New research finds that the lactic acid bacteria in kimchi could eliminate nanoplastics from the body.
The World Institute of Kimchi announced on Wednesday that it had injected lab mice with Leuconostoc mesenteroides CBA3656, a type of lactic acid bacteria isolated from kimchi, and found that their detected nanoplastic levels were more than twice as high as those of mice not injected with CBA3656.
Edit: Link to the paper
Can I get the same bacteria from sauerkraut instead?
Stupid Kimchi and Its fishiness. Probably different bacteria
The fishiness is from fish sauce and salted/fermented shrimp. You can make kimchi without those, just use something else for umami.
The bacteria are basically the same.
The same as kraut? My guess would be no if the kimchi has ingredients the kraut doesn’t (ie fish).
I’m going to read the paper, quite interested in the methodology.
They’re all lactic acid bacteria. The exact species might vary in different regions, like yeast, so kimchi from Korea and sauerkraut made in Germany might have slightly different species, but if you were to get local cabbage and make them both at home, they would have essentially the same bacteria.
I’m still on the old micro plastic edition, will this still work, or do I need to upgrade to the nano plastic edition before seeing the benefits?
the main problem i see here is that the bacteria is in kimchi, and the nanoplastics are in my body. The solution would be to put kimchi in my body? no fucking way!
I agree, but there’s hope: It says they injected the mice, which implies that a hypodermic needle could be an option.
I have no love of needles, but given the alternative…
The World Institute of Kimchi undertook a lab top exercise using mice and an exogenous chemical that is found I kimchi. I’m not holding my breath for this one.
Not reversing the climate change yet?
