Jun 12, 2015 12:00
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Not all fermented foods are the same either, does the study compare them? Because wine is not beer is not kimchi is not chocolate is not sauerkraut, and so on.
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No, the cite was to an Abstract which had pitifully few details & a pay-wall. My guess is that tinned/bottled (except maybe for corked wine) or sterilized/pasturized items are strictly for taste purposes. Here in Southern California, bulk/live fermentation things are sufficiently common at Chinese, Japanese, & Korean markets that I consider it a no-nevermind thing.
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I have a difficult time imagining many people in today's world taking any other approach.
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