definitions of Korean cuisine. Methods Researchers and professors of the food and nutritional sciences in Korea began working together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue related to the Korean diet (K-diet). The 100 most representative Korean dishes (K-food) were selected by evaluating their role in tradition, culture, and health promotion. Results Although the K-diet has been widely discussed in regard to raw ingredients, traditional cooking methods and technology, fundamental principles, and knowledge, it would be valuable to preserve the traditional methods and knowledge of Korean foods rather than focus on the raw materials themselves. Korean meals have historically been served with bap (cooked rice), kuk (dishes with broth), kimchi, and banchan (side dishes) to be consumed at the same time. As traditionally baking or frying were not common cooking methods, Koreans tended to use fermenting, boiling, blanching, seasoning, and pickling. Among these methods, the most characteristic method is fermentation. The process of fermentation enriches food flavors and preserves foods.