Are You Eating Cancer Causing Foods?

June 1, 2017

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Many products we eat every day are ultra-processed. And these processed foods are often blamed for a variety of cancers, diseases, and any other health issues one can think of.

Even some healthy foods can be blamed for causing cancer. Processed foods are full of different types of ingredients, which may be difficult to sort into good and bad categories.

This article shows which foods do and don’t have links to cancer.Though there is still research to be done, these foods are suspected to be cancer-causing.

It is important to be aware of these things. And we need to be cautious in decision-making when it comes to choosing foods to include and exclude from our diets.

Research has shown some information about these potentially cancer-causing foods.

Burnt Toast

Acrylamide is most commonly known as being in cigarette smoke and in some dyes and plastics (as part of industrial processes). What some may not realize is that it can form on some foods. This mostly affects starches, such as bread and potatoes. This chemical forms when these starches are cooked for too long or at high temperatures.

A study by the International Agency for Research on Cancer found acrylamide to cause higher cancer risks in lab animals.

How to lower the risks: Try to avoid burning your toast. A guideline, from the Food Standards Agency, says to keep a golden color or even lighter. This applies to toasting, roasting, frying, and baking.

Roasted & Fried Potatoes

Most of the foods that can form acrylamide are plant foods, such as grains or potatoes. Coffee may also have the possibility of forming acrylamide, but the highest risks are found in potato chips and French fries. Acrylamide forms when some of these starchy foods are cooked around 250° F or higher. Sugars and amino acid asparagine, which are both found in some foods, work to form the chemical of acrylamide.

Boiling and steaming can be less likely to create acrylamide. Broiling, frying, baking, and roasting at high temperatures for long cooking times increases the chances of acrylamide formation.

Important Fact: When it comes to dairy, fish, and meat, acrylamide either doesn’t form at all or is only formed at low levels.

How to lower your intake of acrylamide when consuming starches:

Cut up and soak your potatoes before cooking them at high temperatures. Soaking them for 2 hours can lower the acrylamide levels by close to 50%. Rinsing for just 30 seconds can decrease acrylamide levels by about 20%.

Store potatoes on the kitchen counter or in the pantry, as storing them in the refrigerator can cause acrylamide levels to skyrocket.

It is important to lower the amount of starches in your diet. Cut out some of the French fries, cereals, and crackers, and try to avoid processed foods as well.

Rice Products

Arsenic levels are monitored in water, and limits have been set to help lower the risks of lung, skin, and bladder cancers. Shockingly, Americans find arsenic in many of their foods, more than they would in water.

Every brand of infant rice cereals, as of 2012, contained nearly ten times the limit for arsenic in drinking water. After one serving of these rice cereals, babies would exceed the weekly maximum for arsenic. Babies are met with the highest risks of arsenic, but all of us should be aware of it in other foods we’re eating.

How to avoid arsenic when eating rice products:

Cooking rice like you would pasta can remove anywhere from 40% to 55% of arsenic. You should rinse brown rice 5 or 6 times, or until the water is clear. Then use 6 cups of water for every 1 cup of rice when cooking. One alternative to rice is quinoa.

Basmati rice from California was tested and had the lowest levels of arsenic. On the other hand, rice from Texas, Louisiana, and Arkansas had the highest levels, excluding sushi and quick-cooking rice. This research was done by Consumer Reports.

One study in the UK shows an 85% decrease in arsenic when rice is cooked in a coffee pot.

Brown rice syrup, which may be found in snack bars or beverages, can contain high levels of arsenic.

Rice ingredients are frequently used to replace gluten and dairy in processed gluten-free and dairy-free foods.

Ice Cream & Pickles

Food additives and colon cancer may have a connection, found at the Institute for Biomedical Sciences at Georgia State University. When mice ate polysorbate 80 and carboxymethylcellulose, which are both dietary emulsifiers, they developed tumors.

The emulsifiers interfere with the composition of the microbiome of the gut. The changes in bacteria in the gut express more flagellin and lipopolysaccharide. This leads to inflamed genes by the immune system.

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