Why Are Chemists Willing To Risk Their Lives To Make “Satan’s Kimchi”?

A few days ago I wrote about sodium azide, a nasty chemical that has been put to a nice use. As usual, io9 commenters one-upped me by bringing up dioxygen difluoride — also known as Satan’s Kimchi, or FOOF. Learn all about the chemical that requires you risk life and limb just to synthesize it.

Dioxygen difluoride is made up of two fluorine atoms and two oxygen atoms – earning it the nickname FOOF. It sounds simple, but fluorine isn’t an easy chemical to work with under any circumstances, and it can’t be forced into this particular combination without a 700 degree heating block.

Source: Why Are Chemists Willing To Risk Their Lives To Make “Satan’s Kimchi”?

No actual kimchi (how much vitamin K?).  The article only mentions that the nickname came from the blog “Things I Won’t Work With“.  I think someone deserves:

Kimchi: Does It Have Vitamin K?

Like sauerkraut, the primary ingredient for kimchi is cabbage. As in ~70 mcg of vitamin K per cup (79% DV).

Sauerkraut (without water) can still contain as much as 18.5 mcg of vitamin K per cup (23% DV), so it stands to reason that kimchi is similar if not identical.  The vitamin K value is said to be much higher if the water is kept.

Kimchi is something I’d recommend either:

  • eating consistently so your dose will stabilize
  • assuming a month between blood tests, eat after a blood test (within 24 hours) so you have time for the vitamin K spike to level out by the next test

20 Filling Foods That Help You Lose Weight

While you might find some of the research that follows surprising, there are no magic potions or super bars on this list. They’re all nutrient-rich whole foods, which a recent study revealed increase calorie burning by roughly 50% compared to processed foods, adds Sass. Eating less without feeling like you’re on a diet and burning more calories? We’ll take it.

Source: 20 Filling Foods That Help You Lose Weight

Of the list, the majority are accessible to those of us on warfarin/coumadin.  Apples, pears, lentils, and leeks are a concern but can be tolerated in small doses without a huge impact.  I don’t see anyone consuming lemons though…  Kimchi was a surprise.

Digestive Problems? Try Fermented Foods

There is strong medical evidence available that suggests one of the simplest, most natural, and perhaps even most effective ways of dealing with digestive problems such as IBS, candida, acid reflux, Crohn’s Disease, and leaky gut could be fermented foods.

Source: How Fermented Foods Can Help Your Digestive Woes

Commercial yogurt in the US is made from pasteurized milk which is inoculated with a select variety of fermenting lactobaccilli, which I suspect is why the author poo-poos it – because it’s not the wild, all-natural, found on your fruits and vegetables wide variety of yeasts and bacteria you’d get elsewhere.

If you eat raw fruit and veg you probably get plenty of said raw, natural microbia. Ever notice that grapes appear to have a sorta dusty appearance ? That’s mostly yeast. Rinsing doesn’t remove most of them. Same for plums, cherries, cabbage, and most any other fruit or vegetable you can think of, it’s just more visible on red grapes. Eat raw fruit and vegetables as well as fermented food, and don’t worry so much about probiotics.