Props to Barry Marshall for challenging medical orthodoxy on the cause of ulcers by deliberately infecting himself with H.pylori - he got a Nobel Prize for his efforts.
They also have high rates of smoking which doubles rate of stomach cancer. Further, I think this article adds to the discussion: "...fermented vegetables contain nitrosamines. These compounds, which are by-products of the fermentation process, can have carcinogenic effects. Here in the West, the primary source of dietary nitrosamines are cured and processed meats. In Korea, where total nitrosamine intake is much higher, the primary dietary sources are smoked or salted fish and fermented vegetables. The traditional Korean diet is also much higher in sodium than the typical Western diet ". "Another thing to keep in mind is that the traditional Korean diet, while high in fermented and pickled vegetables, may be quite low in fresh vegetables. The nutrients in fresh vegetables, especially vitamin C, can neutralize the nitrosamines in the digestive tract. And the epidemiological evidence bears this out: People whose diets are high in pickled vegetables but also high in fresh vegetables appear to be protected against the increase in cancer risk. This same protective effect also applies to the nitrosamines found in processed meats such as bacon or hot dogs. Western diets that contain a lot of processed meats have been repeatedly linked to increased risk of cancers of the digestive tract. However, this increased risk is not seen in those who eat a lot of processed meat but also eat a lot of vegetables. " "So, to answer Brian's question: I think you can safely (and beneficially) incorporate fermented vegetables into your diet, both as a way to get more vegetables and to get some probiotic bacteria. Just make sure your diet also contains plenty of fresh vegetables and not too much salted, smoked, or cured meat and fish. It's fine to enjoy foods from that category on occasion, just not as a dietary staple. " www.msn.com/en-us/health/nutrition/do-fermented-vegetables-increase-your-cancer-risk-maybe/ar-AARQc2O
I have studied a lot of natural treatments for H. Pylori and many people treat it specifically with Sauerkraut, which seems to help a lot. So we shouldn't confuse pickled and fermented foods. Other successful natural treatments seem to be Green Tea consumption and Mastic Gum. I would be very interested to learn if there have been more studies on these and other natural treatments for H. Pylori.
Thank you SO much for this info!! I had (have?) H Pylori and took the antibiotic cocktail. Asked my Dr. why I had that problem? She said they don't know .. and I was VERY ill! Nobody told me it may be linked to stomach cancer/inflammation. Dr. Gregor ... what would we do without you??? I need to go plant based again. Was successful for two years, then fell off the wagon. I felt so much better when I ate healthy. Lost weight .. had energy .. now ... I'm fat and sick again. Stupid me. 😕
I listened to this wrong. So, the h pylori doesn’t cause cancer by itself, but does with salt or is it also with the methionine in meat? So, things like Kimchi aren’t causing stomach cancer? Unless you eat lots of pork? I’m still a little confused but will eat less kimchi even though I’m vegan.
Ouch, maybe switch to planted base for more than just your own health? The health of animals may help you stay on course a little easier than just thinking you're doing it for yourself.
@@tnijoo5109 The way I understand it, they lead to leaky gut, which allows toxins in that may lead to cancers. The more you consume, the worse your chances get. Unless of course you have enough of the other positive effects from eating properly. So if you eat well enough, having it once in awhile isn't bad, it's more for those who eat poorly to begin with as this will just make things worse in general. The thing I have to keep remembering with all the research we keep seeing, it's vastly biased towards sick people, as that's what the vast majority of people are, sick. Which means, the vast majority of their recommendations are of those who have terrible numbers to begin with. It's the same thing with smoking. They've found that if you eat a WFPB diet, smoking cigarettes almost has no effect on you. Otherwise, you will die of throat/lung/stomach cancer.
I recently had a gut test done - got me some h pylori, candida and blastocystis hominis. Pre-travelling to South East Asia in 2018, I had seen a doctor a couple times in my life. Since travelling to those places, where I believe I picked up the aforementioned bacteria, yeast and parasites - I've had a ton of health problems. I have no doubt it's better to try and get rid of this stuff if you can, or prevent it from getting out of balance. I'm just about to start a new diet and supplement protocol to try and eradicate this shit.
@@kiana.vharvey Yeah. I did a candida diet for 3 months, alongside a simple supplement regime. Re-tested negative for h pylori and blasto. Couldn't get a retest for candida on the NHS so didn't bother with that. I'm now just following a healthy whole-foods diet. My gut health has improved a lot! My immune system still hasn't fully recovered though, as I still get staph infections which are super annoying and require antibiotics.
What were some of your symptoms when you had H. Pylori? I'm currently going through some weird stuff and I reccently submitted a stool sample but awaiting results.
What about unsalted fermented food. I'm not a salty food fan but tangy things are simple and help avoid constantly chopping things just do add more flavor and variety to a meal
Would consuming kimchi for example that contains allium foods like onions and garlic as well as cruciferous vegetables, protect against stomach cancer?
Good question ! I’m so confused now. Isn’t vegan kimchi safe? Or all salted fermented vegetables should be avoided? I’ ve recently heard some researchers on another podcast saying we should eat fermented food and praising kimchi. So confusing....
I assume that since the focus seemed to be salt issue and pickling can be done in a number of ways, such as a simple Japanese cucumber pickle that aren't layered in salt and pickle in vinegar for 20 minutes or so. Or no?
Japan having the longest life experiency is saying something considering how competitive the work feild is there. People typically dont return home until around 8pm and have been known to work to death so I've heard. They also have unusually high suicide rates.
Dr. Greger, I'm hoping you will take a moment to answer this question, though it may seem "simple-minded": Is it ill-advised for an individual on antibiotics to simultaneously use pre-biotics or probiotics? Thank you...
If you don't mind spending the money on it, it may help a bit, but for the most part, wait until you're done the anti-biotic prescription. A pharmacist would be best to ask to see if it would reduce the effectiveness of the anti-biotic though.
This is a very tricky question as there isn't one consistent antibiotic combo involved and because very powerful anti secretory drugs like Prilosec and me too drugs of that proton pump inhibitor class that dramatically lowe stomach acid are also used in combo. The biocidal and biostatic effect of any one antibiotic alone is extremely complex and highly dependent on location and targets. Its extremely unfortunate how frontline broad-spectrum antibiotics are used to treat this infection and moreso how they extremely overused in neonates infants and other pediatrics. It's a crime against humanity how many antibiotics leave the reckless immoral world of the pharmacy to "treat" children. You'll find answers all over the place on how to use probiotics with regard to antibiotics and timing. Stick with very specific questions and stick to the most qualified experts in this realm. Prebiotics are about what microbes eat more or less and probiotics are simply microbes and usually bacteria. The probiotic racket is overly simplistic and unrealistic. The enormous numbers and diversity of microbes is barely represented in this racket too. What's more is the populations vary a lot from anyone location or surface in the body. Within the mouth alone is considerable variation at the front of teeth to back of the teeth, to the lips to the rear oropharynx. The acid in the stomach effects enzymes and microbes. H pylori is unique in its ability to produce a mucus bicarbonate protective layer. Simply lowering stomach acid with PPIs like Prilosec makes that same bicarbonate mucus layer a liability for H pylori. But the human body works very hard at balance and will try to counter reduction in stomach acid and this will of course effect many things, even increasing gastrin tumor growth. Acid reducers alter vitamin and enzyme and cofactor activity which leads to other cascades of disease and likely microbiome upstream and downstream. Strive for a well balanced fresh diversified plant based diet, excellent sleep hygiene, avoid alcohol and all smoking of any kind, and only use any antimicrobial when absolutely necessary, and when using them, use them as they are intended and avoid freestyling with them.
@@ddpwe5269 Taking certain probiotics like florastor would help deal with the symptoms of the antibiotic treatment. You'll need to restore the good bacteria after treatment with a all purpose multi strain probiotic.
@@larryc1616 Pickling and fermenting are different things as pickling involves using acidic brine or salt while fermenting involves a more chemical reaction between bacteria or enzymes and food.
A bit confusing. So I shouldn't eat my favorite trade.der,joes sauerkraut? Coincidentally, I love eating garlic and onion along with it. And broccoli sprouts..... Could you do some information on the advantages or disadvantages of the medication pantoprazole? Thx doctor!
Hi, Tony Nesta! It might be wiser to eat fresh, shredded cabbage with your garlic, onion, and broccoli sprouts. One thing I have always wondered about that hasn't been addressed in Dr. Greger's materials, nor on research I have seen on fermented vegetables is that, traditionally, kimchi is made with bonito flakes, which are made from smoked, dried, fish. Would fermented vegetables made without this ingredient have the same effects? Unfortunately, as Dr. Greger likes to say, "We don't know, until we put it to the test." Meanwhile, you can find everything on our site related to fermented foods here: nutritionfacts.org/topics/fermented-foods/ I hope that helps! -Christine Kestner, MS, CNS, LDN, NutritionFacts.org Health Support Volunteer
From this it sounds like fermented foods are bad, and not just because of their salt content. But aren’t there health benefits to fermented foods as well? If they have health benefits, then how much can/should I eat, to maximize the benefits but minimize any bad effects? In particular, does the benefit of sauerkraut (which is from a cruciferous veggie) outweigh a negative effect of salt and some fermentation by-products? If there are benefits to fermented foods in low amounts, what amount is the right amount?
I was confused about this, if it’s only harmful when in combination with the methionine from the meat, or still harmful regardless. I only eat a little at a time and always have fresh veggies and salad with it usually so maybe it’s fine. This video confused me a little.
There is a difference between pickling and fermenting food as pickling involves using acidic brine or salt while fermenting involves the use of bacteria and enzymes on vegetables or other foods like soy. That's why pickled vegetables affected the stomach lining differently from fermented foods like miso or tempeh.
Wrong thinking saying fermented food bad. A review of longest living peoples suggest a limited and even essential role of some fermented foods. Recall many if not most people don't have the continuous benefits of refrigeration nor access to reliable stocks of grocery or market foods. Pickling and fermentation has a history of helping prevent malnourishment, especially during hard times like war post war famine, ans other lean times. Many aren't blessed with Holland like indoor growing operations or a Mediterranean like climate and amazing topsoil of California's Central Valley. Winters can make alternative means to continue eating plant based foods and even meats that might include salting pickling and fermentation a necessary bridge. Look into how longest living peoples make it as healthful as they do as part of a whole 365 day system. They are not monotonous nor homogenous every month or season. Don't ever forget that Greger is a highly biased ideologue. He never practiced medicine nor ever was licensed and having that MD doesn't make him a nutrition authority. His charity is mostly himself. That said his superficial limited use of research and summary helps introduce planet based diet benefits but he generally overstates his claims and generally hypes benefits and underplays shortcomings, in favor of his ideology and "charity". Greger is a straight up entrepreneur capitalist and has done VERY well done himself.
@@Madasin_Paine Dr. Greger has done nothing but present to us studies on nutrition and diet and lifestyle which have also been mentioned and corroborated by other doctors and dietitians. He has even mentioned studies where flexitarians have at times had better outcomes than vegans and mentioned that wild game meat is the best meat to eat. Short of him singing praises for bacon and cheese, I don't know what more you want him to do to show how unbiased and evidence based he is. I also don't know where you are getting your information about him from seeing as how he has treated a fair number of patients for chronic illnesses in the past. There is a difference between pickling and fermenting. Fermenting foods especially plant based foods tends to be beneficial in that it often involves a more chemical reaction between enzymes and food which can support the growth of good bacteria while pickling involves acidic brine or salt and food. Due to the potential for excess salt and it's effects on the body namely the stomach and intestinal lining, pickled foods may not be as beneficial and can even be harmful. If you are going to talk about anyone or anything, talk about them right or do us all a favor and don't talk about them.
@@daboi_b7314 cant have brown rice now because of what im going through i have to keep fiber low but im gonna eat brown again when i am at that stage vegan meat replacements coming in clutch rn
@@RealJonzuk I know that most people are advised to follow low carb low fiber meat heavy diets, but from what I understand fiber is actually very beneficial for this condition, which I believe will help u feel better in the long run, even if it might suck in the beginning. Thats part of the reason why Greger was saying cruciferous vegetables were beneficial, but if it works for you keep doing what you're doing.
@@daboi_b7314 im getting broccoli sprouts today but im talking about IBS not h pylori i dont eat meat never will again and i ate 2 cans of beans yesterday but im paying the price for it right now i love high fiber foods :D or maybe my body is healing from it with the high fiber and thats whats causing pain im not sure but i am in the process of getting a doctor that cares and isnt just saying to me watch the foods you eat like thats any help lol
Hopefully Greger will address whether or not his studies cited excluded alcohol and tobacco stomach GI insults. Korean and Japanese traditional company men were known to smoke and drink alcohol in excess too often. A random chat with a few young South Koreans taking a break from a conference revealed to me their generation has moved more away, in their opinion. I imagine women in those countries are in the workplace more but not necessarily part of that "company man" clique and hazing - team building culture.
I have read of kimchi being fermented instead of pickled which can make all the difference. Fermented vegetables are good, pickled vegetables may be a problem.
A pressing question that I hope will be answered by the doctor or anyone familiar with pure vegetarian nutrition Does a person who relies only on a vegetarian diet need a supplement other than vitamin B12?
So these carnivore people eating lots of meat and salt are at an increased risk of absorbing more carcinogens found in the meat itself . Man this information is invaluable
Props to Barry Marshall for challenging medical orthodoxy on the cause of ulcers by deliberately infecting himself with H.pylori - he got a Nobel Prize for his efforts.
Broccoli sprouts twice a day.
Cruciferous vegetables and garlic/onions are good.
They also have high rates of smoking which doubles rate of stomach cancer. Further, I think this article adds to the discussion:
"...fermented vegetables contain nitrosamines. These compounds, which are by-products of the fermentation process, can have carcinogenic effects. Here in the West, the primary source of dietary nitrosamines are cured and processed meats. In Korea, where total nitrosamine intake is much higher, the primary dietary sources are smoked or salted fish and fermented vegetables.
The traditional Korean diet is also much higher in sodium than the typical Western diet ".
"Another thing to keep in mind is that the traditional Korean diet, while high in fermented and pickled vegetables, may be quite low in fresh vegetables. The nutrients in fresh vegetables, especially vitamin C, can neutralize the nitrosamines in the digestive tract. And the epidemiological evidence bears this out: People whose diets are high in pickled vegetables but also high in fresh vegetables appear to be protected against the increase in cancer risk.
This same protective effect also applies to the nitrosamines found in processed meats such as bacon or hot dogs. Western diets that contain a lot of processed meats have been repeatedly linked to increased risk of cancers of the digestive tract. However, this increased risk is not seen in those who eat a lot of processed meat but also eat a lot of vegetables. "
"So, to answer Brian's question: I think you can safely (and beneficially) incorporate fermented vegetables into your diet, both as a way to get more vegetables and to get some probiotic bacteria. Just make sure your diet also contains plenty of fresh vegetables and not too much salted, smoked, or cured meat and fish. It's fine to enjoy foods from that category on occasion, just not as a dietary staple. "
www.msn.com/en-us/health/nutrition/do-fermented-vegetables-increase-your-cancer-risk-maybe/ar-AARQc2O
I have studied a lot of natural treatments for H. Pylori and many people treat it specifically with Sauerkraut, which seems to help a lot. So we shouldn't confuse pickled and fermented foods. Other successful natural treatments seem to be Green Tea consumption and Mastic Gum. I would be very interested to learn if there have been more studies on these and other natural treatments for H. Pylori.
Learned about it this year and quickly got it taken care of with a GI doctor. Helped me a whole lot.
Please 🙏 can you help me with the tips your Dr gave you
@@HalimahGanikale He gave me a round of antiobiotics, took like a week to resolve it.
Much APPRECIATION Dr Greger for your very valuable info
Thank you SO much for this info!! I had (have?) H Pylori and took the antibiotic cocktail. Asked my Dr. why I had that problem? She said they don't know .. and I was VERY ill! Nobody told me it may be linked to stomach cancer/inflammation. Dr. Gregor ... what would we do without you??? I need to go plant based again. Was successful for two years, then fell off the wagon. I felt so much better when I ate healthy. Lost weight .. had energy .. now ... I'm fat and sick again. Stupid me. 😕
I listened to this wrong. So, the h pylori doesn’t cause cancer by itself, but does with salt or is it also with the methionine in meat? So, things like Kimchi aren’t causing stomach cancer? Unless you eat lots of pork? I’m still a little confused but will eat less kimchi even though I’m vegan.
Good Luck =)
Ouch, maybe switch to planted base for more than just your own health? The health of animals may help you stay on course a little easier than just thinking you're doing it for yourself.
@@tnijoo5109 The way I understand it, they lead to leaky gut, which allows toxins in that may lead to cancers. The more you consume, the worse your chances get. Unless of course you have enough of the other positive effects from eating properly. So if you eat well enough, having it once in awhile isn't bad, it's more for those who eat poorly to begin with as this will just make things worse in general.
The thing I have to keep remembering with all the research we keep seeing, it's vastly biased towards sick people, as that's what the vast majority of people are, sick. Which means, the vast majority of their recommendations are of those who have terrible numbers to begin with. It's the same thing with smoking. They've found that if you eat a WFPB diet, smoking cigarettes almost has no effect on you. Otherwise, you will die of throat/lung/stomach cancer.
I recently had a gut test done - got me some h pylori, candida and blastocystis hominis. Pre-travelling to South East Asia in 2018, I had seen a doctor a couple times in my life. Since travelling to those places, where I believe I picked up the aforementioned bacteria, yeast and parasites - I've had a ton of health problems. I have no doubt it's better to try and get rid of this stuff if you can, or prevent it from getting out of balance. I'm just about to start a new diet and supplement protocol to try and eradicate this shit.
Have you had any success with your diet?
@@kiana.vharvey Yeah. I did a candida diet for 3 months, alongside a simple supplement regime. Re-tested negative for h pylori and blasto. Couldn't get a retest for candida on the NHS so didn't bother with that. I'm now just following a healthy whole-foods diet. My gut health has improved a lot! My immune system still hasn't fully recovered though, as I still get staph infections which are super annoying and require antibiotics.
What were some of your symptoms when you had H. Pylori? I'm currently going through some weird stuff and I reccently submitted a stool sample but awaiting results.
What about unsalted fermented food. I'm not a salty food fan but tangy things are simple and help avoid constantly chopping things just do add more flavor and variety to a meal
Would consuming kimchi for example that contains allium foods like onions and garlic as well as cruciferous vegetables, protect against stomach cancer?
Good question ! I’m so confused now. Isn’t vegan kimchi safe? Or all salted fermented vegetables should be avoided? I’ ve recently heard some researchers on another podcast saying we should eat fermented food and praising kimchi. So confusing....
I assume that since the focus seemed to be salt issue and pickling can be done in a number of ways, such as a simple Japanese cucumber pickle that aren't layered in salt and pickle in vinegar for 20 minutes or so. Or no?
Always thought fermented foods were healthy
They are. H Pylori is essentially the dark lining to a silver cloud.
Japan having the longest life experiency is saying something considering how competitive the work feild is there. People typically dont return home until around 8pm and have been known to work to death so I've heard. They also have unusually high suicide rates.
Where do pickled olives fit in that picture? Any studies out there about them?
What about fermented foods that’s not salted?
Dr. Greger, I'm hoping you will take a moment to answer this question, though it may seem "simple-minded": Is it ill-advised for an individual on antibiotics to simultaneously use pre-biotics or probiotics? Thank you...
If you don't mind spending the money on it, it may help a bit, but for the most part, wait until you're done the anti-biotic prescription. A pharmacist would be best to ask to see if it would reduce the effectiveness of the anti-biotic though.
This is a very tricky question as there isn't one consistent antibiotic combo involved and because very powerful anti secretory drugs like Prilosec and me too drugs of that proton pump inhibitor class that dramatically lowe stomach acid are also used in combo.
The biocidal and biostatic effect of any one antibiotic alone is extremely complex and highly dependent on location and targets. Its extremely unfortunate how frontline broad-spectrum antibiotics are used to treat this infection and moreso how they extremely overused in neonates infants and other pediatrics. It's a crime against humanity how many antibiotics leave the reckless immoral world of the pharmacy to "treat" children.
You'll find answers all over the place on how to use probiotics with regard to antibiotics and timing. Stick with very specific questions and stick to the most qualified experts in this realm.
Prebiotics are about what microbes eat more or less and probiotics are simply microbes and usually bacteria.
The probiotic racket is overly simplistic and unrealistic. The enormous numbers and diversity of microbes is barely represented in this racket too. What's more is the populations vary a lot from anyone location or surface in the body. Within the mouth alone is considerable variation at the front of teeth to back of the teeth, to the lips to the rear oropharynx. The acid in the stomach effects enzymes and microbes. H pylori is unique in its ability to produce a mucus bicarbonate protective layer. Simply lowering stomach acid with PPIs like Prilosec makes that same bicarbonate mucus layer a liability for H pylori.
But the human body works very hard at balance and will try to counter reduction in stomach acid and this will of course effect many things, even increasing gastrin tumor growth.
Acid reducers alter vitamin and enzyme and cofactor activity which leads to other cascades of disease and likely microbiome upstream and downstream.
Strive for a well balanced fresh diversified plant based diet, excellent sleep hygiene, avoid alcohol and all smoking of any kind, and only use any antimicrobial when absolutely necessary, and when using them, use them as they are intended and avoid freestyling with them.
@@ddpwe5269 Taking certain probiotics like florastor would help deal with the symptoms of the antibiotic treatment. You'll need to restore the good bacteria after treatment with a all purpose multi strain probiotic.
What about unrefined salt trace minerals importance? Thanks for the video!
I guess I have to be careful with pickled foods and focus on fermented foods like tempeh as I really liked pickled beets.
But pickled foods like kimchi and sauerkraut are fermented foods.
@@larryc1616 Pickling and fermenting are different things as pickling involves using acidic brine or salt while fermenting involves a more chemical reaction between bacteria or enzymes and food.
A bit confusing. So I shouldn't eat my favorite trade.der,joes sauerkraut? Coincidentally, I love eating garlic and onion along with it. And broccoli sprouts..... Could you do some information on the advantages or disadvantages of the medication pantoprazole? Thx doctor!
Hi, Tony Nesta! It might be wiser to eat fresh, shredded cabbage with your garlic, onion, and broccoli sprouts. One thing I have always wondered about that hasn't been addressed in Dr. Greger's materials, nor on research I have seen on fermented vegetables is that, traditionally, kimchi is made with bonito flakes, which are made from smoked, dried, fish. Would fermented vegetables made without this ingredient have the same effects? Unfortunately, as Dr. Greger likes to say, "We don't know, until we put it to the test." Meanwhile, you can find everything on our site related to fermented foods here: nutritionfacts.org/topics/fermented-foods/ I hope that helps!
-Christine Kestner, MS, CNS, LDN, NutritionFacts.org Health Support Volunteer
I am vegan and use pepper but no salt. I have daily large plumbing refunds. Need a plunger sometimes.
"Large plumbing refunds"- I love it.
Really? Mine often needs to be flushed 2 or 3 times, no plunging needed lol
High Vegetable Oil use within Korean cooking contains very high levels of nitrosamine content per milligram .
Excellent!
Solid intro 👌🏻👌🏻
From this it sounds like fermented foods are bad, and not just because of their salt content.
But aren’t there health benefits to fermented foods as well? If they have health benefits, then how much can/should I eat, to maximize the benefits but minimize any bad effects?
In particular, does the benefit of sauerkraut (which is from a cruciferous veggie) outweigh a negative effect of salt and some fermentation by-products?
If there are benefits to fermented foods in low amounts, what amount is the right amount?
I was confused about this, if it’s only harmful when in combination with the methionine from the meat, or still harmful regardless. I only eat a little at a time and always have fresh veggies and salad with it usually so maybe it’s fine. This video confused me a little.
There is a difference between pickling and fermenting food as pickling involves using acidic brine or salt while fermenting involves the use of bacteria and enzymes on vegetables or other foods like soy. That's why pickled vegetables affected the stomach lining differently from fermented foods like miso or tempeh.
Wrong thinking saying fermented food bad. A review of longest living peoples suggest a limited and even essential role of some fermented foods.
Recall many if not most people don't have the continuous benefits of refrigeration nor access to reliable stocks of grocery or market foods. Pickling and fermentation has a history of helping prevent malnourishment, especially during hard times like war post war famine, ans other lean times. Many aren't blessed with Holland like indoor growing operations or a Mediterranean like climate and amazing topsoil of California's Central Valley. Winters can make alternative means to continue eating plant based foods and even meats that might include salting pickling and fermentation a necessary bridge. Look into how longest living peoples make it as healthful as they do as part of a whole 365 day system. They are not monotonous nor homogenous every month or season.
Don't ever forget that Greger is a highly biased ideologue. He never practiced medicine nor ever was licensed and having that MD doesn't make him a nutrition authority. His charity is mostly himself.
That said his superficial limited use of research and summary helps introduce planet based diet benefits but he generally overstates his claims and generally hypes benefits and underplays shortcomings, in favor of his ideology and "charity".
Greger is a straight up entrepreneur capitalist and has done VERY well done himself.
@@Madasin_Paine Dr. Greger has done nothing but present to us studies on nutrition and diet and lifestyle which have also been mentioned and corroborated by other doctors and dietitians. He has even mentioned studies where flexitarians have at times had better outcomes than vegans and mentioned that wild game meat is the best meat to eat. Short of him singing praises for bacon and cheese, I don't know what more you want him to do to show how unbiased and evidence based he is. I also don't know where you are getting your information about him from seeing as how he has treated a fair number of patients for chronic illnesses in the past. There is a difference between pickling and fermenting. Fermenting foods especially plant based foods tends to be beneficial in that it often involves a more chemical reaction between enzymes and food which can support the growth of good bacteria while pickling involves acidic brine or salt and food. Due to the potential for excess salt and it's effects on the body namely the stomach and intestinal lining, pickled foods may not be as beneficial and can even be harmful. If you are going to talk about anyone or anything, talk about them right or do us all a favor and don't talk about them.
It must be high sake consumption in men.
im never eating rice again that talc stuff is insane
Nothing wrong with brown rice. Very healthy. Just dont get the white rice with artificial shining or whatever added to it.
@@daboi_b7314 cant have brown rice now because of what im going through i have to keep fiber low but im gonna eat brown again when i am at that stage vegan meat replacements coming in clutch rn
@@RealJonzuk I know that most people are advised to follow low carb low fiber meat heavy diets, but from what I understand fiber is actually very beneficial for this condition, which I believe will help u feel better in the long run, even if it might suck in the beginning. Thats part of the reason why Greger was saying cruciferous vegetables were beneficial, but if it works for you keep doing what you're doing.
@@daboi_b7314 im getting broccoli sprouts today but im talking about IBS not h pylori i dont eat meat never will again and i ate 2 cans of beans yesterday but im paying the price for it right now i love high fiber foods :D or maybe my body is healing from it with the high fiber and thats whats causing pain im not sure but i am in the process of getting a doctor that cares and isnt just saying to me watch the foods you eat like thats any help lol
Just wash it before cooking. It would also reduce the arsenic content. Anyway, using talc in rice is prohibited in many countries now, including US.
Hopefully Greger will address whether or not his studies cited excluded alcohol and tobacco stomach GI insults.
Korean and Japanese traditional company men were known to smoke and drink alcohol in excess too often. A random chat with a few young South Koreans taking a break from a conference revealed to me their generation has moved more away, in their opinion.
I imagine women in those countries are in the workplace more but not necessarily part of that "company man" clique and hazing - team building culture.
But their women have high rates of stomach cancer too.
Don't drink don't smoke obviously
Been there and it was NOT fun!!!
Aww....so I shouldn't eat kimchi? Lol...
I have read of kimchi being fermented instead of pickled which can make all the difference. Fermented vegetables are good, pickled vegetables may be a problem.
Comment for the algorithm
Studies also show that fiber may actually cause intestinal irritation.
only if your stomach bacteria is unhealthy, i.e you eat too much meat dairy fish and eggs
Bullshit
So pickles are bad for you??? 🤦 I was always told that fermented foods were good for the gut!
May be ... monosodium glutamate be part of the problem ?
Hey!! That’s a very good question!!!
No more than sodium salt is. Pickling involves acidic brine or salt while fermenting involves enzymes and bacteria on food.
A pressing question that I hope will be answered by the doctor or anyone familiar with pure vegetarian nutrition Does a person who relies only on a vegetarian diet need a supplement other than vitamin B12?
Look into iodine, and depending on where you live vitamin d.
First
So these carnivore people eating lots of meat and salt are at an increased risk of absorbing more carcinogens found in the meat itself . Man this information is invaluable