To prevent and fight cancer, start by staying away from the delicious food on your tongue

What to eat to prevent cancer is a question that people are very concerned about. Many people blindly look for anti-cancer and cancer-preventing foods, but they don’t know that there are many carcinogens around your mouth, and it is very likely that they are on your dining table. So what are the common carcinogens on the dining table? Whether it is liquor, beer, red wine or so-called health wine, as long as it contains alcohol, it is a clear carcinogen. Because the World Health Organization has classified alcohol as a Class I carcinogen, there is conclusive evidence that it can cause cancers such as oral cancer, pharyngeal cancer, esophageal cancer, gastric cancer, liver cancer, colon cancer and breast cancer. Among the cases of cancer and carcinogenesis in the world, about 1 in 20 people is directly caused by alcohol.

Alcohol, the less you drink, the less risk it will cause. If you never drink, please keep drinking. If you have to drink, the alcohol intake for men should not exceed 25 grams/day, and for women should not exceed 15 grams/day.

Processed meat

Meat that has been smoked, salted or added with other additives, such as sausages, bacon, ham, luncheon meat, etc., has a high risk of increasing gastric cancer and colorectal cancer. Even eating less can be detrimental to health. Processed meat is a Class I carcinogen with significant carcinogenic effects, especially heated sausages and bacon. It is recommended to choose more fresh fish, shrimp, chicken, duck, goose, pork, beef, mutton, etc., and try to eat less or no processed meat products.

Salted Fish

Salted fish, which is made by slightly fermenting and decomposing fish through salting, has a high content of nitrosamines, which is a clear Class I carcinogen. This is a common practice, especially in Guangdong. A survey found that people in Guangdong who like to eat salted fish have a 2.3 times higher risk of sinus cancer than those who do not eat it. It is recommended to choose fresh ingredients.

Pickled vegetables

Sauerkraut, kimchi, and Chinese mustard greens made with a lot of salt, these foods with high salt content will change the viscosity of the gastric mucosa and stimulate the growth of Helicobacter pylori in the stomach, increasing the risk of gastric cancer. Pickled vegetables also have the risk of high nitrite content, especially in the first ten days of pickling, the nitrite content is relatively high, and the content becomes lower after 20 to 30 days. Try to avoid eating pickled vegetables and eat more fresh vegetables.

Moldy grains and nuts

In particular, aflatoxin produced by moldy corn and peanuts is a clear Class I carcinogen and is closely related to the occurrence of liver cancer. Corn and peanuts stored in a warm and humid environment are most likely to mold. Aflatoxin is mainly metabolized in the liver, and its intermediate products can cause liver cells to become cancerous.

If you eat nuts that taste bitter, be sure to spit them out and rinse your mouth. When storing seeds and nuts, avoid humid and warm environments, and throw them away if you find them moldy. In addition, oil extracted from moldy corn, peanuts, etc. also contains aflatoxin carcinogens, so never buy corn oil, peanut oil, etc. from unknown sources.

Red meat cooked at high temperatures

Heating red meat at high temperatures will produce two types of carcinogens. One is polycyclic amines produced by proteins at high temperatures, especially during frying, grilling, and roasting. The other is produced when fat-containing gravy comes into contact with fire, smoke, etc., such as grilling, smoking, etc. Frequent consumption of fried, grilled meat, or meat that has been cooked for too long increases the risk of colorectal cancer.