Why Shouldn’t You Eat Kimchi?

Kimchi consumption potentially doubles one’s risk of breast cancer, and may increase the odds of getting prostate cancer ten-fold—from just a spoonful a day.

Habitual “consumption of pickled foods, salted fish and processed meat were [each] associated with” about a 25% greater risk of stomach cancer. The pickled foods may explain why Korea appears to have the highest stomach cancer rates in the world.

Why Shouldn’t You Eat Sauerkraut?

Red or purple cabbage is one of my favorite vegetables—packed with antioxidants, yet dirt cheap, and seems to last forever in the fridge. But, when you ferment it, not only do you add way too much salt, but you end up wiping out some of the nutrition. The antioxidant capacity of your bloodstream in the hours after eating fresh red cabbage is cut down by almost 30% if you ate the same amount in fermented form.

"Recommends that people avoid adding salt at the table or in cooking."

"Stronger evidence: Whereas the best available evidence for many nutrients and cancers previously included a mix of case-control studies and scientifically stronger prospective cohort studies, the evidence base in the new report rests largely on cohort studies and randomized controlled trials. Mechanistic studies also are considered, since the criteria needed to support a recommendation include not only a strong association in epidemiologic research but also plausible evidence of a biological mechanism that could explain the association.

This has led to more emphasis on the importance of some recommendations, such as regular physical activity and limits on alcohol. In a few cases, it led to recognition that the evidence may not be as strong as researchers once thought, resulting, for example, in no longer including a recommendation specifically focused on salt or sodium. Growing recognition of the complexity of cancer also is reflected in the new report. Different types of cancers — of the breast, esophagus, and stomach, for example — may be influenced by different lifestyle choices."

"Pickled food,[23] high rice intake, spicy food, excess chilly consumption, consumption of high-temperature foods[24] smoked dried salted meat, use of soda[25] and consumption of dried salted fish[25] have emerged as significant dietary risk factors in various parts of India. These practices are prevalent in southern and eastern states of India where a higher frequency of gastric cases are also observed."

"Salt intake is a risk factor for gastric carcinoma as it damages the gastric mucosa, which results in gastritis and increased cell proliferation.[26] Salted tea, a peculiar beverage, is commonly consumed by a majority of population in Kashmir valley was observed to be a risk factor.[27] Indian studies have not observed salt intake as a separate factor but salted and processed products were taken into consideration."