Most vinegar is filtered and pasteurized. In the context of the relation with gastric cancer, pickling is about fermentation, not acidity. The studies suggesti

Most vinegar is filtered and pasteurized. In the context of the relation with gastric cancer, pickling is about fermentation, not acidity. The studies suggesting a relationship are all epidemiological and suggest a weak link at best [1]. The stomach is already very acidic; much more acidic than vinegar, which makes both gastric cancer and any potential benefits unlikely. [1] https://www.spokesman.com/stories/2017/oct/05/ask-the-doctors-moderate-your-intake-of-pickled-ve/ https://www.spokesman.com/stories/2017/oct/05/ask-the-doctor...