Pickled veggies aren’t the same thing as cultured veggies. Vinegar is used in pickling but not in culturing. Big difference. Most of the studies you are referring to are about pickling which isn’t the same thing. True cultured veggies are made tangy by lactobacillus bacteria, which form lactic acid which is healthy. It’s the same bacteria that makes yogurt tangy (including vegan yogurt). Pickling on the other hand is made by using vinegar which is not healthy and is acid forming. Just thought I’d share my thoughts, I don’t mean to be controversial, I appreciate the time you spent putting this video together.
Also, the problem with the video is that it doesn't tell you why fermented food would produce cancer and why fermented milk wouldn't. Until he comes up with a better explanation, yours make sense to me. Also: i just drink milk kefir and somehow it makes me feel amazing.
@@dougprentice1363 Don't be bummed. He is full of it. I don't care about the studies he has read. Asians have been fermenting food forever. Soy sauce is fermented soy and I haven't heard of anyone getting cancer from it. Our ancestors fermented food to preserve it.
I’m willing to have an open mind about new medical research, but the one issue that I have is this research seems to have lumped pickling and fermenting into one category when they are two very different processes.
My grandma loved sauerkraut, which she made herself and let it ferment. We ate it often during the winter, and Grandma ate it every day. She lived 94. You are totally wrong
I imagine he is not wrong and your key point that she made her own is crucial!! Mass produced food is not as healthy as many wish to believe! And she probably didn’t over eat it either which is crucial as well. There are many factors involved. How people live their life makes a difference in what happens in their health as well. Your Grandma clearly made a lot of good choices in her life many others, if not most people, do not. Congratulations on your good genes and her good example!
There's so much that sounds wrong about this. Yes I can imagine somebody being against fermented foods there's a lots of Interest against Health altogether. The other potential issue is that I don't think you're talking about organic. We're talking non-organic cabbage, non-organic red pepper, and perhaps polluted water, and perhaps microplastics in the salts. How can these studies indicate for sure that it's the fermentation process that's causing the cancer. There's so much wrong with these conclusions that we come to. Also what does the rest of the diet consistent that could point to causation rather than correlation. The fermentation could be correlation is supposed to causation.
I just looked up the first meta analysis you talked about. It literally said the exact opposite of what you're saying. I don't know if you misread or maybe just read some secondary source explaining it but it literally concluded the exact opposite of what you said. There were individual studies included in the meta analysis that found negative effects associated with Miso soup, but it concluded that was likely cause of the high sodium levels in it not the bacteria. Here's a quote from the study you cited as evidence that fermented soy causes cancer: "In summary, no association was found between soy consumption and GI cancer incidence or mortality. A higher intake of soy product is associated with the decreased risk of overall GI cancer and gastric cancer, but not colorectal cancer. This protective effect was observed in females but not in males." Seems pretty straightforward to me. You need to be more careful if you're claiming to correctly represent researchers.
First of all, gastric cancer accounts for approximately 1.5 percent of all cancers worldwide. Let's say for the purposes of this discussion that you have a 50 percent chance of developing some form of cancer in your lifetime. That would give you a 0.075 percent chance of developing gastric cancer in your lifetime. A 20 percent increase is a very small number. Secondly, I have to question the assumptions drawn by this study as regular consumption of salt preserved foods has long been listed as a risk factor. It could easily be the levels of salt used in those fermented foods effecting the results. Most people who eat fermented foods for health reasons use the minimum amount salt required to do the job. Thirdly, fermented foods likely have enough health benefits to counteract the miniscule increase in your chance of developing gastric cancer. There's much more to consider before anyone should be telling people that fermented foods are, "slowly killing you." IMHO, that was highly irresponsible.
To clarify: Anual gastric cancer rates in North America are estimated at 5.07 per 100 000. A 20 percent increase in that number, which is not a proper assesment of increased risk but it will do for now, ammounts to 1.014 more cases per 100 000. Sure, it sucks for that single individual but it hardly qualifies saurkraut as poison.
@Tara Wright - I appreciate your two comments so much. I cannot thank you enough for your carefully reasoned response. I hope people see it. Our DNA is ancestrally wired to respond to alerts and calls of danger, which response people use to drive traffic to their posts and videos; it is critically important for us to discipline ourselves to remain calm and look for accurate and truthful context before we go into worry mode.
Yah know I think they disregarded a study about prossesed foods and gastrointestinal cancer.... too many studies have been payed for making them unbiased. Its like saying safe and effective or bipartisan. No trust leafed.
I have seen the case study and here's what you have edited from what was found so its can be interpreted to a certain degree. "frequently consumption of sauerkraut, BBQ food, processed meats, the less physical activity, a relatively short time, smoking, irascible, and other factors would increase the risk of suffering from laryngeal cancer". So what do i think about the interpretation, may one ask? well is it that it's a relation between the mix of all the foods and lack of exercise and so on or just one such as you have edited with the sauerkraut? very hard to distinguish...Unless that is if you were the one doing the case study and have ALL the related facts on hand.....
This guy IS FULL OF IT! Fermented and cultured foods or beverages are the best thing you can do for your health! People have been eating fermented and cultured food for millennia. For millennia that was the only way to preserve food for the winter
Well that is a huge bummer. Some of the healthiest populations eat fermented foods. Humans have used fermentation to preserve food for thousands of years. Being off grid with very little refrigeration or freezing capability, dehydrating and fermentation are my main food preservation techniques. What about the studies that show the process of fermentation on certain foods (like cabbage and other veggies) actually increases their nutrient density and the bio-availability of the nutrients they contain?
Hey Cheryl, thanks for your input. The great thing about drying is that it is fantastically healthy, I will do a video on it in the future (looking at the research). You could always do unfermented canning. That is always an option. Remember something may have a benefit and a detriment. What if I had a pill with vitamins, minerals but also caused cancer in small group of people? Would that be beneficial? Not from my perspective. No pressure here, you do as you choose, but if there are better options you might be better off.
Zandor Katz was in China looking for new ferments and said to an 80-year-old man, "Some say ferments are killers", after taking a drag from his cigarette old man looks over his shoulder, "Hey Ma, Dad, come listen to this".
I started pickling because I live in China and I'm scared of lockdowns. Normally in China you buy fresh veggies at the market. But during lockdowns apartment complexes might have no food for 3 months, and some people are starving, and some people might eat their pickled veggies and stored up bags of rice and smoked pork belly.
Just looking at the meta-analysis of studies on the subject. Once again, there are good things in fermented foods, and you can get the same things in fresh fruits and veggies without the side effects.
Like EXPERT experts! I agree. This is, indeed, VERY weird! I truly hope everyone in these comments has enough sense to do their own research. He uses "fermenting" and "pickling" interchangeably...not cool.
Firstly, I just found your channel and we are enjoying it. Have a lot of the same vibes. I do like and use fermented food, especially kefir, and it comes well-recommended by health pioneers like Weston Price and his research with indigenous groups and health. What I’ve learned in the last 2 years though - and no doubt you’ve learned it too - is that these regular “medical journals” can no longer be trusted, if they ever could. They are often paid off by big F in order to provide the kind of “conclusion” they want to promote (think Ivermectin) - even when the evidence proves contrary - as in the work of many doctors exposing certain harmful drugs/vaccines and then being labelled as quacks. Then, of course, the media runs with the sham. When I see that, I know that doctor is a good one. The bad ones are in government/university positions, accepting bribes/bonuses for pushing the “safe and effective” mantra, making up their own science as they go, to dupe the public. If science was so honourable and right, consider thalidomide, DDT, mercury fillings, low fat diets, eggs being bad, butter being bad, cholesterol, margarine being good…..all lies, all from “science”. Propaganda at its finest - been going on along time. I see you like comfrey, but science tried to diss that too. The main problem I have with this video is much of your supporting research is from the NIH, more crooked than a dog’s hind leg. Most of the alphabet agencies are, as we know or should certainly know by now. Why would they do this? Easy. To keep people dependent on drugs and unhealthy. How do we know those people in your info did not get their cancer from their flu shot or other? We don’t, but we do know those shots cause cancer and the like and these smoke screens are always helpful for the criminal agenda to keep people off the trail. I’m reading a book by a doc on vaccines. She has all the evidence to support what she says. They did not save the planet - clean water and sanitation did. These diseases were well on their way out before those. They sell well and make the drug cartel’s $5 billion - but the side effects from these make the cartels $500 billion, because they just prescribe more stuff to fix what they have caused, like this new one “SADS”. A sham beyond measure. Good remedies are always slammed by Big F and since they have so much money, they can do a lot of advertising campaigns on TV, so we’ve become desensitized to it. A few are aware, but not many. Still, we press on with truth. God bless and keep you. Hope He comes back for us soon so we can leave this world that’s become a sewer of evil. God is still on the throne! I’m going to take the risk and keep eating my fermented stuff. 😇
It is interesting you talk about the corruption in big pharma - I am old enough that I have watched pharmacies spring up practically on every street corner across the united states in the past THIRTY YEARS. The only pandemic I see is that of avoidable disease and the pharmaceutical industry's deadly "cures."
Exactly. Tried and true ways of living are not profitable for these people and they use scientists as high priests to control the human population in their farm. It's a religion and it changes with the seasons. t's just like Chess. What pieces sit next to the King and Queen?
I also wanted to mention, most kimchi that is made (especially in Korea) is very spicy. Not to mention, most foods in Korea are extremely spicy to the point where one meal has the potential to cause terrible pain for days and damage to the stomach and the entire GI lining. So, I wanted to add that piece of important major contributor to GI problems to the picture. I like to eat non-fermented and not so spicy kimchi that my Korean family makes.
That is true Jessica. It seems spicy, fermented food may be a double whammy. As was stated in the video, sauerkraut, which is not normally spicy is also correlated with cancer. So we might conclude that when you mix the two, spices and fermentation it seems to increase the problem.
Bullshit. Capsaicin doesn't cause pain for "days" and also its been proven that Capsaicin doesn't hurt the stomach lining... it actually decreases acidity in the stomach. Only way it hurts is if your ALREADY have an ulcer... So your both full of s***. Sorry but do some research before posting permanent info
@@HealthAndHomestead Please show me any actual research on spicy food causing gastrointestinal distress. The only affirmative data shows your butt sphincter having a rustic few minutes.
@@HealthAndHomestead Actually, the reason for high cancer rates amongst east asians is a strain of a bacteria called H. Pylori which is very common amongst east asians. 1 out of every 2 east asian develops H. Pylori at some point in there life. Most notably japan, korea and mongolia. The 3 groups with the highest stomach cancer rates. Also the 3 asian groups that eat the most meat. I used to believe in that study that you reference, but the problem is that it's an observational study. It needs to be done on another group of people other than east asians. I think meat, alcohol and stress are likely larger contributors. South Korea has the lowest birth rates in the world. And japan is not far behind. Low birthrates are largely attributed to societal stresses in both Japan and Korea. Also eating meat causes the cultivation of microbiomes that cause cancer, according to new science.
I don't know if someone already said that, but the gastric cancer wasn't even a thing before the junk food in the countries where fermented soya food is more in use such as Japan...
I picked one study and found that it had no direct connection to fermented food. It was a study on a specific province in China and they were evaluating a broad range of factors and no real connwction to saurkraut. Here's the result. "Potential risk factors for laryngeal cancer were eating sauerkraut. BBQ food and smoking frequently, but proper exercise may reduce the risk of laryngeal cancer "
Checked the study on kimchi, and it was note specific, however the study was of less than 300 cancer patients from 2 hospitals in Korea. Such a small, narrow group makes it hard to eliminate other factors. Also doesn't quanitfy foods by servings per day or week. Seems like a bit of fear mongering for Americans who eat these foods infrequently.
I am no Korean food expert however Having lived on a Korean diet for over two years whilst away working I can tell you that there are hundreds of types of Kimchi the one in question stinks of ammonia as it’s fermented over months if not years and in Korea is reserved for special occasions twice maybe three times a year and the portion size is literally a couple of table spoons, for some reason this is the one that they serve in restaurants outside of Korea, my favourite kimchi is made from a type of radish cut into cubes soaked in lightly salted water for ten minutes and served it is very refreshing. The kimchi you talk about is very similar to the Chinese fermented fish which can be fermented for hundreds of years I have tried a one hundred year old fermented fish again very small portions and yes it’s as disgusting as it sounds. The western method of fermenting takes a couple of months generally and the product is generally only good for a year a totally different type of ferment.
Your cat or dog would run from this stuff, and I'm surprised that you got suckered into ever trying it. If comeone defecates in a bucket and tells you that it's good for you and is an old Chinese delicacy would you eat it?
@@mccxcccx7793 Your cat and dog evolved to be carnivores. Carnivores in general don't like plants, including fermented plants. So the food decisions of carnivores are irrelevant here. And comparing fermented vegetables to shit is just purely ignorant.
@@nycbearff They have always been cats and dogs and always will be no "evolve" to it and even fecal mattern has beneficial gut bacteria in it, yall are all lost
Very confusing. We hear fermented, not pickled vegetables is great for the flora. Now your video talks about a 20 + percentage increased of gastrointestinal cancer if you consumed fermented vegetables. How much and how often are the consumed quantities of this study? That piece of information is key in understanding their conclusions.
Here in the Middle East once you’re diagnosed with diabetes, a physician (majority) still advises patients not to eat fat and meat instead of minimizing or avoiding carbohydrates hahahaha. This is the same case with this guy in this video. It’s content doesn’t help but instead it confuses viewers.
My mom has stomach cancer and she found out that stomach cancer is more prevalent in Asia from eating fermented foods. They also are better at treating stomach cancer.
Thank you for sharing this information. I have wondered about fermented foods and if they were really as healthy as I kept hearing. I have really been enjoying all your videos, looking forward to more great videos. May God continue to bless you.
Very interesting. In your mind where does tofu and say bread starter (not sour dough starter) fit into that picture, just curious as I have been wondering for a while.
Most tofu sold in the US is not fermented and therefore should not have the same negative side effects. The drinks would depend on if they are fermented or not, and what the other ingredients are.
@@HealthAndHomestead Thanks Chad, I was asking because you mentioned that soy needs to be whole. In the form of tofu or a drink like soy "milk", it's not a whole pulse anymore. This is what I meant. Is it still OK?
So how about eating these foods in moderation, like eating apples and pears, and whole vegetables. Is there studies done for this reason?Not disputing this, just curious and found this interesting.
What about pickles made from lemon juice? We make pickles with lemon juice, garlic, and dill, but don't do any fermentation process on them. My guess is they're excluded from this, but I'm interested in your take on it.
It would have been nice if you put links to the studies in the description making it easier for the viewers to go and analyze the studies for themselves. There could be many confounding variables. For example, yes Kimchi may raise the rate of a gastrointestinal cancer, but it may be happening at 95 (something will eventually get you), meanwhile the non-Kimchi group may be dying of heart attacks at 65. Without being able to see the Materials & Methods section of the study, we have no idea. Additionally, you need to be more careful with your choice of words (pickled vs fermented) or making comparisons across the board. At best, you may have been careless. At worst, you may have been playing fast-n-loose.
Thanks for the input. The reason I used the both words, "pickled" and "fermented" is because both words are used in different studies. All the sources are written in there, but I get it, it would be easier for you if I put all the studies in the description. Here is one that used the word pickles. The others you will have to go back and watch the video. “Pickled food and risk of gastric cancer--a systematic review and meta-analysis of English and Chinese literature.” Cancer Epidemiology, Biomarkers & Prevention. 2012 Jun;21(6):905-15. doi: 10.1158/1055-9965.EPI-12-0202. Epub 2012 Apr 12. WEB. 12 May 2019. www.ncbi.nlm.nih.gov/pubmed/22499775 Here is one that used the word fermented. I simply use the words that are in the scientific literature. “Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.” Cancer Science. 2011 Jan;102(1):231-44. doi: 10.1111/j.1349-7006.2010.01770.x. Epub 2010 Nov 10. WEB. 12 May 2019 www.ncbi.nlm.nih.gov/pubmed/21070479 I knew people would struggle with this video. We are talking about scores of studies that almost all show the same thing. I simply have not seen any popular source look at these studies. All the best.
@@HealthAndHomestead I've read the studies now and there are so much the authors write about why the studies may not be right. Most of the studies didnt adjust the right factors which is explained by the authors of these meta-analysis studies very much. The meta-analysis studies does however conclude what you say but seems to me it is only bc that was the result from these previous studies,not bc it is actually so.
Hi there! New subscriber here. I've watched several of your videos and they have been such a blessing. With all the craze about Raw organic Apple cider vinegar, I was wondering your thoughts on that. It's fermented so it must not be good for us? Any help would be great! Thank you and God Bless!!
Here is a link to a case report of a woman who repeatedly consumed vinegar and how it caused damage to her esophagus. academic.oup.com/jscr/article/2020/10/rjaa392/5934538 I am not persuaded that it is overall healthy. It has been shown to lower blood pressure. But by eating a plant based diet that has no refined food can also lower blood pressure. The plant based diet will not damage the esophagus. The point is, like I mention in the video, there are things with benefits and side effects. I am looking for things with benefits and no side effects.
Here is some relevant perspective on this issue. A lot of EGW’s statements refer to fermentation taking place in the stomach after consumption. Some say that lactofermentation increases the bioavailability of some nutrients. May be so. Could also do the same with toxins. Bear in mind that kimchi often has shrimp paste and sauerkraut is often a condiment for meat based dishes. Would be interesting to see if the inclusion of meat, especially non-kosher meats that are cured, makes a difference.
I want to ask if the studies you are referring to are studies of naturally fermented food that take a lot of time and make prices much higher or commonly sold fermented food where they use chemicals to make the process faster? Same with pickled food there is a significant difference when you use homemade vinegar from apples and store-bought vinegar. I'm in shock that you are talking so little about vinegar since it's crucial to store food for extended periods of time.
Did those studies consider organic produce or produce sprayed with poison? Im sure that fermenting produce sprayed with poison is cancerous. But in the health food industry fermented foods are known to be the most antiaging foods as long as they are organic .
The excess sodium is what is thought to be the major cause of the fermented food cancer. A 28 gm serving typically 2 tbsp will have 1/3 of your recommended 1,500 mg per day. If a fermented food is eaten as a side dish rather than a garnish you will potentially be adding thousands of mg to your diet.
Are the vegetables used in these studies organic non gmo or were they gmo pesticide laden vegetables. Was the vinegar used in the pickled vegetables petroleum based distillate vinegar or organically produced fermented fruit vinegar. It is really unfortunate that questions like this are rarely asked. And when you look at the data, usually you can see that it is not actually that fermented or picked vegetables are risk factors but the constituent ingredients are most often sourced from processes such as genetic modification, pesticide saturation, artificial fertilisers, petroleum distillate vinegar etc and it is, I believe, these factors that are the most likely cause for the significant increase in negative health outcomes in such studies. A perfect example is the studies on red meat increase risk of cancer. All of the studies confirming increased risk of cancer are done using pesticide, hormone, antibiotic laiden gmo grain fed beef. So the question is why are these studies never done with Real organically grown foods...??? And if you would like to know who might have an interest in making healthy foods look bad, perhaps take a look at who funds the research. You will often find that commercial pharmaceutical companies are typically the companies that are funding such research and they have a vested interest in defamatory research on healthy probiotic foods because why would anyone buy a bottle of probiotic pills for $30 when you can make a jar of organic sauerkraut for $4 and get 20million X the probiotic benefit....???
One thing to think about is that you can get the benefits without the potential side effect by eating whole, unprocessed, fruits and veggies, even better yet if they are organic. This included the lactobacillus bacterium that is so highly prized in the minds of fermenters. So you don't need to ferment the food first to get the benefit. You get it in things like organic apples. Eat a variety of fresh fruits and veggies and avoid any potential side effects. All the best. I highly doubt you have anti-fermented food scientists around the world, but I could be wrong. Who would fund the anti-fermentation industry if such a thing exists?
@@HealthAndHomestead Just follow the money. Same reason some California medical association was opposed to a law that required medical students to getting a certain amount of time in nutrition courses. Who would be anti-nutrition? Can't make money off drugs when your patients are healthy. There need be no conspiracy when incentives are in place.
@@HealthAndHomestead You avoided the original commenter's question though. Did you see who did the study? Who funded it? And do you know if the foods used were non gmo, organic??
@@thegreenhornet7749 exactly! His answer also shows a form of bias. I can read through tons of studies to find enough to prove my point. I had to do it in my education. There is so much more to a study than to simply give the conclusion without the contributing factors. For instance the original cholesterol studies were done on aged men, who smoked, Were overweight, sedentary, ate red meat, drank, and already had heart disease. The researchers changed the diet, added exercise, had them quit smoking. Most l9st Wright as a result of an overall healthier lifestyle. Then the researchers proclaimed it was the cholesterol that was contributing to the heart disease. When in fact eliminating all the contributing factors are known in themselves as reducing heart disease. It's also been found that there were many studies that showed saturated fat was healthy. Those studies were suppressed because they didn't fit the narrative. Just like many studies recently. 😒 We need to know all the facts as so many have pointed out!
I had another question. I recently learned that all olives are fermented. What olives do you think EGW was referring to when she said the oil as eaten in the olive was good for us, when referring to olive oil?
You can find olives without vinegar or other preservatives. Olives come off the tree inedible. It is by soaking it in salt water that they become edible. That's not fermentation and I haven't seen fermented store olives before.
@@1110111011101110 Are you equating the use of vinegar and preservatives with fermentation. Because they are not the same thing. True fermentation does not involvethe use of vinegar or preservatives. The salt and the fermentation process is the preservative.
So many variables here. Did you actually read these studies? The biggest question with studies is not necessarily who did the research, though that is also important to consider, but who funded them and why. Next, you have to actually read the studies, how they were performed, and what the verbiage of the conclusions actually were. Next we need to actually define what was fermented for these studies and how. Were they truly organic vegetables or full of pesticides and herbicides? If vinegar was used was it full of glyphosate or a natural vinegar? So many questions to answer, especially regarding terminology, but also processes and motivation, before you can throw around the very tired term “science.”
Me and my wife have been wondering about plant based Yogurt, we like Almond and coconut based but they have probiotics/live cultures in them, is that essentially in this same category?
My brother have you found anything on kefir milk? Would any of this apply to kefir particularly? I guess the issue with fermented is their ability to create acidic environments in the body. It would follow that cancer would be linked to their consumption. I know you mentioned fermented milk... any data though? Blessings
@Natural Athlete that's okay. This page is run by a Seventh-day Adventist. As Adventists we don't find alcohol truly safe to use (for multiple reasons). I'm imagining you could reach out to the page's owner, who could give you more info there if you desire. Best wishes in your health journey!!
One important note here. Store-bought pasteurized milk vs. fresh unpasteurized milk from cows with access to grass are extremely different products. Fresh milk is an incredible food, fermented or not. A book suggestion: The Untold Story of Milk.
I think what you're saying is interesting and worth looking into, but as someone who's health has improved through eating fermented foods I have a lot of sckepticism towards your statements and even the studies you mention. I am open to what you are saying but I was wondering if you could site your sources in the description, that way myself and others could actually look at the research ourselves and scrutinize it. Thank you!
Every source is cited as you are watching the video. If you look at the cited source and google the title of each study you will find them. All the best.
You werent listening carefully, with the way he positioned himself at the start, he said theyre may be many benefits to these foods, and may make you healthuer, BUT, may also cause more cancers The takeaway here would be to look at the studies, look at the sources and ingredients of fermented foods ate, look at the frequency and volume of fermented foods ate, and maybe adjust accordingly or reduce consumption. I have always thought of fermented food like a suppliment, a forkfull or 2 every day or two is all
@@HealthAndHomestead I was thinking the same thing as @chubeboy1. It would make it much better user experience to have your sources in the description. Now I have to listen to the whole video again and try to find the sources, track them down, etc. I just tried to look up one of the articles and pulled up a completely different article with different authors, but the title was the same. You've already done the work to research it. Please be generous with your audience and share the links.
This is very interesting. It would be good to know how many different research institutes made the studies and who sponsored them? Maybe companies making pills? It is always good to look at the sponsors. Regarding soy products, what I have heard is that unfermented soy is much harder to digest. Could it be that the increase in cancer from fermented soy products actually was caused by too much salt in them and maybe the wrong kind of salt? Also we don't know if the soy products in this studies were organic or not. If not, the cancer causing properties might be coming from genetically modified soy and herbicides used to grow it. I guess if the products are goo quality, made from healthy vegetables and beans and used in moderation they still could be very beneficial, but if somebody is eating them every day, maybe they can cause problems.
Good points. There are some foods that have been altered so many times and misused by the food industry that we have no idea what the original was anymore, corn and soy being the two big ones and wheat is not far behind.
If the whole food has bacterias on it already where do you think the bacteria is in the fermented food comes from? Do you think it's a different set of bacteria or just a more concentrated specific strain of bacteria? Fermented foods are solely pre-digested foods with the strongest bacteria growing on it.
Kimchi is also a staple in North Korea though the incidence of gastric cancer is lower than in South Korea. It seems that if fermented cabbage was the culprit, the rates would be comparable. Kimchi in North Korea, however, is less spicy. Do your studies take that into consideration? A Chinese study showed that "Evidence from case-control studies suggested that a higher level of spicy food intake may be associated with an increased incidence of cancer." Spicy foods cause stomach inflammation and inflammation is associated with the development and progression of cancer. Just sayin'.
Spicy food does certainly have its issues. Research shows spice food can produce increased intestinal permeability (leaky gut). As far as North Korea goes it may be hard to trust any info coming out of there.
Just some initial observations: 1. The single most common oriental fermented soy product I'm aware of, is soy sauce. Soy sauce basically has two forms-- alcoholic soy sauce, and hydrolyzed protein (such as Bragg's Aminos). Hydrolyzation involves burning the protein with lye or acid. So, the fermented variety is routinely alcoholic. In the body, ethanol (alcohol) is converted to acetaldehyde, which is highly poisonous. Then acetaldehyde is converted into acetic acid (vinegar). Vinegar is also toxic to the liver. 2. Most pickles are actually not fermented. They are made with salt and vinegar. Much saur kraut is also made with vinegar. 3. All yeast-leavened breads are fermented foods, and all that I am aware of are alcoholic. Modern commercial baker's yeast has been treated with bromide (a thyroid toxin) to kill the lactobacilli, so yeast breads are not lactofermented. (On the farm in Africa, we also fumigated the wheat with methylbromide to keep insects out of it.) The best source of natural bread leaven, is the bacteria from leaves of plants in the spring--ideally, between the time of Passover and Pentecost. Alcohol has a boiling point of about 196 degrees; water, about 212; and vinegar, approximately 235 degrees, Fahrenheit. When bread is well-baked, it typically reaches an internal temperature of about 204 degrees. So, any trace of vinegar in the bread will tend to remain, while the alcohol is largely evaporated. As Inspiration points out, sour bread is the result of the cook not knowing how to properly maintain and handle the leaven, and/or being careless in its use. But lacto-fermentation has been a part of bread-leavening since time immemorial. Any fermented food that depends upon sugar and yeast for its fermentation, will be alcoholic. All vinegar that I am aware of, is the result of degrading alcohol. So, in analyzing the effects of lacto-fermented foods, it seems we need to be careful to avoid confounding the health-detriments of alcohol, vinegar, and irritating spices with the effects of proper lacto-fermentation. If this is done, I think you may find that much of the damage goes away.
@@sebastiensmarth3479 Note that vinegar is a product of alcohol, which is formed by yeast, feeding on sugar (or starch). Vinegar is the last stage in the alcoholic fermentation process, and is quite stable, resisting further deterioration.
"They gave him vinegar to drink mingled with gall: and when he had tasted thereof, he would not drink." Matthew 27:34 If Jesus wouldn't drink vinegar(which was offered him to numb his pain) it can't be good for the system. Ill stay away just in case.
As far a fermented dairy goes, are we talking yogurt, kefir, cheese something else?? Yogurt isn't fermented very long....typically 8-12 hours, therefore I wouldn't think it to be an issue. Kefir is fermented longer if I remember correctly. And hard cheeses are fermented quite long. (Mozzerella is not fermented at all. And then there are soft cheeses, such as sour cream, cream cheese, etc, which I would assume are not fermented real long, but I couldn't tell you for sure on those.)
That's my understanding. My perspective is that the thing to consider is how trustworthy and moral is the source of our dairy considering all the problems with modern factory commoditization of animals.
I like your channel… but ummmmm… I’m not sure your research is on here. Adding fermented foods to my diet has greatly improved my health. Of course there’s always exceptions… maybe this isn’t a topic that should really be tackled unless you really have a history with it
He has a meta study...not sure how much more informed one can get on it...And also was fermented foods the ONLY thing you changed, and you can't guarantee it hasn't improved one area and reduced another...
If our fruits and veggies come from the store, we wash them thoroughly, so how much of good bacteria is still there? I think this concept applies only to home-grown plants, where you eat straight from the plant without washing off that beneficial layer of good bacteria.
@@mccxcccx7793 Don't eat without washing if it looks dirty. When we were kids we ate straight from the garden and had good immune system, no allergies, no stomach flu.
I don't think that necessarily there is a bunch of studies that seak to destroy this stuff, but you have to understand there are an insane amount of studies, and when you invest a ton of money into a study you have to get a result. Also food studies are notoriously eh.... It can be really difficult to confirm these things sometimes, and they have to be able to be repeated many many times. And if the conclusion of your result is merky or doesn't support either side it can be really tempting to skew it one way or another given how much time and money was invested into it. I'm not saying you are wrong either, I'm just saying there are a ton more variables to consider and much more research to be done before anything can be 100% concluded. Like some brought up, there are different types of fermentation, also factory produced fermentation tends to be done in a way much different from home fermentation and store bought fermented soy is very different from the old fassion fermented soy. Also while maybe in the video you showed ur sources briefly, without linking them in your description there is little way for me to verify there results or do any real research of my own. So I'd say there is a lot more work that needs to be done in that regard. Another point, you might say Japan has more stomach cancer then USA or otherwise but you don't consider America is top 5 in Cancer in the world, where Japan is 43, this MAJOR skewing of the waters makes it hard to really prove that one diet is some how more cancer then another. If japan gets more overall stomach cancer, but less cancer in total, can we really indicate your desired result? Intresting video leaves me with more questions, and that's nice, but wouldn't call it conclusive.
I think the problem is with the fresh vegetable itself, almost all food now is GMO especially soy, wheat and CORN which is added to iodized and none iodized salt as dextrose to prevent potassium iodide from oxidizing and evaporating and is also used as an anti-caking agent, add to that the use of glyphosate and other pesticides and herbicides that are sprayed on GMO and none GMO crops, and don't forget the fluoride and chlorine in the water unless bottled or filtered water is used. The fermentation process might actually increase the damage caused by these poisons that stripped us from the good bacteria in the first place. unless the studies compare organic vs GMO (gmos require pesticide use), and organic with pesticide vs organic with no pesticide, I will be eating my fermented olives. they are so good.
Pickled foods using water bath canning and vinegar is a completely different process than fermented foods. So when you say pickled are you talking about the water bath process or the fermentation process?
That’s why it’s so important to eat fresh organic vegetables as much possible because The nutrients in fresh vegetables, especially vitamin C, can neutralize the nitrosamines in the digestive tract. Also reducing sodium intake is really important. These are huge contributing factors to the large number of gastrointestinal cancer in Korea.
In India fermented foods are not considered sattvik foods, it's devils food. Our rishis, ancestors told always eat fresh food, never eat old, fermented, pungent foods those influence mind and body. Traditionally we habituated with home made yogurt but butter milk is considered healthy but toomuch too sour is not always suggested. If you see China their pungent foods, dead, stinky smelly foods and we all know how evil and bad they are they spread their dirty pungent foods all over countries that's reason today wars happening. Avoid processed foods,, eat more fiber rich foods like whole grains, fruits automatically increases probiotic bacteria
May be you are right . Korean people are not just only eating kimchi, they also eat instant noodles a lot which contain chemicals which can lead to Gastrointestinal cancers , I don't think organic fermented Kimchi is causing cancer.
The research talks about both pickled and fermented. Depending on the form of pickles they can be either fermented or unfermented. Much traditional pickling was a fermented form.
I'm open to research even tho it will counter what I've heard everywhere. But first a question...you interchange in this video the words pickled and fermented. I don't care how you speak it, but did you search for "pickled" in your research queries? Because those are very different processes. One results in a near absence of life in the food and the other quardruplifies the biota. So if you see this, I'm wondering if you only searched for studies on fermented foods.
I don't intend to be a let down, but since twenty studies reveal a correlation with fermented soy and cancer, it seems that soy yogurt would not be the healthiest option.
@@HealthAndHomestead That may absolutely be. I haven't looked at research there. But I do know that yogurt is not fermented as long as many fermented foods are fermented.
After my husband took pearls probiotics triple coated, for 4 days his stomach began to swell a lot! After about 2 weeks didn't get any better, so his he was put on forosamide to reduce the swelling but that lowered his platelet count. So he stopped taking that and he is using natural diuretics but they don't work as well. He was very constipated so went to gastro doc and he took blood tests. nothing concerning. Went back because stomach was still swelling and constipated. Took fiber foods and miralax. Bowel movements better but started swelling again. He had incomplete stomach imaging, by fam doc but didn't show the pancreas because of gas and the docs refuse to do an MRI on the intestines. Its not just his stomach now, but his whole body is swelling. At first gained 15 pounds water in 2 weeks after probiotics. Then back down less10 pounds after forosamide, now 25 pounds of water gain over 4 months since the probiotics. Real worried. Thought it was SIBO. Gastro doc doesn't see need to take the test for that. Now wondering if it is his heart. But why did his stomach and body swell after the probiotics? And its been such a long time since he too it. Why hasn't the swelling gone down yet?
As some commentors said, I think you are missing the bigger picture. Ok sure heavy Kimchi eaters have higher cancer rates. But they also have much lower rates for other types of cancer. So then how would you calculate this in?
A very important point is that Japanese soy and North American soy are really not the same! North America selfishly has GMO soy that is very disruptive for the human body. I think it's really important you actually teach the difference and not push something that may be harmful. If we're going to deal with an organic soy that has been fermented for more than 6 months perhaps I would say it's safe.
Soy and soy products have been reported as having a higher carcinogenic potential and should be used sparingly. I have an Asian friend you supports that and recommends that soy regardless of origin should be avoided whenever possible. And he's an oncologist.
Analyze tofu made from GMO soy and tofu made from non-GMO soy, and you can't find any molecular difference between the two products. The genetic modification of the soy plant is to make it more resistant to pathogens as it grows - but it doesn't affect the composition of the beans. Other GMO projects do affect the foods produced - like Golden Rice, which had genes added so that the rice plant now produces beta carotene in the rice, which prevents blindness in children. You use "gmo" as if it means something it does not actually mean. It's just another hybridization technique, and we've been hybridizing plants for many thousands of years. The myths about GMO products are about as accurate as the old belief that tomatoes were poisonous.
Are the studies based on home fermented foods or commercial fermented? I only use sea salt to ferment my foods. Nothing else. If the study is based on commercial fermented food then I of course higher chance of cancer because you need to know exactly what ingredients are used to ferment.
Ive read the studies and the majority of them does not correct this issue which is one factor for misintepretation that the authors of all these meta-analysis studies writes about
My Kilner fermentation jar just arrived today and I watched this video this evening 😭 Well, I must admit that the research is rather disturbing and I will definitely have second thoughts about using it. Thank you for putting this video together.
They are very healthy excluding the fact that they have the third highest rates of stomach cancer in the world. www.worldatlas.com/articles/countries-with-the-highest-prevalence-of-stomach-cancer-in-the-world.html
@@HealthAndHomestead"Kimchi, a fermented cabbage indispensable to Korean cuisine, was once considered to be a risk factor for stomach cancer. However, unless one consumes kimchi that contains excess salt, kimchi, in general, is a healthy food recognized for its antioxidant, antiobese, cancer preventive, and other health beneficial effects.7 Cancer preventive/anticarcinogenic activity of kimchi is associated with the type of ingredients and products formed during fermentation.14" www.ncbi.nlm.nih.gov/pmc/articles/PMC4285955/
@@JW-gl4yp Jeffrey. I went and looked at this paper and the source they gave for the quote you mention. I do agree that the excess salt is not health and may, in fact, be a risk factor. But as for kimchi being healthy, I was not convinced. I could only see the abstract for the reference but it doesn't seem, unless I misunderstand, to be referencing a study but more of an opinion that the ingredients and maybe some of the lactic acid is beneficial. It does not seem to show that it is actually cancer fighting or beneficial. It can be that some components of something could be beneficial and some may be detrimental and in my mind that is a net loss rather than gain. There may be properties in kimchi, like cabbage and other veggies that are cancer fighting but there still is a potential for it to be cancer causing because of the fermenting. Since we see multiple forms of fermented veggies are associated with cancer I don't see this as persuasive.
@@HealthAndHomestead something that I would be interested in learning is that if the decrease in cancer in general is greater than the increase of stomach cancer
Actually they have the highest rate of stomach cancer because they consume fermented foods is what actual research says, allot of research btw. Ironically all the studies, because of what you said about Japanese consuming allot of ferments l, we're actually done guess where, JAPAN. Then a combined study of 60 studies from Japan concluded the ppl who ate fermented foods had a 30-50% increase in stomach cancer. In other words your point is correct your conclusion about fermented foods however is incorrect
This is taken out of context. A study by Hong-Mei Nan, et al on Kim chi and soybean only with increased risk for Koreans with certain genotypes. Maybe for others it's healthy. More studies are needed. Also association is not causation. I suspect it's the high salt content that's behind this risk.
A fresh way to have that pickle taste without the side effects; slice cucumbers in a container that has a lid. Add the juice of half a fresh lemon squeezed in. Add a few pinches of pink Himalayan salt and a few pinches of dill. Put the lid on shake gently. Lead to sit while you prepare something else to go with this like a nice veggie burger for about 10 to 15 minutes. It taste just like a pickle but with all the healthier ingredients thank you so much for this video brother I believe you are trying to teach us that fresh is better. Anyway you slice it, fermentation means that particular item has to rot a little bit whether it is in a salt brine or in vinegar.
A side takeaway that I got from this us that, even in moments with our best intentions, we've failed to observe the scientific method with the respect required to approach it with.
Did you ever mentioned in the video that the researches focus on HIGH SALT intake as the problem but not the fermented food itself? Check out further, buddy... Fermented foods can be eaten with less salt and better fermentation methods.
I would be more concerned about pesticides on the vegetables used and eating just about any food than is highly refined. But as always the dosage matters.
Hi, I am a newbie to your channel and just finished watching this video. Can you give any information on exactly how much people that are encountering cancer were eating? Are the people who got cancer eating large amounts of it on a daily basis, or am I at risk from my homemade Kombucha and Kimchi that I have every now and then? I feel like some info is lacking here, and I would love to get your take. Thank you very much! JamieinWyoming
I don't think you need to worry, these studies are pretty dubious to say the least and I think largely focus on pickled not fermented foods which are very different things. Also there is no mention of whether the veggies were chemically fertilised and Glyphosphate soaked GMO's which I'm sure would have a significant impact on the results of any studies relating to the health of vegetables....!!!
I absolutely love kimchi, but thank you for this. I completely bought into the popular belief that it's good for you without questioning it, which is unusual for me; affinity bias at work. Or would that be confirmation bias? Anyway, always happy to find more skeptical content to ponder.
You can't trust this guy, man. He says to not trust harvard and he says there's so many studies, yet he didn't name or link any. Don't trust what one guy says
I’m glad to hear about this. I’m 62 years old and I always thought that just eating a plant based diet in its natural form and by this I mean eating an apple skin and all rich in fiber and antioxidants was way healthier than eating it like an apple pie loaded with sugar was bad!! I still think that consuming fermented foods cause your body to become acidic causing lots of diseases. Please do a video about this thanks.
It's a great idea if you could avoid glyphosate, oxalate, gluten and goitrogenic properties in plants. These things make me very ill. I hope they don't make you ill.
Eat balanced amounts of all these: Pickles, Fermented, Fresh and DIVERSE intakes. Do exercise and reduce stress and increase positive experiences: You'll live longer than any given only-isolate - obviously.
![[ไฮไลต์] เทควันโดหญิง รุ่น 49kg "เทนนิส พาณิภัค" ไทย vs โมร็อกโก รอบ 16 คน | โอลิมปิก 2024](http://i.ytimg.com/vi/TpqCeq35Oc8/mqdefault.jpg)
Pickled veggies aren’t the same thing as cultured veggies. Vinegar is used in pickling but not in culturing. Big difference. Most of the studies you are referring to are about pickling which isn’t the same thing. True cultured veggies are made tangy by lactobacillus bacteria, which form lactic acid which is healthy. It’s the same bacteria that makes yogurt tangy (including vegan yogurt). Pickling on the other hand is made by using vinegar which is not healthy and is acid forming. Just thought I’d share my thoughts, I don’t mean to be controversial, I appreciate the time you spent putting this video together.
Also, the problem with the video is that it doesn't tell you why fermented food would produce cancer and why fermented milk wouldn't. Until he comes up with a better explanation, yours make sense to me.
Also: i just drink milk kefir and somehow it makes me feel amazing.
Now I'm bummed. I just spent the whole evening learning how to ferment vegetables. Now this video popped up. 😞
Doug Prentice Read my comment in the comment section. I don’t believe the information shared in this video was correct.
@@sabrinashelden5629 Not at all correct. Our ancestors fermented food for thousands of years.
@@dougprentice1363 Don't be bummed. He is full of it. I don't care about the studies he has read. Asians have been fermenting food forever. Soy sauce is fermented soy and I haven't heard of anyone getting cancer from it. Our ancestors fermented food to preserve it.
I’m willing to have an open mind about new medical research, but the one issue that I have is this research seems to have lumped pickling and fermenting into one category when they are two very different processes.
Sauerkraut made long distance sea travel possible. Cultured cabbage has 5-6x the Vit C as cabbage.
Dark Star
Yes!!
My grandma loved sauerkraut, which she made herself and let it ferment. We ate it often during the winter, and Grandma ate it every day. She lived 94. You are totally wrong
I imagine he is not wrong and your key point that she made her own is crucial!! Mass produced food is not as healthy as many wish to believe! And she probably didn’t over eat it either which is crucial as well. There are many factors involved. How people live their life makes a difference in what happens in their health as well. Your Grandma clearly made a lot of good choices in her life many others, if not most people, do not. Congratulations on your good genes and her good example!
He is 100% wrong, I unsubscribed. He lost all credibility with me on this video.
@@stephanieserblowski2092 Yup
Your single case is called anecdata
@@taxusbaccata6332 generations of people have been fermenting food
There's so much that sounds wrong about this.
Yes I can imagine somebody being against fermented foods there's a lots of Interest against Health altogether. The other potential issue is that I don't think you're talking about organic. We're talking non-organic cabbage, non-organic red pepper, and perhaps polluted water, and perhaps microplastics in the salts. How can these studies indicate for sure that it's the fermentation process that's causing the cancer. There's so much wrong with these conclusions that we come to. Also what does the rest of the diet consistent that could point to causation rather than correlation. The fermentation could be correlation is supposed to causation.
Agree.
Bett, Ellen White, who was a prophetess, told us around 150 years ago that fermented foods are not best.
I just looked up the first meta analysis you talked about. It literally said the exact opposite of what you're saying. I don't know if you misread or maybe just read some secondary source explaining it but it literally concluded the exact opposite of what you said.
There were individual studies included in the meta analysis that found negative effects associated with Miso soup, but it concluded that was likely cause of the high sodium levels in it not the bacteria.
Here's a quote from the study you cited as evidence that fermented soy causes cancer:
"In summary, no association was found between soy consumption and GI cancer incidence or mortality. A higher intake of soy product is associated with the decreased risk of overall GI cancer and gastric cancer, but not colorectal cancer. This protective effect was observed in females but not in males."
Seems pretty straightforward to me. You need to be more careful if you're claiming to correctly represent researchers.
First of all, gastric cancer accounts for approximately 1.5 percent of all cancers worldwide. Let's say for the purposes of this discussion that you have a 50 percent chance of developing some form of cancer in your lifetime. That would give you a 0.075 percent chance of developing gastric cancer in your lifetime. A 20 percent increase is a very small number.
Secondly, I have to question the assumptions drawn by this study as regular consumption of salt preserved foods has long been listed as a risk factor. It could easily be the levels of salt used in those fermented foods effecting the results. Most people who eat fermented foods for health reasons use the minimum amount salt required to do the job.
Thirdly, fermented foods likely have enough health benefits to counteract the miniscule increase in your chance of developing gastric cancer.
There's much more to consider before anyone should be telling people that fermented foods are, "slowly killing you." IMHO, that was highly irresponsible.
To clarify: Anual gastric cancer rates in North America are estimated at 5.07 per 100 000. A 20 percent increase in that number, which is not a proper assesment of increased risk but it will do for now, ammounts to 1.014 more cases per 100 000.
Sure, it sucks for that single individual but it hardly qualifies saurkraut as poison.
🏆🙏🏻 Agreed
I would say it's the salt. You should do a video on salt. Thanks for the info.
@Tara Wright - I appreciate your two comments so much. I cannot thank you enough for your carefully reasoned response. I hope people see it.
Our DNA is ancestrally wired to respond to alerts and calls of danger, which response people use to drive traffic to their posts and videos; it is critically important for us to discipline ourselves to remain calm and look for accurate and truthful context before we go into worry mode.
Yah know I think they disregarded a study about prossesed foods and gastrointestinal cancer.... too many studies have been payed for making them unbiased. Its like saying safe and effective or bipartisan. No trust leafed.
I have seen the case study and here's what you have edited from what was found so its can be interpreted to a certain degree. "frequently consumption of sauerkraut, BBQ food, processed meats, the less physical activity, a relatively short time, smoking, irascible, and other factors would increase the risk of suffering from laryngeal cancer".
So what do i think about the interpretation, may one ask? well is it that it's a relation between the mix of all the foods and lack of exercise and so on or just one such as you have edited with the sauerkraut? very hard to distinguish...Unless that is if you were the one doing the case study and have ALL the related facts on hand.....
0
This guy IS FULL OF IT!
Fermented and cultured foods or beverages are the best thing you can do for your health!
People have been eating fermented and cultured food for millennia. For millennia that was the only way to preserve food for the winter
Well that is a huge bummer. Some of the healthiest populations eat fermented foods. Humans have used fermentation to preserve food for thousands of years. Being off grid with very little refrigeration or freezing capability, dehydrating and fermentation are my main food preservation techniques. What about the studies that show the process of fermentation on certain foods (like cabbage and other veggies) actually increases their nutrient density and the bio-availability of the nutrients they contain?
That may be true, but it is still a net loss. Fermented foods have aldehydes, alcohols, viruses, and many other things that are not good.
Hey Cheryl, thanks for your input. The great thing about drying is that it is fantastically healthy, I will do a video on it in the future (looking at the research). You could always do unfermented canning. That is always an option. Remember something may have a benefit and a detriment. What if I had a pill with vitamins, minerals but also caused cancer in small group of people? Would that be beneficial? Not from my perspective. No pressure here, you do as you choose, but if there are better options you might be better off.
@@BrightBeamsMission provide proof
@@JW-gl4yp Check out this link: northernlightshealtheducation.com/newsletters/NewsletterApr_15-2019.html
Please do your own research, the information in this video is incomplete at best.
Zandor Katz was in China looking for new ferments and said to an 80-year-old man, "Some say ferments are killers", after taking a drag from his cigarette old man looks over his shoulder, "Hey Ma, Dad, come listen to this".
😂😂😂😂😂😂😂😂😂😂😂😂😁😁😁😁😁😁😁
I started pickling because I live in China and I'm scared of lockdowns. Normally in China you buy fresh veggies at the market. But during lockdowns apartment complexes might have no food for 3 months, and some people are starving, and some people might eat their pickled veggies and stored up bags of rice and smoked pork belly.
Wierd! Everything you are saying I heard from other experts opposite.
Just looking at the meta-analysis of studies on the subject. Once again, there are good things in fermented foods, and you can get the same things in fresh fruits and veggies without the side effects.
Like EXPERT experts! I agree. This is, indeed, VERY weird! I truly hope everyone in these comments has enough sense to do their own research. He uses "fermenting" and "pickling" interchangeably...not cool.
Firstly, I just found your channel and we are enjoying it. Have a lot of the same vibes. I do like and use fermented food, especially kefir, and it comes well-recommended by health pioneers like Weston Price and his research with indigenous groups and health. What I’ve learned in the last 2 years though - and no doubt you’ve learned it too - is that these regular “medical journals” can no longer be trusted, if they ever could. They are often paid off by big F in order to provide the kind of “conclusion” they want to promote (think Ivermectin) - even when the evidence proves contrary - as in the work of many doctors exposing certain harmful drugs/vaccines and then being labelled as quacks. Then, of course, the media runs with the sham. When I see that, I know that doctor is a good one. The bad ones are in government/university positions, accepting bribes/bonuses for pushing the “safe and effective” mantra, making up their own science as they go, to dupe the public. If science was so honourable and right, consider thalidomide, DDT, mercury fillings, low fat diets, eggs being bad, butter being bad, cholesterol, margarine being good…..all lies, all from “science”. Propaganda at its finest - been going on along time.
I see you like comfrey, but science tried to diss that too.
The main problem I have with this video is much of your supporting research is from the NIH, more crooked than a dog’s hind leg. Most of the alphabet agencies are, as we know or should certainly know by now. Why would they do this? Easy. To keep people dependent on drugs and unhealthy. How do we know those people in your info did not get their cancer from their flu shot or other? We don’t, but we do know those shots cause cancer and the like and these smoke screens are always helpful for the criminal agenda to keep people off the trail. I’m reading a book by a doc on vaccines. She has all the evidence to support what she says. They did not save the planet - clean water and sanitation did. These diseases were well on their way out before those. They sell well and make the drug cartel’s $5 billion - but the side effects from these make the cartels $500 billion, because they just prescribe more stuff to fix what they have caused, like this new one “SADS”. A sham beyond measure.
Good remedies are always slammed by Big F and since they have so much money, they can do a lot of advertising campaigns on TV, so we’ve become desensitized to it. A few are aware, but not many. Still, we press on with truth. God bless and keep you. Hope He comes back for us soon so we can leave this world that’s become a sewer of evil. God is still on the throne! I’m going to take the risk and keep eating my fermented stuff. 😇
Totally agree. The term “science” has become just as overused and meaningless as any other buzz word or catch phrase yet it continues. SMH
It is interesting you talk about the corruption in big pharma - I am old enough that I have watched pharmacies spring up practically on every street corner across the united states in the past THIRTY YEARS. The only pandemic I see is that of avoidable disease and the pharmaceutical industry's deadly "cures."
L
Exactly. Tried and true ways of living are not profitable for these people and they use scientists as high priests to control the human population in their farm. It's a religion and it changes with the seasons. t's just like Chess. What pieces sit next to the King and Queen?
Amen!
I also wanted to mention, most kimchi that is made (especially in Korea) is very spicy. Not to mention, most foods in Korea are extremely spicy to the point where one meal has the potential to cause terrible pain for days and damage to the stomach and the entire GI lining. So, I wanted to add that piece of important major contributor to GI problems to the picture. I like to eat non-fermented and not so spicy kimchi that my Korean family makes.
That is true Jessica. It seems spicy, fermented food may be a double whammy. As was stated in the video, sauerkraut, which is not normally spicy is also correlated with cancer. So we might conclude that when you mix the two, spices and fermentation it seems to increase the problem.
Bullshit. Capsaicin doesn't cause pain for "days" and also its been proven that Capsaicin doesn't hurt the stomach lining... it actually decreases acidity in the stomach. Only way it hurts is if your ALREADY have an ulcer... So your both full of s***. Sorry but do some research before posting permanent info
its high sodium content of kimchi that contribute to stomach cancer.
@@HealthAndHomestead Please show me any actual research on spicy food causing gastrointestinal distress. The only affirmative data shows your butt sphincter having a rustic few minutes.
@@HealthAndHomestead Actually, the reason for high cancer rates amongst east asians is a strain of a bacteria called H. Pylori which is very common amongst east asians. 1 out of every 2 east asian develops H. Pylori at some point in there life. Most notably japan, korea and mongolia. The 3 groups with the highest stomach cancer rates. Also the 3 asian groups that eat the most meat. I used to believe in that study that you reference, but the problem is that it's an observational study. It needs to be done on another group of people other than east asians. I think meat, alcohol and stress are likely larger contributors. South Korea has the lowest birth rates in the world. And japan is not far behind. Low birthrates are largely attributed to societal stresses in both Japan and Korea. Also eating meat causes the cultivation of microbiomes that cause cancer, according to new science.
I don't know if someone already said that, but the gastric cancer wasn't even a thing before the junk food in the countries where fermented soya food is more in use such as Japan...
I picked one study and found that it had no direct connection to fermented food. It was a study on a specific province in China and they were evaluating a broad range of factors and no real connwction to saurkraut. Here's the result.
"Potential risk factors for laryngeal cancer were eating sauerkraut. BBQ food and smoking frequently, but proper exercise may reduce the risk of laryngeal cancer "
Checked the study on kimchi, and it was note specific, however the study was of less than 300 cancer patients from 2 hospitals in Korea. Such a small, narrow group makes it hard to eliminate other factors. Also doesn't quanitfy foods by servings per day or week.
Seems like a bit of fear mongering for Americans who eat these foods infrequently.
I am no Korean food expert however Having lived on a Korean diet for over two years whilst away working I can tell you that there are hundreds of types of Kimchi the one in question stinks of ammonia as it’s fermented over months if not years and in Korea is reserved for special occasions twice maybe three times a year and the portion size is literally a couple of table spoons, for some reason this is the one that they serve in restaurants outside of Korea, my favourite kimchi is made from a type of radish cut into cubes soaked in lightly salted water for ten minutes and served it is very refreshing. The kimchi you talk about is very similar to the Chinese fermented fish which can be fermented for hundreds of years I have tried a one hundred year old fermented fish again very small portions and yes it’s as disgusting as it sounds. The western method of fermenting takes a couple of months generally and the product is generally only good for a year a totally different type of ferment.
Your cat or dog would run from this stuff, and I'm surprised that you got suckered into ever trying it. If comeone defecates in a bucket and tells you that it's good for you and is an old Chinese delicacy would you eat it?
@@mccxcccx7793 Your cat and dog evolved to be carnivores. Carnivores in general don't like plants, including fermented plants. So the food decisions of carnivores are irrelevant here. And comparing fermented vegetables to shit is just purely ignorant.
@@mccxcccx7793 Not working with a full deck there, eh buddy? 🙄
@@nycbearff They have always been cats and dogs and always will be no "evolve" to it and even fecal mattern has beneficial gut bacteria in it, yall are all lost
Very confusing. We hear fermented, not pickled vegetables is great for the flora. Now your video talks about a 20 + percentage increased of gastrointestinal cancer if you consumed fermented vegetables. How much and how often are the consumed quantities of this study? That piece of information is key in understanding their conclusions.
This is crazy
And what about sourdough bread? Is the grain not fermented and widely touted as being "healthy"??
@@mccxcccx7793 it is super healthy...sourdough is best...this video is about something else..veggies are different with lactic acid abundant
Here in the Middle East once you’re diagnosed with diabetes, a physician (majority) still advises patients not to eat fat and meat instead of minimizing or avoiding carbohydrates hahahaha. This is the same case with this guy in this video. It’s content doesn’t help but instead it confuses viewers.
Actually it's fats that are considered the main contributor to diabetes and sugar to heart disease so they're doing great!!!
My mom has stomach cancer and she found out that stomach cancer is more prevalent in Asia from eating fermented foods. They also are better at treating stomach cancer.
You mean pickled foods. Very different.
Are these studies mentioning “pickled” vegetables the same as “lacto-fermented” vegetables??
What about tinctures that use apple vinegar? Do you think they are helpful?
Thank you for sharing this information. I have wondered about fermented foods and if they were really as healthy as I kept hearing. I have really been enjoying all your videos, looking forward to more great videos. May God continue to bless you.
You are welcome Pat. Many more to come.
Very interesting. In your mind where does tofu and say bread starter (not sour dough starter) fit into that picture, just curious as I have been wondering for a while.
Hi Chad! Thanks for another interesting video! What about tofu and soy drink? Thanks
Most tofu sold in the US is not fermented and therefore should not have the same negative side effects. The drinks would depend on if they are fermented or not, and what the other ingredients are.
@@HealthAndHomestead Thanks Chad, I was asking because you mentioned that soy needs to be whole. In the form of tofu or a drink like soy "milk", it's not a whole pulse anymore. This is what I meant. Is it still OK?
So how about eating these foods in moderation, like eating apples and pears, and whole vegetables. Is there studies done for this reason?Not disputing this, just curious and found this interesting.
Why would you eat apples, pears, and whole vegetables "in moderation"?
Are differences between fermented by air born fermentation and those which use commercial chemicals?
How do you get the bacteria from a sweet potato? Does everything not die when you cook it? Spores survive?
What about pickles made from lemon juice? We make pickles with lemon juice, garlic, and dill, but don't do any fermentation process on them. My guess is they're excluded from this, but I'm interested in your take on it.
If the pickles are made from lemon juice and not allowed to sit out, they are not fermented.
It would have been nice if you put links to the studies in the description making it easier for the viewers to go and analyze the studies for themselves. There could be many confounding variables. For example, yes Kimchi may raise the rate of a gastrointestinal cancer, but it may be happening at 95 (something will eventually get you), meanwhile the non-Kimchi group may be dying of heart attacks at 65. Without being able to see the Materials & Methods section of the study, we have no idea.
Additionally, you need to be more careful with your choice of words (pickled vs fermented) or making comparisons across the board. At best, you may have been careless. At worst, you may have been playing fast-n-loose.
And for the record, I have enjoyed all your other videos.
Thanks for the input. The reason I used the both words, "pickled" and "fermented" is because both words are used in different studies. All the sources are written in there, but I get it, it would be easier for you if I put all the studies in the description. Here is one that used the word pickles. The others you will have to go back and watch the video.
“Pickled food and risk of gastric cancer--a systematic review and meta-analysis of English and Chinese literature.” Cancer Epidemiology, Biomarkers & Prevention. 2012 Jun;21(6):905-15. doi: 10.1158/1055-9965.EPI-12-0202. Epub 2012 Apr 12. WEB. 12 May 2019. www.ncbi.nlm.nih.gov/pubmed/22499775
Here is one that used the word fermented. I simply use the words that are in the scientific literature.
“Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.” Cancer Science. 2011 Jan;102(1):231-44. doi: 10.1111/j.1349-7006.2010.01770.x. Epub 2010 Nov 10. WEB. 12 May 2019 www.ncbi.nlm.nih.gov/pubmed/21070479
I knew people would struggle with this video. We are talking about scores of studies that almost all show the same thing. I simply have not seen any popular source look at these studies.
All the best.
Kimchi is bad for health because it's pickled, then made worse by all the spices put in it.
@@HealthAndHomestead I've read the studies now and there are so much the authors write about why the studies may not be right. Most of the studies didnt adjust the right factors which is explained by the authors of these meta-analysis studies very much. The meta-analysis studies does however conclude what you say but seems to me it is only bc that was the result from these previous studies,not bc it is actually so.
And where is the truth in saying that the non-Kimchi group is going to die coronary disease at age 65?
Hi there! New subscriber here. I've watched several of your videos and they have been such a blessing. With all the craze about Raw organic Apple cider vinegar, I was wondering your thoughts on that. It's fermented so it must not be good for us? Any help would be great! Thank you and God Bless!!
Here is a link to a case report of a woman who repeatedly consumed vinegar and how it caused damage to her esophagus. academic.oup.com/jscr/article/2020/10/rjaa392/5934538 I am not persuaded that it is overall healthy. It has been shown to lower blood pressure. But by eating a plant based diet that has no refined food can also lower blood pressure. The plant based diet will not damage the esophagus. The point is, like I mention in the video, there are things with benefits and side effects. I am looking for things with benefits and no side effects.
@@HealthAndHomestead I apologize for the delay in getting back. Thank you very much for the link you provided and also your input. God bless!!🙏
@@HealthAndHomestead I think she consumed the ACV undiluted and that's how she damaged her esophagus.
@@dvarnell9821 ACV is powerful stuff. I'd personally take it as needed, and certainly not undiluted or daily.
@@dvarnell9821 Yes, that observation was totally devoid of context. Very disappointing. Context is everything.
What about water kefir? Does it also fall under fermented foods?
Here is some relevant perspective on this issue. A lot of EGW’s statements refer to fermentation taking place in the stomach after consumption. Some say that lactofermentation increases the bioavailability of some nutrients. May be so. Could also do the same with toxins. Bear in mind that kimchi often has shrimp paste and sauerkraut is often a condiment for meat based dishes. Would be interesting to see if the inclusion of meat, especially non-kosher meats that are cured, makes a difference.
Ellen White mentions fermented foods as being unhealthy.
Is this shop bought or homemade? Coz the shop ones have so many chemicals in it that it makes since!
I want to ask if the studies you are referring to are studies of naturally fermented food that take a lot of time and make prices much higher or commonly sold fermented food where they use chemicals to make the process faster? Same with pickled food there is a significant difference when you use homemade vinegar from apples and store-bought vinegar. I'm in shock that you are talking so little about vinegar since it's crucial to store food for extended periods of time.
What is the toxin in the fermented vegetable's that causes the cancer ?
Did those studies consider organic produce or produce sprayed with poison? Im sure that fermenting produce sprayed with poison is cancerous. But in the health food industry fermented foods are known to be the most antiaging foods as long as they are organic .
The excess sodium is what is thought to be the major cause of the fermented food cancer. A 28 gm serving typically 2 tbsp will have 1/3 of your recommended 1,500 mg per day. If a fermented food is eaten as a side dish rather than a garnish you will potentially be adding thousands of mg to your diet.
Are the vegetables used in these studies organic non gmo or were they gmo pesticide laden vegetables. Was the vinegar used in the pickled vegetables petroleum based distillate vinegar or organically produced fermented fruit vinegar.
It is really unfortunate that questions like this are rarely asked. And when you look at the data, usually you can see that it is not actually that fermented or picked vegetables are risk factors but the constituent ingredients are most often sourced from processes such as genetic modification, pesticide saturation, artificial fertilisers, petroleum distillate vinegar etc and it is, I believe, these factors that are the most likely cause for the significant increase in negative health outcomes in such studies.
A perfect example is the studies on red meat increase risk of cancer. All of the studies confirming increased risk of cancer are done using pesticide, hormone, antibiotic laiden gmo grain fed beef.
So the question is why are these studies never done with Real organically grown foods...???
And if you would like to know who might have an interest in making healthy foods look bad, perhaps take a look at who funds the research. You will often find that commercial pharmaceutical companies are typically the companies that are funding such research and they have a vested interest in defamatory research on healthy probiotic foods because why would anyone buy a bottle of probiotic pills for $30 when you can make a jar of organic sauerkraut for $4 and get 20million X the probiotic benefit....???
One thing to think about is that you can get the benefits without the potential side effect by eating whole, unprocessed, fruits and veggies, even better yet if they are organic. This included the lactobacillus bacterium that is so highly prized in the minds of fermenters. So you don't need to ferment the food first to get the benefit. You get it in things like organic apples. Eat a variety of fresh fruits and veggies and avoid any potential side effects. All the best. I highly doubt you have anti-fermented food scientists around the world, but I could be wrong. Who would fund the anti-fermentation industry if such a thing exists?
@@HealthAndHomestead Just follow the money. Same reason some California medical association was opposed to a law that required medical students to getting a certain amount of time in nutrition courses. Who would be anti-nutrition? Can't make money off drugs when your patients are healthy. There need be no conspiracy when incentives are in place.
@@HealthAndHomestead You avoided the original commenter's question though. Did you see who did the study? Who funded it? And do you know if the foods used were non gmo, organic??
@@thegreenhornet7749 exactly! His answer also shows a form of bias. I can read through tons of studies to find enough to prove my point. I had to do it in my education. There is so much more to a study than to simply give the conclusion without the contributing factors.
For instance the original cholesterol studies were done on aged men, who smoked, Were overweight, sedentary, ate red meat, drank, and already had heart disease.
The researchers changed the diet, added exercise, had them quit smoking. Most l9st Wright as a result of an overall healthier lifestyle. Then the researchers proclaimed it was the cholesterol that was contributing to the heart disease. When in fact eliminating all the contributing factors are known in themselves as reducing heart disease. It's also been found that there were many studies that showed saturated fat was healthy. Those studies were suppressed because they didn't fit the narrative.
Just like many studies recently. 😒
We need to know all the facts as so many have pointed out!
@@cindyjohnson5242 OH my goodness, what a great comment...you laid it all out. Same reason I don't pay attention to "polls"
Pickled and fermentation are different FYI. One is cooked, one is not. You tend to use them interchangeably
I had similar experience with my roommate's kimchi, was shocked by the disgusting smell in the dorm room
I had another question. I recently learned that all olives are fermented. What olives do you think EGW was referring to when she said the oil as eaten in the olive was good for us, when referring to olive oil?
All olives are not fermented. foodmatch.com/blog/post/what-is-a-frescatrano-olive
You can find olives without vinegar or other preservatives. Olives come off the tree inedible. It is by soaking it in salt water that they become edible. That's not fermentation and I haven't seen fermented store olives before.
@@1110111011101110 For sure.
@@1110111011101110 Are you equating the use of vinegar and preservatives with fermentation. Because they are not the same thing. True fermentation does not involvethe use of vinegar or preservatives. The salt and the fermentation process is the preservative.
Your reply here is confusing.
So many variables here. Did you actually read these studies? The biggest question with studies is not necessarily who did the research, though that is also important to consider, but who funded them and why. Next, you have to actually read the studies, how they were performed, and what the verbiage of the conclusions actually were. Next we need to actually define what was fermented for these studies and how. Were they truly organic vegetables or full of pesticides and herbicides? If vinegar was used was it full of glyphosate or a natural vinegar? So many questions to answer, especially regarding terminology, but also processes and motivation, before you can throw around the very tired term “science.”
Me and my wife have been wondering about plant based Yogurt, we like Almond and coconut based but they have probiotics/live cultures in them, is that essentially in this same category?
Am wanting to know: were all these studies done with Organic fruits & vegies or with Non Organic & GMO fruits & vegies???
My brother have you found anything on kefir milk? Would any of this apply to kefir particularly? I guess the issue with fermented is their ability to create acidic environments in the body. It would follow that cancer would be linked to their consumption. I know you mentioned fermented milk... any data though? Blessings
Kefir is also cultured which to me would mean the same as fermented, no?
I've found kefir to taste like it has alcohol..... When I look it up, it actually contains alcohol.
@Natural Athlete I'm not certain you are following fully. Adventists cannot back alcohol......And that is the very short of it....
@Natural Athlete that's okay. This page is run by a Seventh-day Adventist. As Adventists we don't find alcohol truly safe to use (for multiple reasons). I'm imagining you could reach out to the page's owner, who could give you more info there if you desire. Best wishes in your health journey!!
One important note here. Store-bought pasteurized milk vs. fresh unpasteurized milk from cows with access to grass are extremely different products. Fresh milk is an incredible food, fermented or not. A book suggestion: The Untold Story of Milk.
I think what you're saying is interesting and worth looking into, but as someone who's health has improved through eating fermented foods I have a lot of sckepticism towards your statements and even the studies you mention. I am open to what you are saying but I was wondering if you could site your sources in the description, that way myself and others could actually look at the research ourselves and scrutinize it. Thank you!
Every source is cited as you are watching the video. If you look at the cited source and google the title of each study you will find them. All the best.
You werent listening carefully, with the way he positioned himself at the start, he said theyre may be many benefits to these foods, and may make you healthuer, BUT, may also cause more cancers
The takeaway here would be to look at the studies, look at the sources and ingredients of fermented foods ate, look at the frequency and volume of fermented foods ate, and maybe adjust accordingly or reduce consumption.
I have always thought of fermented food like a suppliment, a forkfull or 2 every day or two is all
@@HealthAndHomestead I was thinking the same thing as @chubeboy1. It would make it much better user experience to have your sources in the description. Now I have to listen to the whole video again and try to find the sources, track them down, etc. I just tried to look up one of the articles and pulled up a completely different article with different authors, but the title was the same. You've already done the work to research it. Please be generous with your audience and share the links.
Sir Can we eat fermented foods at night ?
This is very interesting. It would be good to know how many different research institutes made the studies and who sponsored them? Maybe companies making pills? It is always good to look at the sponsors. Regarding soy products, what I have heard is that unfermented soy is much harder to digest. Could it be that the increase in cancer from fermented soy products actually was caused by too much salt in them and maybe the wrong kind of salt? Also we don't know if the soy products in this studies were organic or not. If not, the cancer causing properties might be coming from genetically modified soy and herbicides used to grow it. I guess if the products are goo quality, made from healthy vegetables and beans and used in moderation they still could be very beneficial, but if somebody is eating them every day, maybe they can cause problems.
Good points. There are some foods that have been altered so many times and misused by the food industry that we have no idea what the original was anymore, corn and soy being the two big ones and wheat is not far behind.
Fermented is unhealthy.
I'm wondering if the risk is coming from the fermentation? Or from the vinegar etc?
Fermented foods with probiotics do not have vinegar as far as I know.
@@shawnstephens6795 They do not have added vinegar. There is a lot of confusion in the comments section.
What about the current miracle food apple cider vinegar? Is that bad too?
If the whole food has bacterias on it already where do you think the bacteria is in the fermented food comes from? Do you think it's a different set of bacteria or just a more concentrated specific strain of bacteria? Fermented foods are solely pre-digested foods with the strongest bacteria growing on it.
Did it have fish in the kimchi or was it mostly paint base
What about cooked fermented foods? eg, cooked sauerkraut. If you kill the bacteria, does it negate the cancer risk?
SP,Brasil.
Alguém poderia fazer uma síntese do que ele fala sobre alimentos fermentados?
Obrigado.
Thank you for the healthful information and most of all thank God for this information
Are there links for any of the studies?
Kimchi is also a staple in North Korea though the incidence of gastric cancer is lower than in South Korea. It seems that if fermented cabbage was the culprit, the rates would be comparable. Kimchi in North Korea, however, is less spicy. Do your studies take that into consideration? A Chinese study showed that "Evidence from case-control studies suggested that a higher level of spicy food intake may be associated with an increased incidence of cancer." Spicy foods cause stomach inflammation and inflammation is associated with the development and progression of cancer. Just sayin'.
Spicy food does certainly have its issues. Research shows spice food can produce increased intestinal permeability (leaky gut). As far as North Korea goes it may be hard to trust any info coming out of there.
Just some initial observations:
1. The single most common oriental fermented soy product I'm aware of, is soy sauce. Soy sauce basically has two forms-- alcoholic soy sauce, and hydrolyzed protein (such as Bragg's Aminos). Hydrolyzation involves burning the protein with lye or acid. So, the fermented variety is routinely alcoholic.
In the body, ethanol (alcohol) is converted to acetaldehyde, which is highly poisonous. Then acetaldehyde is converted into acetic acid (vinegar). Vinegar is also toxic to the liver.
2. Most pickles are actually not fermented. They are made with salt and vinegar. Much saur kraut is also made with vinegar.
3. All yeast-leavened breads are fermented foods, and all that I am aware of are alcoholic. Modern commercial baker's yeast has been treated with bromide (a thyroid toxin) to kill the lactobacilli, so yeast breads are not lactofermented. (On the farm in Africa, we also fumigated the wheat with methylbromide to keep insects out of it.) The best source of natural bread leaven, is the bacteria from leaves of plants in the spring--ideally, between the time of Passover and Pentecost.
Alcohol has a boiling point of about 196 degrees; water, about 212; and vinegar, approximately 235 degrees, Fahrenheit. When bread is well-baked, it typically reaches an internal temperature of about 204 degrees. So, any trace of vinegar in the bread will tend to remain, while the alcohol is largely evaporated.
As Inspiration points out, sour bread is the result of the cook not knowing how to properly maintain and handle the leaven, and/or being careless in its use. But lacto-fermentation has been a part of bread-leavening since time immemorial.
Any fermented food that depends upon sugar and yeast for its fermentation, will be alcoholic. All vinegar that I am aware of, is the result of degrading alcohol.
So, in analyzing the effects of lacto-fermented foods, it seems we need to be careful to avoid confounding the health-detriments of alcohol, vinegar, and irritating spices with the effects of proper lacto-fermentation. If this is done, I think you may find that much of the damage goes away.
Vinegar is fermented fruits, so naturally anything that is pickle in vinegar will ferment as well
@@sebastiensmarth3479 Note that vinegar is a product of alcohol, which is formed by yeast, feeding on sugar (or starch). Vinegar is the last stage in the alcoholic fermentation process, and is quite stable, resisting further deterioration.
"They gave him vinegar to drink mingled with gall: and when he had tasted thereof, he would not drink." Matthew 27:34
If Jesus wouldn't drink vinegar(which was offered him to numb his pain) it can't be good for the system. Ill stay away just in case.
As far a fermented dairy goes, are we talking yogurt, kefir, cheese something else?? Yogurt isn't fermented very long....typically 8-12 hours, therefore I wouldn't think it to be an issue. Kefir is fermented longer if I remember correctly. And hard cheeses are fermented quite long. (Mozzerella is not fermented at all. And then there are soft cheeses, such as sour cream, cream cheese, etc, which I would assume are not fermented real long, but I couldn't tell you for sure on those.)
That's my understanding.
My perspective is that the thing to consider is how trustworthy and moral is the source of our dairy considering all the problems with modern factory commoditization of animals.
Exaggerate cabbage cannot smell as bad as he say..
I did achieve a similar sounding smell from a forgotten jar of seed soak
I like your channel… but ummmmm… I’m not sure your research is on here. Adding fermented foods to my diet has greatly improved my health. Of course there’s always exceptions… maybe this isn’t a topic that should really be tackled unless you really have a history with it
He has a meta study...not sure how much more informed one can get on it...And also was fermented foods the ONLY thing you changed, and you can't guarantee it hasn't improved one area and reduced another...
If our fruits and veggies come from the store, we wash them thoroughly, so how much of good bacteria is still there? I think this concept applies only to home-grown plants, where you eat straight from the plant without washing off that beneficial layer of good bacteria.
But why would you not wash the fruit/vegetables before you eat it? I may have bird droppiing, insect debris or other nasty things on it!
@@mccxcccx7793 Don't eat without washing if it looks dirty. When we were kids we ate straight from the garden and had good immune system, no allergies, no stomach flu.
I don't think that necessarily there is a bunch of studies that seak to destroy this stuff, but you have to understand there are an insane amount of studies, and when you invest a ton of money into a study you have to get a result. Also food studies are notoriously eh.... It can be really difficult to confirm these things sometimes, and they have to be able to be repeated many many times. And if the conclusion of your result is merky or doesn't support either side it can be really tempting to skew it one way or another given how much time and money was invested into it. I'm not saying you are wrong either, I'm just saying there are a ton more variables to consider and much more research to be done before anything can be 100% concluded. Like some brought up, there are different types of fermentation, also factory produced fermentation tends to be done in a way much different from home fermentation and store bought fermented soy is very different from the old fassion fermented soy. Also while maybe in the video you showed ur sources briefly, without linking them in your description there is little way for me to verify there results or do any real research of my own. So I'd say there is a lot more work that needs to be done in that regard. Another point, you might say Japan has more stomach cancer then USA or otherwise but you don't consider America is top 5 in Cancer in the world, where Japan is 43, this MAJOR skewing of the waters makes it hard to really prove that one diet is some how more cancer then another. If japan gets more overall stomach cancer, but less cancer in total, can we really indicate your desired result? Intresting video leaves me with more questions, and that's nice, but wouldn't call it conclusive.
Does the research look at weather it was commercially made or homemade?
Good information, thanks!
Glad it was helpful!
I think the problem is with the fresh vegetable itself, almost all food now is GMO especially soy, wheat and CORN which is added to iodized and none iodized salt as dextrose to prevent potassium iodide from oxidizing and evaporating and is also used as an anti-caking agent, add to that the use of glyphosate and other pesticides and herbicides that are sprayed on GMO and none GMO crops, and don't forget the fluoride and chlorine in the water unless bottled or filtered water is used. The fermentation process might actually increase the damage caused by these poisons that stripped us from the good bacteria in the first place.
unless the studies compare organic vs GMO (gmos require pesticide use), and organic with pesticide vs organic with no pesticide, I will be eating my fermented olives. they are so good.
Pickled foods using water bath canning and vinegar is a completely different process than fermented foods. So when you say pickled are you talking about the water bath process or the fermentation process?
That’s why it’s so important to eat fresh organic vegetables as much possible because The nutrients in fresh vegetables, especially vitamin C, can neutralize the nitrosamines in the digestive tract. Also reducing sodium intake is really important. These are huge contributing factors to the large number of gastrointestinal cancer in Korea.
In India fermented foods are not considered sattvik foods, it's devils food. Our rishis, ancestors told always eat fresh food, never eat old, fermented, pungent foods those influence mind and body. Traditionally we habituated with home made yogurt but butter milk is considered healthy but toomuch too sour is not always suggested.
If you see China their pungent foods, dead, stinky smelly foods and we all know how evil and bad they are they spread their dirty pungent foods all over countries that's reason today wars happening. Avoid processed foods,, eat more fiber rich foods like whole grains, fruits automatically increases probiotic bacteria
May be you are right . Korean people are not just only eating kimchi, they also eat instant noodles a lot which contain chemicals which can lead to Gastrointestinal cancers , I don't think organic fermented Kimchi is causing cancer.
You keep saying pickled. Fermented and pickled are different. Pickled uses vinegar and fermented ages in salt etc
The research talks about both pickled and fermented. Depending on the form of pickles they can be either fermented or unfermented. Much traditional pickling was a fermented form.
I'm open to research even tho it will counter what I've heard everywhere. But first a question...you interchange in this video the words pickled and fermented. I don't care how you speak it, but did you search for "pickled" in your research queries? Because those are very different processes. One results in a near absence of life in the food and the other quardruplifies the biota. So if you see this, I'm wondering if you only searched for studies on fermented foods.
Thank you for the information. How about soy yogurt?
I don't intend to be a let down, but since twenty studies reveal a correlation with fermented soy and cancer, it seems that soy yogurt would not be the healthiest option.
@@HealthAndHomestead Thank you...
@@HealthAndHomestead That may absolutely be. I haven't looked at research there. But I do know that yogurt is not fermented as long as many fermented foods are fermented.
Perhaps the other key is the use of vinegar as opposed to lacto-fermentation. Likely this is the cause.
After my husband took pearls probiotics triple coated, for 4 days his stomach began to swell a lot! After about 2 weeks didn't get any better, so his he was put on forosamide to reduce the swelling but that lowered his platelet count. So he stopped taking that and he is using natural diuretics but they don't work as well. He was very constipated so went to gastro doc and he took blood tests. nothing concerning. Went back because stomach was still swelling and constipated. Took fiber foods and miralax. Bowel movements better but started swelling again. He had incomplete stomach imaging, by fam doc but didn't show the pancreas because of gas and the docs refuse to do an MRI on the intestines. Its not just his stomach now, but his whole body is swelling. At first gained 15 pounds water in 2 weeks after probiotics. Then back down less10 pounds after forosamide, now 25 pounds of water gain over 4 months since the probiotics. Real worried. Thought it was SIBO. Gastro doc doesn't see need to take the test for that. Now wondering if it is his heart. But why did his stomach and body swell after the probiotics? And its been such a long time since he too it. Why hasn't the swelling gone down yet?
Sorry to hear that. That is quite an ordeal that you all have gone through. I will pray that he gets totally better. Blessings.
@@HealthAndHomestead thank you so much!
As some commentors said, I think you are missing the bigger picture. Ok sure heavy Kimchi eaters have higher cancer rates. But they also have much lower rates for other types of cancer. So then how would you calculate this in?
What if you could get all the benefits, by eating the unfermented plant foods, and none of the negatives?
Meh some of the healthiest non cancer having people are in korea and they eat that kimichi every other meal
South Korea has the highest rates of gastrointestinal cancer in the world. #1
A very important point is that Japanese soy and North American soy are really not the same! North America selfishly has GMO soy that is very disruptive for the human body. I think it's really important you actually teach the difference and not push something that may be harmful. If we're going to deal with an organic soy that has been fermented for more than 6 months perhaps I would say it's safe.
Soy and soy products have been reported as having a higher carcinogenic potential and should be used sparingly. I have an Asian friend you supports that and recommends that soy regardless of origin should be avoided whenever possible. And he's an oncologist.
Analyze tofu made from GMO soy and tofu made from non-GMO soy, and you can't find any molecular difference between the two products. The genetic modification of the soy plant is to make it more resistant to pathogens as it grows - but it doesn't affect the composition of the beans. Other GMO projects do affect the foods produced - like Golden Rice, which had genes added so that the rice plant now produces beta carotene in the rice, which prevents blindness in children.
You use "gmo" as if it means something it does not actually mean. It's just another hybridization technique, and we've been hybridizing plants for many thousands of years. The myths about GMO products are about as accurate as the old belief that tomatoes were poisonous.
Are the studies based on home fermented foods or commercial fermented?
I only use sea salt to ferment my foods. Nothing else.
If the study is based on commercial fermented food then I of course higher chance of cancer because you need to know exactly what ingredients are used to ferment.
Ive read the studies and the majority of them does not correct this issue which is one factor for misintepretation that the authors of all these meta-analysis studies writes about
Exactly my thoughts as well
When you're talking about scientific research, can you please post some links to the research you're referencing?
My Kilner fermentation jar just arrived today and I watched this video this evening 😭 Well, I must admit that the research is rather disturbing and I will definitely have second thoughts about using it. Thank you for putting this video together.
Thank you for sharing this 🙏🏼👍🏼🙂
OK so how do we offset the cancer risks and still get all the benefits
Traditional diets of Asians Japanese include lot's of fermented food. Soy sauce fish sauce miso.
Healthiest people on the planet.
They are very healthy excluding the fact that they have the third highest rates of stomach cancer in the world. www.worldatlas.com/articles/countries-with-the-highest-prevalence-of-stomach-cancer-in-the-world.html
@@HealthAndHomestead"Kimchi, a fermented cabbage indispensable to Korean cuisine, was once considered to be a risk factor for stomach cancer. However, unless one consumes kimchi that contains excess salt, kimchi, in general, is a healthy food recognized for its antioxidant, antiobese, cancer preventive, and other health beneficial effects.7 Cancer preventive/anticarcinogenic activity of kimchi is associated with the type of ingredients and products formed during fermentation.14"
www.ncbi.nlm.nih.gov/pmc/articles/PMC4285955/
@@JW-gl4yp Jeffrey. I went and looked at this paper and the source they gave for the quote you mention. I do agree that the excess salt is not health and may, in fact, be a risk factor. But as for kimchi being healthy, I was not convinced. I could only see the abstract for the reference but it doesn't seem, unless I misunderstand, to be referencing a study but more of an opinion that the ingredients and maybe some of the lactic acid is beneficial. It does not seem to show that it is actually cancer fighting or beneficial. It can be that some components of something could be beneficial and some may be detrimental and in my mind that is a net loss rather than gain. There may be properties in kimchi, like cabbage and other veggies that are cancer fighting but there still is a potential for it to be cancer causing because of the fermenting. Since we see multiple forms of fermented veggies are associated with cancer I don't see this as persuasive.
@@HealthAndHomestead something that I would be interested in learning is that if the decrease in cancer in general is greater than the increase of stomach cancer
Actually they have the highest rate of stomach cancer because they consume fermented foods is what actual research says, allot of research btw. Ironically all the studies, because of what you said about Japanese consuming allot of ferments l, we're actually done guess where, JAPAN. Then a combined study of 60 studies from Japan concluded the ppl who ate fermented foods had a 30-50% increase in stomach cancer. In other words your point is correct your conclusion about fermented foods however is incorrect
How about kefir?
Any info on kombucha??
There is not much research on kombucha presently.
It is fermented and contains a small percentage of alcohol.
This is taken out of context. A study by Hong-Mei Nan, et al on Kim chi and soybean only with increased risk for Koreans with certain genotypes. Maybe for others it's healthy. More studies are needed. Also association is not causation. I suspect it's the high salt content that's behind this risk.
High salt could certainly be a factor.
Why? Does the studies mention?
Is it lactic acid?
A fresh way to have that pickle taste without the side effects; slice cucumbers in a container that has a lid. Add the juice of half a fresh lemon squeezed in. Add a few pinches of pink Himalayan salt and a few pinches of dill. Put the lid on shake gently. Lead to sit while you prepare something else to go with this like a nice veggie burger for about 10 to 15 minutes. It taste just like a pickle but with all the healthier ingredients thank you so much for this video brother I believe you are trying to teach us that fresh is better. Anyway you slice it, fermentation means that particular item has to rot a little bit whether it is in a salt brine or in vinegar.
Its call prebiotics and probiotics and its literally life. LIFE is the "side effect" you speak of wtaf
Better watch out, they will say veggies in vinegar causes cancer next 😂
Great information! Science is backing up the diet given.
So true
By the way, nutritional yeast flakes are also a fermented product.
A side takeaway that I got from this us that, even in moments with our best intentions, we've failed to observe the scientific method with the respect required to approach it with.
Did you ever mentioned in the video that the researches focus on HIGH SALT intake as the problem but not the fermented food itself? Check out further, buddy... Fermented foods can be eaten with less salt and better fermentation methods.
What about olives? Same/similar process. Very healthy for you.
I drink fermented whole milk. It works for me and it is simple and fast.
I would be more concerned about pesticides on the vegetables used and eating just about any food than is highly refined. But as always the dosage matters.
Hi, I am a newbie to your channel and just finished watching this video. Can you give any information on exactly how much people that are encountering cancer were eating? Are the people who got cancer eating large amounts of it on a daily basis, or am I at risk from my homemade Kombucha and Kimchi that I have every now and then? I feel like some info is lacking here, and I would love to get your take. Thank you very much! JamieinWyoming
I don't think you need to worry, these studies are pretty dubious to say the least and I think largely focus on pickled not fermented foods which are very different things. Also there is no mention of whether the veggies were chemically fertilised and Glyphosphate soaked GMO's which I'm sure would have a significant impact on the results of any studies relating to the health of vegetables....!!!
I absolutely love kimchi, but thank you for this. I completely bought into the popular belief that it's good for you without questioning it, which is unusual for me; affinity bias at work. Or would that be confirmation bias?
Anyway, always happy to find more skeptical content to ponder.
You can't trust this guy, man. He says to not trust harvard and he says there's so many studies, yet he didn't name or link any. Don't trust what one guy says
I’m glad to hear about this. I’m 62 years old and I always thought that just eating a plant based diet in its natural form and by this I mean eating an apple skin and all rich in fiber and antioxidants was way healthier than eating it like an apple pie loaded with sugar was bad!! I still think that consuming fermented foods cause your body to become acidic causing lots of diseases. Please do a video about this thanks.
Actually, on the contrary. Acidic food helps to alkalize the body.
Agreed with your take, gladtidings.
This is a way to also preserve veggies so it last longer. Obviously don’t eat just fermented veggies. Moderation with everything.
It's a great idea if you could avoid glyphosate, oxalate, gluten and goitrogenic properties in plants. These things make me very ill. I hope they don't make you ill.
Eat balanced amounts of all these: Pickles, Fermented, Fresh and DIVERSE intakes. Do exercise and reduce stress and increase positive experiences: You'll live longer than any given only-isolate - obviously.