Il ruolo di Kimchi e H. Pylori nel cancro allo stomaco

100 Risposte a “Il ruolo di Kimchi e H. Pylori nel cancro allo stomaco”

1. So is sauerkraut bad as well? I eat it daily.

2. The follow-up video better be about how kimchi is safe if you control another factor in your diet.

3. 👍👍

4. Just try not to drink around or during meals.I know this seems unconnected but the science is there.

5. What! I started to ferment vegetables for health benefits… is he talking about all the fermented vegetables like saukercraut?

6. so. fermented are good or bad???

7. Every culture in East Asia eats alot of pickled vegetables and seafood traditionally. Diet may not the be a major cause at all, it might have to do with what strains of H. pylori predominate. The strain of H. pylori in Japan and Korea is more damaging and mutagenic:

   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4824712/

   H. pylori is actually spread through kissing, among other things. In the Filipines, rates of stomach cancer are alot lower than Japan, and a more "European" straight of H. pylori predominates there. Rachel and Jun discuss this on their channel in a video about stomach cancer screening and H. pylori in Japan:

   https://www.youtube.com/watch?v=xy–51Jw6T8

8. i remember getting all gung ho about fermented cabbage which i made myself until i started finding out about all the bad health outcomes including hypertension, etc etc. stick with the facts. just because you think something should be healthy doesn't mean it is. put it to the test! be well.

9. Sorry, very old literature.

10. How 2 can or air tight jar fermented vejjayz?

11. Thank you doctor for referring to this topic.

12. Is sauerkraut would act differently than kimchi?

13. I'm confused, we're consistently told that fermented foods like kimchi and sauerkraut are some of the best foods for gut bacteria which are crucial to good health…
    This isn't spouted by "big kimchi", but renowned plant-based doctors.

    So can this food be both good and bad for you?

14. I used colloidal silver

15. What about red onions picked in just vinegar and no added salt? I heard it would be heart healthy, is that wrong?

16. As someone who has had an occurrence of H Pylori, I appreciate this information!

17. Every food on the planet has pros and cons for our health.

18. So, umeboshi is bad for you? Or is it okay to have it a few times a month?

19. Kimchi!!!! 😭

20. I see an H. Pylori vaccine ripe for $$😒

21. Could the micro biome differences between those who eat kimchi/fermented foods (and those who don’t) afford the kimchi-eaters some protection against gastric cancer? It may be why the 3-day study presented at the end of the video yielded such an outcome. Maybe if you’re not used to eating kimchi, it’s inflammatory, but over time your micro biome/body can adapt to daily intake?

22. huh, I wonder if there's any way to eradicate it naturally through diet

23. What about saurcraut?

24. Gosh just about to head to rake in pickles and watching this,THANK GODDDDDDDD

25. I believe the risk the risk of H Pylori increases with those taking PPIs. And since H Pylori increases the risk of stomach cancer, does taking PPIs increase stomach cancer risk? If so, the public hasn't been so warned.

26. Would Sauerkraut also significantly raise the risk of stomach cancer since it's a pickled, fermented product?

27. Does that mean H. Pylori is not carcinogenic and salt is?

28. Does this mean sauerkraut causes stomach cancer?

29. Excellent information once again. Its no wonder this channel is growing so fast.

30. Now I want to know about IBS and salt. Does salt trigger worse symptoms?

31. Species names are not capitalized. Name as written in title should be H. pylori

32. I use chickpea miso in all my soups and salad dressings. Not soy miso. Sounds like this could be a problem.

33. I notice that in the study where they did stomach biopsies “vinegared gherkins” had the same damaging effects. I’ve seen Dr Greger’s videos on vinegar, curious to see his comments.

34. Please don't take my kimchi and olives away! 💔

35. “Honey for Muscle Retention” 💪

36. these videos are getting harder and harder to follow with this ''narrative'' … what a pity for the valuable info not to reach millions more because of this….

37. Dr. Greger when new book?;) greetings from Poland

38. All this talk about fermented foods but no one ever mentions natto. It would be great to hear the science on it.

39. Is there any fermented food I can safely eat with histamine intolerance / MCAS?

40. What about sauerkraut? Does this contain a similar risk?

41. So fermented vegetables ARE safe as long as the daily intake of salt is safe (<1500mg/day)?

42. The researcher in Vancouver was my GI specialist. He told me about the study. Cool guy.
    I had a stomach ulcer for much of my life, until I found this channel.
    Still can't help occasionally buying a bucket of kimchi though 😁

43. Thank you Dr. Greger.🙂👍

44. what about kombucha?

45. Isn’t cancer in East Asians also related to alcohol consumption since alcohol is a carcinogen and the majority of EAs lack an enzyme that breaks down acetaldehyde (which causes the “red flush” after drinking)

46. Stress, overworking.

47. So no more kimchi? I have a tablespoon of it every day for my gut health. Ironic. I’m so sad now. 🙁

48. Best turn on youtube period!!!

49. It's at 3:54 .

50. Another fascinating video to add to the list for this channel.
    My 87 year old dad died from stomach cancer in 2020. He lived in Britain and France. He liked his gin based cocktails, he was overweight, had high blood pressure and became (mildly?) diabetic in his later years.
    His 2nd wife didn't have a clue about nutrition and his 3rd wife is the sort that thinks that chicken and fish are healthy foods.

51. Thank you for the info

52. You are forgetting the one ingredient they put in many Kimchee jars that are sold at the grocery store in Japan and Hawaii: called by a hundred names but all toxic.

53. It can possibly be correlated that acidic foods further aggravate the impaired stomach lining affected with either H.pylori or ulcers that metastasize into cancer. When you have an ulcer they tell you not to eat acidic foods and prescribe antacid drugs and medication to reduce stomach acid.

54. So, would you ever recommend fermented veggies?

55. Is sauerkraut pickled?

56. As a Korean, we have a lot of kimchi per day, maybe more than in one serving. In addition to it, we have variety of pickled dishes. I think the problem is not consuming kimchi itself but consuming so much salt. There are so many studies showing that Kimchi is very good for health. So moderate consumption would be recommended. It’d be more great if the video should have clearified it.

57. YES on natural elimination of H. Pylori! I used MASTIC GUM, CABBAGE JUICE, and ZINC CARNOSINE to cure two years of constant stomach ulcers caused by taking Aleve in prior years.

58. It sounds more like they are talking about pickled vegetables in this study and not fermentation. Kimchi doesn’t use vinegar or soy sauce, that would a pickling, fermentation is salt and water or juice from the vegetable itself.

59. For those who don't know, kimchi is fermented, not pickled. Salt is often added to the cabbage to remove water before fermenting it, but salt is not essential to the fermenting process. Also, East Asian people tend to carry a more aggressive strain of H.pylori. It's genetically different than the strain carried by Westerners. Children of immigrants tend to become infected with the less virulent strain . It's an important factor in explaining why East Asians have more stomach cancer, though the amount of pickled, salted, and smoked food is also hugely important; they also tend to be more popular in East Asian cuisine. The variable salt content in kimchi isn't great, but the fermentation itself is protective against stomach cancer. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5470446/ I've read articles that tout carcinogenic and anticancer effects of kimchi. My guess is that the ambivalence has to do with the amount of salt used and whether fermented fish paste (an optional add-in) is used in the recipe. I would love to see a more in depth look at kimchi from you, Dr. Gregor. Or at least a look at gochujang, which is the fermented red pepper paste found in nearly half of the most popular Korean dishes.

60. It's possible I misunderstood something, but I know previous videos have outlined the benefits of vinegar consumption. So with that, is it pickled vegetables that include heavy salt that are the problem, meaning that vinegar-only pickling is okay?

61. Blueberry juice!

62. The Japanese business men as well as Korean have steadily used more alcohol over the years. Especially at business meetings

63. Interesting video, but leaves more questions than answers. I don't feel the cliffhangers are helpful.

64. Guess should pitch the kimchi in the fridge, just occasionally buy it.

65. Can you review eating Insects/ crickets

66. Nice to hear about stomach cancer, as a carrier of a pathogenic mutation of the CDH1 gene, and stomach cancer patient who has undergone total gastrectomy. Dr. Gregor, would love to hear about nutrition for us know living without a stomach. Doing my best to incorporate WFPB lifestyle but find it a bit of a challenge.

67. I thought fermented foods such as pickles and sauerkraut were good for the microbiome?

68. Is it perhaps not salt, but maybe biogenic amines?

69. 0:13 Impossible. Vegans are the longest living people on Earth. Remember: "PLaNtS are healthy and meat is very bad. And Japanese do eat meat. So, Japanese surely die before vegans ! Go vEgAn !!"

70. The conclusion to this video was very unclear.

    I’d like your channel 10x if you just did one 10-15 minute video on this instead of two six minute videos.

71. Also most kimchi from supermarket have salted or fermented anchovies and salted baby shrimps in the ingredients. I only go for the vegan version.

72. Idk I find it funny how foods that are not westernized are always blamed. But aside that, what about the bbq foods?

73. The suspense is unbearable

74. So scratch sauerkraut off my list of healthy foods?🤔

75. Well this is some extremely unwelcome news.

76. And I just got into the 'healthy' practice of fermenting veggies to feed my good gut bacteria. Now what? Where is the line between 'healthy' and 'not healthy'? Seriously, specific guidelines would be useful.

77. Damn it just tell me if I'm safe eating my dill pickles or not! Cliff hanger this 😤

78. what abt saurkraut then? perhaps its the msg or soy sauce? not the salted pickles

79. What about people who consume a lot of sauerkraut? Or pickled fish? Do they have high rates of stomach cancer? If not, why not? Seems weird that kimchi alone would cause stomach cancer when there are many salted fermented foods consumed by many cultures around the world.

80. I was in absolute awe watching this. I did not know where the science was taking us at first but NOOOO, Kimchi is god tier man come on <3 🙁 So pickled cucumbers as well!? This is terrible news for the world lol.

81. I think this is mostly about fermented foods. Would vinegar be implicated with this too? Maybe just straight vinegars out of the bottle.

82. To people worried about fermented kimchi or fermented cabbage (Sauerkraut).
    The study shows that the picked foods are bad. Not the fermented.
    It only says that kimchi consumption (salt is used) is 5x higher in Japan.
    But the next study doesn't include kimchi but only picked foods and shows stomach irritation.
    Picked food uses soaking in high amounts of acids vs fermenting is leaving foods to natural reaction between food sugars and bacteria. No additives needed to achieve that.
    Seems like some people don't see the difference.

    Also. Almost all kimchi found in my supermarkets has a bunch of additives and preservatives added to it, even artificial colours and flavour enhancers.
    So perhaps the fact that it's made with with a little bit of salt isn't the actual problem but buying it in a very unhealthy form is the problem.

    Preserved foods use salt. true. But almost always that means a cocktail of other chemicals going with it.

83. I just make a huge jar of pickled red onion 😭

84. Grapefruit Seed Extract: capable of antibiotic action directly aimed at H. Pylori, it repairs the gastric mucosa and “selectively” cleanses the intestine, while fully respecting physiological bacterial flora. Put it in a nebuliser too with some 3% hydrogen peroxide if you want SARS" to go quickly. Grapefruit Seed Extract has been in the paper and shown to kill SARS2, there is not much Grapefruit Seed Extractdoes not kill BTW.

85. Gaaah no, tell me now!!!

86. In recent times I added kimchi to my diet because I was looking for the health benefits that were associated with pickled foods like sauerkraut and kimchi. I only eat a small amount a few times a week. I guess I’m going to have to look into this carefully.

87. click bait

88. So stomach cancers would be high in the US because of all the salt in fast food, soda, and chips?

89. This is where it gets too confusing, The video gives the impression that Kim Chi has a role in stomach cancer, its the opposite, you are talking pickled salted veggies NOT FERMENTED FOODS. A case-control study to assess the influence of kimchi on gastric cancer showed that kimchi significantly decreased the risk of gastric cancer. In a follow up study, they also found that gastric cancer risk could be decreased if those with H. pylori infection increase their intakes of antioxidant vitamins. PubMed study its called -Fermented kimchi rejuvenated precancerous atrophic gastritis via mitigating Helicobacter pylori-associated endoplasmic reticulum and oxidative stress. PLEASE EXPLAIN WHY you would put that in the title. REALLY ITS A REQUEST. HIGH SALTED FERMENTED FOODS (like Kim Chi not pickled) can also be high in salt IF THEY ARE MADE THAT WAY, you can use a whole head of cabbage with half a tepsoon of salt and make it yourself, GO HEAD AND PROVE ME WRONG, I HAVE DONE IT FOR YEARS. LESS SALT IS NEEDED TO MAKE KIMCHI BE GOOD. Dam that's a confusing title

90. Gregor has an unfortunate ability to use many words to say nothing. He never zeroes in on the thesis or punchline.

91. What about the soy sauce and the ramen noodle of all sort that are very very high in sodium? O they did not put that to the test I suppose. Imma keep eating kimchi for its other benefits

92. Mediterranean folks eat brined foods such as olives and feta. Why aren’t they afflicted?

93. What is the software to animate highlighting?

94. Peculiar. This is the second video he’s made singling out kimchi. Even stranger kimchi is not included in any of the studies he cites. I guess the Japanese pickled vegetable used in the Chinese study somehow equals any Asian preserved vegetables to him, regardless the differences in ingredients & methodology. Yet he never brings up German sauerkraut, the extremely salty preserved cabbage. Wonder why that is…He also mentions studies showing immigrants to western countries drop in stomach cancer rates, but doesn’t mention most immigrant communities maintain much of their traditional diets. I dare you to find a Korean immigrant who doesn’t still consume kimchi regularly. The dots clearly don’t connect here, so I guess he just really hates kimchi for some reason.

    I’m not too worried. There’s zero evidence kimchi causes stomach cancer, and he provided zero evidence it does. Real kimchi should not be that salty as the salt is only used to soften the cabbage and then thoroughly rinsed off before fermentation. Take his advice with a grain of salt 😂

95. Europeans eat a lot of sauerkraut and do not have high stomach cancer rates. Explain that. This study does not take into there are two different h pylori bacteria, cancer negative and cancer positive.

96. Same question as Edward Brooks.

97. I eat Sinto Vegan Kimchi every day – it has only 70 mg of sodium per 2 Tablespoons. It has no fishoil as regular Kimchi does. I have seen no other Vegan Kimchi on the market – and this has the lowest salt. I add Kimchi to my salad and it gives it great flavor. May do this less now after watching this.

98. I appreciate your research. I am a healthy foodie vegetarian, and couldn't figure out why I was having digestive issue. I stopped eating Kimchee, and I feel a lot better. Kimchee has a high sodium content and very spicy. It isn't really all that healthy though some people do benefit from it. I wasn't healthy as a child probably from raised with Asian diet consumption though some Asian foods are healthy. It appears that each person is different, and we have to listen to our body.

99. Like kimchi and pickles in general, but man its always so salty (which it supposed to be of course). Same with miso. Always so much sodium in preserved foods. Whenever possible I always try to find no sodium or low sodium in general.

100. My girlfriend had H. Pylori for years. Doctors gave her Antibiotics. They did not work. A/b's burned her stomach and esophagus. For 2 year she suffered seeing dozens of Doctors. The only thing that worked for her was: Extra Virgin Siberian Pine Nut Oil. She immediately got relief from it. Took it for 2 weeks and hasn't had it since.

I commenti sono chiusi.