Acclaimed neurologist and author of Grain Brain and Brain Maker Dr. David Perlmutter dropped by the Volcano Kimchi booth at the San Francisco Ferry Plaza. Dr. Perlmutter says that in addition to its great flavor, Volcano Kimchi’s Jicama Kimchi and Jicama Kimchi Salsa is both a prebiotic and probiotic delight. So, what does that mean? And what is prebiotic?
Prebiotic vs. Probiotic?
We all know about probiotics. These are the bacteria found in foods like yogurt, kefir and, of course, kimchi. Probiotics aid in the digestion of foods, and support an all around healthy digestive system. Prebiotics are fibers that feed probiotic bacteria that exist in your digestive tract. According to Dr. Perlmutter, jicama is one of the most prebiotic rich foods out there. And, when used in kimchi, it also becomes probiotic, enhancing its beneficial properties and making it one of the best foods for your gut. As Dr. Perlmutter says, Jicama Kimchi is “genius.”
Some Benefits of Jicama
Jicama is root vegetable similar to a radish. In Korea, kimchi is often made with Daikon Radish. While similar to radish, jicama retains more of a crunch and brings a slightly sweet finish.
Below are some of the health benefits of jicama:
- One of the finest sources of dietary fiber
- Excellent source of oligofructose inulin, a zero calorie sweet carbohydrate perfect for diabetics and dieters
- Rich in vitamin C and vitamin B2
- Good source of potassium, magnesium, copper, iron and manganese
- Higher immune function
- Improved gut health
- Healthier cholesterol levels
- Lower inflammation and autoimmune reactions