Kimchi and other pickled foods linked to stomach cancer 

Fermented foods like kimchi are often touted for their health benefits, but one Taiwanese nutritionist warns that kimchi can be bad for you. A specialist at Taipei Adventist Hospital says kimchi and other pickled foods are high in sodium, which could lead to an increased risk of stomach cancer.Kimchi is a delicacy loved by many. But scientists have found that South Korea’s passion for spicy pickled cabbage may have contributed to its world-leading rate of stomach cancer.Taiwanese-style pickled cabbage doesn’t taste like Korean kimchi, and it’s made differently too. They do have one similarity: Nutritionists say that eating too much of either dish can increase the likelihood of developing cancer.Liu Yi-liNutritionistOver the long term, if you constantly eat pickled foods like pickled vegetables or salted fish, it’s a fact that your body will be more likely to develop cancerous abnormalities.The high salt content of pickled cucumbers, daikon or radish could cause stomach cancer. Food high in nitrites, like barbecue, sausages and ham, can have a similar effect. Physicians advise lovers of these savory foods to eat fresh fruit to offset the damage.Liu Yi-liNutritionistRight now there is no recommended daily limit that tells you how much you have to eat before there’s a risk. But if you truly love pickled foods, I would advise you to eat more fruits with vitamin C.Taiwanese may not eat as much kimchi as South Koreans do, but experts say even a little may be too much.