Why I would recommend eating Kimchi as a cancer doctor, all the benefits and nutrients involved

As a cancer doctor and a professor of nutrition I often get asked what are best foods for your health. Without hesitation, Kimchi would have to be near the top of the list. For those of you who aren't familiar with this unique Korean dish, Kimchi is made by cutting up Chinese leaf cabbage, carrots, onions then mixing with herbs such as chili, ginger and garlic. It's then left to ferment naturally which produces a wonderful blend of healthy lactobacillus bacteria.

There are different Kimchi recipes but they are all packed a wide variety of essential nutrients typical of a macrobiotic diet common in South East Asia. Kimchi is high in fibre, vitamins, essential minerals and phytochemical rich foods which give it the glorious colour, aroma and taste. Phytochemicals have enormous health benefits ranging from dampening down excess inflammation in the body, encouraging the production of anti-oxidant enzymes which protect our precious DNA from environmental and ingested toxins. They also slow the transport of sugar across the gut wall reducing the risk of diabetes, help joint cartilage repair and improve blood supply to the muscles and brain.

What's more, the phytochemicals in kimchi are broken down into small useable units by the lactobacillus bacteria, which allows them to be used by gut wall cells as energy. They also act as prebiotics which promote the growth and colonisation of lactobacillus in the gut. These "good" bacteria push out the unhealthy colonies which otherwise would cause excess inflammation and damage. The net result is a robust, strong, efficient gut.On the other hand, excess chronic inflammation of the gut wall, cause by over growth of "bad" bacteria will thin and damage the lining. In this situation, gaps between cells develop which allows partially digested food and other harmful organisms to penetrate into the body.