Sept. 17, 2015
(GreenMedInfo.com) Kimchi is one of the world’s most popular fermented foods, but did you know that eating it daily can significantly impact your cancer risk?
A new study published in the journal Oncotarget titled, “Dietary prevention of Helicobacter pylori-associated gastric cancer with kimchi,” is the latest example of how a simple dietary intervention can make a world of difference in reducing the risk of one of the most lethal cancers.
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Gastric or stomach cancer is the third leading cause of death from cancer (9% of all cancer deaths), and the fifth most commonly diagnosed form.1 It is believed that Helicobacter pylori (H. pylori) infection is a primary cause, though smoking, nitrates and nitrites found in cured meat, regular aspirin use, and a lack of vegetables and fruits (and associated antioxidant consumption), also contribute to this multifactorial condition.
In the new study, researchers set out to prove that kimchi, a traditional Korean fermented cabbage dish not unlike sauerkraut (though spicier), could prevent Helicobacter-induced atrophic gastritis (chronic inflammation of the stomach mucosa) and subsequent gastric cancer, by administering to mice a high salt diet and H. pylori. They created a special formula of kimchi, which they called cancer preventive kimchi (cpKimchi), and which added mustard leaf, pear, mushroom, Chinese pepper, and sea tangle juice in addition to the standard kimchi recipe (sKimchi).
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