Beware of Carcinogens in Food

Not all carcinogens are human. There are many carcinogenic chemicals in the land and they come to us with natural foods. For example, psoralens in wild carrots and celery; cheese, milk and mycotoxins in molds that are derived from bread, and sometimes aflatoxins found in peanuts. In rare cases, when cancer is over-consumed in a natural source, cancer cases have also increased.

For example, in a rural part of China, a low selenium level due to poor soil and a local consumption of some sort of cabbage pickles (rich in carcinogenic nitrosamines) have resulted in an increase in food borne cancers. The situation was abolished by the enrichment of soil with selenium and by people being away from the pickle.

However, it is also unrealistic to link the extraordinary increase in cancer over the past 30 years to people’s rococo or celery food more often. Nevertheless, potentially natural foods rich in carcinogens will make sense to eat a few, two or three times a week instead of every day.

Gidaan process is the way we are and it is an even greater cause of concern when we bring it to them. Permitted additives may exhibit carcinogenic properties, depending on the amount they are used and whether they are combined with certain chemicals. For example, potassium nitrate (E249), which interacts with nitrates and smokes with butyl hydroxyacid Nol (E320), a chemical known to cause changes in the DNA of cells, and put as preservative in canned foods (E249). The International Agency for Research on Cancer also believes that some of the food additives, such as saccharin, are probably carcinogenic.

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