EFET Danger: These 4 foods cause cancer, which is. Attention

Which foods cause cancer according to the former EFET chairman ?

According to World Health Organization (WHO) and International Cancer Institute studies, the causes of cancer are almost unknown:

30% are due to smoking, 33% to food, 5% to heredity, and the remaining 32% to radiation, viruses and hormones.

In foods due 1/3 of digestive system cancers. EFET

's former chairman Nikos Katsaros writes : "Some of the substances added to food either from the environment or during their preparation and are considered to be carcinogenic

or mutagens are described below:

Salmon, swordfish, quail, tuna

These fish contain mercury in many cases above the permissible limits. During my tenure at EFET four times we have withdrawn fish from this market because of an increase in mercury. Mercury comes from the Atlantic ocean, mainly contaminated with mercury.

Mercury builds up in the body and causes damage to the brain, central nervous system and susceptible to carcinogenesis.

In fact, the American Food and Drug Administration recommends that pregnant women not consume this class of fish during pregnancy and for the rest of the population once a month.

Similar recommendations have also been made by the European Food Safety Authority and by the respective Australian and Canadian organizations.

It should be pointed out in any case that these relate only to this category of fish and not to the other species which are considered essential for a healthy diet and in particular to the Aegean fish.

In addition, fishmeal and swordfish salmon, sea bass and tuna contain polychlorinated biphenyls (clophen, .PCBs) that accumulate in the body, act cumulatively and cause damage to the body's hormonal system and are suspected of carcinogenesis. Polychlorinated biphenyls come from contaminated oceans.

It should be noted that the Aegean fish is absolutely safe from the measurements made and necessary for a healthy diet. Furthermore, the State must do more and more systematic controls for imported fish of this category, unfortunately not done.

Pigments 

long ago pulled the red color E120 carmine or which were suspected carcinogens and added to foods and beverages to give their intense red color. The E120 or Red 2G pigment is produced by baking beetle species at 400 degrees Celsius and isolating it from the dye powder.

During the mandate at EFET , E129 pigment was withdrawn as a suspect for carcinogenesiswhich was made in sausages, ready-made burgers to become more red, in poultry to make the egg yolk yellow and the color of the meat ... more alan, also in salmon fish to make salmon meat more red and in jams for more intense red color .. I

notice the labels of food and especially of soft drinks and we do not consume those containing many E. We prefer fresh juices and fresh fruits and vegetables of the season.

Nitrites, Nitrates 

Nitrites and nitrates added for preservation in smoked fish, meats, sausages etc. can react with nitrogen compounds of these foods and form nitrosamines that are carcinogenicNitrosamines cause cancer of the esophagus and liver.

Also in smoked and flavored foods there are likely to be circular aromatic hydrocarbons such as benzopyrene, which are carcinogenic.

We limit the consumption of these foods also because they contain increased amounts of salt and spices.

Horticultural products that are irrigated from areas where the drilling contains nitrates or are greenhouse products that have been used with nitrate fertilizers are likely to contain nitrates suspected of having cancers in the digestive system. Also, drilling water containing more than 50mg / lt in nitrates does not must be consumed as drinking.

Can

In cans there is an internal coating to prevent contact of the metal with the food. This coating is a plastic substance called Bisphanol A (BPA) that is gradually transferred to the food .

BPA is suspected of damage to the liver, kidney, the body's defense system, type II diabetes and carcinogenesis . The plastic bottles from BPA have been withdrawn from the EU, the US, Canada and Australia.

Meat 

Meat Meat and meat products overcharged in the charcoal fat at the high temperature of the flame melts reacts with carbonaceous compounds and forms carcinogenic substances that are absorbed by the meat.

The same is true for the browned meat. The parts of the sliced ​​meat must be removed and the meat must be fired at a distance from the flame or use of an electrical appliance.

Aflatoxins 

Milk, dairy products, cheese, etc., seeds, nuts if they are not properly pasteurized or the nuts and seeds stored in hot and humid places grow myctotoxin-producing fungi the aflatoxins inherited for liver cancer.

Unfortunately, the consumer is completely unprotected and is accentuated by the absence of systematic controls.

Pesticide residues

Pesticide residues are a problem due to farmers' failure to comply and the absence of controls by the state. Pesticide residues are suspected of damage to the body's hormonal system, central nervous system, and carcinogenesis .

The increased rates of carcinogenicity in recent years among farmers are due to the use of unprotected pesticides (gloves, uniforms, masks, etc.).

The absence of state controls makes consumers unprotected from the dangers posed by pesticide residues whose impacts occur later.

A counsel for consumers is to wash these foods thoroughly, peel them off, consume greenhouse-based products and in case of organic products.

Acrylamide 

More than ten years ago, at Swedish Karolinska Institute, Swedish scientists announced that starchy foods that were heated to temperatures above 150 degrees Celsius were an acrylamide substance, and the higher the temperature, the higher the amount of acrylamide produced.

Thus, nuts, breakfast cereals, curds, fried potatoes, toasted bread, chips of any class, pop corn, etc. when baking is formed acrylamide, which is suspected of carcinogenesis.

Acrylamide is not present in the foods mentioned, but is formed during baking by reacting starchy ingredients with the amino acid asparagine. Food industries are trying to reduce the percentage of acrylamide in food either by lowering the temperature or by other methods.

The phenomenon is monitored by the European Food Safety Authority.

The effects on the body of these foods do not appear immediately but years later, but it is a good thing to restrict the consumption of these products, to consume foods with anti-cancer effects, and to consume foods with a lot of fiber because they facilitate stools and are eliminated carcinogens before being absorbed by the large intestine.