2

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Fermented Vegetables Cause Cancer?

Answered on December 11, 2014
Created June 06, 2011 at 10:50 PM

Just started to add fermented vegetables to my diet and yesterday I see this -- http://www.slate.com/id/2295964/

Anyone have any thoughts on if this holds any weight or something we should be concerned about??

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 12, 2012
at 10:23 PM

Michelle is illustrating the inconclusive nature of statistics.

E35e3d76547b18096a59c90029e7e107

(15613)

on October 22, 2011
at 08:41 AM

Yup. I figured salt was the most likely culprit.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 21, 2011
at 09:59 PM

Not preventing cancer is not the same thing is causing it.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on October 21, 2011
at 08:24 PM

you can pickle unripe papaya. I know they sell it at Tropical traditions.

E34fbfa1bca9ae970c9c7313bf9de9f8

(1436)

on October 21, 2011
at 08:10 PM

i'm not giving up sauerkraut.

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on October 21, 2011
at 04:52 PM

I make homemade sauerkraut with this device called the "pickl-it" which has a sealed gas escape system so you don't have to scrape any mold off (though it is harmless) and there are some great recipes on her website. I want to try pickles too, but the kraut is amazing, no whey or culture starter, just salt.

1368bb49d7a1455a3c477aea04363b03

(169)

on October 21, 2011
at 03:22 PM

As a Russian, I 2nd your husband's arguement :P

D3ff004d4a0c42b67cc2c49a5ee9c0f3

(5801)

on October 21, 2011
at 03:08 PM

When I ferment vegetables, I put them in a brine that has the same spices and ratios as when the vegetables are cooked in the soups, stews, or stir fry that I normally eat.

B7fec4bf394de8dfa6403067aea94e1b

(1546)

on June 07, 2011
at 03:55 AM

South Korea was recently rated the 7th drunkest country in the world, but they do not see it as a problem, though in the US, we'd considerate it rampant alcoholism.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on June 07, 2011
at 02:31 AM

Beet kvass (my Russian husband likes to argue with me that it is not, in fact, kvass, but just pickles beets and that only the rye kvass deserves to be called kvass.)

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 06, 2011
at 11:27 PM

Wait, so are you saying that they're in denial that they drink a lot, or that they aren't addicted to it/don't have problem drinkers?

Medium avatar

(12379)

on June 06, 2011
at 10:55 PM

ack! what doesn't cause cancer ;) ?

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9 Answers

4
B7fec4bf394de8dfa6403067aea94e1b

on June 06, 2011
at 11:17 PM

Supposedly, there is a rise in stomach and throat cancer that is sometimes linked to kimchi here. Then again, it could be the fact that it's all fermented in hot pepper, eaten at nearly every meal. It could also be that alcoholism doesn't exist here even though the people do in fact drink a lot and smoke heavily.

B7fec4bf394de8dfa6403067aea94e1b

(1546)

on June 07, 2011
at 03:55 AM

South Korea was recently rated the 7th drunkest country in the world, but they do not see it as a problem, though in the US, we'd considerate it rampant alcoholism.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 06, 2011
at 11:27 PM

Wait, so are you saying that they're in denial that they drink a lot, or that they aren't addicted to it/don't have problem drinkers?

2
Ecf86d15fdb2efead47958a5091dd09b

on October 21, 2011
at 02:56 PM

I was drafted back in 1972, went to Korea and I became fond of Kimchi both for taste and health. As you get older digestion becomes ever important. At 59 I'm in pretty good health. No phamaceutical drugs and still under 200 lbs at 6 ft. tall.

I just feel I need to increase my digestion quality and have read that the U.S. is one of the few societies in the world that doesn't eat a fermented food on a consistent basis. I'm not in favor of milk based products like yogart, as I live in So. Florida, sub tropics and I believe that milk is to fattening for this climate. I don't think people living in the tropics need the level of body fat that people in the colder climates need, especially animal fats.

What I'm looking for is a healthy recipe for fermenting vegetables, that actually tastes good. I could go to Kimchi, but a little spicy hot for my general taste.

I believe more in the Hulda Clark concept that cancer is caused by enviromental contaminants, various parasitic infestations, i.e. fungi, bacterias, intestinal flukes, etc. and of course poor neutrition.

Any good recipes out there???

D3ff004d4a0c42b67cc2c49a5ee9c0f3

(5801)

on October 21, 2011
at 03:08 PM

When I ferment vegetables, I put them in a brine that has the same spices and ratios as when the vegetables are cooked in the soups, stews, or stir fry that I normally eat.

1da74185531d6d4c7182fb9ee417f97f

(10904)

on October 21, 2011
at 08:24 PM

you can pickle unripe papaya. I know they sell it at Tropical traditions.

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on October 21, 2011
at 04:52 PM

I make homemade sauerkraut with this device called the "pickl-it" which has a sealed gas escape system so you don't have to scrape any mold off (though it is harmless) and there are some great recipes on her website. I want to try pickles too, but the kraut is amazing, no whey or culture starter, just salt.

2
666de0361be572857ebec0d2ed02674e

on June 07, 2011
at 12:40 AM

I'm thinking that this part of the article is key:

"...nutrients that enable fresh vegetables to prevent cancer may degrade in the acidic solution."

The people getting the cancer often eat the fermented vegetables in lieu of fresh for long periods of time when they are not available.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 21, 2011
at 09:59 PM

Not preventing cancer is not the same thing is causing it.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 12, 2012
at 10:23 PM

Michelle is illustrating the inconclusive nature of statistics.

1
D33eac1bd17f9889379e890e5039e2ee

on December 12, 2012
at 09:00 PM

It is possible to ferment vegies without salt.

1
E34fbfa1bca9ae970c9c7313bf9de9f8

(1436)

on October 21, 2011
at 08:09 PM

Here's some speculation on mechanisms from the paper:

Salt is not a directly acting carcinogen, but consumption of salt and salt-preserved foods may cause atrophic gastritis by directly damaging the gastric mucosa, which could induce DNA synthesis and cell proliferation that contributes to stomach carcinogenesis(67) or enhance the penetration of carcinogens.(68) In addition, it has been reported that a high-salt diet enhances H. pylori colonization in the stomach.(69)Helicobacter pylori infection may increase the endogenous synthesis of nitrate in the stomach and decrease gastric vitamin C concentrations,(70) thereby increasing endogenous N-nitroso compound formation.(16) For these reasons, a high intake of salt and salt-preserved foods has been considered a probable cause of GC in many studies.(16,36,40,51,54,71,72) The loss of antioxidants in fresh vegetables as a consequence of processing and storage under acid and oxygen might partially explain the harmful effects of consumption of pickled vegetables on GC risk.(15,20,21) Another possible explanation is that pickled vegetables are a possible food source of nitroso compounds, thereby contributing to gastric carcinogenesis.(22,23)>

E35e3d76547b18096a59c90029e7e107

(15613)

on October 22, 2011
at 08:41 AM

Yup. I figured salt was the most likely culprit.

E34fbfa1bca9ae970c9c7313bf9de9f8

(1436)

on October 21, 2011
at 08:10 PM

i'm not giving up sauerkraut.

1
3c6b4eed18dc57f746755b698426e7c8

on June 07, 2011
at 01:18 AM

Somebody with free time can check out the full article year and critique it. The authors are Japanese and Korean cancer researchers. Go toward the bottom and click PDF or HTML.

http://onlinelibrary.wiley.com/doi/10.1111/j.1349-7006.2009.01374.x/abstract;jsessionid=6CF2FB8C981E455000FF4966C404A6CD.d03t03

Actually, I just realized, it's not original research. It's what they call "meta research", meaning they looked at research to date and came up with their own conclusions. This is the same thing done by Frank Hu, who came to conclude that saturated fat is not associated with CVD.

In any case, it is a bit alarming since it is not based on some isolated research but on the totality of accumulated research to date. So someone with free energy and time can take a look and critique it. Also, it would be nice to see if the same conclusion might apply to other Paleo-friendly fermented foods: Sauerkraut; Kombucha; Kefir; yogurt; and what do you call that fermented beet stuff?

1da74185531d6d4c7182fb9ee417f97f

(10904)

on June 07, 2011
at 02:31 AM

Beet kvass (my Russian husband likes to argue with me that it is not, in fact, kvass, but just pickles beets and that only the rye kvass deserves to be called kvass.)

1368bb49d7a1455a3c477aea04363b03

(169)

on October 21, 2011
at 03:22 PM

As a Russian, I 2nd your husband's arguement :P

1
1da74185531d6d4c7182fb9ee417f97f

on June 06, 2011
at 10:55 PM

Ummmm yeah. Have you ever seen the level of fermentation Korean food gets to? Trust me... your jar of Bubbies kraut can't even hold a candle to some of that rotten stuff.

0
C017efc15dde9ed725a6a245f01e4b88

on December 11, 2014
at 10:39 PM

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0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on October 21, 2011
at 04:35 PM

This is good recipe - works for me! The book is good too...

http://www.wildfermentation.com/resources.php?page=sauerkraut

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