Fwd: Re: [WAPF-SF] Re: sour, bitter, astringent

[Guest guest]

More on this subject of sauerkraut and cancer......

There have also been studies done that show that certain types of kimchi

are associated with an increase in stomach cancer, while other types are

associated with a decrease in stomach cancer, so that might back up your

story. If it were just the salt, or aspergilus, it would be high

regardless of type. Also, I believe grilled foods and alcohol all

contribute to a higher incidence - both of which seem somewhat common in

Korea.

It;s interesting to note that Russia and many of the eastern european

counties also have high rates of stomach cancer, and I believe a high

rate of drinking alcohol is common there as well.

*****

> I'm Korean, and although I haven't done a ton of research on this

topic, my understanding is that it is the additives in those foods, not

the foods themselves, may contribute to stomach cancer rates. Quite a

bit of fermented food in Korea these days is created commercially, with

preserving/flavoring additives (such as curing salt and msg) added in.

So there have been studies done that show a connection between rates of

fermented food consumption (fermented soybean paste, kimchi), but I

don't believe those studies differentiate between how the foods are

made. Traditionally made kimchi is actually quite low in salt, but I

think commercially made kimchi is high in salt.

>

> Korea also has an extremely high rate of alcohol consumption, perhaps

that may have something to do with their high cancer rates as well? At

any rate, I think saying that foods like sauerkraut and kimchi cause

cancer might not be accurate.