7. Highly salted, pick­led, or smoked foods

Consumer Voice - - Feature -

Let’s start from the point that all hy­dro­genated oils are veg­etable oils. Veg­etable oils can­not be ex­tracted nat­u­rally like but­ter is; veg­etable oils must be chem­i­cally re­moved from their source, and then they are changed to be more ac­cept­able to con­sumers. They are fre­quently de­odorised and coloured to make them look ap­peal­ing.

All veg­etable oils con­tain high lev­els of Omega 6 fatty acids. An ex­cess of Omega 6 fatty acids cause health prob­lems, such as heart dis­ease and an in­crease in var­i­ous can­cers, es­pe­cially skin can­cer. You need a good bal­ance of both Omega 3 and Omega 6. Try to get plenty of Omega 3 ev­ery day. This can be had in the form of sup­ple­ments and grass-fed meats; also, fatty fish such as salmon and mack­erel are a very good source of Omega 3.

Hy­dro­genated oils are used to preserve pro­cessed foods and keep them look­ing ap­peal­ing for as long as pos­si­ble. Hy­dro­genated oils in­flu­ence our cell mem­branes’ struc­ture and flex­i­bil­ity, which is linked to can­cer.

Man­u­fac­tur­ers add ni­trates and ni­trites to foods such as cured sand­wich meats, ba­con, salami, or sausages to give them colour and to pro­long their shelf life. Although ni­trates do not cause can­cer in and of them­selves, un­der cer­tain con­di­tions th­ese chem­i­cals, once they are in­side the body, change into N-ni­troso com­pos­ites. It’s this N-ni­troso that is as­so­ci­ated with a greater in­crease in the risk of de­vel­op­ing can­cers.

Smok­ing foods such as meat or nuts cause th­ese food items to ab­sorb con­sid­er­able amounts of the tar that smoke pro­duces. Tar is a known car­cino­gen. Meats such as ba­con, sausage, bologna, and salami are high in fat and salt. Pick­led foods are also very high in salts.

There is over­whelm­ing ev­i­dence that eat­ing th­ese types of foods greatly in­creases the risk of col­orec­tal can­cer and causes higher rates of stom­ach can­cer. The rates of stom­ach can­cer are much greater in places such as Ja­pan where a tra­di­tional diet con­tains many foods that are highly salted and/or smoked.

8. Pro­cessed white flour

Most of you have al­ready heard by now that white flour is not a good thing, but you most likely have no idea just how bad it re­ally is for your health. Re­fin­ing grains de­stroys its nat­u­ral nu­tri­ents. Mills are no longer con­tent with wait­ing for their flour to whiten with time; they now bleach flour with a chem­i­cal called chlo­rine gas.

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