Is There a Natural Way to Eliminate H-Pylori?

The salting and pickling of fish produces a novel DNA-mutating chemical called CMBA. This may explain why processed meats have been tied to increased stomach cancer risk. But this extends to fresh, unprocessed, salted meat as well. Researchers in China discovered that even genetically vulnerable individuals infected with a particularly pathogenic strain of H-pylori did not appear to be at increased risk of stomach cancer unless they ate about an ounce or more of pork per day. An average pork chop is like six ounces.