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Reply to "how healthy is kimchi?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]The sodium is an issue, especially at those quantities. Also, I’ve heard anecdotally that there’s a high incidence of stomach cancer in the Korean population, and I wonder if all the fermented/spicy foods are one reason why. [/quote] I think that is from the heavy drinking. A lot of Korean cannot actually digest alcohol the same way other people can (that Asian glow indicates the generic mutation at play), so drinking leads to more risk of cancer for them.[/quote] +1 I'm Korean, and lack the enzyme to break down the alcohol. I don't drink because of that, but many still do irrespective of feeling awful. I'm not a masochist.[/quote]
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