Meals for healthy aging now easier when dining out
Restaurant reservation platform Catch Table announced Sunday that it has partnered with Jung Hee-won, a professor in the division of geriatrics at Asan Medical Center and a prominent advocate of slow-aging diets, to promote the idea that meals supporting healthy aging can also be enjoyed when dining out.
Tapping into the growing trend of health-conscious eating, which emphasizes avoiding high-fat and high-glycemic ingredients that strain the body, Catch Table and Jung have introduced a set of dining guidelines to help consumers make better choices at restaurants.
The recommendations aim to address the challenge that dining out presents obstacles for those trying to follow a slow-aging lifestyle due to limited healthy menu options.
The guideline encourages diners to order in a specific sequence — starting with vegetables, then protein, followed by carbohydrates — to support digestion and maintain stable blood sugar levels. It also advises choosing steamed or grilled dishes over stir-fried ones to avoid excess oil and unhealthy fats, and opting for meals with wholesome ingredients such as brown rice, fish and vegetables.
The app also provides a curated list of restaurants that serve healthier dishes, including Mediterranean-style options with ingredients like olive oil, chickpeas and tomatoes.
'Slow-aging starts with everyday eating habits. In particular, creating an environment where people can easily adopt these habits is important since many dine out frequently. Hopefully, the guideline can make it easier for more people to look for healthy dining choices,' Jung said in a statement.
Catch Table said it plans to continue expanding its range of health-oriented dining choices by collaborating with various experts in the field.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Korea Herald
07-07-2025
- Korea Herald
S. Korea develops world's 1st recombinant anthrax vaccine
South Korea has developed the world's first recombinant protein-based anthrax vaccine, a major step toward self-sufficiency that could also open export markets for the new vaccine with fewer side effects, the government said. The Korea Disease Control and Prevention Agency partnered with private firm GC Biopharma Corp. to develop the vaccine that, unlike conventional versions, eliminates the risk of exposure to toxins produced by Bacillus anthracis, a high-risk pathogen considered a potential bioterrorism agent. The new vaccine, Barythrax inj., received regulatory approval from the Ministry of Food and Drug Safety in April. The approval allows South Korea to produce its own supply for the first time, ending its reliance on imports, the KDCA said at a press conference held last week. "As demonstrated during the COVID-19 pandemic, infectious diseases can spread rapidly and cause massive damage in a short period of time. This underscores the importance of securing proactive response capabilities at the national level," said Kim Gab-jung, director general of the KDCA's department of disease diagnosis and analysis. Kim said the achievement would help reduce vaccine import costs and enable faster, more stable responses in the event of national emergencies such as bioterrorism. "Beyond infectious disease preparedness, the vaccine's development represents a major contribution to strengthening the country's overall public health security," the official said. When asked whether tensions with North Korea factored into the vaccine's development, she said it was not specifically aimed at a potential attack from the North, but rather designed for national public health crisis preparedness. "But one thing is clear: more thorough preparedness is required, as South Korea faces a different geopolitical situation compared to many other countries," she said. Until now, South Korea had relied on imports of Biothrax, the US-made anthrax vaccine produced by Emergent BioSolutions Inc. Regarding future stockpiles, the official said, "All newly secured doses will come from domestic vaccines, although specific plans cannot be disclosed at this stage." On top of domestic stockpiling, the KDCA and GC Biopharma expect some overseas demand for Barythrax from countries without the capability to produce their own anthrax vaccines. Demand is expected to rise globally, as anthrax remains a public health concern -- particularly in regions experiencing recent outbreaks. In 2023, Zambia reported more than 600 cases, while Uganda confirmed 251 in 2024. Laos, Thailand and the Democratic Republic of the Congo have also reported fatalities in recent years. "To replace existing anthrax vaccine products on the market, we will focus on further improving product competitiveness and strengthening marketing activities to export Barythrax," said Lee Jae-woo, chief development officer at GC Biopharma's Development Division. He added that the anthrax vaccine is part of GC Biopharma's social contribution efforts, noting that the company has earned significant profits from its varicella and influenza vaccines, its major revenue drivers. The KDCA began basic research on anthrax vaccines in 1997, and GC Biopharma, formerly Green Cross, joined the development effort in 2002. Together, they invested a combined 30 billion won ($22 million) in the project. Unlike traditional anthrax vaccines, Barythrax uses a non-toxin-producing strain of Bacillus brevis to produce only the protective antigen, the key to immunity. This method significantly reduces exposure to toxins and side effects, making the vaccine safer and more cost-effective than existing options. No anthrax cases have been reported in South Korea since it was designated a notifiable disease in 2000. GC Biopharma primarily exports varicella and influenza vaccines, as well as specialty drugs, such as Aliglo for treating immunodeficiency and Hunterase for treating hemophilia. The company's sales rose 3.3 percent on-year to 1.68 trillion won last year, with exports accounting for 380 billion won, or 23 percent of the annual revenue. (Yonhap)
Korea Herald
26-06-2025
- Korea Herald
Three nutritious Korean dishes to beat summer heat
As the summer heat settles in, Koreans turn to time-tested culinary traditions to stay cool while nourishing their bodies. The phrase 'Iyeol-chiyeol,' meaning "fight fire with fire," sums up the age-old belief that consuming hot food in hot weather can help maintain balance in the body. Rather than opting for cold meals, many find relief by eating warm, hearty dishes that support the body's natural way of cooling down. This principle is based on the idea that the body, like a self-regulating ecosystem, works to maintain its internal temperature in extreme conditions. The body expels heat through sweat, which, despite the external heat, leaves the skin feeling cool. However, the body itself may feel cold after such a process. To counterbalance this, Koreans opt for traditional, hot, nourishing dishes that help restore warmth and balance. Here's a look at three iconic summer dishes, known for their health benefits, that are beloved by locals and visitors alike, along with recommendations for where to experience them in Seoul. Samgyetang A quintessential summer dish, samgyetang is a health-boosting soup made by boiling chicken stuffed with ginseng, jujube, chestnut, glutinous rice and garlic. It is traditionally consumed during the peak of the summer heat to build stamina and provide energy for the body. One of Seoul's most famous spots to enjoy samgyetang is Tosokchon, located near Gyeongbokgung in Seochon. With a rich history, Tosokchon is known for its signature samgyetang, which is made from high-quality young chicken and a secret blend of ingredients that creates a rich and creamy broth. The restaurant's ambiance, housed in a traditional Korean hanok, complements the dish's healing properties, providing a serene setting to savor this comforting meal. A serving of samgyetang costs around 20,000 won ($15.00) and comes with a refreshing glass of ginseng liquor to enhance its effects. The broth of samgyetang is delicately flavored, and the chicken is tender, easily separating from the bones. The dish is not overly seasoned, allowing the natural flavors of the ingredients to shine. Served with a side of seasoned kimchi, it's a perfect meal to restore strength and maintain your internal balance in the summer. Chueotang Another traditional Korean summer dish is chueotang, a nutritious and hearty soup made with loach (a small freshwater fish) that has been finely ground and cooked with vegetables such as mushrooms, tofu and radish. Widely regarded as a "stamina food," it is packed with protein, vitamins and minerals. Its mildly spicy and savory broth provides a satisfying meal that is both hearty and refreshing, perfect for replenishing the body's fluids and essential nutrients during peak summer. A well-known establishment serving this beloved dish is Yonggeumok in Seoul's Jongno district. This restaurant, which has been serving its famous chueotang (15,000 won) for almost a century, maintains traditional methods, offering both a Seoul-style (whole loach) and a Namdo-style (ground loach) version of the soup. The broth, made from the fish and various vegetables, is both robust and clean, with the loach's natural flavors enhanced by a touch of seasoning. The soup is often served with a sprinkle of Chinese pepper, allowing customers to adjust the flavor to their preferences. Galbitang For those seeking something heartier, galbitang, a beef short rib soup, is a must-try dish. The soup is made by boiling short ribs with radish until tender, creating a clear and savory broth packed with nutrients. The tenderness of the beef and the clean, refreshing flavor of the broth make galbitang a popular choice for those looking to replenish their strength and cool down during the summer. A standout restaurant for galbitang is Onsimok, located in Seoul's Gangnam district. The broth is made by simmering beef ribs and radish for hours, resulting in a rich and clear soup. The beef is so tender that it effortlessly separates from the bone, offering a melt-in-your-mouth experience. The addition of minari (water parsley) enhances the flavor, offering a light, herbaceous note that balances the richness of the broth. A bowl of galbitang here costs approximately 17,000 won. Onsimok is known for its unique take on the dish, incorporating an exclusive spicy seasoning mix made from green chili peppers, which adds a subtle kick to the soup, making it even more invigorating. The restaurant's philosophy is simple yet powerful: "One bowl of galbitang will amaze the world.' In the sweltering heat of summer, Koreans turn to these traditional dishes not just for their taste, but for their ability to restore balance to the body. Samgyetang, chueotang and galbitang are nourishing elixirs, offering both sustenance and relief from the summer heat. Whether you're looking to revitalize your body, boost your energy or simply enjoy a comforting bowl of soup, these dishes provide an opportunity to experience the best of Korean cuisine this summer.
Korea Herald
30-03-2025
- Korea Herald
Meals for healthy aging now easier when dining out
Catch Table teams up with geriatrics professor to promote slow-aging meals Restaurant reservation platform Catch Table announced Sunday that it has partnered with Jung Hee-won, a professor in the division of geriatrics at Asan Medical Center and a prominent advocate of slow-aging diets, to promote the idea that meals supporting healthy aging can also be enjoyed when dining out. Tapping into the growing trend of health-conscious eating, which emphasizes avoiding high-fat and high-glycemic ingredients that strain the body, Catch Table and Jung have introduced a set of dining guidelines to help consumers make better choices at restaurants. The recommendations aim to address the challenge that dining out presents obstacles for those trying to follow a slow-aging lifestyle due to limited healthy menu options. The guideline encourages diners to order in a specific sequence — starting with vegetables, then protein, followed by carbohydrates — to support digestion and maintain stable blood sugar levels. It also advises choosing steamed or grilled dishes over stir-fried ones to avoid excess oil and unhealthy fats, and opting for meals with wholesome ingredients such as brown rice, fish and vegetables. The app also provides a curated list of restaurants that serve healthier dishes, including Mediterranean-style options with ingredients like olive oil, chickpeas and tomatoes. 'Slow-aging starts with everyday eating habits. In particular, creating an environment where people can easily adopt these habits is important since many dine out frequently. Hopefully, the guideline can make it easier for more people to look for healthy dining choices,' Jung said in a statement. Catch Table said it plans to continue expanding its range of health-oriented dining choices by collaborating with various experts in the field.
