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.
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.
Interesting, I just read the same. OP has no references listed either 🤔 UPDATE: Upon further review, there appears to be studies that support this video. 😢
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!
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.
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.
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.
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 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.....
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.
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.
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".
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.
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
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.
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 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.
As others have pointed out, pickled is not the same as lacto fermented. Also, kimchi is traditionally made with fish sauce or shrimp paste. We may as well conclude that it's the heavy metals in our heavily polluted oceans that are causing the cancers *now* - as opposed to 100 years ago.
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.
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.
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.
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.
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!
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 .
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.
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.
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.
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.
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.”
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.
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.
Correlation is not causation. I would say all good things in moderation. You also didn’t really mention how much fermented food has to be eaten on a daily/weekly/etc. basis to have said risk. You say dairy isn’t healthy but give no reasons or support for that statement. You just make the statement and then change the topic. Can you do a video about what makes dairy unhealthy? At the end of the day, we each have to decide what we put in our bodies and weigh the benefits versus the risks.
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.
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.
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.
I have a feeling that there are people who are extremely sensitive to the smell of kimchi, just as there are people who are extremely sensitive to the taste/smell of cilantro. I cannot tolerate the smell or taste of cilantro (which means I have certain olfactory sensors others do not), but kimchi tastes and smells GOOD to me -- at least the authentic Korean kind. Which I typically eat in small quantities only when I go out to dinner at a Korean restaurant. My thought is, if you have a real aversion to something, that absolutely means you should not eat it as it will probably not sit well with you and may even make you ill. On the other hand, if something smells and tastes good to you and sits well when you consume it, it's probably fine. I'm not a fan of ANYONE making a video about what we should or should not eat -- much less that it's killing you. We are all different, we have different heritage and different genetics, and I believe people should eat what works for them and not worry about the fad of the moment. I dislike "food police," just as I dislike "thought police." I'm sure the author of this vid means well, but IMHO it's out of line and you (the author) should remove it and keep your food opinions to yourself.
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
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.
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...
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.
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.
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.
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.
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.
Biased studies are biased. And what studies? I see no links in the description, do these studies even exist, or did you make them up? Fermenting food makes it much healthier, period. Some of the things that Lactobacillus does during fermentation: - consumes sugar, so lowering sugar content - creating lactic acid(the reason it's called lactofermentation) which kills ALL bad bacteria. - reproducing so you get a lot more Lactobacillus in your gut. - breaking down proteins and fats, making the food easier to digest - increasing bio availability of nutrients, such as minerals - breaking down antinutrients, like octalic acid and phytic acid - creating B-vitamins, including B12. This one is fantastic, you can cook some meat destroying B-vitamins in the process, and then ferment it to get them back.
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
The intro had me belly laughing. Some years ago, I was sharing my homemade kimchi with my workmates in our break room. Our boss comes down the hallway asking what that smell was and if a dog had s*** in the hallway. 🤣🤣 he entered the break room with a grimaced face and said "is that that damn kimchi again?" 🤣🤣🤣 it was really just cabbage-fart smelling. I don't know whether I believe the research but kimchi never lasted long enough to ferment in my house. I always made fresh kimchi and straight to the fridge. My kids tore it up! I enjoy and appreciate your channel. Thank you
I always make kimchi stew out of sour kimchi. Any kimchi that looks too old gets thrown out but that rarely happens since I just make kimchi stew before it gets to that point (takes 6+ months).
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.
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.
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.
As I understand the research, this increased risk of gastric cancers from fermented foods is dependent on frequency of consumption. If you eat fermented foods in large quantities every day, you increase cancer risk. But really....this is all so vague. We need studies that target specific foods and specific methods of fermentation. It may be, for instance, that long fermentation, months or years, vs shorter, a week, or two, up to a month creates significantly more risk. We need to know more.
lol... i was in grad school in family student housing which were two story townhouses in a row and back to back. one day i came home and i was sure something had died in the walls. called the building guys and as soon as the guy walked in, he backed out! turned out there were a korean family making food... the guy comes back to us after investigating and told me i should go smell the townhouse behind ours if we think our place stinks... evidently the other place was truly vile. i love fermented foods but when something makes me want to hurl, i am not going to eat it. the truth is that if you stop eating processed and synthetic food and eat whole, real foods, you will be healthy. i did that in the 80's and i just never get sick. i worked in hospitals and everyone around be got sick but i do not. no colds. no flu. no covid. i grow most of my food which gives me physical activity, working in the sun (vitamin D), clean air in my little orchard / garden / wild life habitat / oasis. i do eat fermented foods but not fanatically. the only things that never enter my domain are synthetic and processed foods. i do not eat meat much but several times a year i may have some wild smoked salmon or something equally drug and chemical free. i do have chickens for eggs and i become to attached to them so they get to rule the orchard in their old age.
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.
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.
You didn’t say if the fermented food is vegan or how the food is fermented? With vinegar or not I believe it matters. Food fermented without the alcohol process is different and good for us.
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.
If you get a great diversity of backteria from plant food, then what is the probability that those bacteria are good? There must be at least as a great diversity of bad bacteria, because assumably good bacteria is just a subset of all the bacteria. Without mentioning good and bad chemicals and other factors! ... So, it appears that we are all too optimistic about the benefits of eating plants and, therefore, they should not be eaten this carelessly.
Take this info with a grain of salt. These studies used for this video lack too much important information to be credible. I'm a carnivore, a strict meat diet. Studies say avoid red meat. Meat causes colon cancer, for example. These studies lack info as well. Who were the subjects tested, what was their lifestyles/health/menus like prior to the study, during the study, after the study? Did some subjects also drink alcohol, smoke tobacco, indulge in illicit drugs or eat carbohydrates and so forth?
Thanks for posting this- I’ve read some of these studies too and I’m bummed about this… Nutrition is super emotional for people so sometimes it’s hard for them to hear it the first time… I like fermenting vegetables but I will probably cut back a bit 🫤
Furthermore, the process of fermentation itself is not the cause of the cancer. It is the presence of H. Pylori, regardless of fermentation or not, that appears to be the culprit. A person can become infected with this bacteria whether they eat fresh or fermented foods.
Too much fluff. Three min in and he still hasn’t said anything relevant. One of the major arguments against kimchi is its high salt content. That salt comes from added salt. It’s not a by-product of fermentation. Fermentation processes are not all the same. They involve different microorganisms and different biochemical pathways. We have a lot of food that are products of fermentation - bread, beer, wine, yogurt, sauerkraut, kimchi, tempeh, cheese, etc. You have to be specific about what fermentation procedure you’re talking about. If you’re talking about acid - which acid? Is it an acid produced during fermentation or are you talking about acetic acid/vinegar deliberately added during pickling?
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.
The 60 study meta-analysis you seemed to find most compelling was for “pickled” foods, or at least that’s the word you used. Pickled and fermented are not necessarily the same.
I believe that any negative effect is from the salt in fermented products. Excessive salt has indeed been found to increase the incidence of cancer. Some fermented products have much more salt than necessary for fermentation. A 2% salt fermentation is sufficient to make sauerkraut for example. If you have about 40gr of sauerkraut daily, which is what they recommend (one spoonful) will give you only about 0.8gr of salt which is not that bad.
I really want to see how the research is saying that refined soy is raising cancer risk. because I know all processed vegetable is actually raising cancer risk. but in fermented food, it is much better because there is so much anti-oxidant in it to fight the cancer risk
"we look at the research, not just popular opinion", and you showed great summaries. Great work and excellent deductibe theory! PS, don't use apple cider vinegar! It's not worth it. Ruins your teeth in hours of your not very very careful. Just swishing your mouth with water you drink a few times after eating is far better than brushing most days. Don't use electric brush either
If you want to you are welcome. But South Korea has the highest levels of stomach cancer on planet earth. What if they could live long and avoid stomach cancer?
Sure, if life was perfect but it isn't. Germans eat a lot of Sourcrout which is a lot like Kimchi and they also average 80 years for men. (I'm just saying.)@@HealthAndHomestead
I Wonder if that kimchi study kept track of what kind of vessels they fermented their kimchi in whether it be in plastic or glass? These fermentations are generally acidic and acids are also generally corrosive to materials. These leeching materials need to be accounted for.
This was a blessing for me when I watched it a year ago. Would you be willing to do one on some more controversial foods within the advent movement. Non spicy spices such as tumeric, mushrooms, Nutritional yeast and onions.
Probiotic capsules are not suitable for every patient to habituate gut. Capsules are either vegan or gelatin along with other processed excipients may cause problem. So work with functional medicine doctor expert in diets. Veggies and spices fermented with vinegar and brine are healthy.
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.
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.
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
Cows ferment their food before eating it. All ruminant herbivores do. non-ruminant ones eat their own poop. That's how they get the nutrients out of the food. Cows don't digest cellulose and neither do we, it is the microbiome that does. For cows fermenting before-hand means they can absorb the nutrients. The first time they eat they are just cutting the grass and storing it in their rumen. Then when they go and relax they chew that. 'the fermented cud'. Microbiome is the main key. Not hydroclauric acid breakdown. Not thermal cooking. Thermal plays a part In sanitation and further breakdown but cannot do the job of nutrient extraction alone. That is why plant based people take supplements. That is why b12 deficiency that is why the antinutrients that you have in plant foods are not being disabled. Natto is a Japanese been, the highest source of K2. The bean by itself without fermentation has defense mechanisms like enzyme inhibitors that stop you from absorbing the seemingly apparent nutrients on a ratio of 1:1. Look up Trypsin inhibitor. Thanks. Before fridges our ancestors would have to preserve. That was indirectly in their favour. What are your thoughts. Thanks. Biological processes for inactivation of this inhibitor include germination combined with fermentation.
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.
I can’t believe it ….every time I see a crash on the road for the motorway or freeway there seem to be police cars and ambulances present. I now understand the police cars and ambulances are causing the crashes I must make sure I stay away from police cars and ambulances……… only joking… This is interesting meta research it would be interesting to know what other factors were involved in the control group and the affected group. This is worthy of further research. I’ve just started eating sauerkraut regularly and now I’m wondering whether it’s a good idea
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.
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.
Interesting, I just read the same. OP has no references listed either 🤔
UPDATE: Upon further review, there appears to be studies that support this video. 😢
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
Sauerkraut made long distance sea travel possible. Cultured cabbage has 5-6x the Vit C as cabbage.
Dark Star
Yes!!
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.
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.
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.
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 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.....
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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.
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
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".
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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.
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
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.
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 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.
As others have pointed out, pickled is not the same as lacto fermented. Also, kimchi is traditionally made with fish sauce or shrimp paste. We may as well conclude that it's the heavy metals in our heavily polluted oceans that are causing the cancers *now* - as opposed to 100 years ago.
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?
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!!!
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.
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??
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"
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 .
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.
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.
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.
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.
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.”
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.
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.
Correlation is not causation. I would say all good things in moderation. You also didn’t really mention how much fermented food has to be eaten on a daily/weekly/etc. basis to have said risk. You say dairy isn’t healthy but give no reasons or support for that statement. You just make the statement and then change the topic. Can you do a video about what makes dairy unhealthy? At the end of the day, we each have to decide what we put in our bodies and weigh the benefits versus the risks.
Pickled and fermentation are different FYI. One is cooked, one is not. You tend to use them interchangeably
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.
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.
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"?
I have a feeling that there are people who are extremely sensitive to the smell of kimchi, just as there are people who are extremely sensitive to the taste/smell of cilantro. I cannot tolerate the smell or taste of cilantro (which means I have certain olfactory sensors others do not), but kimchi tastes and smells GOOD to me -- at least the authentic Korean kind. Which I typically eat in small quantities only when I go out to dinner at a Korean restaurant. My thought is, if you have a real aversion to something, that absolutely means you should not eat it as it will probably not sit well with you and may even make you ill. On the other hand, if something smells and tastes good to you and sits well when you consume it, it's probably fine. I'm not a fan of ANYONE making a video about what we should or should not eat -- much less that it's killing you. We are all different, we have different heritage and different genetics, and I believe people should eat what works for them and not worry about the fad of the moment. I dislike "food police," just as I dislike "thought police." I'm sure the author of this vid means well, but IMHO it's out of line and you (the author) should remove it and keep your food opinions to yourself.
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
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.
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...
What is the toxin in the fermented vegetable's that causes the cancer ?
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.
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.
Who paid for all the studies? Independent studies? Can we trust them? All pharmaceutical studies are up to their biased interpretations!
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.
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 😂
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.
Biased studies are biased. And what studies? I see no links in the description, do these studies even exist, or did you make them up? Fermenting food makes it much healthier, period. Some of the things that Lactobacillus does during fermentation:
- consumes sugar, so lowering sugar content
- creating lactic acid(the reason it's called lactofermentation) which kills ALL bad bacteria.
- reproducing so you get a lot more Lactobacillus in your gut.
- breaking down proteins and fats, making the food easier to digest
- increasing bio availability of nutrients, such as minerals
- breaking down antinutrients, like octalic acid and phytic acid
- creating B-vitamins, including B12. This one is fantastic, you can cook some meat destroying B-vitamins in the process, and then ferment it to get them back.
👋❤️👍🇨🇿
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
Perhaps the other key is the use of vinegar as opposed to lacto-fermentation. Likely this is the cause.
Exaggerate cabbage cannot smell as bad as he say..
I did achieve a similar sounding smell from a forgotten jar of seed soak
The intro had me belly laughing. Some years ago, I was sharing my homemade kimchi with my workmates in our break room. Our boss comes down the hallway asking what that smell was and if a dog had s*** in the hallway. 🤣🤣 he entered the break room with a grimaced face and said "is that that damn kimchi again?" 🤣🤣🤣 it was really just cabbage-fart smelling.
I don't know whether I believe the research but kimchi never lasted long enough to ferment in my house. I always made fresh kimchi and straight to the fridge. My kids tore it up!
I enjoy and appreciate your channel. Thank you
I always make kimchi stew out of sour kimchi. Any kimchi that looks too old gets thrown out but that rarely happens since I just make kimchi stew before it gets to that point (takes 6+ months).
I think it’s the ripe garlic and onion that make that smell.
@@umiluv cabbage is pretty stinky
Well if anything smells remotely like dog S**t in my home would go straight into the garbage.
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.
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.
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.
As I understand the research, this increased risk of gastric cancers from fermented foods is dependent on frequency of consumption. If you eat fermented foods in large quantities every day, you increase cancer risk. But really....this is all so vague. We need studies that target specific foods and specific methods of fermentation. It may be, for instance, that long fermentation, months or years, vs shorter, a week, or two, up to a month creates significantly more risk. We need to know more.
lol... i was in grad school in family student housing which were two story townhouses in a row and back to back. one day i came home and i was sure something had died in the walls. called the building guys and as soon as the guy walked in, he backed out! turned out there were a korean family making food... the guy comes back to us after investigating and told me i should go smell the townhouse behind ours if we think our place stinks... evidently the other place was truly vile. i love fermented foods but when something makes me want to hurl, i am not going to eat it. the truth is that if you stop eating processed and synthetic food and eat whole, real foods, you will be healthy. i did that in the 80's and i just never get sick. i worked in hospitals and everyone around be got sick but i do not. no colds. no flu. no covid. i grow most of my food which gives me physical activity, working in the sun (vitamin D), clean air in my little orchard / garden / wild life habitat / oasis. i do eat fermented foods but not fanatically. the only things that never enter my domain are synthetic and processed foods. i do not eat meat much but several times a year i may have some wild smoked salmon or something equally drug and chemical free. i do have chickens for eggs and i become to attached to them so they get to rule the orchard in their old age.
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.
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.
You didn’t say if the fermented food is vegan or how the food is fermented? With vinegar or not I believe it matters. Food fermented without the alcohol process is different and good for us.
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.
We're all slowing dying my dude
If you get a great diversity of backteria from plant food, then what is the probability that those bacteria are good? There must be at least as a great diversity of bad bacteria, because assumably good bacteria is just a subset of all the bacteria. Without mentioning good and bad chemicals and other factors! ... So, it appears that we are all too optimistic about the benefits of eating plants and, therefore, they should not be eaten this carelessly.
Take this info with a grain of salt. These studies used for this video lack too much important information to be credible.
I'm a carnivore, a strict meat diet. Studies say avoid red meat. Meat causes colon cancer, for example. These studies lack info as well. Who were the subjects tested, what was their lifestyles/health/menus like prior to the study, during the study, after the study? Did some subjects also drink alcohol, smoke tobacco, indulge in illicit drugs or eat carbohydrates and so forth?
Thanks for posting this- I’ve read some of these studies too and I’m bummed about this… Nutrition is super emotional for people so sometimes it’s hard for them to hear it the first time…
I like fermenting vegetables but I will probably cut back a bit 🫤
Kimchi probably causes more cancer because of the hot chili peppers in it.. duh
Furthermore, the process of fermentation itself is not the cause of the cancer. It is the presence of H. Pylori, regardless of fermentation or not, that appears to be the culprit. A person can become infected with this bacteria whether they eat fresh or fermented foods.
Too much fluff. Three min in and he still hasn’t said anything relevant.
One of the major arguments against kimchi is its high salt content. That salt comes from added salt. It’s not a by-product of fermentation.
Fermentation processes are not all the same. They involve different microorganisms and different biochemical pathways.
We have a lot of food that are products of fermentation - bread, beer, wine, yogurt, sauerkraut, kimchi, tempeh, cheese, etc.
You have to be specific about what fermentation procedure you’re talking about.
If you’re talking about acid - which acid? Is it an acid produced during fermentation or are you talking about acetic acid/vinegar deliberately added during pickling?
All the studies and meta-analyses are sourced in the video. You can dig into them and look at the research. All the best.
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.
The 60 study meta-analysis you seemed to find most compelling was for “pickled” foods, or at least that’s the word you used. Pickled and fermented are not necessarily the same.
I believe that any negative effect is from the salt in fermented products. Excessive salt has indeed been found to increase the incidence of cancer.
Some fermented products have much more salt than necessary for fermentation.
A 2% salt fermentation is sufficient to make sauerkraut for example. If you have about 40gr of sauerkraut daily, which is what they recommend (one spoonful) will give you only about 0.8gr of salt which is not that bad.
Show me the experiment that proves salt is carcinogenic. Exactly...
@@frustratedmajority851 Why?
@@mn7486 because you said it
@@frustratedmajority851 So? You think I owe you an explanation? You don’t have to believe it.
@@mn7486 I don't because it's made up bullshit. Salt causes cancer lmfao
I really want to see how the research is saying that refined soy is raising cancer risk. because I know all processed vegetable is actually raising cancer risk. but in fermented food, it is much better because there is so much anti-oxidant in it to fight the cancer risk
"we look at the research, not just popular opinion", and you showed great summaries. Great work and excellent deductibe theory! PS, don't use apple cider vinegar! It's not worth it. Ruins your teeth in hours of your not very very careful. Just swishing your mouth with water you drink a few times after eating is far better than brushing most days. Don't use electric brush either
I have yet to hear testimonies about the disadvantages of fermented foods
OK so how do we offset the cancer risks and still get all the benefits
The math is simple to me. Life expectancy is 80 years in South Korea and just 77 years for us. I say eat the Kimchi.
If you want to you are welcome. But South Korea has the highest levels of stomach cancer on planet earth. What if they could live long and avoid stomach cancer?
Sure, if life was perfect but it isn't. Germans eat a lot of Sourcrout which is a lot like Kimchi and they also average 80 years for men. (I'm just saying.)@@HealthAndHomestead
I drink fermented whole milk. It works for me and it is simple and fast.
Is this shop bought or homemade? Coz the shop ones have so many chemicals in it that it makes since!
Some people just don’t know what they are talking about.. this one of them.
Just sharing from scientific studies. If you have others contradicting them, I’d be happy to see them.
I had similar experience with my roommate's kimchi, was shocked by the disgusting smell in the dorm room
I Wonder if that kimchi study kept track of what kind of vessels they fermented their kimchi in whether it be in plastic or glass? These fermentations are generally acidic and acids are also generally corrosive to materials. These leeching materials need to be accounted for.
This was a blessing for me when I watched it a year ago. Would you be willing to do one on some more controversial foods within the advent movement. Non spicy spices such as tumeric, mushrooms, Nutritional yeast and onions.
Your video is misleading ,your title has fermented in it ,and the studies your talking about is pickled veggies ,pickled veggies aren’t fermented
Probiotic capsules are not suitable for every patient to habituate gut. Capsules are either vegan or gelatin along with other processed excipients may cause problem. So work with functional medicine doctor expert in diets. Veggies and spices fermented with vinegar and brine are healthy.
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.
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.
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
Cows ferment their food before eating it. All ruminant herbivores do. non-ruminant ones eat their own poop. That's how they get the nutrients out of the food. Cows don't digest cellulose and neither do we, it is the microbiome that does. For cows fermenting before-hand means they can absorb the nutrients. The first time they eat they are just cutting the grass and storing it in their rumen. Then when they go and relax they chew that. 'the fermented cud'. Microbiome is the main key. Not hydroclauric acid breakdown. Not thermal cooking. Thermal plays a part In sanitation and further breakdown but cannot do the job of nutrient extraction alone. That is why plant based people take supplements. That is why b12 deficiency that is why the antinutrients that you have in plant foods are not being disabled. Natto is a Japanese been, the highest source of K2. The bean by itself without fermentation has defense mechanisms like enzyme inhibitors that stop you from absorbing the seemingly apparent nutrients on a ratio of 1:1. Look up Trypsin inhibitor. Thanks. Before fridges our ancestors would have to preserve. That was indirectly in their favour. What are your thoughts. Thanks. Biological processes for inactivation of this inhibitor include germination combined with fermentation.
What about cooked fermented foods? eg, cooked sauerkraut. If you kill the bacteria, does it negate the cancer risk?
humans have been eating fermented foods for centuries along with dried and natural form foods. fermentation is not a "new" thing.
Does the research look at weather it was commercially made or homemade?
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.
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
I can’t believe it ….every time I see a crash on the road for the motorway or freeway there seem to be police cars and ambulances present. I now understand the police cars and ambulances are causing the crashes I must make sure I stay away from police cars and ambulances……… only joking… This is interesting meta research it would be interesting to know what other factors were involved in the control group and the affected group. This is worthy of further research. I’ve just started eating sauerkraut regularly and now I’m wondering whether it’s a good idea