Wednesday, December 19, 2012

Advantages & Disadvantages of Fermented Foods

Oct 26, 2011 | By Sarah Dray

Fermentation is the process of converting carbohydrates into alcohol. This is the process by which beer and wine are produced, but it’s also used to make foods such as sauerkraut. Vegetables and fruits are the most commonly fermented foods, but it’s also possible to ferment grains, beans, dairy products and even fish and meats. Although fermented foods have some health benefits, they also pose some risks.

Advantage: Liver Protection .....

Disadvantage: Risk of Botulism Contamination .....

Advantage: Help Your Intestinal Flora .....

Disadvantage: Increased Risk of Gastric Cancer .....

Posted 04 April 2011

Fermentation creates new species, some of which can be carcinogens. I was specifically looking at nitrosamines, which probably cause gi tract cancers. Which is disappointing, because fish sauce makes everything taste good. [1]

This may be behind the high gastric cancer rates in parts of asia.


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