**1. The Benefits of Doenjang: The Power of Fermented Soybeans**
Doenjang is a food made by fermenting soybeans, a process that enriches it with antioxidants like isoflavones and beneficial amino acids. Soybeans themselves are a great food for diabetes, with a low glycemic index and a wealth of protein and fiber. Therefore, doenjang itself has several health benefits.
**2. The Problem is the ‘Sodium’ in Doenjang-jjigae**
Despite the benefits of doenjang, frequently eating ‘doenjang-jjigae’ may not be suitable for a diabetic diet. The reason is ‘sodium.’
– **High Salinity:** Not only is doenjang itself high in salt, but more salt or other sauces may be added during the process of making the stew.
– **Risk of High Blood Pressure:** People with diabetes have a higher risk of developing hypertension than the general population. Excessive sodium intake raises blood pressure, significantly increasing the risk of fatal diabetic complications such as heart disease, stroke, and kidney disease.
**3. How to Enjoy it Healthily**
– **Cook it Less Salty:** It’s better to reduce the amount of doenjang and use mushroom, anchovy, or kelp broth to add flavor.
– **Focus on the Ingredients:** Instead of drinking a lot of the soup, focus on eating the solid ingredients like tofu and vegetables to reduce sodium intake.
– **Use as Ssamjang (Dipping Sauce):** Consuming a small amount as a dipping sauce for fresh vegetables is a better way to reduce sodium intake than eating it in a stew.
Summary: While doenjang itself is a healthy fermented food, doenjang-jjigae can be very high in sodium. Since blood pressure management is essential for preventing diabetic complications, the wisdom to eat the stew with less salt, focusing on ingredients rather than the soup, is needed.
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