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

[Guest guest]

HI All,

This is what a couple people on my Weston A. Price group had to

say about the idea of sauerkraut, kimchi, etc. and link to cancer....

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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.

I don't know anything about aspergillus and sauerkraut, but maybe that

helps with the kimchi.

Jisun

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> I was under the impression that the stomach cancer rates were more a factor

> of the high salt intake (from other sources than kimchi, etc.) And that

> sauerkraut and all fermented veggies are a fantastic source of vitamin C

> themselves.

> Am interested in the nitrosamine idea though. What do we know collectively

> about that?

>