This is where it gets too confusing, The video gives the impression that Kim Chi has a role in stomach cancer, its the opposite, you are talking pickled salted veggies NOT FERMENTED FOODS. A case-control study to assess the influence of kimchi on gastric cancer showed that kimchi significantly decreased the risk of gastric cancer. In a follow up study, they also found that gastric cancer risk could be decreased if those with H. pylori infection increase their intakes of antioxidant vitamins. PubMed study its called -Fermented kimchi rejuvenated precancerous atrophic gastritis via mitigating Helicobacter pylori-associated endoplasmic reticulum and oxidative stress. PLEASE EXPLAIN WHY you would put that in the title. REALLY ITS A REQUEST. HIGH SALTED FERMENTED FOODS (like Kim Chi not pickled) can also be high in salt IF THEY ARE MADE THAT WAY, you can use a whole head of cabbage with half a tepsoon of salt and make it yourself, GO HEAD AND PROVE ME WRONG, I HAVE DONE IT FOR YEARS. LESS SALT IS NEEDED TO MAKE KIMCHI BE GOOD. Dam that's a confusing title
These videos are so underrated. I see so many not so important videos out there with millions of views... Maybe youtube restricts good quality information
people want to hear good news about what they're already doing or like, which explains why chiropractor (dr) berg and crew are so popular. actually look at dr mercola who is crazy popular and full of misleading and dangerous ideas. actually dr gregor has interviewed mercola in the past which is pretty shocking. nutrition facts is pretty amazing. i also recommend simon hill and especially plant chompers. be well.
It's like our politics, the average layperson does not like facts from professionals, but conspiracies and alternative facts from sectarians/demagogues/authoritarians/scammers. Just look at all the conspiracies against covid, vaccines, Dr Fauci
@@larryc1616 Correct but let’s call that lay person having well below average intelligence. When the brain is zombie like it it easily swayed with garbage coming from the sources you describe. What is shocking is that there are so many of them.
To people worried about fermented kimchi or fermented cabbage (Sauerkraut). The study shows that the pickled foods are bad. Not the fermented. It only says that kimchi consumption (salt is used) is 5x higher in Japan. But the next study doesn't include kimchi but only pickled foods and shows stomach irritation. Pickled food uses soaking in high amounts of acids vs fermenting is leaving foods to natural reaction between food sugars and bacteria. No additives needed to achieve that. Seems like some people don't see the difference. Also. Almost all kimchi found in my supermarkets has a bunch of additives and preservatives added to it, even artificial colours and flavour enhancers. So perhaps the fact that it's made with with a little bit of salt isn't the actual problem but buying it in a very unhealthy form is the problem. Preserved foods use salt. true. But almost always that means a cocktail of other chemicals going with it.
I'm confused, we're consistently told that fermented foods like kimchi and sauerkraut are some of the best foods for gut bacteria which are crucial to good health... This isn't spouted by "big kimchi", but renowned plant-based doctors. So can this food be both good and bad for you?
"Fermentation" is caused by bacteria. "Pickling" preserves food by creating an inhospitable environment for micro-organisms. Low pH from acids like vinegar will work. And highly saline environments will also inhibit spoilage. This video doesn't propose that fermentation is bad. It's the salting of those foods which is bad. And nobody has ever been claiming that high salt diets are somehow "good" for you.
I had enough of cliff hangers with batman in the 1970's 😂 How about a study on the number of people admitted to psychiatric wards as a consequence of the stress of waiting for the resolution of the cliff hanger?
As a Korean, we have a lot of kimchi per day, maybe more than in one serving. In addition to it, we have variety of pickled dishes. I think the problem is not consuming kimchi itself but consuming so much salt. There are so many studies showing that Kimchi is very good for health. So moderate consumption would be recommended. It’d be more great if the video should have clearified it.
@@shk2626 no literally- the Korean diet these days is pretty high in salt or really acidic or spicy, just the 자극적인 foods are soooo sought after. This video title is misleading
Very interesting! I have h pylori, but no symptoms ( although I had IBS, and now adrenal fatigue). I recently bought some kimchi powder in a bid to get rid of chronic sinusitis which may be a factor in my adrenal fatigue. But the kimchi powder causes me terrible stomach cramps and bloating.
@@rogerc23 Oh yes! Your employer can tell you ... thousands of new subscribers each week. Unstoppable progress as more and more people see through the meat industry's lies.
@@AndrewPawley11 interesting as I didn’t notice. Been following for over 5 years. FYI processed foods, sugars and chemicals are much worse for our health than meat.
Nice to hear about stomach cancer, as a carrier of a pathogenic mutation of the CDH1 gene, and stomach cancer patient who has undergone total gastrectomy. Dr. Gregor, would love to hear about nutrition for us know living without a stomach. Doing my best to incorporate WFPB lifestyle but find it a bit of a challenge.
korea’s stomach cancer rates isn’t related to kimchi but their culture. they have the highest alcohol consumption rate, eat instant noodles daily, work long hours, barely get sleep. do a study on someone who eats kimchi everyday and never drinks alcohol or eats instant ramen and i assure you they won’t be facing the same stomach issues as koreans who live that tough lifestyle.
I appreciate your research. I am a healthy foodie vegetarian, and couldn't figure out why I was having digestive issue. I stopped eating Kimchee, and I feel a lot better. Kimchee has a high sodium content and very spicy. It isn't really all that healthy though some people do benefit from it. I wasn't healthy as a child probably from raised with Asian diet consumption though some Asian foods are healthy. It appears that each person is different, and we have to listen to our body.
I do like kimchi, but I avoid it because it has too much salt, spice. I live in South Korea, but can't eat a lot of the dishes. I just eat it once in a while.
It can’t just be the salt. If that were the case we ALL would have stomach cancer. And actually, the standard American diet has more sodium than traditional Japanese/Korean diet. Also, what about China? China is a leader when it comes to salt intake. Per Chinese take in about 12 grams of salt per serving and has been for the past 4 decades....and maybe even more now since western foods have infeltrated their country. South Korea also take in more alcohol beverages than any nation. Which too much alcohol can increase a person's chance of developing pancreatic or stomach cancer. There’s more to this cancer increase than simply too much salt.
I think you're right. It's probably the combination of foods in the Korean diet. ie: variety of salty banchans, excessive alcohol and a ton of instant noodles (oily and salty).
The researcher in Vancouver was my GI specialist. He told me about the study. Cool guy. I had a stomach ulcer for much of my life, until I found this channel. Still can't help occasionally buying a bucket of kimchi though 😁
Then you should use a low sodium kimchi. If you can't find it at a store, perhaps you can find a recipe to make it yourself. The salt is the real issue, not the kimchi per se.
Quick tip, if you soak kimchi and sauerkraut in water, the osmotic effect pulls the salt out, you might have a few less probiotics but they'll be plenty in the less salty vegetables. This works the same with salted pitted olives.
@@dandanndannnnnn Yes sorry plain water, one of my favourites is doing this to olives, if you want to you can take out almost all the salt. HR of olives is about 55 pence. 1/3 of a jar is a really nice snak
Isn’t cancer in East Asians also related to alcohol consumption since alcohol is a carcinogen and the majority of EAs lack an enzyme that breaks down acetaldehyde (which causes the “red flush” after drinking)
High sodium intake in conjunction with alcohol may be worth a study. The salt may weaken the protective lining of the stomach making it more susceptible to H. Pylori infection. Increasing cancer risk. I had an infection a while back. Severe stomach pain. Gastric bleeding. Black stool. Regularly ate kimche. Do remember enjoying beers occasionally. Actually went to a med clinic for help and I hate going to the doctor. They thought I might have had an intestinal blockage. Hogwash. I knew they were going to send me to get a battery of tests. Said forget it. Treated the infection naturally. Haven't had alcohol for quite a while now. Still eat kimche now and then. Perfectly fine.
@@artvandelay8830 If 100 grams of sauerkraut contains 1.1g of sodium, then that's 1,100 mg. That's very high. Two servings would max out your entire daily recommended upper limit. Ideally, 1,500 mg of sodium is a good maximum to shoot for.
@@SteveSilverActor Is it the salt, vinegar or combination? I believe both are in Sauerkraut. This is sad, because fermented foods are supposed to be a source of K2.
Yeah, it seems a lot of non western foods gets blamed a lot lately. Western bland foods not so much 🥵. I would say sauerkraut as well because of the salt. Only he did say not in India, yet some foods from India can be very salty, only overcooked, so for me this is confusing….
It can possibly be correlated that acidic foods further aggravate the impaired stomach lining affected with either H.pylori or ulcers that metastasize into cancer. When you have an ulcer they tell you not to eat acidic foods and prescribe antacid drugs and medication to reduce stomach acid.
Interestingly about 3 years ago I was diagnosed with h pylori. I was too nervous to take the medication. Anyway about 6 months ago I got retested taking a stool sample and was found to be negative. I had l no treatment I was so confused, I asked for another second test recently and that also came back negative. Unless my high fibre diet concealed a positive. There is no trace of h.pylory antibodies in my stool. I have not been on any medication that might mask or interfere with the result. I'm still having gastric symptoms of unknown cause, I've had a camera in stomach and they haven't seen any ulcer. But they forgot to take a biopsy or rather they did but didn't get it tested. Just my two cents
Cut out all dairy and gluten for a month and see if it helps, celiac disease and lactose intolerance are some of the possible causes of stomach problems I know of.
@@MachineGod69 I don't know, I do eat a lot of probiotic food kefir, I even ferment boiled lentils with kefir bacteria. Whole food diet. I have ulcerative colitis so I can't really eat unhealthily. I'm almost wondering about enquiring for a breath test. How can it just go away. The only variable Yes I have a high fibre diet maybe the DNA markers got absorbed into the fibre, you never know.
Natto is a fermented food, but it's different in an important way. Natto's not highly salted, which seems to be the problem with both kimchi and pickles.
@@SteveSilverActor hi Steve. You're right, natto can come with tiny flavor packets, one a salty soy sauce the other a hot mustard. Not all packages contain them. Soy sauce is actually a fermented soy product, as is miso and tempeh. Both miso and soysauce have a LOT of sodium. But somehow that's not associated with stomach cancer. Possibly bc the amounts used are relatively small, and the protective aspect of soy's isoflavones? 🌱
It's possible I misunderstood something, but I know previous videos have outlined the benefits of vinegar consumption. So with that, is it pickled vegetables that include _heavy_ _salt_ that are the problem, meaning that vinegar-only pickling is okay?
He’s just wrong Japan eats the highest amounts of raw fish/ seafood in the world where we literally dump toxic waste. And there’s fermented kimchee and pickled kimchee one has probiotics the other doesn’t.
Maybe more important common factor in korea and japan is hot salty soup in typical meal. It is very large source of salt in typical korean/japanese diet
yes Studies showed japanese consume on average a much higher amount of salt than US and europe, soy sauce, miso, some fermented foods and salted seaweeds they consume contains an extremely high amount of salt.
Has anyone done any studies of Korean Americans or Japanese Americans to determine whether there is any increase in stomach cancer in these communities? Have studies been done in other western countries with Korean/Japanese diaspora where kimchi and tsukemono is also consumed? Edit: also, has anyone discussed lack of iodine or iodine deficiency in these diets? I think I read somewhere that iodized foods can help reduce instances of stomach cancer, but I’m no expert! I’m just some lady who recently had stomach surgery for a GIST and is wondering if there are connections or ways to reduce my risk factors as someone who makes/eats kimchi and other pickled vegetables on a regular basis.
No, never, fresh whole plant food is really healthy. it is salt and mycotoxins in fermented foods so it is the same, it have never been healthy. another video on this topic: "How Sauerkraut Gives You Stomach Cancer" from Andrew Perlot.
@@Julottt I'm not sure it's that simple. A lot of sources seem to say sauerkraut is healthy for the gut at least. Are there more stomach cancer in Germany where I assume they eat much sauerkraut? Perhaps it's the salt that is the issue, while otherwise sauerkraut would be healthy, hard to know when on so manyy nutrition topics there is evidence both ways. "Sauerkraut is a nutritious fermented vegetable food, highly appreciated for its particular sensory characteristics. There is strong scientific evidence that sauerkraut provides numerous health benefits, such as antioxidant and anticarcinogenic effects, but also by attenuating inflammation and DNA damage."
Do not conflate "fermented" and "pickled". Two totally different mechanisms. It's possible for something to be both pickled AND fermented, but not necessarily. The focus of this discussion is on salt content. Your fermented and/or pickled foods need to be low in sodium. For example, there are refrigerator pickle recipes that rely on vinegar and sugar to inhibit spoilage. But the sodium is rather low. You can also make low sodium kimchi.
I notice that in the study where they did stomach biopsies “vinegared gherkins” had the same damaging effects. I’ve seen Dr Greger’s videos on vinegar, curious to see his comments.
Europeans eat a lot of sauerkraut and do not have high stomach cancer rates. Explain that. This study does not take into there are two different h pylori bacteria, cancer negative and cancer positive.
In recent times I added kimchi to my diet because I was looking for the health benefits that were associated with pickled foods like sauerkraut and kimchi. I only eat a small amount a few times a week. I guess I’m going to have to look into this carefully.
Could the micro biome differences between those who eat kimchi/fermented foods (and those who don’t) afford the kimchi-eaters some protection against gastric cancer? It may be why the 3-day study presented at the end of the video yielded such an outcome. Maybe if you’re not used to eating kimchi, it’s inflammatory, but over time your micro biome/body can adapt to daily intake?
Gastric cancer is cancer of the stomach. The micro-biome is in the large intestine, ie after the stomach. So I don't see how it could offer any protection.
@@dionysusnow Its tiny in regard to the large intestine, has much more limited types and many of them are transient from the mouth. When people are talking about the microbiome and especially that which is shown to be helped by kimchi etc they are talking about the large intestine.
@@MichaelGGarry Using that logic, the microbiome couldn't have any effect on cancer anywhere in the body except intestinal. I think nutrition is a bit more complex than that. The way the microbiome interacts with the food we eat has effects all over the body.
I think a tablespoon is fine. The people in the studies (Koreans) eat way more than that at EACH meal. I'm Korean so I know. You could also rotate with some other fermented foods if you're really concerned.
@@eatplantsloveanimals yea it seems like the study he showed had them consume an excess amount (30oz over a 3 day period) You don't need that much Kimchi per day (1-2 Tablespoons per day is enough)
One of my theories is that the acid combined with salt is increasing the consumption of salt to a dangerous level. Could it be the acidity of the fermented/pickled vegetables that is masking the saltiness and enhancing the flavour of these highly salty/acidic foods?
For those who don't know, kimchi is fermented, not pickled. Salt is often added to the cabbage to remove water before fermenting it, but salt is not essential to the fermenting process. Also, East Asian people tend to carry a more aggressive strain of H.pylori. It's genetically different than the strain carried by Westerners. Children of immigrants tend to become infected with the less virulent strain . It's an important factor in explaining why East Asians have more stomach cancer, though the amount of pickled, salted, and smoked food is also hugely important; they also tend to be more popular in East Asian cuisine. The variable salt content in kimchi isn't great, but the fermentation itself is protective against stomach cancer. www.ncbi.nlm.nih.gov/pmc/articles/PMC5470446/ I've read articles that tout carcinogenic and anticancer effects of kimchi. My guess is that the ambivalence has to do with the amount of salt used and whether fermented fish paste (an optional add-in) is used in the recipe. I would love to see a more in depth look at kimchi from you, Dr. Gregor. Or at least a look at gochujang, which is the fermented red pepper paste found in nearly half of the most popular Korean dishes.
And I just got into the 'healthy' practice of fermenting veggies to feed my good gut bacteria. Now what? Where is the line between 'healthy' and 'not healthy'? Seriously, specific guidelines would be useful.
an error in statistics. In Korea, medical insurance is developed, so many gastric cancer tests are conducted. So you can find a lot of stomach cancer earlier
What about people who consume a lot of sauerkraut? Or pickled fish? Do they have high rates of stomach cancer? If not, why not? Seems weird that kimchi alone would cause stomach cancer when there are many salted fermented foods consumed by many cultures around the world.
Hi, @wigglywrigglydoo4735! It seems that both salt and fermented food (which is usually high in salt) can affect cancer risk. It is my personal opinion that the culprit in traditionally made kimchi could be putrescine, because kimchi usually includes bonito flakes, which are thinly sliced, dried, fermented, and smoked fish. More on putrescine here: nutritionfacts.org/video/carcinogenic-putrescine/ Also, it is known that high salt intake does increase cancer risk. I hope that helps! -Christine Kestner, MS, CNS, LDN, MPH, NutritionFacts.org Health Support Volunteer
@@NutritionFactsOrgKimchi, a Korean dish, is not made with bonito flakes, which are commonly used in Japanese dishes. Your misrepresentation of facts are as careless as Dr. Greger using the Vancouver report to support his narrative. If the Vancouver report were put into context, the flaws in Dr. Greger’s assertion would clearly be evident. ✌️
The conclusion to this video was very unclear. I’d like your channel 10x if you just did one 10-15 minute video on this instead of two six minute videos.
Kimchi is great to eat. I’ve enjoyed watching many of Dr. Greger’s videos, but this one is 🧢 🧢 🧢 It sloppily makes rationalizations by cherry picking data out of context. There are several times this was done, but I’ll give one as an example. In the first minute, he uses data indicating that 100s of Japanese per capita were dying of stomach cancer. That data is over 60 years old, when life was hard in postwar Japan. Although current data still shows stomach cancer deaths being higher in Japan than the US, the numbers are less than 10% of the old data he used. Why would he do that? Well, a number in the 100s is shocking and strengthens support for his narrative. He only mentions kimchi once to state that Koreans ate up to 8 times more kimchi than Japanese ate salt-fermented vegetables. He mentions no other data that directly links kimchi to increased rates of stomach cancer. He does continue by giving data suggesting high consumption of salt is a major contributor to the susceptibility for developing stomach cancer. So, too much sodium is bad? Does anybody not know that? Is the salt in kimchi somehow worse than the salt in other foods? No. If you think critically about his evidence, you will have reason to be skeptical and can confirm it with a bit of research. Don’t readily accept every “expert” opinion as fact. Why the hate for kimchi? Maybe kimchi murdered his family… or it’s just clickbait. Don’t eat too much salt. Be mindful of your portions for all foods. Watch Dr. Greger’s better videos. Relax and enjoy eating kimchi, choosing low salt, if needed. ✌️
I believe the risk the risk of H Pylori increases with those taking PPIs. And since H Pylori increases the risk of stomach cancer, does taking PPIs increase stomach cancer risk? If so, the public hasn't been so warned.
You know what can introduce H. pylori? A vegan diet. The vegan diet or a diet that consists of predominantly vegetables (Japan, South Korea, most of south east Asia consume 60-80% vegetables in their diet) reduce the acidity of the stomach, which can invite H. pylori infection. Salt helps to increase acidity in the stomach which is a huge benefit to our overall health.
It sounds more like they are talking about pickled vegetables in this study and not fermentation. Kimchi doesn’t use vinegar or soy sauce, that would a pickling, fermentation is salt and water or juice from the vegetable itself.
Those would not be fermented (which some people assume to be super healthy). Those would be pickled. And since there's no sodium... YES! It would be heart healthy. In fact Greger has videos showing that vinegar is actually good for you.
@@Albopepper The study where the stomach biopsies were done noted that vinegared gherkin pickles had the same damaging effects. Vinegar may be good in other aspects but bad in this one. I’m curious to see if Dr Greger can comment.
@@mitchkelly Maybe the vinegar is good for the arteries but not so go for the stomach. Sounds intuitive: flushes out the plaque from the arteries but is sometimes too harsh on the stomach lining?
@@mitchkelly The study (Can Med Assoc J. 1967;96(23):1521-5) using "sweet midget gherkins in vinegar" tells you _nothing_ about sodium content. It does not say what brand was used, or whether the brine was sodium free. There is nothing indicating how much sodium was in those pickles. They fed the subject 30 ounces of "vinegared gherkins" over a three-day period. Go ahead at look at various brands of "sweet midget gherkins." Some contain 170 mg of sodium per ounce and others are 330 mg! If a subject ate 10 oz of those pickles, they would be getting 3,300 mg of sodium per day!!! So there's no way you can attribute this to vinegar. Not based on the incomplete data of this small scale study. You would need to clearly establish that those gherkins had No Salt Added. Greger has already pumped out multiple videos demonstrating the benefits of vinegar. And his advice was to keep it at around 2 Tbs or less per day. Too much can certainly become an issue. But that applies to other acids as well, like Vitamin C.
@@Albopepper 3.3 grams of salt isn't that much. Recomendation is something like 2.4 grams per day max, but it was also said that almost nobody achieves these goals.
What about the soy sauce and the ramen noodle of all sort that are very very high in sodium? O they did not put that to the test I suppose. Imma keep eating kimchi for its other benefits
it is salt and mycotoxins in fermented foods so it is the same, it have never been healthy. another video on this topic: "How Sauerkraut Gives You Stomach Cancer" from Andrew Perlot.
@@Julottt The video doesn't address Sauerkraut specifically, only some cancer rates observationally in asian people that eat lots of other fermented foods as well. Also, with a few seconds of googling: "Sauerkraut is a nutritious fermented vegetable food, highly appreciated for its particular sensory characteristics. There is strong scientific evidence that sauerkraut provides numerous health benefits, such as antioxidant and anticarcinogenic effects, but also by attenuating inflammation and DNA damage."
@@Julottt Sure, but the issue here was cancer. Seems the people eating most fermented foods had a lots of gastric cancer, but also the text I quoted said: "anticarcinogenic effects" from sauerkraut, so would be nice to have some conclusive evidence on if the cancer rates are explained by the salt alone or is there also something else dangerous in the fermented foods in general.
it is salt and mycotoxins in fermented foods so it is the same, it have never been healthy. another video on this topic: "How Sauerkraut Gives You Stomach Cancer" from Andrew Perlot.
Confusing and misleading. The title doesen't match the content. And Pickled is not the same as fermented. Why would you confuse people? Whats the purpose in doing that??
This is where it gets too confusing, The video gives the impression that Kim Chi has a role in stomach cancer, its the opposite, you are talking pickled salted veggies NOT FERMENTED FOODS. A case-control study to assess the influence of kimchi on gastric cancer showed that kimchi significantly decreased the risk of gastric cancer. In a follow up study, they also found that gastric cancer risk could be decreased if those with H. pylori infection increase their intakes of antioxidant vitamins. PubMed study its called -Fermented kimchi rejuvenated precancerous atrophic gastritis via mitigating Helicobacter pylori-associated endoplasmic reticulum and oxidative stress. PLEASE EXPLAIN WHY you would put that in the title. REALLY ITS A REQUEST. HIGH SALTED FERMENTED FOODS (like Kim Chi not pickled) can also be high in salt IF THEY ARE MADE THAT WAY, you can use a whole head of cabbage with half a tepsoon of salt and make it yourself, GO HEAD AND PROVE ME WRONG, I HAVE DONE IT FOR YEARS. LESS SALT IS NEEDED TO MAKE KIMCHI BE GOOD. Dam that's a confusing title
These videos are so underrated. I see so many not so important videos out there with millions of views... Maybe youtube restricts good quality information
people want to hear good news about what they're already doing or like, which explains why chiropractor (dr) berg and crew are so popular. actually look at dr mercola who is crazy popular and full of misleading and dangerous ideas. actually dr gregor has interviewed mercola in the past which is pretty shocking. nutrition facts is pretty amazing. i also recommend simon hill and especially plant chompers. be well.
No advertising dollars. TH-cam is not there to educate people. You could have garbage content but if it attracts the zombie crowd. Hey let’s push it.
It's like our politics, the average layperson does not like facts from professionals, but conspiracies and alternative facts from sectarians/demagogues/authoritarians/scammers.
Just look at all the conspiracies against covid, vaccines, Dr Fauci
@@larryc1616 Correct but let’s call that lay person having well below average intelligence. When the brain is zombie like it it easily swayed with garbage coming from the sources you describe. What is shocking is that there are so many of them.
its on the people imo
As someone who has had an occurrence of H Pylori, I appreciate this information!
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To people worried about fermented kimchi or fermented cabbage (Sauerkraut).
The study shows that the pickled foods are bad. Not the fermented.
It only says that kimchi consumption (salt is used) is 5x higher in Japan.
But the next study doesn't include kimchi but only pickled foods and shows stomach irritation.
Pickled food uses soaking in high amounts of acids vs fermenting is leaving foods to natural reaction between food sugars and bacteria. No additives needed to achieve that.
Seems like some people don't see the difference.
Also. Almost all kimchi found in my supermarkets has a bunch of additives and preservatives added to it, even artificial colours and flavour enhancers.
So perhaps the fact that it's made with with a little bit of salt isn't the actual problem but buying it in a very unhealthy form is the problem.
Preserved foods use salt. true. But almost always that means a cocktail of other chemicals going with it.
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why did you keep saying picked??
Picked or pickled?
interesting comments, thanks.
I'm confused, we're consistently told that fermented foods like kimchi and sauerkraut are some of the best foods for gut bacteria which are crucial to good health...
This isn't spouted by "big kimchi", but renowned plant-based doctors.
So can this food be both good and bad for you?
It's nutrition science again: nobody really knows anything.
Moderation in all things.
It’s the high quantity consumed that’s problematic
A guest on Rich Roll recently said you should have 5 servings of fermented foods a day 🤷
"Fermentation" is caused by bacteria. "Pickling" preserves food by creating an inhospitable environment for micro-organisms. Low pH from acids like vinegar will work. And highly saline environments will also inhibit spoilage. This video doesn't propose that fermentation is bad. It's the salting of those foods which is bad. And nobody has ever been claiming that high salt diets are somehow "good" for you.
Would really love to know the how "high", 'moderately high", "moderate" and "low" salt consumption is defined in md/day.
Low is below 1500 mg of sodium a day, it is safe amount for most people.
@@Julottt th-cam.com/video/ehwt7NcJofk/w-d-xo.html
Doesn't matter because Dr. G says in many places the negative effects of salt are from excess amounts, but then tells everyone to reduce it.
@@deconcoder just like sugar but the less the better.
@@deconcoder it does matter being vague isn't helpful
You should have 10 million subscribers
People enjoy life with their collective heads buried in the sand.I realised this a long time ago when trying to help people.
I had enough of cliff hangers with batman in the 1970's 😂 How about a study on the number of people admitted to psychiatric wards as a consequence of the stress of waiting for the resolution of the cliff hanger?
😭😂LOL. I feel the same way.
Not to forget spinning in Limbo, unable to find the follow up video!
😂
When I was a kid, 1970’s Batman cliffhangers used to hook me into the next episode 😂
He hasn't made part two yet, patience grasshoppers.
As a Korean, we have a lot of kimchi per day, maybe more than in one serving. In addition to it, we have variety of pickled dishes. I think the problem is not consuming kimchi itself but consuming so much salt. There are so many studies showing that Kimchi is very good for health. So moderate consumption would be recommended. It’d be more great if the video should have clearified it.
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@@shk2626 no literally- the Korean diet these days is pretty high in salt or really acidic or spicy, just the 자극적인 foods are soooo sought after. This video title is misleading
Very interesting! I have h pylori, but no symptoms ( although I had IBS, and now adrenal fatigue). I recently bought some kimchi powder in a bid to get rid of chronic sinusitis which may be a factor in my adrenal fatigue. But the kimchi powder causes me terrible stomach cramps and bloating.
Excellent information once again. Its no wonder this channel is growing so fast.
Is it?
@@rogerc23 Oh yes! Your employer can tell you ... thousands of new subscribers each week. Unstoppable progress as more and more people see through the meat industry's lies.
@@AndrewPawley11 interesting as I didn’t notice. Been following for over 5 years. FYI processed foods, sugars and chemicals are much worse for our health than meat.
@@rogerc23 "FYI"? The late 80's called and want their acronym back.
@@AndrewPawley11 sure thing he/him. You can replace it with this acronym GFYS.
Nice to hear about stomach cancer, as a carrier of a pathogenic mutation of the CDH1 gene, and stomach cancer patient who has undergone total gastrectomy. Dr. Gregor, would love to hear about nutrition for us know living without a stomach. Doing my best to incorporate WFPB lifestyle but find it a bit of a challenge.
I’m so sorry that happened to you
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korea’s stomach cancer rates isn’t related to kimchi but their culture. they have the highest alcohol consumption rate, eat instant noodles daily, work long hours, barely get sleep. do a study on someone who eats kimchi everyday and never drinks alcohol or eats instant ramen and i assure you they won’t be facing the same stomach issues as koreans who live that tough lifestyle.
@@oceanrocks exactly! The study was wrong and it was associated with some other things. The information is wrong
I appreciate your research. I am a healthy foodie vegetarian, and couldn't figure out why I was having digestive issue. I stopped eating Kimchee, and I feel a lot better. Kimchee has a high sodium content and very spicy. It isn't really all that healthy though some people do benefit from it. I wasn't healthy as a child probably from raised with Asian diet consumption though some Asian foods are healthy. It appears that each person is different, and we have to listen to our body.
I do like kimchi, but I avoid it because it has too much salt, spice. I live in South Korea, but can't eat a lot of the dishes. I just eat it once in a while.
@@QUINTUSMAXIMUS good
It can’t just be the salt. If that were the case we ALL would have stomach cancer. And actually, the standard American diet has more sodium than traditional Japanese/Korean diet. Also, what about China? China is a leader when it comes to salt intake. Per Chinese take in about 12 grams of salt per serving and has been for the past 4 decades....and maybe even more now since western foods have infeltrated their country. South Korea also take in more alcohol beverages than any nation. Which too much alcohol can increase a person's chance of developing pancreatic or stomach cancer. There’s more to this cancer increase than simply too much salt.
I think you're right. It's probably the combination of foods in the Korean diet. ie: variety of salty banchans, excessive alcohol and a ton of instant noodles (oily and salty).
The researcher in Vancouver was my GI specialist. He told me about the study. Cool guy.
I had a stomach ulcer for much of my life, until I found this channel.
Still can't help occasionally buying a bucket of kimchi though 😁
If you make it yourself you can chose the amount (and quality) of salt you use…
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@@justcarineinparis yes! And if the rest of your diet is salt free, it's not as bad too
This hurt my soul because kimchi is such a staple in my diet
Then you should use a low sodium kimchi. If you can't find it at a store, perhaps you can find a recipe to make it yourself. The salt is the real issue, not the kimchi per se.
Vaccines are OK stay away from kimchi
So, would you ever recommend fermented veggies?
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Quick tip, if you soak kimchi and sauerkraut in water, the osmotic effect pulls the salt out, you might have a few less probiotics but they'll be plenty in the less salty vegetables. This works the same with salted pitted olives.
Soak it in water?
@@dandanndannnnnn Yes sorry plain water, one of my favourites is doing this to olives, if you want to you can take out almost all the salt. HR of olives is about 55 pence. 1/3 of a jar is a really nice snak
@@Jamesnebula I do it with olives, but I don't think I can soak my kimchi. That would be a waste of money
@@dandanndannnnnn good point.i never had it.
That's like soaking pizza in water before eating ✋🤭
I think it’s important to establish the dosage, how much kimchi does it take?
Isn’t cancer in East Asians also related to alcohol consumption since alcohol is a carcinogen and the majority of EAs lack an enzyme that breaks down acetaldehyde (which causes the “red flush” after drinking)
There is high alcohol consumption per capita in Korea, but less so in Japan
High sodium intake in conjunction with alcohol may be worth a study.
The salt may weaken the protective lining of the stomach making it more susceptible to H. Pylori infection. Increasing cancer risk.
I had an infection a while back. Severe stomach pain. Gastric bleeding. Black stool.
Regularly ate kimche.
Do remember enjoying beers occasionally.
Actually went to a med clinic for help and I hate going to the doctor. They thought I might have had an intestinal blockage.
Hogwash. I knew they were going to send me to get a battery of tests. Said forget it.
Treated the infection naturally.
Haven't had alcohol for quite a while now.
Still eat kimche now and then.
Perfectly fine.
Now I want to know about IBS and salt. Does salt trigger worse symptoms?
No but high amount of salt beyond 1500-2000mg of sodium daily increases inflammation.
So is sauerkraut bad as well? I eat it daily.
What's the sodium content? This video isn't actually about fermented foods. It's about salted foods.
This is naughty of me, I know, but I want to say - yes, sauerkraut is obviously bad for you because it's turned you into George Costanza!
1.1 grams per 100 grams. Thanks for answering!
@@artvandelay8830 If 100 grams of sauerkraut contains 1.1g of sodium, then that's 1,100 mg. That's very high. Two servings would max out your entire daily recommended upper limit. Ideally, 1,500 mg of sodium is a good maximum to shoot for.
@@Albopepper Thanks!
What about sauerkraut? Does this contain a similar risk?
I would think it depends on if it has salt or not.
@@SteveSilverActor Is it the salt, vinegar or combination? I believe both are in Sauerkraut. This is sad, because fermented foods are supposed to be a source of K2.
@@apriljohnson6191 I think Sauerkraut is usually not made with vinegar, but just salt.
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What about factoring in alcohol consumption ?
Would Sauerkraut also significantly raise the risk of stomach cancer since it's a pickled, fermented product?
And also cabbage!
It seems the factor is the salt along with the pickled product, if I understand the study correctly.
Yeah, it seems a lot of non western foods gets blamed a lot lately. Western bland foods not so much 🥵. I would say sauerkraut as well because of the salt. Only he did say not in India, yet some foods from India can be very salty, only overcooked, so for me this is confusing….
What! I started to ferment vegetables for health benefits… is he talking about all the fermented vegetables like saukercraut?
How much sodium are you using? It's all about the sodium content and has nothing to do with whether it's fermented or not.
Use potassium chloride
@@Albopepper around 2.5 or 3 % salt
So fermented vegetables ARE safe as long as the daily intake of salt is safe (
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It can possibly be correlated that acidic foods further aggravate the impaired stomach lining affected with either H.pylori or ulcers that metastasize into cancer. When you have an ulcer they tell you not to eat acidic foods and prescribe antacid drugs and medication to reduce stomach acid.
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Interestingly about 3 years ago I was diagnosed with h pylori. I was too nervous to take the medication. Anyway about 6 months ago I got retested taking a stool sample and was found to be negative. I had l no treatment I was so confused, I asked for another second test recently and that also came back negative. Unless my high fibre diet concealed a positive. There is no trace of h.pylory antibodies in my stool. I have not been on any medication that might mask or interfere with the result. I'm still having gastric symptoms of unknown cause, I've had a camera in stomach and they haven't seen any ulcer. But they forgot to take a biopsy or rather they did but didn't get it tested. Just my two cents
Cut out all dairy and gluten for a month and see if it helps, celiac disease and lactose intolerance are some of the possible causes of stomach problems I know of.
so you add more fibre to your diet?
Soooo…..what do you think the reason for the negative was.?
Maybe you will learn what you did to heal in the next video.
@@MachineGod69 I don't know, I do eat a lot of probiotic food kefir, I even ferment boiled lentils with kefir bacteria. Whole food diet. I have ulcerative colitis so I can't really eat unhealthily. I'm almost wondering about enquiring for a breath test. How can it just go away. The only variable Yes I have a high fibre diet maybe the DNA markers got absorbed into the fibre, you never know.
huh, I wonder if there's any way to eradicate it naturally through diet
All this talk about fermented foods but no one ever mentions natto. It would be great to hear the science on it.
Natto is a fermented food, but it's different in an important way. Natto's not highly salted, which seems to be the problem with both kimchi and pickles.
@@laurieparis2203 Many Japanese put a sauce on natto that contains salt. I don't know if this has the same carcinogenic effect.
Heard of something called "Google"?
@@SteveSilverActor hi Steve. You're right, natto can come with tiny flavor packets, one a salty soy sauce the other a hot mustard. Not all packages contain them.
Soy sauce is actually a fermented soy product, as is miso and tempeh. Both miso and soysauce have a LOT of sodium. But somehow that's not associated with stomach cancer. Possibly bc the amounts used are relatively small, and the protective aspect of soy's isoflavones? 🌱
@@laurieparis2203 Yes, I think that's what Dr. Gregor said about miso -- the soy has a protective effect.
It's possible I misunderstood something, but I know previous videos have outlined the benefits of vinegar consumption. So with that, is it pickled vegetables that include _heavy_ _salt_ that are the problem, meaning that vinegar-only pickling is okay?
That's my understanding.
He’s just wrong
Japan eats the highest amounts of raw fish/ seafood in the world where we literally dump toxic waste. And there’s fermented kimchee and pickled kimchee one has probiotics the other doesn’t.
Maybe more important common factor in korea and japan is hot salty soup in typical meal. It is very large source of salt in typical korean/japanese diet
It was covered: miso, does not have the negative effects, and that was covered in another G vid.
yes Studies showed japanese consume on average a much higher amount of salt than US and europe, soy sauce, miso, some fermented foods and salted seaweeds they consume contains an extremely high amount of salt.
It’s raw fish and seafood. Countries that consume it have the most stomach cancers IE Japan /korea
I think this is mostly about fermented foods. Would vinegar be implicated with this too? Maybe just straight vinegars out of the bottle.
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Has anyone done any studies of Korean Americans or Japanese Americans to determine whether there is any increase in stomach cancer in these communities? Have studies been done in other western countries with Korean/Japanese diaspora where kimchi and tsukemono is also consumed?
Edit: also, has anyone discussed lack of iodine or iodine deficiency in these diets? I think I read somewhere that iodized foods can help reduce instances of stomach cancer, but I’m no expert! I’m just some lady who recently had stomach surgery for a GIST and is wondering if there are connections or ways to reduce my risk factors as someone who makes/eats kimchi and other pickled vegetables on a regular basis.
Same question as Edward Brooks.
So stomach cancers would be high in the US because of all the salt in fast food, soda, and chips?
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How is it different from other fermented things?
I use chickpea miso in all my soups and salad dressings. Not soy miso. Sounds like this could be a problem.
What!! Kimchi is promoted elsewhere as "full of probiotics", more so than sauekraut because it has more ingredients (and so more bacteria).
Could also be correlated to the extreme working schedules and demands of life in these countries like Korea and Japan.
So, umeboshi is bad for you? Or is it okay to have it a few times a month?
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Best turn on youtube period!!!
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I thought fermented and/or pickled foods were super healthy and health promoting.
just kimchi and kombucha i would avoid
@@RealJonzuk what about souerkraut?
So sad as I just learned to make a decent kimchi 😢
No, never, fresh whole plant food is really healthy.
it is salt and mycotoxins in fermented foods so it is the same, it have never been healthy.
another video on this topic: "How Sauerkraut Gives You Stomach Cancer" from Andrew Perlot.
@@Julottt I'm not sure it's that simple. A lot of sources seem to say sauerkraut is healthy for the gut at least. Are there more stomach cancer in Germany where I assume they eat much sauerkraut? Perhaps it's the salt that is the issue, while otherwise sauerkraut would be healthy, hard to know when on so manyy nutrition topics there is evidence both ways.
"Sauerkraut is a nutritious fermented vegetable food, highly appreciated for its particular sensory characteristics. There is strong scientific evidence that sauerkraut provides numerous health benefits, such as antioxidant and anticarcinogenic effects, but also by attenuating inflammation and DNA damage."
Do not conflate "fermented" and "pickled". Two totally different mechanisms. It's possible for something to be both pickled AND fermented, but not necessarily. The focus of this discussion is on salt content. Your fermented and/or pickled foods need to be low in sodium. For example, there are refrigerator pickle recipes that rely on vinegar and sugar to inhibit spoilage. But the sodium is rather low. You can also make low sodium kimchi.
The Japanese business men as well as Korean have steadily used more alcohol over the years. Especially at business meetings
The data I've read indicates that alcohol consumption per capita is much higher in Korea than in Japan.
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I notice that in the study where they did stomach biopsies “vinegared gherkins” had the same damaging effects. I’ve seen Dr Greger’s videos on vinegar, curious to see his comments.
My take from that is it was the high salt content that was in common between the two foods. I agree, it wasn't entirely clear.
I'd like to see fermented gherkins vs vinegar gherkins. In NZ we can't get "kosher pickles" so they're all the inferior vinegar type.
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How do I trade in my American H Pylori for Afrikan ones?
Is sauerkraut would act differently than kimchi?
Excellent
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so. fermented are good or bad???
This issue is not about fermented. The issue is about high sodium. High sodium = BAD.
Is there any fermented food I can safely eat with histamine intolerance / MCAS?
Europeans eat a lot of sauerkraut and do not have high stomach cancer rates. Explain that. This study does not take into there are two different h pylori bacteria, cancer negative and cancer positive.
In recent times I added kimchi to my diet because I was looking for the health benefits that were associated with pickled foods like sauerkraut and kimchi. I only eat a small amount a few times a week. I guess I’m going to have to look into this carefully.
kimchi is NOT a pickled food , ITS FERMENTED, and you only need half a teaspoon of salt to make a whole batch, I have don't it for years
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Could the micro biome differences between those who eat kimchi/fermented foods (and those who don’t) afford the kimchi-eaters some protection against gastric cancer? It may be why the 3-day study presented at the end of the video yielded such an outcome. Maybe if you’re not used to eating kimchi, it’s inflammatory, but over time your micro biome/body can adapt to daily intake?
Gastric cancer is cancer of the stomach. The micro-biome is in the large intestine, ie after the stomach. So I don't see how it could offer any protection.
@@MichaelGGarry The Stomach has it's own microbiome.
@@dionysusnow Its tiny in regard to the large intestine, has much more limited types and many of them are transient from the mouth. When people are talking about the microbiome and especially that which is shown to be helped by kimchi etc they are talking about the large intestine.
@@MichaelGGarry Using that logic, the microbiome couldn't have any effect on cancer anywhere in the body except intestinal. I think nutrition is a bit more complex than that. The way the microbiome interacts with the food we eat has effects all over the body.
How 2 *can* or *air tight jar* fermented vejjayz?
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So no more kimchi? I have a tablespoon of it every day for my gut health. Ironic. I’m so sad now. :(
I think a tablespoon is fine. The people in the studies (Koreans) eat way more than that at EACH meal. I'm Korean so I know. You could also rotate with some other fermented foods if you're really concerned.
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@@eatplantsloveanimals yea it seems like the study he showed had them consume an excess amount (30oz over a 3 day period) You don't need that much Kimchi per day (1-2 Tablespoons per day is enough)
One of my theories is that the acid combined with salt is increasing the consumption of salt to a dangerous level. Could it be the acidity of the fermented/pickled vegetables that is masking the saltiness and enhancing the flavour of these highly salty/acidic foods?
Gosh just about to head to rake in pickles and watching this,THANK GODDDDDDDD
For those who don't know, kimchi is fermented, not pickled. Salt is often added to the cabbage to remove water before fermenting it, but salt is not essential to the fermenting process. Also, East Asian people tend to carry a more aggressive strain of H.pylori. It's genetically different than the strain carried by Westerners. Children of immigrants tend to become infected with the less virulent strain . It's an important factor in explaining why East Asians have more stomach cancer, though the amount of pickled, salted, and smoked food is also hugely important; they also tend to be more popular in East Asian cuisine. The variable salt content in kimchi isn't great, but the fermentation itself is protective against stomach cancer. www.ncbi.nlm.nih.gov/pmc/articles/PMC5470446/ I've read articles that tout carcinogenic and anticancer effects of kimchi. My guess is that the ambivalence has to do with the amount of salt used and whether fermented fish paste (an optional add-in) is used in the recipe. I would love to see a more in depth look at kimchi from you, Dr. Gregor. Or at least a look at gochujang, which is the fermented red pepper paste found in nearly half of the most popular Korean dishes.
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Thank you for the info
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isnt kimchi good for you in many other ways though?
And I just got into the 'healthy' practice of fermenting veggies to feed my good gut bacteria. Now what? Where is the line between 'healthy' and 'not healthy'? Seriously, specific guidelines would be useful.
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an error in statistics.
In Korea, medical insurance is developed, so many gastric cancer tests are conducted.
So you can find a lot of stomach cancer earlier
What about people who consume a lot of sauerkraut? Or pickled fish? Do they have high rates of stomach cancer? If not, why not? Seems weird that kimchi alone would cause stomach cancer when there are many salted fermented foods consumed by many cultures around the world.
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Interesting video, but leaves more questions than answers. I don't feel the cliffhangers are helpful.
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What is the software to animate highlighting?
what about cooked kimchi?
Also most kimchi from supermarket have salted or fermented anchovies and salted baby shrimps in the ingredients. I only go for the vegan version.
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Is this researching saying that salt is the culprit, or fermented food salt is the culprit?
Hi, @wigglywrigglydoo4735! It seems that both salt and fermented food (which is usually high in salt) can affect cancer risk. It is my personal opinion that the culprit in traditionally made kimchi could be putrescine, because kimchi usually includes bonito flakes, which are thinly sliced, dried, fermented, and smoked fish. More on putrescine here: nutritionfacts.org/video/carcinogenic-putrescine/ Also, it is known that high salt intake does increase cancer risk. I hope that helps!
-Christine Kestner, MS, CNS, LDN, MPH, NutritionFacts.org Health Support Volunteer
@@NutritionFactsOrgKimchi, a Korean dish, is not made with bonito flakes, which are commonly used in Japanese dishes. Your misrepresentation of facts are as careless as Dr. Greger using the Vancouver report to support his narrative. If the Vancouver report were put into context, the flaws in Dr. Greger’s assertion would clearly be evident. ✌️
@@tonosama516 What do you mean exaclty?
@@tonosama516 Korean recipes generally use fish sauce or fermented shrimp or both so her point is still valid
I was in absolute awe watching this. I did not know where the science was taking us at first but NOOOO, Kimchi is god tier man come on
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The conclusion to this video was very unclear.
I’d like your channel 10x if you just did one 10-15 minute video on this instead of two six minute videos.
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What about saurcraut?
Kimchi is great to eat. I’ve enjoyed watching many of Dr. Greger’s videos, but this one is 🧢 🧢 🧢
It sloppily makes rationalizations by cherry picking data out of context. There are several times this was done, but I’ll give one as an example.
In the first minute, he uses data indicating that 100s of Japanese per capita were dying of stomach cancer. That data is over 60 years old, when life was hard in postwar Japan.
Although current data still shows stomach cancer deaths being higher in Japan than the US, the numbers are less than 10% of the old data he used. Why would he do that? Well, a number in the 100s is shocking and strengthens support for his narrative.
He only mentions kimchi once to state that Koreans ate up to 8 times more kimchi than Japanese ate salt-fermented vegetables. He mentions no other data that directly links kimchi to increased rates of stomach cancer.
He does continue by giving data suggesting high consumption of salt is a major contributor to the susceptibility for developing stomach cancer. So, too much sodium is bad? Does anybody not know that? Is the salt in kimchi somehow worse than the salt in other foods? No.
If you think critically about his evidence, you will have reason to be skeptical and can confirm it with a bit of research. Don’t readily accept every “expert” opinion as fact.
Why the hate for kimchi? Maybe kimchi murdered his family… or it’s just clickbait.
Don’t eat too much salt. Be mindful of your portions for all foods. Watch Dr. Greger’s better videos. Relax and enjoy eating kimchi, choosing low salt, if needed. ✌️
Please don't take my kimchi and olives away! 💔
Also cheese 🧀
Thank you doctor for referring to this topic.
what about kombucha?
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Other doctors say that kimchi is good for gut and h pylori, who do you trust?
Is sauerkraut pickled?
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Dr. Greger when new book?;) greetings from Poland
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I believe the risk the risk of H Pylori increases with those taking PPIs. And since H Pylori increases the risk of stomach cancer, does taking PPIs increase stomach cancer risk? If so, the public hasn't been so warned.
what abt saurkraut then? perhaps its the msg or soy sauce? not the salted pickles
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Every food on the planet has pros and cons for our health.
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You know what can introduce H. pylori? A vegan diet. The vegan diet or a diet that consists of predominantly vegetables (Japan, South Korea, most of south east Asia consume 60-80% vegetables in their diet) reduce the acidity of the stomach, which can invite H. pylori infection. Salt helps to increase acidity in the stomach which is a huge benefit to our overall health.
It sounds more like they are talking about pickled vegetables in this study and not fermentation. Kimchi doesn’t use vinegar or soy sauce, that would a pickling, fermentation is salt and water or juice from the vegetable itself.
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Mediterranean folks eat brined foods such as olives and feta. Why aren’t they afflicted?
Can you review eating Insects/ crickets
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What about red onions picked in just vinegar and no added salt? I heard it would be heart healthy, is that wrong?
Those would not be fermented (which some people assume to be super healthy). Those would be pickled. And since there's no sodium... YES! It would be heart healthy. In fact Greger has videos showing that vinegar is actually good for you.
@@Albopepper The study where the stomach biopsies were done noted that vinegared gherkin pickles had the same damaging effects. Vinegar may be good in other aspects but bad in this one. I’m curious to see if Dr Greger can comment.
@@mitchkelly Maybe the vinegar is good for the arteries but not so go for the stomach. Sounds intuitive: flushes out the plaque from the arteries but is sometimes too harsh on the stomach lining?
@@mitchkelly The study (Can Med Assoc J. 1967;96(23):1521-5) using "sweet midget gherkins in vinegar" tells you _nothing_ about sodium content. It does not say what brand was used, or whether the brine was sodium free. There is nothing indicating how much sodium was in those pickles. They fed the subject 30 ounces of "vinegared gherkins" over a three-day period. Go ahead at look at various brands of "sweet midget gherkins." Some contain 170 mg of sodium per ounce and others are 330 mg! If a subject ate 10 oz of those pickles, they would be getting 3,300 mg of sodium per day!!! So there's no way you can attribute this to vinegar. Not based on the incomplete data of this small scale study. You would need to clearly establish that those gherkins had No Salt Added.
Greger has already pumped out multiple videos demonstrating the benefits of vinegar. And his advice was to keep it at around 2 Tbs or less per day. Too much can certainly become an issue. But that applies to other acids as well, like Vitamin C.
@@Albopepper 3.3 grams of salt isn't that much. Recomendation is something like 2.4 grams per day max, but it was also said that almost nobody achieves these goals.
What about the soy sauce and the ramen noodle of all sort that are very very high in sodium? O they did not put that to the test I suppose. Imma keep eating kimchi for its other benefits
So hold on, is sauerkraut a problem as well?
It's Sodium content is. :) if the salt of the product is low it is fine
it is salt and mycotoxins in fermented foods so it is the same, it have never been healthy.
another video on this topic: "How Sauerkraut Gives You Stomach Cancer" from Andrew Perlot.
@@Julottt The video doesn't address Sauerkraut specifically, only some cancer rates observationally in asian people that eat lots of other fermented foods as well. Also, with a few seconds of googling: "Sauerkraut is a nutritious fermented vegetable food, highly appreciated for its particular sensory characteristics. There is strong scientific evidence that sauerkraut provides numerous health benefits, such as antioxidant and anticarcinogenic effects, but also by attenuating inflammation and DNA damage."
@@cyberfunk3793 You can find studies that show some benefit of smoking cigarettes (like on Parkison and auto immune issue), you know.
@@Julottt Sure, but the issue here was cancer. Seems the people eating most fermented foods had a lots of gastric cancer, but also the text I quoted said: "anticarcinogenic effects" from sauerkraut, so would be nice to have some conclusive evidence on if the cancer rates are explained by the salt alone or is there also something else dangerous in the fermented foods in general.
It's at 3:54 .
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Is it perhaps not salt, but maybe biogenic amines?
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Does that mean H. Pylori is not carcinogenic and salt is?
🥹. I adore my kimchi.
This is not good news for us! What about sauerkraut?
it is salt and mycotoxins in fermented foods so it is the same, it have never been healthy.
another video on this topic: "How Sauerkraut Gives You Stomach Cancer" from Andrew Perlot.
Just try not to drink around or during meals.I know this seems unconnected but the science is there.
Can you give the reference of the scientific paper you’re talking about ? Thanks.
@@christinefournier685 Its not a scientific paper Christine.I was watching a lecture.I can send you the link if want.Are you on Facebook?
No kimchi isn’t even Japanese it’s Korean they don’t eat it like that.
ITS RAW FISH/SEAFOOD!!
Stress, overworking.
Thanks for watching and leaving a comment 🖕 🖕🖕.
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Confusing and misleading. The title doesen't match the content. And Pickled is not the same as fermented. Why would you confuse people? Whats the purpose in doing that??
Blueberry juice!