Korean Food Systems: Secrets of the K-Diet for Healthy Aging

Cover
Half Title
Title Page
Copyright Page
Contents
Acknowledgments
Preface: Perspectives and Vision of the Book
References
Editors
Contributors
Introduction: Wisdom and Ecology of Korean Food Systems in the Modern World: Insights and Perspectives on Advancing Diversity of Ethnic Foods for Health and Wellness from K-Diet
0.1 Introduction
0.2 Food Diversity Is Essential for Good Health
0.3 NCD Co-Morbidities and Post-COVID Implications
0.4 K-Diet Perspectives and Insights from Korean Food, Culture, and Civilizational Experiences
References
1. Korean Ethnic Food Provides a New Paradigm for Healthy Longevity
1.1 Introduction
1.2 Calorie Restricted Diets for Longevity
1.3 Conflicts of Diets in Longevity Pursuit
1.4 New Paradigm of Longevity Food, Based on Ethnic Food
1.5 Korean Ethnic Food as a New Elixir for Longevity
Conclusion
Acknowledgments
References
2. Korean Long Living People: What and How to Eat to Live
2.1 Health Status of Long Living People
2.2 Healthy Lifestyle of Long Living People
2.3 Food and Dishes That Long Living People Like
2.4 How Do Long Living People Eat?
2.5 The Excellence of Korean Traditional Diets
Conclusion
References
3. Koreans Select Food Aligned and Suitable for Their Constitution
3.1 Introduction: Origin of Constitutional Diet
3.2 Daoist Health Concept
3.3 Principles of an Asian Medicinal Diet
3.4 Development of Eastern Medicine (Donguihak) and Sasang Typology
3.5 Classification of Sasang Constitution Types
3.6 Constitutional Food Based on Sasang Medicine
3.7 Sasang Typology and Nutrigenomics
References
4. The Answer for a Healthy Life Is a Korean Traditional Diet
4.1 Introduction
4.2 Definition of Korean Diet (K-diet)
4.3 Characteristics of K-diet
4.4 The Structure of Bapsang and Representative K-Diet
4.4.1 The Structure of Bapsang of the K-Diet
4.4.2 The Representative Bapsang of K-Diet
4.5 Values of Korean Diet
4.5.1 Respect and Consideration
4.5.2 Balance and Harmony
4.5.3 Being Healthy
4.6 The Tastes of Korean Foods
4.6.1 Kan
4.6.2 Baro-keumat (The Right Taste by Mother)
4.6.3 Siwonhan-mat: The Third Taste of Korean Foods
4.6.3.1 Understanding Siwonhan-mat from Linguistic and Literary Approaches
4.6.3.1.1 Origin of Siwonhada (infinitive form of siwonhan)
4.6.3.1.2 Understanding Siwonhan-mat from a Scientific Approach
4.6.3.2 Determining Factors of Siwonhan-mat
4.7 Representative Korean Foods (K-Foods)
4.7.1 Jang
4.7.2 Yangnyom
4.7.3 Namul
4.7.4 Kimchi
4.7.5 Korean Chili (Korean Red Pepper)
4.7.6 Jeotgal
4.7.7 Okokbap
4.7.8 Red Bean Juk (Danpat-juk)
4.7.9 Bibimbap
4.7.10 Doenjang-kuk
4.7.11 Miyok-kuk
4.7.12 Sundae and sundae-kuk
4.7.13 Kimchi-chigae
4.7.14 Japchae
4.7.15 Kalbi and Kalbi-chim
4.7.16 Bulgoki (Grilled seasoned beef)
4.7.17 Samkyopsal-gui
4.7.18 Jangat-ji
4.7.19 Theokboki
4.7.20 Haemul-pajeon
4.7.21 Sikhye
4.7.22 Sungnyung
Conclusions
Acknowledgments
References
5. Korean Fermented Foods for Healthier Longevity
5.1 Introduction: A Song in Praise of Fermented Foods
5.2 Fermented Foods in Our Daily Lives Came from Early Earth Biology
5.3 Discovery of Microorganisms and Meaning of Fermentation
5.4 Products by the Fermentation Process and Applications Associated with Fermentation Technology
5.5 Fermented Foods of Korea
5.6 Kimchi
5.6.1 History of Kimchi
5.6.2 Industry of Kimchi
5.6.3 Kinds of Kimchi and How to Make it
5.6.4 Functionality of Kimchi
5.6.5 Direction of Development
5.7 Fermented Soybean Products
5.7.1 History
5.7.2 Industry of Fermented Soybean Products
5.7.3 Methods of Producing Fermented Soybean Products
5.7.4 Functionality of Fermented Soybean Products
5.7.5 Direction of Development
5.8 Fermented Fish Products
5.8.1 History of Fermented Fish Products
5.8.2 Industry of Fermented Fish Products
5.8.3 Methods of Producing Fermented Fish Products
5.8.4 Functionality of Fermented Fish Products
5.8.5 Direction of Development
5.9 Vinegar
5.9.1 History of Vinegar
5.9.2 Status of the Industry of Vinegar
5.9.3 Method of Producing Vinegar
5.9.4 Functionality of Vinegar
5.9.5 Direction of Development
5.10 Health Functionality of Fermented Foods
5.10.1 Inhibition of Hypertension
5.10.2 Anti-Cancer Effects
5.10.3 Improving Blood Lipids and Preventing Blood Clots
5.10.4 Improvement of Osteoporosis
5.10.5 Effects of Delaying Harmful Microorganisms and Deterioration
5.10.6 Prevention of Cardiovascular Diseases
5.10.7 Enhancement of the Synthesis of Nutrients and Physiological Utilization
5.10.8 Relief of Allergic Reactions
5.10.9 Improvement of Diabetes
5.10.10 Anti-Obesity Activities
5.10.11 Improvement of Intestinal Abnormalities
5.10.12 Decomposition of Hazardous Substances
5.10.13 Treatment Effects in Other Diseases
5.11 Negative Function of Fermented Foods
5.12 Relationship between Microorganisms Involved in Fermented Foods and Intestinal Health
5.13 Fermented Foods in the Context of Healthy 100 Years of Longevity
References
6. Food Alters Genes: Understanding Nutrigenomics and Epigenetics
6.1 Introduction
6.2 What Is Nutrigenomics?
6.3 Major Nutrition-Related Genes
6.3.1 The MTHFR Gene and Folic Acid
6.3.2 FADS Gene and Omega 3
6.3.3 FTO Gene and Obesity
6.3.4 VDR Gene and Vitamin D
6.4 Diet Recommendations Depending on the Genetics of Obesity
6.5 Food Alters Genes and What Is Epigenetics?
6.6 Specific Mechanisms That Cause Epigenetics to Control Gene Expression
6.7 Cancer and DNA Methylation
6.8 Foods That Prevent Cancer
6.9 Aging of the Brain and Epigenetics
6.10 Maternal Nutrition Determines the Offspring's Diseases (Fetal Reprogramming)
Conclusion
References
7. Good Blood Circulation Is Vital to Your Health
7.1 Introduction
7.2 Why Does Blood Circulate?
7.2.1 Breathing: Why Breathing in Air in the Forest Is Better Than Taking Tonic Pills Any Day!
7.2.2 Exercise: Why Exercise Is Now a Must, Not a Choice!
7.2.3 Drinking Water: Simply Drinking Water Can Help Prevent Strokes!
7.2.4 Good Food: The Secrets for Clean and Healthy Blood; The Importance of Good Food!
7.2.4.1 First, recommendation of whole grains, which include brown rice, glutinous rice, whole oats, and whole wheat
7.2.4.2 Second, eat seasonal fruits and vegetables
7.2.4.3 Third, eat healthy fats
7.2.4.4 Fourth, the importance of protein consumption
7.2.5 Sunlight: Why Is the Absolute Mortality Rate Higher in Places with Less Access to Sunlight?
7.2.6 Rest and Sleep: A Broken Car Cannot Be Repaired While It Is Running
7.2.7 Love: Of All, Love Is the Greatest!
Conclusion
References
8. Health Functional Food Market Is the Trend
8.1 Introduction: The History and Origin of Health-Targeted Functional Foods
8.2 The Golden Age of Health Functional Food
8.3 Health Functional Food That Is Good to Know and Understand
8.4 Health Functional Foods in the World
8.5 The Future of Health Functional Foods
References
Index