A study took a look at microorganisms in the degradation of the organophosphorus insecticide chlorpyrifos during kimchi fermentation.
During the fermentation of kimchi, the insecticide degraded rapidly until day 3, and had degraded completely by day 9. Four lactic acid bacteria were identified as being responsible for the effect.
According to the study, as reported by Green Med Info:
“[The bacteria] were identified as Leuconostoc mesenteroides WCP907, Lactobacillus brevis WCP902, Lactobacillus plantarum WCP931, and Lactobacillus sakei WCP904. [The insecticide] could be utilized by these four strains as the sole source of carbon and phosphorus.”
Dr. Mercola’s Comments:
Optimizing your gut flora is one of the most powerful nutritional interventions you can implement to stay healthy. That is one of the reasons why removing sugar and processed foods from your diet help you so much in that they improve your gut flora. Ideally it is best to use fermented foods to help you repopulate the good bacteria into your bowel.
Kimchi is a fermented food that can help you improve your gut health. I don’t happen to enjoy it but many do. It is a traditional Korean dish made from fermented vegetables and a spicy blend of chili peppers, garlic, scallions and other spices. It’s common to find kimchi at almost every Korean meal, where it is served alone as a side dish, mixed with rice or noodles, or used as an ingredient in soups or stews.
There are many reasons, health-wise, to give kimchi a try if you’ve never had it — it’s rich in vitamins A and C, for instance. But what makes kimchi unique is its fermentation process, which leads to the production of beneficial lactobacilli bacteria. This is especially important for Americans who typically do not eat fermented foods like kimchi on a regular basis, as these beneficial bacteria offer numerous benefits to your health.
Kimchi Helps You Break Down Pesticides
Beneficial bacteria from fermented foods are commonly associated with digestive support, and this they do well. However, the lactic acid bacteria formed during the fermentation of kimchi may also help your body break down pesticides.
As reported in a study in the Journal of Agricultural Food Chemistry, the organophosphate insecticide Chlorpyrifos degraded rapidly during kimchi fermentation, and was over 83 percent degraded by day 3. By day 9, it was degraded completely.
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