Korea’s, “Super Food”

I like kimchi but the glorifying of kimchi is getting ridiculous:

As the health benefits of Korea’s representative dish are being touted all around the world, Kimchi is emerging as a “super food” in the U.S. The Washington Post published a special feature article on kimchi in its Sunday edition that featured an interview with Korean food expert Shin Hi-soo (69)

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The Post also dealt with the efficacy of kimchi in preventing illnesses in a supplementary article entitled “Kimchi: A Superfood?” “Kimchi has long been touted as health super food that can cut cancer risk, lower cholesterol, improve skin, aide digestion and fight infection,” it reported. “Kimchi’s fermentation process produces beneficial bacteria that destroys harmful microbes. Crushed garlic yields compounds linked to reducing blood pressure and infection.”

The paper also published a report on Dec. 31 last year that said that as kimchi had proved to be effective in preventing bird flu, sales of kimchi in U.S. markets were increasing.