Are These Fermented Foods Killing You?

We will delve into the research.

[sabrinashelden]

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.

[southernsignatures]

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.

[ServisEkoDom]

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

[vegahunter]

Sauerkraut made long distance sea travel possible. Cultured cabbage has 5-6x the Vit C as cabbage.

[BettiBoommer]

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.

[cherylwmh]

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?

[jinglebells]

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".

[mustwereallydothis]

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.

[MatoNupai]

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

[healthystrong]

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

[hufficag]

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.

[three]

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.

[jessicachon]

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.

[skepticalhound]

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. 😇

[devianzaconiglia]

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...

[HiddenBlessingsHomestead]

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.

[andrewdickson]

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 "

[ponypetedm]

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.

[richardgreene]

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.

[eutc]

Hi Chad! Thanks for another interesting video! What about tofu and soy drink? Thanks