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.

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.

I’m willing to have an open mind about new medical research, but the one issue that I have is this research seems to have lumped pickling and fermenting into one category when they are two very different processes.

My grandma loved sauerkraut, which she made herself and let it ferment. We ate it often during the winter, and Grandma ate it every day. She lived 94. You are totally wrong

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

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

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.

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.

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?

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.....

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. 😇

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.

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".

Wierd! Everything you are saying I heard from other experts opposite.

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.

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.

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...

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.

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 "

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.

Are these studies mentioning “pickled” vegetables the same as “lacto-fermented” vegetables??

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.

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!

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.

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.

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.

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.

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.

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 .

Pickled and fermentation are different FYI. One is cooked, one is not. You tend to use them interchangeably

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.

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.

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....???

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.

What is the toxin in the fermented vegetable's that causes the cancer ?

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

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.”

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’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.

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.

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.

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

You keep saying pickled. Fermented and pickled are different. Pickled uses vinegar and fermented ages in salt etc

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.)

Perhaps the other key is the use of vinegar as opposed to lacto-fermentation. Likely this is the cause.

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.

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'.

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.

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 🫤

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.

SP,Brasil. Alguém poderia fazer uma síntese do que ele fala sobre alimentos fermentados? Obrigado.

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.

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.

When you're talking about scientific research, can you please post some links to the research you're referencing?

Exaggerate cabbage cannot smell as bad as he say.. I did achieve a similar sounding smell from a forgotten jar of seed soak

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.

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.

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.

I had similar experience with my roommate's kimchi, was shocked by the disgusting smell in the dorm room

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.

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.

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.

Oxygen causes cancer too.

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

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.

I drink fermented whole milk. It works for me and it is simple and fast.

Some people just don’t know what they are talking about.. this one of them.

Pickles are not fermented but preserved in vinegar

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.

Is this shop bought or homemade? Coz the shop ones have so many chemicals in it that it makes since!

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.

Me and my wife have been wondering about plant based Yogurt, we like Almond and coconut based but they have probiotics/live cultures in them, is that essentially in this same category?

My 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.

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.

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.

Thank you for all your hard work chad. What a great job you are doing. May God bless you and your family for all your hard work. Research today is incredibly hard as there are so many people putting out bad or incomplete info. From what I understand these studies all had the fermentation lasting 3 weeks or so? I’m in Arizona so a jar begins bubbling at 3 days and is well done by 5 days. This is in the winter I will note. I can’t imagine going for 2 or 3 weeks. In negative temps I’m sure it would be longer, however, I always study how the research has been conducted. I have found over the past five years or so that many of the studies on nutrition have been deleted and replaced with studies funded by the meat companies or peta or other organizations. Just remember studies really aren’t done anymore if they are not putting money in someone’s pocket. I encourage everyone to research carefully, before believing any research. And get your magnifying glass and check that super fine print way at the bottom, it might be the name of the overseeing company who funded all that research.

Flour is bad, sugar is bad, dairy is bad, fermenting is bad, ...

What about cooked fermented foods? eg, cooked sauerkraut. If you kill the bacteria, does it negate the cancer risk?

This was very good. Once I read an old cookbook and one of them broke down fermentation and actually referred to it as a stage of putrefaction. We do not need putrefied foods in our diet. Thanks for the video.

I have yet to hear testimonies about the disadvantages of fermented foods

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.

As some commentors said, I think you are missing the bigger picture. Ok sure heavy Kimchi eaters have higher cancer rates. But they also have much lower rates for other types of cancer. So then how would you calculate this in?

Who funded the research? Also another important factor to keep in mind.

Great information! Science is backing up the diet given.

I totally agree with u! I’ve been saying this for years! Caffeine for example related to our nervous system vs the anti oxidants in “super foods”. You’re outstanding for posting this!👏✨

Does the research look at weather it was commercially made or homemade?

One of the superfoods of Japan is natto. Natto is a fermented soy product.

Hi there! New subscriber here. I've watched several of your videos and they have been such a blessing. With all the craze about Raw organic Apple cider vinegar, I was wondering your thoughts on that. It's fermented so it must not be good for us? Any help would be great! Thank you and God Bless!!

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.

OK so how do we offset the cancer risks and still get all the benefits

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.

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?

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?

Pickled foods using water bath canning and vinegar is a completely different process than fermented foods. So when you say pickled are you talking about the water bath process or the fermentation process?

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.

What about tinctures that use apple vinegar? Do you think they are helpful?