“Nutrition with cancer” refers to foods that can cause cancer. These foods are found in nature a lot. Through many researches, up to now, scientists around the world agree that eating a lot of vegetables and fruits has good cancer prevention effects.
Among the scientists was Mr. Takesi Hirayama, head of the Department of Epidemiology at the Central Research Institute of Japan, who advised everyone to eat green vegetables every day to reduce the risk of cancer. Professor Henry Joyeux in his book “Eating and Cancer” also recommends eating plenty of vegetables and fruits with meals to avoid cancer. This conclusion is increasingly confirmed to be true. There is a lot of evidence that vegetables and fruits can suppress the effects of carcinogens at the cellular level.
Food convicted of causing cancer
In recent years, there are more and more studies on the relationship between eating and cancer. There are more and more convicted foods that cause cancer. First of all, the foods are added with salt nitrate, nitrite for long-term preservation. Some foods in our country have added salt pepper (such as salted meat, sausage …) also belong to this category because pepper matches are also sodium nitrate salt. The scientists demonstrated that nitrate and its breakdown products have the ability to combine with certain substances in the body to produce nitrozamine, which has been convicted of causing cancer. The amount of nitrate in the natural water source in some places is also the germ causing disaster. Not long ago, in Szabolcs Szatmar, Hungary, people found that the number of people dying from stomach cancer was too high. After careful investigation, it was found that the natural water source there had a very large nitrate content, up to 100mg / l (the permissible standard was 6 mg / l). To prevent diseases, Hungarian scientists must find all ways to reduce the rate of nitrates in the water source.
The musty food, especially that moldy food, was heavily convicted. There are some types of toxin secretion, especially Aspergillus flavus mold, which produces toxic Alfatoxin. In addition to the harmful effects of acute poisoning, alfatoxin is one of the very dangerous carcinogens. Just absorb a total amount of 2.5mg alfatoxin in 3 months can lead to fatal liver cancer. The mold Aspergillus flavus is found in many foods and foods, especially it prefers peanuts. In the peanuts there is always this strain. The toxin alfatoxin is very stable at high temperatures. When roasting the mold peanuts, the mold spores were killed, but the alfatoxin was not completely destroyed. Through research it was found that roasted peanuts at a temperature of 150 degrees C for 30 minutes, this toxin only decreased from 60-80%. Thus, peanuts, whether roasted or thoroughly boiled, are still dangerous.
In addition to Aspergillus flavus, we need to be wary of the Penicillum islandicum strain, which is the main cause of rice mold. Eating moldy rice is susceptible to chronic poisoning, which can lead to cirrhosis and liver cancer.
Indiscriminate stained foods not only cause poisoning, but also can cause cancer. To color food, in countries it is strictly regulated, only food coloring is allowed. But in our country today, food coloring is very arbitrary. Many manufacturers and restaurants build dyes, paints or coloring chemicals that they themselves do not know are toxic or not, more or less toxic to color food and drink, as long as they create a steaming color. lead customers. These miscellaneous colored products are harmful to the user, many poisonous types can cause acute poisoning right after a meal, a little poison, although not immediately harmful, but now eat a little, eat a little muscle tomorrow. Accumulated volume of poisoning over time will cause negative and difficult consequences such as chronic poisoning, cancer, birth defects … and foods to be wary of.
Many scientific studies show that long-cooking fats and oils will create carcinogens, so it is advised not to eat fried fats and oils over and over again. Finished frying pans must be cleaned, otherwise remaining grease in the tools after cooking. Fried dishes such as shrimp cakes, donuts, fried spring rolls … need to be fried with a large amount of grease, each time frying is finished to filter out any burnt food crumbs.
With regard to roast meat, nowadays roast is also problematic. Professor Henry (who won the 1985 Prize in Oncology) said: When roasting meat at high temperatures, the grease on the meat falls on the fire, it will be burned to create benzopyrene on its surface. substances capable of causing cancer. He advises trying to shoot by the method that allows fire to face the meat, does not burn, does not produce bezopyrene. Scientists have also studied grilled meat on the side and have shown that the meat that is burned next to it can easily create carcinogens. Our country has quite a few dishes of this type, which require to be recognized on the scientific basis to find a way to roast, grill more safely.
Above are the foods that have the potential to cause cancer to be noticed by scientists, there are things that have been convicted, some things are not enough factors to convict because there are still questions that need further research but still have problems. vigilant.