Beware of cancer entering from the mouth! These four types of home-cooked dishes, eat one more bite, may be one step closer to cancer cells!
There is an old saying in China: Diseases come in through the mouth, and misfortunes come out through the mouth. A word you say inadvertently may lay the groundwork for the future.
And the food you must eat every day may also contain harmful substances, and even become the source of cancer.
In fact, Chinese characters are very interesting. If you look at the word "cancer" separately, there are exactly three "mouths" under the box of the word "sickness"!
What we call "cancer" is a malignant lesion originating from the epithelial tissue of human organs. The formation of cancer mainly depends on cell DNA mutation, malignant proliferation and division.
There are many reasons for the mutation of cellular DNA, including genetics, chronic diseases, poor daily diet and living habits, etc.!
For example, the following four foods may nourish cancer cells in the body. It may be too late to eat less now:
- Hot food: China is the country with the highest incidence of esophageal cancer. More than half of the newly diagnosed and dead esophageal cancer patients in the world come from my country.
In the hardest-hit areas with high incidence of esophageal cancer in my country (Sichuan, Hebei, Shanxi), most of the residents' eating habits are mainly hot food, such as hot noodle soup, spicy hot pot, etc.
As everyone knows, as long as the food exceeds 65 ℃, it can cause repeated damage to the esophageal mucosa, and then gradually develop into ulcers, erosions, and intestinal metaplasia.
The more the esophageal mucosa is repeatedly damaged, the greater the risk of later canceration. Therefore, WHO has also included food above 65°C as a Category 2a carcinogen;
- Preserved food: According to data survey statistics, in the world, the countries with the highest incidence of gastric cancer are South Korea, Japan, and China. Due to the influence of a large population base, my country has also become the country with the largest number of gastric cancer patients.
According to research, the reason why East Asian countries have become the hardest hit areas for gastric cancer is related to the long-term consumption of preserved and processed foods.
Because the salt contained in high-salt foods itself will cause damage to the gastric mucosa, leading to chronic gastric diseases.
Moreover, processed food and pickled vegetables also contain a certain amount of nitroso compounds, which can be converted into a class of carcinogenic nitrosamines after entering the body, thereby increasing the probability of canceration;
- Barbecue and fried food: These are the two types of food that contemporary young people love most, and it is also the existence with the highest purchase rate of late-night snacks.
However, smoked and barbecued foods are actually unhealthy. During the production process, a certain amount of polycyclic aromatic hydrocarbons will be produced. These toxic substances are distributed in the air and adhere to the food. After entering the body, it will increase the risk of one’s own digestive tract. chance of cancer.
And fried food, its original nutrition will not only be destroyed, but also produce acrylamide, benzopyrene carcinogens.
If you eat these two types of food for a long time, not only will obesity appear, but the cancer rate will gradually increase;
- Moldy food: my country is the world's largest liver cancer country. More than 1/2 of the nearly 700,000 new liver cancer patients in the world each year come from China. The hardest hit area for liver cancer in China is the southern region, which is humid all the year round.
The reason for this is that the humid environment is not conducive to food storage, and the moldy and spoiled grains, nuts, etc. contain a type of carcinogen "aflatoxin".
After this substance enters the body, it can directly cause fatal damage to liver cells, and 1 mg is a carcinogenic dose!
Of course, what needs to be emphasized here is that although some foods contain carcinogens, they are not absolutely carcinogenic, which involves many aspects such as genetics, environment, age, and dietary dosage.
So, for you who eat once in a while, you don't need to be overly nervous at all, just avoid long-term, large-scale consumption.