The FDA warns that These foods cause cancer – What to avoid

Which foods cause cancer, according to the former chairman of the EFET it?…
According to studies by the World Health Organization (WHO) and the International Institute of Cancer the causes of cancer is approximately known:
30% is due to smoking, 33% to food, 5% on heredity, and the remaining 32% in radiation, viruses and hormones.
In food is due to 1/3 of cancers of the digestive system.
Writes the former president of EFET Nikos Katsaros:
“Some of the substances added to food either from the environment, either during manufacture and are considered to be carcinogenic or mutagenic are described below:
Salmon, swordfish, school shark, tuna
These fish contain mercury, in many cases, above the permissible limits. During my tenure at the FDA four times we have withdrawn from the market fish of this category due to an increased amount of mercury .The mercury comes from the Atlantic ocean, in particular, that is contaminated with mercury.
Mercury accumulates in the body and causes damage to the brain ,the central nervous system and is suspected of carcinogenesis. Yes, the American Food and Drug administration recommends pregnant women not to consume this category of fish during the pregnancy and for the rest of the population once a month .Similar recommendations have been made by the European Food Safety Authority and their respective organisations, Australia and Canada.
It is noted in each case that the reported relate only to this category of fish and no other species which are considered essential for a healthy diet and particularly the fish of the Aegean sea.
In addition to salmon farms, but also swordfish, school shark and tuna contain πολυχλωριομένα biphenyls (clophen,.PCBs) which accumulate in the body, they act cumulatively and cause damage to the hormonal system of the body and are suspected carcinogens. The πολυχλωριομένα biphenyls derived from the infected oceans.
It should be noted that the fish of the Aegean sea is absolutely safe from measurements that have been made and are necessary for a healthy diet. Further, the State must do more and συστηματικότερους controls on imported fish are of this class, which, unfortunately, are not.
Pigments
Long ago retired by the red dye E120 or carmines or which was suspect for the cause of cancer, and is added to food and soft drinks to give them a more intense red color. The dye E120 or Red 2G is produced from baking kind of beetles to 400 degrees Celsius and isolation of the powder of the pigment.
During his tenure at the FDA withdrew the dye E129 as a suspect carcinogenic walked into sausages, ready-made burgers to become more red, in the bird feed to the egg yolk more yellow as the color of the meat… more home and away, also on fish feed salmon to the meat of the salmon is more red and in jams for a more intense red color..
Παρατηρούμαι the labels of foods and especially of beverages and we don’t consume those that contain a lot of E. We prefer fresh juice and fresh fruit and vegetables.
Nitrites, Nitrates
The nitrites and nitrates that are added for maintenance in smoked fish, meats, cold cuts, etc. may react with nitrogen compounds of these foods to form nitrosamines which are carcinogenic nitrosamines cause cancer of the esophagus and of the liver. Also smoked and ψεροξημένα food is likely to there are cyclic aromatic hydrocarbons such as benzopyrene, which are carcinogenic.
Limit the consumption of these foods also because they contain increased quantities of salt and spices. Horticultural products, which are irrigated from areas where the borehole contains nitrates or greenhouse products that have used synthetic fertilizers, then it is likely to contain nitrates that are suspicious for cancers in the digestive system .Also the borehole water that contains more than 50mg/l nitrates should not be consumed as drinking.
Canned
On cans, there is an inner coating (coating) to not touch the metal with the food.The coating of this is a plastic substance called ΔιςΦαινόλη A( BPA), which is gradually transferred to the food, THE ARM is suspicious for lesions in the liver, the kidneys, the immune system,type II diabetes and carcinogenesis. Have been withdrawn from the EU, the US, Canada and Australia for the plastic bottle of ARM .
Meat on the grill
Meat and meat products υπερψήνωνται on the grill the fat in the high temperature of the flame melts and reacts with carbon compounds to form carcinogenic substances that are absorbed by the meat. It’s the same for the charred meat. The parts of the καρβουνιασμένου meat must be removed and the meat must be baked at a distance from the flame, or use electrical appliance.
Aflatoxins
Milk, dairy products, cheese etc, seeds, nuts if you don’t παστεριοποιηθούν properly or the nuts and seeds stored somewhere damp and warm growing fungi that produce mycotoxins aflatoxins implicated in cancer of the liver. Unfortunately, here the consumer is completely unprotected and is exacerbated with the absence of systematic controls.
Pesticide residues
Pesticide residues are a problem due to the non-compliance of farmers and the absence of controls by the state. The pesticide residues are suspected damage to the hormonal system of the body ,the central nervous system and carcinogenesis. The increased rates of carcinogenesis in the last few years among farmers is due to the use of pesticides without precautions (gloves, uniforms, masks, etc.).
The absence of controls by the state makes consumers unprotected from the risks posed by pesticide residues, of which the effects appear later.A tip to consumers is to wash well these foods, to skin all peeled, to consume products time no emissions, and in cases of organic products.
Acrylamide
More than ten years ago at the Karolinska Institute of Sweden announced the Swedish scientists that starchy foods be heated to temperatures greater than 150 degrees Celsius formed a substance is acrylamide and the higher the temperature the greater the amount of the produced acrylamide. So, rusks, breakfast cereals, buns, French fries, toast, chips of each class, popcorn, etc. during baking, formed acrylamide, which is considered a suspected carcinogenic.
Acrylamide is not present in foods that have been mentioned, but is formed during firing by reaction of starch ingredients with the amino acid asparagine. The food industries are trying to reduce the percentage of acrylamide in food, either by reducing the temperature or by various other methods.
The phenomenon is monitored by the European Food Safety Authority.
The effects on the body from these foods, they do not appear immediately, but years later, it is advisable to limit the consumption of these products ,consume foods with anti-cancer activity ,and to consume food with a lot of fiber because it facilitate bowel movements and thus eliminated the carcinogenic substances absorbed from the colon.”
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