Epidemiological evidence that kim chi consumption may significantly increase cancer risk.
Case reports of people ending up in a coma after drinking kombucha tea.
We know that vegetables reduce cancer risk, but what about fermented vegetables? Kimchi, a Korean dish usually made out of fermented cabbage. Harmful, harmless, or helpful? Harmful, potentially doubling one’s risk of breast cancer. And may increase the odds of getting prostate cancer 10-fold—just a spoonful a day. This is one of the studies that changed my eating habits this year.
It’s funny, everytime I come home from the medical library my family’s like “What can’t we eat now.” Or they’re like “Hmm, why is there, parsley in everything all the sudden?”
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by veganmontreal.
To help out on the site please email email@example.com
Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on kimchi. Also, there are 1,686 other subjects covered in the rest of my videos--please feel free to explore them as well!
If you haven't yet, you can subscribe to my videos for free by clicking here.
DONATE TODAY and help keep NutritionFacts growing strong!Donate