Through videos and articles by Dr Greger and Dr Peter Rogers, I learnt that it is best to avoid salty fermented preparations like kimchi, sauerkraut and pickles. Why? Because an association between intake of such foods and increased risk for gastric cancer has been observed.
Many people believe that kimchi, sauerkraut and pickles are an awesome source of probiotics. What is the perspective of Whole Food Plant-Based doctors on probiotics? We may browse through this article on probiotics.
In his article on kimchi and sauerkraut, Dr Greger mentions the association between intake of such foods and increased risk for gastric cancer (stomach canacer). What do we know about the underlying mechanism? Dr Greger summarizes research till date in the video below.
(2022) The Role of Kimchi and H. Pylori in Stomach Cancer
(6 mins) Transcript. Dr Greger's summary: "What explains the Achilles’ heel in certain Asian diets?"
Dr Peter Rogers
A 2-min video by Dr Peter Rogers explains that pickled foods (kimchi, sauerkraut, pickled veggies & fruits, heavily salted fermented foods) are associated with increased risk of gastric cancer!
(2 mins, 2022) Do fermented foods increase risk of cancer? Pickles, kimchi, sauerkraut
Dr Angie Sadeghi is a Whole Food Plant-Based gastroenterologist. In this article,
she explains that we don't have sufficient scientific studies on fermented foods. In fact, a study showed that probiotics slowed down healing after an antibiotics course!
Dr Sadeghi does not go out of her way to consume fermented foods like kimchi, sauerkraut, yogurt or kombucha. For more details, we may browse through this article on probiotics.
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