Cancer-Causing Foods You Should Avoid at All Costs
According to The American Institute for Cancer, “Research has shown that most cancers can be prevented.
Scientists now estimate that 60 – 70 % of cancers are preventable through currently available information and simple changes in diet and lifestyle.”
Prevention is better than cure, as the old saying goes, so a healthy lifestyle is important not only to heal cancer and other illnesses but also to prevent the onset of chronic diseases, including cancer.
The following is a list of toxins that you should avoid at all costs in order to live a healthy life and decrease your chance of getting cancer:
BPA – Bisphenol-A (BPA) can be found in hard plastics and resins, numerous plastic products and dental composites, as well as in the lining of metal cans. Laboratory studies have linked BPA to diabetes, obesity, infertility and cancer.
Cured and Smoked Foods – Nitrates and nitrites add colour to meats and also act as preservatives to prevent food from spoiling. When cooked, nitrites and nitrates change into N-nitroso by-products associated with an increased risk of cancer, called nitrosamines and nitrosamides.
Farmed Fish – Farmed fish contain higher levels of chemical pollutants than wild fish, including PCB’s a known carcinogen. Most fish farms are massively overcrowded, which means that farmed fish are far more susceptible to disease, which means that there is an increased chance of antibiotic use, as well as an increased chance of pesticide use due to sea lice.
GMOs – Unfortunately, many of the global food supplies have been inundated with Genetically Modified Organisms (GMOs) which should be avoided at all costs. You can read more about the health risks of GMOs HERE.
Grilled Meat – Polycyclic Aromatic Hydrocarbons (PAHs) are formed via certain types of combustion, such as the burning of wood or coal. Also, when fat from meat drips onto a fire, it creates smoke and flare-ups; this allows the PAHs to affix themselves to your food, increasing the risk for carcinogenic exposure.
Hydrogenated Oils – Hydrogenated oils are also called trans- fats, a man-made product, the chemical structure of which has been altered to lengthen the shelf-life of the product and prevent it from going rancid. According to the Harvard School of Public Health, trans fats promote immune system over-activity and inflammation which can lead to diabetes, heart disease, stroke and various other chronic diseases.
Microwave Popcorn – While Microwave Popcorn may be handy and fuss-free to make, the bags are lined with Perfluoroalkyls, perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS) which prevent the oil from soaking through the bag, but the leach into the popcorn when he bags are heated, contaminating your blood. PFOA has been associated with liver, pancreas, testicles and mammary gland tumours in animal organs and has also been linked to increased cases of prostate cancer in PFOA plant workers.
Processed Foods – Cured meats such as ham and polony are high in nitrites, nitrates, and preservatives, and increase the risk of cancer when consumed in large amounts. Processed foods generally contain loads of unhealthy ingredients such as colouring, flavouring, sugars, oils, white flours and more.
Sugar – Refined sugar has been linked to increased risk for heart disease, obesity, low HDL levels, unhealthy levels of blood fats, higher blood triglyceride levels, arthritis and more, and cancer cells thrive on sugar. Food such as grains, pastas, carbs, breads and most fruits converts to sugar in the human body, so should be avoided by those with cancer. Eating some fruit as part of a balanced diet is not an issue, just do not overdo it.
White Flour – The seeds of commercially grown grains are treated with fungicide, and the plants are sprayed with pesticides and then stored in bins coated with insecticides after harvest. Grains are then processed in high temperature, high speed rollers and chlorine oxide is used as a whitener and aging agent, which leaves you with a starch that is full of toxins and devoid of nutrients.