Pickled, Fermented Vegetables Increase Cancer Risk

With the trend of pickled and fermented vegetables on the rise, there is cause for concern.  A new report from the World Cancer Research Fund International states there is strong, probable evidence that foods preserved by salting, including fermented and pickled vegetables, are causes of stomach cancer.  The risk increases with 1/2 a serving per day.  See what other lifestyle choices increase or decrease risk.  Here’s the full report, 2016 Diet, Nutrition, Physical Activity and Stomach Cancer.

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