What if processed food influence the development of cancer?
It is quite challenging nowadays to find a person not knowing someone with cancer. Years ago, genetic factors were recognized as the main cause for the disease. Currently, environmental factors, including nutrition as a main one, are believed to affect the expression of genes responsible for the development of cancer. According to the World Health Organization, a number of diet-related diseases arise as a result of nutritional errors. These diseases, in addition to a number of cancers, include type 2 diabetes, hypertension, arthritis, osteoporosis and others. Nowadays, "real" food has become a luxury commodity. We currently have access to knowledge about the relationship between diet and health. Unfortunately, this knowledge is drowned out by the noise of information such as temporary dietary fads as well as propaganda of the food and pharmaceutical industry. Chemicals are a big problem, but not the primary cause of cancer. Genes inherited from the family do not determine whether or not one of the deadly diseases will ensue. For that to happen, factors that will cause the expression of these genes are essential. On the other hand, supplementation of vitamins and other nutrients do not provide full protection either.
What triggers cancerous changes?
You probably wonder what triggers changes in cells? The chemicals responsible for this process are called carcinogens. They are most often byproducts of industrial processes to which food is subjected, such as the smoke flavour present in cheese and sausage products. The most common foods in the diets of Australians of the 21st century are bread, meat, prepackaged processed food, and some vegetables and fruit.
Unnecessary additives and artificial colouring
Meat and meat products sold in supermarkets contain a very controversial additive: nitrite. Sodium nitrite seems to be necessary from the point of view of producers given its antibacterial properties and cost. Additionally, it gives an eye-pleasing pink colour, as well as the desired taste. Unfortunately, the intake of nitrites from food leads to a reaction that results in the formation of nitrosamines, which according to the American National Toxicology Program contribute to the formation of tumours. It is comforting that in our country you can find producers who offer products without nitrite, gluten or other artificial filling substances. They use, for example, raw vegetables containing many nitrogen compounds as a natural substitute for nitrites, or dried acerola fruit as a source of vitamin C enrichment.
Fry, grill or steam?
Another important factor is the method of thermal processing of food that we prepare in our homes. Here we get to the next main carcinogen: acrylamide. It is formed during high-temperature processing like frying and grilling, and it is a very carcinogenic substance. You will find it among others in chips, fries, biscuits, cereal, bread and roasted meat.
Polycyclic aromatic hydrocarbons are another important elements from cancer forming processes point of view. It is a group of chemical compounds formed, like acrylamide, during smoking, grilling or heating on an open fire. They are considered to be strong carcinogens and mutagens.
Vegetables and fruits although very beneficial can also carry some risks. Nowadays, before vegetable or fruit goes to our table, it usually comes to close contact with a growth regulator, synthetic fertilizer or other fungicides. Pesticides are an example of a double-edged weapon because they protect plants against pests while being toxic to our body.
According to the Environmental Working Group, the most contaminated with pesticides are apples. Plants that we can buy in a supermarket are deliberately sprayed in the place of their growth as well as maturation (which in many cases is no longer the same place). Also for transport and storage needs, they have to take a substantial dose of chemicals to keep them in a good shape for a longer period of time.
The same applies to various vegetables. There is a huge probability that in order to be able to get them on shop shelves to meet demand, their growth and maturation have been accelerated in a way far from nature, often against the natural calendar. Therefore, the wealth of nitrates, pesticides and heavy metals is almost guaranteed.
How can we counteract this?
You can eat organic only, but there is an easy way to limit the consumption of artificial additives used during farming by neutralizing them. A solution of 50 ml of distilled vinegar with 4 litres of filtered water is a mixture in which we can soak vegetables and fruits before preparation and consumption.
A slightly more advanced form, and therefore more expensive than the previous one, is the washing of fruits, vegetables or raw meat in ozonated water. Ozone shows versatile possibilities, including efficient destruction of all contaminants, ensuring complete bacteriological protection.
We must realize the fact that there are now people who earn huge amounts of money from the trade of unhealthy food products. They want us to eat what they sell, even if it kills our vitality and shortens or destroys our lives. You can agree to all this and give in to the sellers of junk food, but you can also create a healthier and more life-affirming relationship with your body and the food you eat.