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It may also have something to do with the high salt intake that accompanies many of those pickled vegetables.
by silentbicycle 15y ago
It may also have something to do with the high salt intake that accompanies many of those pickled vegetables.
- tptacek 15y agoAccording to an IARC link Aaron Swartz posted on Twitter, it's the nitrosamines in fermented pickles.
- silentbicycle 15y agoWouldn't it also be the case with sauerkraut, then?
- tptacek 15y agoProbably.