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This study strikes me as promotional material with a science flavour. It helps foster the desire for fermented food, ie its a means to shift premium product of
by verisimi 3y ago
This study strikes me as promotional material with a science flavour. It helps foster the desire for fermented food, ie its a means to shift premium product off shelves. I fancy some kimchi or kefir myself, having read it!
Unfortunately, I think even serious studies have this flaw (of being beholden to funding). The person or group providing the funding need to get a return on their investment. Ie even those more serious studies are a form of conjecture, with only a subset of data being approached, or some important element being excluded.
- xolox 3y ago> It helps foster the desire for fermented food, ie its a means to shift premium product off shelves. Sorry but this sounds disingenuous to me. Isn't one of the hallmarks of fermented foods that you can prepare them at home, fairly cheaply in lots of cases? It is to me...
- verisimi 3y agoThere are books, kits, jars, drinks, restaurants. And you can buy fermented foods in shops too.
- xolox 3y agoOkay I understand what you mean now (still don't agree). I'm having a hard time envisioning companies involved in the fermented foods scene coming together and "lobbying" to push their "agenda" but who knows, maybe I'm being naive! ;-)
- verisimi 3y agoImo, that's all there is. Money drives everything.
- the_gastropod 3y agoAre you suggesting the study was funded by an entity that sells fermented foods? The authors of the study stated there were no competing interests.
- verisimi 3y agoThat is what is declared. But we really don't know who funds the studies, what conditions the money comes with, or will be withdrawn under, whether the conditions are even stated, etc. However, I see: > Hungry Heart Farm and Dietary Consulting, Conley, GA, USA > Christi Hansen Which doesn't sound like a university.