Smoking Health Promotion Strategies

Foods that are harmful to our health and cause cancer

We can begin identifying cancer-causing foods once we recognize ingredients in our food cause cancer. Some of these ingredients are food additives and chemicals used to improve the taste, while others are used only for appearance or to increase the lifetime of the product.

Cancer tumors develop, in part, by feeding on the sugar in the blood. If you eat lots of sugary snacks loaded simple carbohydrates, you get the blood with energy chemical required for cancer cells (and tumors) to proliferate. No biological system can not survive without fuel for its chemical processes, including cancer cells. Thus, one of the strategies to pursue for any anti-cancer diet is to eat low glycemic index diet. That means no refined sugars, no refined grains (white flour, for example), not heavy use of sweeteners and prevention period life sweetened soft drinks.

Search to avoid such ingredients, corn syrup, high fructose, sugar, sucrose, enriched flour bleached, white rice, white pasta, white bread and other white foods.

In addition, hydrogenated and partially hydrogenated oils – Another danger – are developed from otherwise harmless, natural elements. To make them hydrogenated, oils are heated in the presence hydrogen and metal catalysts. This process helps prolong life, but also creates trans fats, which should be disclosed on the label if the food contains more than 0.5 grams per serving. To avoid trans fat announcement, or claim "no trans fat" on the label, food manufacturers simply adjust the serving size until the trans fat content falls below 0.5 grams serving. That's how you get with the modern food label serving sizes that essentially equivalent to a single bite of food. Not exactly a portion of food, is it?

In addition to being a cancer factor, trans fats promote heart disease, to suspend metabolic processes, and cause belly fat that crowd the organs and strain the heart. The essential fatty acids that the hydrogenation process removes are responsible for a number of processes in your body. When trans fats replace these essential fatty acids, they occupy the same space without doing the same work. The "anchor" portion of the fatty acid is in place (which is how the body recognizes the fatty acid and puts it to work) but the chemically active part of the fatty acid is twisted, distorted and lack of essential elements.

After the hydrogenation process, the fatty acid is not biochemically function in the same way. Things like brain cell function, hormones, gland, oxygen transport, function of the cell wall (to keep things in or out of your cells) and the functioning of the digestive tract (gather nutrients and blocking allergens) are harmed.

Food manufacturers do not say this on the product label, of course. Your body needs essential fatty acids and you are programmed to keep eating until you get them. If you are only the consumption of trans fats, you'll never feel fully satiated, because your body will never get the fatty acids it needs for essential function. Since cancer needs high blood sugar and low in oxygen, a person with a lot of abdominal fat that can not put down trans fat cookies or crackers (also loaded with flour and sugar simple) presents the ideal environment for the development of cancer.

In addition, acrylamide is not added to food, they are created during the frying process. When starches are subjected to high heat, acrylamides form. A Swedish study found that acrylamides cause cancer in rats, and other studies are underway to confirm the understanding that acrylamides also cause cancer in humans.

In addition, sodium nitrite is added to processed meats, hot dogs, bacon, and any other meat that needs a reddish color to look "cool". Decades ago when meats were preserved, it was done with salt. But in the mid 20th century, food manufacturers started using sodium nitrite in the preservation business. This chemical is responsible for the pink color in meat to which consumers have accustomed. Although today the use of refrigeration is largely what protects consumers against botulism and bacteria, manufacturers still have to add sodium nitrite to make the meat look pink and fresh.
The nitrites themselves are not the problem. People have more nitrite from vegetables than they do from meat, according to research from the University of Minnesota. During the digestion process, however, Sodium nitrite is converted into nitrosamine, and that's where the problems begin cancer. Nitrosamine is a carcinogen, but as it is not technically an ingredient, its presence can be easily overlooked on the packaging. Nitrosamines are also found in food which are marinated, fried, or smoked, in things like beer, cheese, fish byproducts, and tobacco smoke.

Prevention Coalition Cancer recommends that children should not consume more than 12 hot dogs per month because of the risk of cancer. If you must have your dose of hot dogs, looking for those who have no sodium nitrite is one of the ingredients.

Processed meats and bacon almost always contain the same sodium nitrite in hot dogs. You can find some without nitrites, but you have to look in the natural food store or natural food stores. Bacon is high in saturated fat, which contributes to the risk of cancers, including breast cancer. Limit your intake of processed meats and saturated fats also benefits the heart.

Doughnuts contain hydrogenated oils, white flour, sugar, and acrylamides. Essentially, they are one of the most food bad cancer, you may be eating. Reader's Digest calls donuts "disastrous" as breakfast foods, and many experts agree, this is probably one of the worst ways to start the day.

Chips are made with hydrogenated oil and fried at high temperature. Some chains even add sugar to their fry recipes to make them even more irresistible. Not only do they clog your arteries saturated fat and trans fats, they also contain acrylamides. They should be called cancer fries, "not French fries.

Snacks such as chips, crackers, cookies, and generally contain white flour and sugar and trans fats, but not enough to look for these ingredients on the label, you must actually "decode" the ingredients that food manufacturers use to deceive consumers. They do this by hiding ingredients (such as hiding MSG in yeast extract, or by fiddling with serving sizes so they can claim the food is trans fat free, even when it contains trans fat

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