Kim Bright

They're changing our gene expression.

They're interfering with DNA repair mechanisms.

And this is concerning because this is a known risk factor for cancer.

Well, first, let me let me say that there was another study because I love to reference science because I like facts.

I don't like going off of, oh, I'm just pulling this out of my rear end.

There's another study that shows how multifaceted kimchi really is.

And that was a cancer preventative study.

And this study had the conclusion that.

And let me quote directly from it.

The antibiotic tolerant probiotic presented in kimchi suppresses expression of carcinogen activating enzymes and possesses many other health benefits, such as suppression of growth, development of pathogenic bacteria, intestinal regulation and immune boosts, especially the WC baria.

and L. plantarum found in kimchi have many effects like anti-inflammatory, immune modulating, and blood cholesterol reducing activity, which may account for their cancer preventative and anti-cancer potential, unquote.

So to answer your question about sauerkraut, pickles, and all of that, kimchi is the king of fermented foods.

Why?

It has over 900 unique probiotic strains,

So many of them are not found in other fermented foods like sauerkraut and pickles.

Sauerkrauts are great fermented food.

Please continue to eat it.

Pickles are great as long as you're not buying them in the middle of the supermarket and they're dead.

They've been pasteurized.

But kimchi is the king because it has these unique 900.