Recently, the information of 3 people in the same house in Beijing (China) with thyroid cancer due to eating too much salted vegetables has made many people bewildered.Because this is a very familiar dish.Even many people think that they should eat a lot because the ingredients from vegetables are good food groups, plus manual processing, the fermentation process is also good for digestion.However, the truth is not so.
A 3 -person family discovered thyroid cancer in turn because of eating too much salted vegetables (Artwork)
Mr. Ngo is over 50 years old, he said that his family wanted to eat a lot of vegetables but was busy, did not want to spend much time processing.They themselves salt and vegetables are both economical and clean, and convenient, and when the meal just scoop out the bowl to eat.Just like that, salted vegetables have become an indispensable dish in their tray of rice for nearly ten years.
Two months ago, Mr. Ngo went to the doctor because of the persistent cough, difficult to swallow and had a hard clump in his neck.The doctor concluded that he had stage 3 thyroid cancer. After analyzing and discovering the cause of the disease is a eating habit, namely eating too much salt and sour vegetables, the doctor advised his whole family to come.Cancer screening hospital.As a result, his wife and one son - who liked to eat sour vegetables were similarly ill, at a lighter stage.
Why eat a lot of sour and sour vegetables causing thyroid cancer?
According to health experts, eating lots of sour vegetables can increase the risk of thyroid cancer due to biochemical mechanisms related to the composition and fermentation process.The sour salt process produces nitrite and nitrosamine.These substances are likely to cause strong cancer, related to DNA damage and thyroid cells.
At the same time, the high amount of sodium from sour salts can cause mineral imbalance, adversely affecting thyroid function and increasing the risk of cancer.The fermentation process produces free radicals and oxidants, which can be harmful to DNA and cells, which increases the risk of inflammation and oxidative stress.
The consumption of sour food is frequent and long -term, especially if processing is not hygienic can lead to accumulation of harmful compounds.This not only contributes to the risk of thyroid cancer but also many other types of cancer such as liver, stomach, kidney ... also leads to many other health problems such as digestion, cardiovascular disease,,Harmful for bones ...
If you control the amount of salt and vegetables when eating, salt and hygiene when processing, salt vegetables also bring health benefits (Artwork)
To protect the health, only eat sour vegetables with moderate amounts.About 50 - 100g at a time and no more than 3 times per week.Especially, the salt amount should be controlled, ensuring hygiene when salt, not eating salted or cooked vegetables too carefully, showing signs of damage.Should combine with foods rich in potassium and drink enough water will help balance sodium in the body.Prioritize eating fresh vegetables, with less salt processing, less grease such as boiled, steamed, cooked soup ... instead of sour salt.
Source and photo: Sohu, Daily Mail