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In countries which still practice wide-scale pickling, curing and fermentation -- stomach cancer rates are still very high. http://www.reuters.com/article/us-s
by bane 10y ago
In countries which still practice wide-scale pickling, curing and fermentation -- stomach cancer rates are still very high.
http://www.reuters.com/article/us-salty-diet-idUSTRE62N4KX20100324 http://www.reuters.com/article/us-salty-diet-idUSTRE62N4KX20...
While gastric cancer is declining, it is still the most common cancer in Korea. Past studies have yielded conflicting results as to whether a salty diet causes gastric cancer, though most found an association between salt use and gastric cancer.
Here's another piece of information: https://en.wikipedia.org/wiki/Refrigerator https://en.wikipedia.org/wiki/Refrigerator
The introduction of Freon in the 1920s expanded the refrigerator market during the 1930s. Home freezers as separate compartments (larger than necessary just for ice cubes) were introduced in 1940.
- teslabox 10y agoThat's a good point, but it's probably the organic acids rather than the salt (which the media report you've linked to blames). Bacteria which produce lactic acid are primarily used for traditional fermentation, I think, whereas distilled vinegar is made from ethanol by bacteria that produce acetic acid... Hmm: "Compared to acetic acid, [lactic acid's] pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group." - https://en.wikipedia.org/wiki/Lactic_acid https://en.wikipedia.org/wiki/Lactic_acid (emphasis added)