1
00:00:07.680 --> 00:00:11.080
Today's topic is 
K-FOOD Taking the World by Storm

2
00:00:11.080 --> 00:00:13.720
I’m not here just to talk about kimchi

3
00:00:13.720 --> 00:00:16.160
Although it will come up later

4
00:00:16.160 --> 00:00:19.520
It’s bigger than that

5
00:00:19.520 --> 00:00:21.516
In my last lecture,

6
00:00:21.516 --> 00:00:25.719
I mentioned that water can 
help us fight against COVID-19

7
00:00:25.719 --> 00:00:30.000
Well, I’ll say that K-FOOD 
plays a huge role

8
00:00:30.000 --> 00:00:33.040
in strengthening us against the virus too

9
00:00:33.040 --> 00:00:37.080
We’ve underestimated 
our own food for too long

10
00:00:37.080 --> 00:00:42.799
So today, I want to dive into 
the scientific reasons

11
00:00:42.799 --> 00:00:49.520
for why K-FOOD can help us combat COVID

12
00:00:49.520 --> 00:00:51.599
We’re definitely living better than before

13
00:00:51.599 --> 00:00:52.959
Right?

14
00:00:52.959 --> 00:00:54.680
South Korea has come a long way

15
00:00:54.680 --> 00:00:56.160
You can really see it

16
00:00:56.160 --> 00:00:58.959
when you travel abroad

17
00:00:58.959 --> 00:01:04.480
Honestly, I think Korea is one of

18
00:01:04.480 --> 00:01:05.959
the best-run countries in the world

19
00:01:05.959 --> 00:01:11.559
I’m proud to be Korean and say that often

20
00:01:11.559 --> 00:01:12.680
But here is the problem

21
00:01:12.680 --> 00:01:17.599
The number of people 
with health issues continues to rise

22
00:01:17.599 --> 00:01:22.720
Our life expectancy in Korea 
has surpassed 80 years

23
00:01:22.720 --> 00:01:24.599
But here’s the concerning part

24
00:01:24.599 --> 00:01:31.639
In Korea, 1 out of every 3 people is 
diagnosed with cancer by age 80

25
00:01:31.639 --> 00:01:34.239
Living to 80 isn’t the key

26
00:01:34.239 --> 00:01:37.599
What matters is living healthily to 80

27
00:01:37.599 --> 00:01:41.519
If a third of people develop 
cancer by then,

28
00:01:41.519 --> 00:01:43.879
that’s a serious problem

29
00:01:43.879 --> 00:01:47.839
It’s a much bigger issue than COVID

30
00:01:47.839 --> 00:01:51.320
Now, kids today are much taller

31
00:01:51.320 --> 00:01:52.239
and bigger

32
00:01:52.239 --> 00:01:55.199
compared to the past,

33
00:01:55.199 --> 00:01:58.599
but they have poor physical endurance

34
00:01:58.599 --> 00:02:00.519
Their stamina is lacking

35
00:02:00.519 --> 00:02:02.199
The proof for this is

36
00:02:02.199 --> 00:02:09.199
currently, Korea has 77 tuberculosis 
cases per 100,000 people

37
00:02:09.199 --> 00:02:11.440
Do you know when people 
typically contract tuberculosis?

38
00:02:11.440 --> 00:02:13.040
When they didn't eat well

39
00:02:13.040 --> 00:02:18.479
When they’re malnourished

40
00:02:18.479 --> 00:02:20.119
Tuberculosis is often seen

41
00:02:20.119 --> 00:02:22.479
in undernourished countries

42
00:02:22.479 --> 00:02:25.720
Out of the 34 OECD countries,

43
00:02:25.720 --> 00:02:29.839
guess where Korea ranks in 
tuberculosis cases per 100,000?

44
00:02:29.839 --> 00:02:31.199
Can you guess

45
00:02:31.199 --> 00:02:33.240
the rank?

46
00:02:33.240 --> 00:02:34.839
Roughly

47
00:02:34.839 --> 00:02:38.119
Please guess

48
00:02:38.119 --> 00:02:39.880
Third?

49
00:02:39.880 --> 00:02:45.135
If you think third, 
that’s underestimating it

50
00:02:45.135 --> 00:02:47.935
Korea ranks first

51
00:02:47.935 --> 00:02:56.399
What’s more concerning is that 
most patients are people in their 20s

52
00:02:56.399 --> 00:03:00.615
Tuberculosis patients in their 20s

53
00:03:00.615 --> 00:03:03.895
Young adults in Korea 
may have better physiques

54
00:03:03.895 --> 00:03:07.735
thanks to improved nutrition,

55
00:03:07.735 --> 00:03:11.515
but their stamina

56
00:03:11.515 --> 00:03:14.679
and physical strength are very low

57
00:03:14.679 --> 00:03:20.735
Because of the 12 years spent preparing 
for the college entrance exams,

58
00:03:20.735 --> 00:03:25.475
our kids are physically 
and mentally exhausted

59
00:03:25.475 --> 00:03:30.089
And their eating habits 
are all over the place

60
00:03:30.089 --> 00:03:34.529
Parents often can't step in, 
so things have gone out of control

61
00:03:34.529 --> 00:03:37.410
This is why the current state of

62
00:03:37.410 --> 00:03:41.969
Koreans in their 20s are in a crisis

63
00:03:41.969 --> 00:03:48.050
Physically and mentally, 
they’re hitting rock bottom

64
00:03:48.050 --> 00:03:55.050
In universities now, professors meet
with students to discuss their concerns,

65
00:03:55.050 --> 00:03:56.410
usually assigning about

66
00:03:56.410 --> 00:03:59.609
10-15 students 
per professor each semester

67
00:03:59.609 --> 00:04:02.370
They say their concerns

68
00:04:02.370 --> 00:04:03.809
There are two topics usually discussed 
during these sessions

69
00:04:03.809 --> 00:04:06.210
First, finding a job after graduation

70
00:04:06.210 --> 00:04:08.930
Second, health

71
00:04:08.930 --> 00:04:14.050
That’s how lost many of 
today’s young adults feel

72
00:04:14.050 --> 00:04:17.570
So, what’s one way

73
00:04:17.570 --> 00:04:19.249
we can help turn things around?

74
00:04:19.249 --> 00:04:26.370
Today’s lecture is about how we can 
leverage K-FOOD to make a difference

75
00:04:26.370 --> 00:04:29.289
In the end, K-FOOD is 
all about fermentation

76
00:04:29.289 --> 00:04:30.930
Fermentation

77
00:04:30.930 --> 00:04:37.409
But a lot of people mix up 
fermentation with rot

78
00:04:37.409 --> 00:04:42.650
But they go through the same process

79
00:04:42.650 --> 00:04:43.449
It's the same

80
00:04:43.449 --> 00:04:46.250
It’s the same reaction,

81
00:04:46.250 --> 00:04:49.129
but if it benefits us, 
we call it fermentation

82
00:04:49.129 --> 00:04:50.930
if it’s harmful,

83
00:04:50.930 --> 00:04:52.970
we call it rot

84
00:04:52.970 --> 00:04:54.090
 Do you understand?

85
00:04:54.090 --> 00:04:59.354
So, fermentation includes foods like 
kimchi, soybean paste, alcohol, vinegar

86
00:04:59.354 --> 00:05:03.650
These foods change through 
the action of microorganisms

87
00:05:03.650 --> 00:05:05.729
or enzymes,

88
00:05:05.729 --> 00:05:11.569
which break down the original structure

89
00:05:11.569 --> 00:05:16.889
of the ingredients into pieces

90
00:05:16.889 --> 00:05:18.650
Into smaller parts

91
00:05:18.650 --> 00:05:20.169
When we eat food,

92
00:05:20.169 --> 00:05:24.530
digestion is essentially

93
00:05:24.530 --> 00:05:27.009
breaking food down

94
00:05:27.009 --> 00:05:29.970
so our bodies can absorb it

95
00:05:29.970 --> 00:05:35.090
That is called digestion

96
00:05:35.090 --> 00:05:43.169
So, if food is fermented, part of the
breaking-down has already been done

97
00:05:43.169 --> 00:05:48.690
making it easier for our bodies to absorb
and boosting nutrient absorption rates

98
00:05:48.690 --> 00:05:50.490
It would boost up so much

99
00:05:50.490 --> 00:05:55.009
Also, during fermentation,

100
00:05:55.009 --> 00:05:57.650
beneficial metabolic 
byproducts are formed

101
00:05:57.650 --> 00:06:01.009
Take kimchi, for example, 
it produces lactic acid bacteria

102
00:06:01.009 --> 00:06:03.530
that weren’t in the cabbage originally

103
00:06:03.530 --> 00:06:05.770
Or take cheonggukjang, 
it develops that sticky texture,

104
00:06:05.770 --> 00:06:07.569
which also wasn’t there initially

105
00:06:07.569 --> 00:06:11.329
These metabolic byproducts 
formed through fermentation

106
00:06:11.329 --> 00:06:16.569
are incredibly beneficial for our bodies

107
00:06:16.569 --> 00:06:22.690
So, fermentation is highly beneficial, 
especially for Koreans,

108
00:06:22.690 --> 00:06:27.329
who have a long history of fermented foods

109
00:06:27.329 --> 00:06:30.810
Our ancestors may not 
have understood the chemistry,

110
00:06:30.810 --> 00:06:35.129
but they knew from experience that 
fermented foods were good for health,

111
00:06:35.129 --> 00:06:37.849
and that tradition has continued

112
00:06:37.849 --> 00:06:48.490
But one term that Koreans 
often misunderstand is

113
00:06:48.490 --> 00:06:50.409
enzymes

114
00:06:50.409 --> 00:06:53.970
What do they misunderstand?

115
00:06:53.970 --> 00:06:57.650
Many people think that more enzymes

116
00:06:57.650 --> 00:07:00.129
are always better for health,

117
00:07:00.129 --> 00:07:05.770
but enzymes aren’t nutrients

118
00:07:05.770 --> 00:07:08.169
They aren’t something you can just 
consume a lot of for added benefits

119
00:07:08.169 --> 00:07:12.050
This is a misconception 
we need to clear up

120
00:07:12.050 --> 00:07:13.210
So, what exactly are enzymes?

121
00:07:13.210 --> 00:07:18.129
Enzymes work like catalysts,

122
00:07:18.129 --> 00:07:23.690
helping to break down other substances 
to create beneficial nutrients

123
00:07:23.690 --> 00:07:24.770
Do you understand?

124
00:07:24.770 --> 00:07:26.530
Enzymes themselves aren’t nutrients

125
00:07:26.530 --> 00:07:31.129
They’re what help produce nutrients

126
00:07:31.129 --> 00:07:35.770
We eat the nutrients created, 
not the enzymes themselves

127
00:07:35.770 --> 00:07:40.690
A classic example is sikhye

128
00:07:40.690 --> 00:07:42.770
To make sikhye, you start with

129
00:07:42.770 --> 00:07:44.569
godubap (hard-cooked rice)

130
00:07:44.569 --> 00:07:48.009
You make godubap

131
00:07:48.009 --> 00:07:49.050
then add malt

132
00:07:49.050 --> 00:07:50.334
After that,

133
00:07:50.334 --> 00:07:53.129
sikhye is made

134
00:07:53.129 --> 00:08:00.050
Basically, godubap is rice 
with big clusters of glucose

135
00:08:00.050 --> 00:08:06.889
These big carb clusters

136
00:08:06.889 --> 00:08:11.650
get broken down by the amylase in malt, 
which splits them up into

137
00:08:11.650 --> 00:08:12.609
what?

138
00:08:12.609 --> 00:08:17.009
glucose, making sikhye taste sweet

139
00:08:17.009 --> 00:08:19.289
Here, the malt

140
00:08:19.289 --> 00:08:22.050
acts as the enzyme

141
00:08:22.050 --> 00:08:25.329
We eat sikhye

142
00:08:25.329 --> 00:08:29.770
not the malt by the spoonful

143
00:08:29.770 --> 00:08:31.129
No, of course not

144
00:08:31.129 --> 00:08:32.009
Right?

145
00:08:32.009 --> 00:08:36.690
It means enzymes aren’t 
nutrients themselves,

146
00:08:36.690 --> 00:08:44.370
though people often think they are 
and believe they need to consume more

147
00:08:44.370 --> 00:08:47.010
Now, here’s a question

148
00:08:47.010 --> 00:08:51.849
Do you think there are 
enzymes in plum extract?

149
00:08:51.849 --> 00:08:53.849
What?

150
00:08:53.849 --> 00:08:55.130
No?

151
00:08:55.130 --> 00:09:02.010
Then how do you think the beneficial 
nutrients in plums were made?

152
00:09:02.010 --> 00:09:06.050
They must’ve been created by 
enzymes inside the plum itself

153
00:09:06.050 --> 00:09:06.969
Right?

154
00:09:06.969 --> 00:09:09.769
For the plum tree to grow fruit,

155
00:09:09.769 --> 00:09:12.849
it absorbs nutrients from the soil,

156
00:09:12.849 --> 00:09:15.409
takes in sunlight, 
and through photosynthesis,

157
00:09:15.409 --> 00:09:18.609
produces the plums we eat

158
00:09:18.609 --> 00:09:21.609
For that fruit to form,

159
00:09:21.609 --> 00:09:23.450
enzymes inside the plum are essential

160
00:09:23.450 --> 00:09:27.289
There must be enzymes that make the plum

161
00:09:27.289 --> 00:09:32.450
In fact, all plants and animals have

162
00:09:32.450 --> 00:09:35.409
their own enzymes

163
00:09:35.409 --> 00:09:38.330
From tomatoes growing fruit 
to trees sprouting leaves

164
00:09:38.330 --> 00:09:40.930
depends on its own enzymes

165
00:09:40.930 --> 00:09:42.010
Do you understand now?

166
00:09:42.010 --> 00:09:44.330
What enzymes are?

167
00:09:44.330 --> 00:09:49.930
The enzymes in plums are what help 
the plum tree produce its fruit

168
00:09:49.930 --> 00:09:55.819
If these plum enzymes 
worked in humans the same way,

169
00:09:55.819 --> 00:09:59.209
then when we eat a plum, 
we’d start growing plums inside us

170
00:09:59.209 --> 00:09:59.809
Why?

171
00:09:59.809 --> 00:10:01.570
Plum enzymes are for

172
00:10:01.570 --> 00:10:05.169
growing plum fruit

173
00:10:05.169 --> 00:10:07.250
So, do plums have enzymes

174
00:10:07.250 --> 00:10:09.649
Yes, but they’re only needed by

175
00:10:09.649 --> 00:10:12.769
the plum itself

176
00:10:12.769 --> 00:10:14.810
Same with tomatoes

177
00:10:14.810 --> 00:10:16.529
tomato enzymes are essential

178
00:10:16.529 --> 00:10:18.130
for tomatoes

179
00:10:18.130 --> 00:10:21.209
You have to understand this fact

180
00:10:21.209 --> 00:10:24.490
If these plant enzymes worked

181
00:10:24.490 --> 00:10:28.130
in our bodies the same way 
they do in plants,

182
00:10:28.130 --> 00:10:30.130
then it would go crazy

183
00:10:30.130 --> 00:10:31.450
Eating a plum would cause 
plums to grow inside us,

184
00:10:31.450 --> 00:10:33.609
eating a tomato would produce tomatoes,

185
00:10:33.609 --> 00:10:35.370
tangerines as well

186
00:10:35.370 --> 00:10:36.570
Clearly, that’s not how it works

187
00:10:36.570 --> 00:10:40.169
When we consume enzymes 
from other sources

188
00:10:40.169 --> 00:10:45.169
our bodies just break them down

189
00:10:45.169 --> 00:10:51.050
They don't have their function as enzymes

190
00:10:51.050 --> 00:10:56.209
Since enzymes are proteins, 
they’re all digested in the stomach

191
00:10:56.209 --> 00:10:57.529
Do you understand?

192
00:10:57.529 --> 00:11:03.330
So, we don’t eat plums for their enzymes

193
00:11:03.330 --> 00:11:08.450
We eat plums for the citric acid,

194
00:11:08.450 --> 00:11:10.050
the tangy part,

195
00:11:10.050 --> 00:11:11.409
that the enzymes

196
00:11:11.409 --> 00:11:12.930
have already

197
00:11:12.930 --> 00:11:15.490
created in the fruit

198
00:11:15.490 --> 00:11:17.289
Do you understand?

199
00:11:17.289 --> 00:11:19.209
And who needs those enzymes?

200
00:11:19.209 --> 00:11:21.930
Just the plum itself

201
00:11:21.930 --> 00:11:24.729
This is what we shouldn't misunderstand

202
00:11:24.729 --> 00:11:29.529
It’s not that just any enzyme is 
good for you because it’s an enzyme

203
00:11:29.529 --> 00:11:35.409
Some people, especially 
as they get older, hear things like,

204
00:11:35.409 --> 00:11:36.890
they need to take enzyme supplements

205
00:11:36.890 --> 00:11:40.064
You see ads pushing this idea a lot

206
00:11:40.064 --> 00:11:44.084
But there are so many

207
00:11:44.084 --> 00:11:46.609
different types of enzymes

208
00:11:46.609 --> 00:11:51.690
And when they talk about enzyme loss 
with age, they’re usually referring to

209
00:11:51.690 --> 00:11:56.289
digestive enzymes

210
00:11:56.289 --> 00:11:59.089
Protease for breaking down proteins,

211
00:11:59.089 --> 00:12:01.769
lipase for fats,

212
00:12:01.769 --> 00:12:04.849
and amylase for carbs

213
00:12:04.849 --> 00:12:10.860
These three make up what we call

214
00:12:10.860 --> 00:12:12.969
the big three digestive enzymes

215
00:12:12.969 --> 00:12:15.849
because these things help us digest

216
00:12:15.849 --> 00:12:22.409
Now, do digestive enzymes 
naturally decrease as we age?

217
00:12:22.409 --> 00:12:24.890
Yes, they do

218
00:12:24.890 --> 00:12:27.729
As we get older, 
our body’s activity levels decrease,

219
00:12:27.729 --> 00:12:30.209
so naturally, we don’t need

220
00:12:30.209 --> 00:12:32.810
as many enzymes to break down food

221
00:12:32.810 --> 00:12:34.289
If it increases, that would be a problem

222
00:12:34.289 --> 00:12:38.330
Why do you mess up 
the balance that God set up?

223
00:12:38.330 --> 00:12:39.250
Right?

224
00:12:39.250 --> 00:12:43.450
As we age, we’re meant to die eventually

225
00:12:43.450 --> 00:12:44.810
Right?

226
00:12:44.810 --> 00:12:49.609
So, as we get older, it’s perfectly natural 
for our digestive enzyme levels

227
00:12:49.609 --> 00:12:52.570
to decrease

228
00:12:52.570 --> 00:12:57.609
There’s no need to obsess over 
getting more digestive enzymes

229
00:12:57.609 --> 00:12:58.409
Right?

230
00:12:58.409 --> 00:13:00.169
When should you take digestive enzymes?

231
00:13:00.169 --> 00:13:02.570
When you’re having trouble digesting

232
00:13:02.570 --> 00:13:05.969
Let’s say you eat something 
and feel indigestion

233
00:13:05.969 --> 00:13:09.529
then you’d take a digestive aid,
which is just enzymes

234
00:13:09.529 --> 00:13:10.690
Got it?

235
00:13:10.690 --> 00:13:14.209
But if someone’s taking digestive aids

236
00:13:14.209 --> 00:13:17.130
three times a day,

237
00:13:17.130 --> 00:13:21.289
every day, for a whole year, 
what do people around them think?

238
00:13:21.289 --> 00:13:23.649
They think that person is sick

239
00:13:23.649 --> 00:13:28.209
But when someone takes digestive enzyme
daily, they say he's health-conscious

240
00:13:28.209 --> 00:13:31.250
Do you see the irony?

241
00:13:31.250 --> 00:13:33.169
Digestive enzymes are

242
00:13:33.169 --> 00:13:35.010
basically digestive aids,

243
00:13:35.010 --> 00:13:36.490
plain and simple

244
00:13:36.490 --> 00:13:42.490
People think digestive enzymes are good

245
00:13:42.490 --> 00:13:47.330
but digestive aids are bad

246
00:13:47.330 --> 00:13:49.529
So, when do you take them?

247
00:13:49.529 --> 00:13:51.089
Only when you need them,

248
00:13:51.089 --> 00:13:52.570
when digestion isn’t working right

249
00:13:52.570 --> 00:13:55.130
The reason I keep 
talking about this is that

250
00:13:55.130 --> 00:14:02.524
people often discuss fermentation 
and enzymes without scientific accuracy,

251
00:14:02.524 --> 00:14:04.609
so I wanted to clarify 
what enzymes actually are

252
00:14:04.609 --> 00:14:07.849
The takeaway? Are enzymes nutrients?

253
00:14:07.849 --> 00:14:08.490
No

254
00:14:08.490 --> 00:14:11.130
Is consuming more enzymes beneficial?

255
00:14:11.130 --> 00:14:12.370
Also, no

256
00:14:12.370 --> 00:14:14.050
What we’re actually consuming is

257
00:14:14.050 --> 00:14:18.969
the nutrients that enzymes help create

258
00:14:18.969 --> 00:14:20.649
Are we clear on the enzyme definition now?

259
00:14:20.649 --> 00:14:22.724
So when people say,

260
00:14:22.724 --> 00:14:23.769
“Let’s eat more enzymes for our health,”

261
00:14:23.769 --> 00:14:27.570
that’s just misguided

262
00:14:27.570 --> 00:14:30.890
Now, on to fermentation

263
00:14:30.890 --> 00:14:39.729
Do you know what happens to alcohol 
once it enters your body?

264
00:14:39.729 --> 00:14:46.209
It all converts to vinegar

265
00:14:46.209 --> 00:14:48.930
Whether you drink 
makgeolli, soju, or wine,

266
00:14:48.930 --> 00:14:50.849
that's fermentation

267
00:14:50.849 --> 00:14:52.890
All alcohol eventually

268
00:14:52.890 --> 00:14:54.930
turns to vinegar

269
00:14:54.930 --> 00:14:55.890
Only to vinegar

270
00:14:55.890 --> 00:15:02.010
So, whether you have alcohol or vinegar, 
the body processes it the same way

271
00:15:02.010 --> 00:15:03.450
The difference?

272
00:15:03.450 --> 00:15:08.209
Alcohol anesthetizes brain cells,

273
00:15:08.209 --> 00:15:12.050
which is why people start 
talking nonsense when they drink

274
00:15:12.050 --> 00:15:14.089
That’s the real distinction

275
00:15:14.089 --> 00:15:19.769
So, fermentation is constantly 
happening in our bodies

276
00:15:19.769 --> 00:15:22.209
For example, when you drink alcohol,

277
00:15:22.209 --> 00:15:24.370
it eventually ferments into vinegar

278
00:15:24.370 --> 00:15:28.130
Natural vinegar makers 
actually follow the same process

279
00:15:28.130 --> 00:15:31.529
they make alcohol first, 
then turn it into vinegar

280
00:15:31.529 --> 00:15:35.370
This can take 5 to 6 months

281
00:15:35.370 --> 00:15:39.209
But in our bodies, alcohol is transformed 
into vinegar by the next morning

282
00:15:39.209 --> 00:15:44.729
Our bodies ferment 
quickly and efficiently

283
00:15:44.729 --> 00:15:47.969
Alcohol only forms

284
00:15:47.969 --> 00:15:51.690
in the presence of sugars

285
00:15:51.690 --> 00:15:53.330
With something sweet

286
00:15:53.330 --> 00:15:56.370
Which is why wine

287
00:15:56.370 --> 00:15:58.089
is made from

288
00:15:58.089 --> 00:15:59.729
grapes

289
00:15:59.729 --> 00:16:02.330
When they're high in sugar

290
00:16:02.330 --> 00:16:08.050
Grapes contain anthocyanins, 
giving them that purple color,

291
00:16:08.050 --> 00:16:10.330
and their sugars

292
00:16:10.330 --> 00:16:12.609
convert into

293
00:16:12.609 --> 00:16:15.570
alcohol

294
00:16:15.570 --> 00:16:18.050
And finally it becomes wine

295
00:16:18.050 --> 00:16:19.769
Leave wine long enough,

296
00:16:19.769 --> 00:16:21.169
and it turns into vinegar

297
00:16:21.169 --> 00:16:23.570
as the alcohol breaks down

298
00:16:23.570 --> 00:16:27.330
So, when grape vinegar is made, 
it carries the nutrients from grapes along

299
00:16:27.330 --> 00:16:29.690
That’s why grape vinegar is considered 
healthier than regular vinegar

300
00:16:29.690 --> 00:16:32.050
It contains additional grape nutrients

301
00:16:32.050 --> 00:16:35.010
Take brown rice vinegar, for instance

302
00:16:35.010 --> 00:16:36.609
What do you make with that?

303
00:16:36.609 --> 00:16:37.890
You make brown rice wine

304
00:16:37.890 --> 00:16:40.649
Then, the wine ferments 
into brown rice vinegar

305
00:16:40.649 --> 00:16:43.450
This vinegar contains 
the beneficial properties of brown rice,

306
00:16:43.450 --> 00:16:48.890
which is why it’s often seen as 
more nutritious than regular vinegar

307
00:16:48.890 --> 00:16:54.289
It has added nutrients from brown rice

308
00:16:54.289 --> 00:17:00.450
Fermentation always requires sugar,

309
00:17:00.450 --> 00:17:03.010
but the concentration

310
00:17:03.010 --> 00:17:11.050
has to be between 20-25% 
for proper fermentation

311
00:17:11.050 --> 00:17:16.649
When I talk about this, many people

312
00:17:16.649 --> 00:17:19.050
think of green plum extracts,

313
00:17:19.050 --> 00:17:23.529
which have become 
incredibly popular in Korea

314
00:17:23.529 --> 00:17:25.489
The recipe is always the same

315
00:17:25.489 --> 00:17:29.850
Half plums, half sugar

316
00:17:29.850 --> 00:17:33.850
People think this mixture ferments,

317
00:17:33.850 --> 00:17:36.330
but it has to be

318
00:17:36.330 --> 00:17:38.289
between 20-25%

319
00:17:38.289 --> 00:17:40.850
With a 50% sugar concentration,

320
00:17:40.850 --> 00:17:44.970
it’s actually not fermenting,

321
00:17:44.970 --> 00:17:49.009
it’s just being preserved

322
00:17:49.009 --> 00:17:54.249
If you want to keep 
fresh plums for a year,

323
00:17:54.249 --> 00:17:56.090
you have three options

324
00:17:56.090 --> 00:17:59.319
Use sugar, salt, or vinegar

325
00:17:59.319 --> 00:18:01.690
or dry them out completely

326
00:18:01.690 --> 00:18:04.769
But since salt and vinegar 
change the flavor,

327
00:18:04.769 --> 00:18:08.129
sugar is the go-to

328
00:18:08.129 --> 00:18:11.289
Adding 50% sugar is

329
00:18:11.289 --> 00:18:12.730
a preservation method,

330
00:18:12.730 --> 00:18:17.009
not fermentation

331
00:18:17.009 --> 00:18:18.289
Do you understand?

332
00:18:18.289 --> 00:18:23.050
So, when you add 50% sugar 
to plums, what happens?

333
00:18:23.050 --> 00:18:29.009
Due to a process called osmosis, 
water inside plums starts to move out,

334
00:18:29.009 --> 00:18:31.690
turning the sugar into syrup,

335
00:18:31.690 --> 00:18:34.222
and the plums begin to shrivel

336
00:18:34.222 --> 00:18:38.050
Over time, since there’s only 
sugar and plums in the jar,

337
00:18:38.050 --> 00:18:41.050
so the water inside the plum gets out

338
00:18:41.050 --> 00:18:45.769
Osmosis is water moving from 
high to low concentration

339
00:18:45.769 --> 00:18:48.850
Between sugar and plum, 
which is more concentrated?

340
00:18:48.850 --> 00:18:52.289
Since the plum is more concentrated,
water comes out from it

341
00:18:52.289 --> 00:18:54.970
As this happens, the plums shrivel,

342
00:18:54.970 --> 00:18:59.529
and makes sugar and water

343
00:18:59.529 --> 00:19:05.690
And water-soluble components from 
the plum seep out into the syrup

344
00:19:05.690 --> 00:19:07.289
Eventually, the plum’s surface

345
00:19:07.289 --> 00:19:10.009
might even break,

346
00:19:10.009 --> 00:19:14.289
releasing more of its contents

347
00:19:14.289 --> 00:19:17.169
What you end up with,

348
00:19:17.169 --> 00:19:19.050
over a long period,

349
00:19:19.050 --> 00:19:22.850
is a liquid with

350
00:19:22.850 --> 00:19:28.169
sugar, water, and water-soluble compounds

351
00:19:28.169 --> 00:19:30.730
from the plum

352
00:19:30.730 --> 00:19:32.409
People often call this

353
00:19:32.409 --> 00:19:34.810
fermented,

354
00:19:34.810 --> 00:19:37.570
but it’s actually just preservation,

355
00:19:37.570 --> 00:19:39.409
not fermentation

356
00:19:39.409 --> 00:19:43.210
The biggest issue here

357
00:19:43.210 --> 00:19:45.690
isn’t with the plum extract itself

358
00:19:45.690 --> 00:19:47.090
It's not harmful

359
00:19:47.090 --> 00:19:48.570
The problem is this,

360
00:19:48.570 --> 00:19:50.970
you’ll hear people proudly say,

361
00:19:50.970 --> 00:19:53.489
"Professor, isn’t our food delicious?"

362
00:19:53.489 --> 00:19:54.889
"Yes, it's good"

363
00:19:54.889 --> 00:19:58.409
"We don't use any sugar"

364
00:19:58.409 --> 00:20:02.129
"We only use plum extract"

365
00:20:02.129 --> 00:20:05.729
We only use plum extract, no sugar

366
00:20:05.729 --> 00:20:06.829
But

367
00:20:06.829 --> 00:20:09.279
that’s a misunderstanding

368
00:20:09.279 --> 00:20:10.269
Do you see the issue?

369
00:20:10.269 --> 00:20:13.819
Thinking it’s sugar-free, they end up

370
00:20:13.819 --> 00:20:16.619
adding it to dishes 
and even drinking it after meals,

371
00:20:16.619 --> 00:20:18.569
unknowingly increasing their sugar intake

372
00:20:18.569 --> 00:20:21.369
Plum extract isn’t bad in itself,

373
00:20:21.369 --> 00:20:25.219
but because it contains a high amount 
of sugar, it should be used sparingly

374
00:20:25.219 --> 00:20:30.049
People think of it as a fermented enzyme 
and consume it regularly,

375
00:20:30.049 --> 00:20:31.899
which is misleading

376
00:20:31.899 --> 00:20:34.449
Plum extract is not bad,
but the problem is,

377
00:20:34.449 --> 00:20:39.669
plum extract breaks down 
into glucose and fructose

378
00:20:39.669 --> 00:20:44.719
This breakdown can make it

379
00:20:44.719 --> 00:20:46.919
look clean and smooth,

380
00:20:46.919 --> 00:20:49.899
leading people to believe 
it’s somehow fermented,

381
00:20:49.899 --> 00:20:53.099
but it’s essentially just sugar water

382
00:20:53.099 --> 00:20:58.259
So, when using plum extract, 
it’s a sugar-based product

383
00:20:58.259 --> 00:20:59.909
It’s meant to be a preservative

384
00:20:59.909 --> 00:21:02.509
Since it has large amount of sugar in it

385
00:21:02.509 --> 00:21:07.378
Use less and think that's sugar

386
00:21:07.378 --> 00:21:08.528
You got it, right?

387
00:21:08.528 --> 00:21:11.928
In the past, many people
over-consumed it with this misconception

388
00:21:11.928 --> 00:21:16.619
As I keep giving these lectures, 
a lot of people start thinking,

389
00:21:16.619 --> 00:21:19.919
“Oh, so I should use less sugar!” 
So, they add less than 50% sugar

390
00:21:19.919 --> 00:21:22.259
But what happens when 
you lower the sugar amount?

391
00:21:22.259 --> 00:21:23.219
Huh?

392
00:21:23.219 --> 00:21:24.369
It goes that way

393
00:21:24.369 --> 00:21:26.119
You get a sour taste

394
00:21:26.119 --> 00:21:28.269
Not knowing 
it's going through this process

395
00:21:28.269 --> 00:21:31.969
So, this has no problem

396
00:21:31.969 --> 00:21:37.499
You can let it turn into vinegar or stop
when it has a slight alcohol taste

397
00:21:37.499 --> 00:21:39.849
Either way, the beneficial compounds 
in plums are still extracted

398
00:21:39.849 --> 00:21:42.349
So, what’s the real reason 
to consume plum extract?

399
00:21:42.349 --> 00:21:43.899
It’s for the citric acid,

400
00:21:43.899 --> 00:21:45.149
the sour flavor

401
00:21:45.149 --> 00:21:48.579
The sour taste from citric acid in plums 
aid digestion in the stomach

402
00:21:48.579 --> 00:21:51.041
and helps fight harmful 
bacteria in the intestines

403
00:21:51.041 --> 00:21:58.339
So it’s beneficial to consume it when 
you have an upset stomach or diarrhea

404
00:21:58.339 --> 00:22:02.839
If you want to enjoy the benefits of plums

405
00:22:02.839 --> 00:22:05.139
You don't have to think deeply

406
00:22:05.139 --> 00:22:12.278
I recommend freezing the plums whole,

407
00:22:12.278 --> 00:22:16.978
drying them or grinding them into a powder

408
00:22:16.978 --> 00:22:22.678
Just remember to remove the pits

409
00:22:22.678 --> 00:22:24.378
These days, there are simple tools

410
00:22:24.378 --> 00:22:28.328
to remove plum pits, so it’s not hard

411
00:22:28.328 --> 00:22:32.028
Personally, I remove the pits,

412
00:22:32.028 --> 00:22:37.041
freeze a few pieces at a time,

413
00:22:37.041 --> 00:22:45.481
and then add one or two directly 
to dishes when cooking

414
00:22:45.481 --> 00:22:53.378
Red plums are actually 
easier to pit than green ones,

415
00:22:53.378 --> 00:22:58.628
and they have over 
10 times the citric acid

416
00:22:58.628 --> 00:23:02.089
So, instead of having 10 green plums,
you can just have one red plum

417
00:23:02.089 --> 00:23:10.188
So, use a spoonful of red plum,
instead of using green plum extract

418
00:23:10.188 --> 00:23:11.688
It’s about quality

419
00:23:11.688 --> 00:23:15.861
over quantity

420
00:23:15.861 --> 00:23:19.901
I’m a big advocate for eating plums

421
00:23:19.901 --> 00:23:21.901
They’re incredibly good for you

422
00:23:21.901 --> 00:23:30.141
But it’s important to rethink how we 
consume them, especially with fermentation

423
00:23:30.141 --> 00:23:32.301
I’d like to introduce

424
00:23:32.301 --> 00:23:40.761
two traditional fermented foods that can
boost immunity and help us fight COVID

425
00:23:40.761 --> 00:23:44.511
To strengthen immunity, 
the gut must be healthy,

426
00:23:44.511 --> 00:23:51.970
as 70-80% of immune cells reside there

427
00:23:51.970 --> 00:23:56.420
The two Korean fermented foods 
best for gut health are

428
00:23:56.420 --> 00:24:01.466
cheonggukjang and kimchi

429
00:24:01.466 --> 00:24:10.273
These foods are gifts from our ancestors,

430
00:24:10.273 --> 00:24:16.040
and there’s nothing else worldwide that 
matches their benefits for gut health

431
00:24:16.040 --> 00:24:17.378
That’s the bottom line

432
00:24:17.378 --> 00:24:18.980
The challenge, however, is

433
00:24:18.980 --> 00:24:25.500
that people still have 
mixed reactions to these foods

434
00:24:25.500 --> 00:24:27.000
So, perhaps it’s time to adopt

435
00:24:27.000 --> 00:24:27.960
a more adaptable approach

436
00:24:27.960 --> 00:24:31.113
Now, let’s look at beans

437
00:24:31.113 --> 00:24:34.876
They’re about 50% protein

438
00:24:34.876 --> 00:24:40.140
The highest protein content 
among animal and plants

439
00:24:40.140 --> 00:24:45.640
When we eat beans raw or cooked,

440
00:24:45.640 --> 00:24:49.640
only 50-60% of the protein is absorbed

441
00:24:49.640 --> 00:24:54.060
because the body struggles 
to break it down efficiently

442
00:24:54.060 --> 00:24:57.810
But through fermentation, 
proteins break down into amino acids

443
00:24:57.810 --> 00:24:58.840
Fermentation is

444
00:24:58.840 --> 00:25:01.890
making amino acids 
through breaking down proteins

445
00:25:01.890 --> 00:25:06.379
With this process, 80-90% of it is 
absorbed into our bodies

446
00:25:06.379 --> 00:25:07.640
Then what do our body has to do?

447
00:25:07.640 --> 00:25:13.554
They've already done part of 
the digestive work for us

448
00:25:13.554 --> 00:25:16.379
Did you know that 
soybeans originated in Korea?

449
00:25:16.379 --> 00:25:21.779
They spread globally from here,

450
00:25:21.779 --> 00:25:25.929
but now, less than 7% of the soybeans 
consumed in Korea are homegrown

451
00:25:25.929 --> 00:25:30.920
The vast majority are imported, 
genetically modified soybeans

452
00:25:30.920 --> 00:25:33.769
This is a matter of pride

453
00:25:33.769 --> 00:25:35.379
A matter of pride

454
00:25:35.379 --> 00:25:36.497
Why did we turn to imported soy?

455
00:25:36.497 --> 00:25:38.143
Because it’s cheaper

456
00:25:38.143 --> 00:25:39.379
and we can get more of it

457
00:25:39.379 --> 00:25:43.945
But I believe that

458
00:25:43.945 --> 00:25:49.800
instead of eating 
a lot of low-quality food,

459
00:25:49.800 --> 00:25:53.911
we should focus on quality over quantity

460
00:25:53.911 --> 00:25:56.591
If we prioritize quality, 
we can change our food system

461
00:25:56.591 --> 00:26:03.701
Soybeans were Korea’s 
main source of protein

462
00:26:03.701 --> 00:26:08.520
when meat wasn’t readily available

463
00:26:08.520 --> 00:26:14.915
Our ancestors relied on soybeans, 
but today, teenagers hardly eat any

464
00:26:14.915 --> 00:26:20.620
And that’s part of why 
their gut health is poor

465
00:26:20.620 --> 00:26:22.980
How can you tell if 
a teenager’s gut health is bad?

466
00:26:22.980 --> 00:26:25.379
The evidence?

467
00:26:25.379 --> 00:26:28.540
Just notice if they have 
extremely foul-smelling gas or stools,

468
00:26:28.540 --> 00:26:29.980
or if they suffer from 
constipation or diarrhea

469
00:26:29.980 --> 00:26:33.080
Signs that the gut is struggling,

470
00:26:33.080 --> 00:26:35.379
and that means weakened immunity

471
00:26:35.379 --> 00:26:38.360
Why do they smell so bad?

472
00:26:38.360 --> 00:26:42.872
The food they’re eating 
is rotting in their gut,

473
00:26:42.872 --> 00:26:45.722
disrupting their immune system

474
00:26:45.722 --> 00:26:49.911
Meanwhile, they’re putting on 
skincare products without realizing

475
00:26:49.911 --> 00:26:56.021
the real problem is inside

476
00:26:56.021 --> 00:27:00.680
Parents focus on feeding their kids,

477
00:27:00.680 --> 00:27:07.972
but don’t realize the food is causing 
issues within the stomach

478
00:27:07.972 --> 00:27:10.740
The solution? 
More fermented soy products

479
00:27:10.740 --> 00:27:14.120
Priority number one is soybean

480
00:27:14.120 --> 00:27:18.740
Soybean contains prebiotics, 
dietary fiber, and oligosaccharides,

481
00:27:18.740 --> 00:27:23.155
which promote healthy digestion

482
00:27:23.155 --> 00:27:27.019
Plus, the beneficial bacteria in soy 
aren’t killed by stomach acid

483
00:27:27.019 --> 00:27:30.179
or even by boiling at 100°C,

484
00:27:30.179 --> 00:27:33.938
unlike many store-bought probiotics

485
00:27:33.938 --> 00:27:38.139
Soybeans also contain 
PGA, polyglutamic acid

486
00:27:38.139 --> 00:27:41.499
and high levels of vitamin K2, 
essential for preventing osteoporosis

487
00:27:41.499 --> 00:27:43.979
Without enough vitamin K2, 
bones become brittle

488
00:27:43.979 --> 00:27:47.233
and cheonggukjang is rich in it

489
00:27:47.233 --> 00:27:51.247
There’s also isoflavone,

490
00:27:51.247 --> 00:27:53.839
that can help women

491
00:27:53.839 --> 00:27:58.519
relieve menopause symptoms

492
00:27:58.519 --> 00:28:02.969
It’s far more effective 
in this regard than pomegranate

493
00:28:02.969 --> 00:28:05.776
It is also one of the best foods 
for relieving constipation

494
00:28:05.776 --> 00:28:08.679
But the problem is,
it uses straw for fermentation

495
00:28:08.679 --> 00:28:12.199
which can carry unwanted bacteria,

496
00:28:12.199 --> 00:28:15.579
giving it a strong smell

497
00:28:15.579 --> 00:28:17.079
if not fermented carefully

498
00:28:17.079 --> 00:28:20.379
Cheonggukjang shouldn't smell bad

499
00:28:20.379 --> 00:28:22.879
That’s why cheonggukjang 
is often avoided here

500
00:28:22.879 --> 00:28:25.609
In fact, in Japan

501
00:28:25.609 --> 00:28:29.568
they isolated only the beneficial 
bacteria to create the natto strain,

502
00:28:29.568 --> 00:28:35.992
which made natto into one of 
the world’s top five health foods

503
00:28:35.992 --> 00:28:40.951
When our lab analyzed commercially 
available cheonggukjang in Korea,

504
00:28:40.951 --> 00:28:48.659
we found that many products contained 
high levels of biogenic amines

505
00:28:48.659 --> 00:28:56.279
like histamine and tyramine, which are
typically used to measure spoilage

506
00:28:56.279 --> 00:29:01.379
It's a global standards 
requiring disposal

507
00:29:01.379 --> 00:29:04.579
if the levels exceed 100-300 ppm

508
00:29:04.579 --> 00:29:07.852
it all has to be disposed

509
00:29:07.852 --> 00:29:11.048
However, we found some products 
on the market with levels over 1,000 ppm

510
00:29:11.048 --> 00:29:14.479
200, 400, and even up to 1,000, 
based on our lab’s testing

511
00:29:14.479 --> 00:29:16.939
Not all products were problematic,
but there were significant problems

512
00:29:16.939 --> 00:29:21.059
So, our lab collaborated 
with Sunchang County

513
00:29:21.059 --> 00:29:26.639
securing government funding of 
4.5 billion won over five years

514
00:29:26.639 --> 00:29:30.799
to develop a superior strain 
for cheonggukjang

515
00:29:30.799 --> 00:29:37.079
using native Korean cultures

516
00:29:37.079 --> 00:29:38.994
We aimed to produce the best-quality
specifically suited for Korean

517
00:29:38.994 --> 00:29:40.901
In experiments,

518
00:29:40.901 --> 00:29:45.379
we can actually measure 
the changes in gut bacteria

519
00:29:45.379 --> 00:29:47.259
For example,

520
00:29:47.259 --> 00:29:50.209
after consuming,

521
00:29:50.209 --> 00:29:55.379
harmful bacteria decreased by 1% 
while beneficial bacteria increased to 79%

522
00:29:55.379 --> 00:29:57.979
You can experiment by
comparing bacteria's number

523
00:29:57.979 --> 00:30:01.479
Also, the person who were 100%

524
00:30:01.479 --> 00:30:05.159
became 90% good bacteria

525
00:30:05.159 --> 00:30:10.379
after eating native Korean cheonggukjang

526
00:30:10.379 --> 00:30:12.229
Now, as for kimchi,

527
00:30:12.229 --> 00:30:15.379
without a lot of fish sauce

528
00:30:15.379 --> 00:30:16.929
or chili powder,

529
00:30:16.929 --> 00:30:21.459
I'm talking about water kimchi, 
white kimchi, or dongchimi

530
00:30:21.459 --> 00:30:28.579
When I mention this, 
people often ask for my exact recipe

531
00:30:28.579 --> 00:30:34.219
How much salt? 
Should I roll the radish in it?

532
00:30:34.219 --> 00:30:38.735
But nobody tries when 
the recipe is complicated

533
00:30:38.735 --> 00:30:40.379
Let’s keep it simple

534
00:30:40.379 --> 00:30:43.018
I’ll show you how to make 
water kimchi in just five minutes

535
00:30:43.018 --> 00:30:44.518
It goes like this

536
00:30:44.518 --> 00:30:47.966
When you get home, open your fridge

537
00:30:47.966 --> 00:30:50.379
and look at the bottom vegetable drawer

538
00:30:50.379 --> 00:30:57.718
Pull out whatever’s in there,
maybe some carrots or yellow lettuce

539
00:30:57.718 --> 00:30:58.852
That’s fine

540
00:30:58.852 --> 00:31:02.514
Chop everything

541
00:31:02.514 --> 00:31:03.558
to your liking,

542
00:31:03.558 --> 00:31:06.168
and toss it all into a kimchi container

543
00:31:06.168 --> 00:31:08.379
And radish, slice it however you like

544
00:31:08.379 --> 00:31:11.379
Don't ask how to slice it

545
00:31:11.379 --> 00:31:13.558
Do whatever you like

546
00:31:13.558 --> 00:31:15.398
Green onions? Big or small?

547
00:31:15.398 --> 00:31:16.547
Whatever you want

548
00:31:16.547 --> 00:31:18.218
Chopped or whole?

549
00:31:18.218 --> 00:31:18.998
It's up to you

550
00:31:18.998 --> 00:31:24.770
Just put in whatever vegetables you want

551
00:31:24.770 --> 00:31:27.379
Then, pour in water,

552
00:31:27.379 --> 00:31:28.598
add some salt

553
00:31:28.598 --> 00:31:29.838
Make it slightly salty,

554
00:31:29.838 --> 00:31:32.138
as the veggies will release 
some water over time

555
00:31:32.138 --> 00:31:33.745
That’s it

556
00:31:33.745 --> 00:31:35.420
You’re done

557
00:31:35.420 --> 00:31:36.880
The end

558
00:31:36.880 --> 00:31:41.830
Then, just leave it out for a day 
to let it start fermenting

559
00:31:41.830 --> 00:31:44.938
In the past, mothers would add 
a little sugar to speed things up,

560
00:31:44.938 --> 00:31:46.379
but you can also

561
00:31:46.379 --> 00:31:49.539
throw in a few apple or pear slices

562
00:31:49.539 --> 00:31:51.817
whole or chopped,

563
00:31:51.817 --> 00:31:53.318
whichever you prefer

564
00:31:53.318 --> 00:31:58.778
If you want to add seasonings
 like garlic or ginger, go for it

565
00:31:58.778 --> 00:32:04.978
Just toss in everything you like, 
add water, and adjust the salt

566
00:32:04.978 --> 00:32:06.459
How long did that take?

567
00:32:06.459 --> 00:32:09.361
Five, maybe ten minutes

568
00:32:09.361 --> 00:32:13.138
After a day, you’ll see some bubbles 
forming as it starts to ferment

569
00:32:13.138 --> 00:32:17.778
Then, put it in the kimchi fridge, 
and it’ll last for two to three weeks

570
00:32:17.778 --> 00:32:22.311
Be careful not to let it ferment 
too long, as it’ll become too sour,

571
00:32:22.311 --> 00:32:25.261
and sourness means the number of 
beneficial bacteria decreases

572
00:32:25.261 --> 00:32:27.718
So, just before it tastes sour

573
00:32:27.718 --> 00:32:29.023
Just right before

574
00:32:29.023 --> 00:32:34.479
About one week to ten days is 
the sweet spot for peak nutrients

575
00:32:34.479 --> 00:32:41.079
Try eating this simple water kimchi 
and cheonggukjang for just two weeks

576
00:32:41.079 --> 00:32:43.919
You’ll notice a difference,
even in the color of your stool,

577
00:32:43.919 --> 00:32:46.779
and it can help with constipation

578
00:32:46.779 --> 00:32:48.918
No need to worry

579
00:32:48.918 --> 00:32:51.379
You got it?

580
00:32:51.379 --> 00:32:56.538
This is the incredible gift 
our ancestors passed down to us

581
00:32:56.538 --> 00:32:58.140
Now, here's a question

582
00:32:58.140 --> 00:33:04.379
I’m storing the soybean paste my grandma 
made in a plastic container on balcony

583
00:33:04.379 --> 00:33:06.379
And I noticed some 
white mold growing on it

584
00:33:06.379 --> 00:33:10.379
My mom says it’s 
totally fine and safe to eat,

585
00:33:10.379 --> 00:33:12.379
but I’m not so sure

586
00:33:12.379 --> 00:33:16.319
How can you know what is safe 
and unsafe mold on fermented foods?

587
00:33:16.319 --> 00:33:21.199
And what’s the best way 
to store soybean paste?

588
00:33:21.199 --> 00:33:25.937
When we ferment meju, 
you’ll often see black,

589
00:33:25.937 --> 00:33:27.507
blue,

590
00:33:27.507 --> 00:33:28.886
white,

591
00:33:28.886 --> 00:33:30.806
and even red mold pop up

592
00:33:30.806 --> 00:33:33.379
People used to eat it all 
without knowing much

593
00:33:33.379 --> 00:33:38.997
White mold on doenjang is 
usually okay and not a big deal

594
00:33:38.997 --> 00:33:44.379
When storing it in plastic, 
people often sprinkle salt on top

595
00:33:44.379 --> 00:33:46.379
that salt layer

596
00:33:46.379 --> 00:33:50.379
keeps other microorganisms from growing,

597
00:33:50.379 --> 00:33:52.885
so it’s safe to eat

598
00:33:52.885 --> 00:33:55.685
But if you start seeing other colors,

599
00:33:55.685 --> 00:33:59.729
it’s a sign that things are changing,

600
00:33:59.729 --> 00:34:02.379
and it might be going bad

601
00:34:02.379 --> 00:34:03.745
White mold is okay

602
00:34:03.745 --> 00:34:06.359
But if you want to prevent white mold, 
or at least keep it to a minimum,

603
00:34:06.359 --> 00:34:11.605
just sprinkle a lot of salt on top

604
00:34:11.605 --> 00:34:15.379
My son has returned from 
studying in the U.S.,

605
00:34:15.379 --> 00:34:21.379
and I'm surprised that he's gained weight,
and at just 12, he has mustache

606
00:34:21.379 --> 00:34:24.204
I'm concerned about 
obesity and early puberty

607
00:34:24.204 --> 00:34:28.705
What should I feed this
Western style eater son

608
00:34:28.705 --> 00:34:29.379
So, what can you do?

609
00:34:29.379 --> 00:34:31.905
You have to feed him well

610
00:34:31.905 --> 00:34:33.145
That's a tricky question

611
00:34:33.145 --> 00:34:35.794
I can't answer shortly

612
00:34:35.794 --> 00:34:40.259
This isn’t just about food choices,
it’s about habits

613
00:34:40.259 --> 00:34:46.159
If his eating habits have been 
shaped over five years,

614
00:34:46.159 --> 00:34:51.577
changing them could take 10-15 years 
of patience and consistent effort

615
00:34:51.577 --> 00:34:54.677
It’s not something that 
can be fixed overnight,

616
00:34:54.677 --> 00:34:56.825
so it’s important to 
focus on gradual change

617
00:34:56.825 --> 00:35:03.044
Western diets often contain 
high amounts of protein and fat,

618
00:35:03.044 --> 00:35:06.025
leading to a habit of 
eating calorie-dense foods

619
00:35:06.025 --> 00:35:10.205
Breaking that habit 
requires constant effort

620
00:35:10.205 --> 00:35:15.225
You can't fix that overnight

621
00:35:15.225 --> 00:35:18.525
Many Korean foods are now 
available as processed items,

622
00:35:18.525 --> 00:35:22.000
filled with additives

623
00:35:22.000 --> 00:35:27.587
Normally, we can't figure out 
what is harmful for our body

624
00:35:27.587 --> 00:35:31.785
What additives should you avoid?

625
00:35:31.785 --> 00:35:37.379
When you’re buying food, 
it’s a good habit

626
00:35:37.379 --> 00:35:39.725
to start checking the label 
on the back of the package

627
00:35:39.725 --> 00:35:46.733
By law, they list all the additives used

628
00:35:46.733 --> 00:35:47.603
in that food

629
00:35:47.603 --> 00:35:51.583
The thing is, there are 
thousands of different additives

630
00:35:51.583 --> 00:35:55.085
So, what’s the best way to deal with it?

631
00:35:55.085 --> 00:35:56.825
Simple, read them all

632
00:35:56.825 --> 00:35:58.645
If you go down the list

633
00:35:58.645 --> 00:36:02.570
and don’t recognize something

634
00:36:02.570 --> 00:36:04.865
If it’s unfamiliar,

635
00:36:04.865 --> 00:36:09.379
maybe skip buying that

636
00:36:09.379 --> 00:36:10.685
If you don't know,

637
00:36:10.685 --> 00:36:12.160
don't buy it

638
00:36:12.160 --> 00:36:15.239
But let’s be honest, if you avoid 
everything with unknown additives,

639
00:36:15.239 --> 00:36:17.685
you’ll hardly have anything left to buy

640
00:36:17.685 --> 00:36:19.485
So, here’s a practical rule

641
00:36:19.485 --> 00:36:22.379
Look for products with

642
00:36:22.379 --> 00:36:27.715
the fewest number of additives

643
00:36:27.715 --> 00:36:34.649
Some products may have 
familiar names for additives

644
00:36:34.649 --> 00:36:36.599
but these are rare

645
00:36:36.599 --> 00:36:40.379
Generally, aim for items 
with fewer additives,

646
00:36:40.379 --> 00:36:48.585
especially if you’re unsure 
about the names on the label

647
00:36:48.585 --> 00:36:51.379
Thing with fewer additives

648
00:36:51.379 --> 00:36:56.125
Unfortunately, it’s hard 
to avoid additives

649
00:36:56.125 --> 00:37:00.923
With that, we’ll wrap up today’s lecture

650
00:37:00.923 --> 00:37:04.107
Thank you