It's NEVER the Jilly Juice's fault

So earlier today I became aware of this posting from a minion of Jilly Juice, aka Jillian MaiThi Epperly. Now bear in mind that last year Jillian booted this women from her private group . A group she advertises as offering unlimited support after purchase of her book or, for some time paying, a $30 fee. She still advertises unlimited support.

Also based on what this woman wrote, Jillian has severed all ties.

But that aside for the moment,,,

Now I want to be clear, very clear, I am not writing this to humiliate the above individual. Please do not harass her. I am writing this in hopes she will see it and take appropriate medical care/.

As I have noted numerous times on this blog, there are a myriad of medical concerns with Jilly Juice. One I highlighted here.

In her effort to slam other fermented foods she states, "Rates of gastric cancer in Korea because of kimchi is not because of the cabbage it's because of the probiotic lactic acid paired with the spices in the hot peppers in the kimchi that was like acid on a stomach and then the cancer viruses took over,,," 

.

As I noted, [s]he believes her overly salted cabbage sludge is different from all other ferments and the perfect probiotic.  All other fermented probiotics are faulty.

Sadly Jillian refuses to understand that the chemistry behind fermentation is the same for all ferments. 

Yes there are 2 broad categories, so to speak: the fermentation that takes place on a cellular level - where the body uses ingested food stuff or our own reserves of sugar (the muscle burn you feel after exercise) - and the fermenting of foods and drink by good bacteria, While different, they are the same process (what is shown above using glucose as an example).

Jilly Juice is not special, and as I have explained prior her recipe, most likely is not fermented nor a probiotic. The salt content is excessive which lead me back to her own source concerning her bashing of kimchi.

Two points. Jillian ignores as they do not support a word she says.

1] “We found that if you were a very, very heavy eater of kimchi, you had a 50% higher risk of getting stomach cancer,” said Kim Heon of the department of preventive medicine at Chungbuk National University and one of the authors. “It is not that kimchi is not a healthy food -- it is a healthy food, but in excessive quantities there are risk factors.”
2] Other studies have suggested that the heavy concentration of salt in some kimchi and the fish sauce used for flavoring could be problematic, but they too have received comparatively little attention.

Also ignored by Jillian, even though she herself highlights it,

Among the papers not to be found in the vast library of the kimchi museum is one published in June 2005 in the Beijing-based World Journal of Gastroenterology titled “Kimchi and Soybean Pastes Are Risk Factors of Gastric Cancer.” [ABSTRACT with links to the full paper]

The researchers, all South Korean, report that kimchi and other spicy and fermented foods could be linked to the most common cancer among Koreans. Rates of gastric cancer among Koreans and Japanese are 10 times higher than in the United States.

Point being, it's not the ferment process that is at issue, but the amount of salt!!

While I am not qualified to offer medical advice, Masa, please seek proper medical care. Not from someone who could care less about you/ Not only did she delete your question, your concern, she posted this/

Blaming you for whatever may be an issue. It is never the Jilly Juice!!

Not only did she delete your concern she made a follow-up post re-stating the same thing.

While it may be as simple as improper fermenting procedure causing spoilage and therefore GI issue., it could be something much worse.