My mother-in-law developed rectal can.cer because of a seemingly harmless frugal habit, but 30 years later the disease has not recurred thanks to three important changes.

Can frugal eating habits actually become a factor that increases the risk of colorectal can.cer? The case below has made many people stop and reflect.

A woman in her early 60s was diagnosed with stage 3 colorectal cancer. The cause was believed to be related to a long-standing frugal eating habit. However, after treatment and lifestyle changes, the disease has remained well controlled for 30 years without recurrence. Today, she is 97 years old and still maintains relatively good health.

Sharing on the program “Exploding Microcosm,” Taiwanese (China) nutrition expert Tan Dun-Tzu said that her mother-in-law used to have the habit of never throwing away leftovers. Food that had been kept from previous meals—even when it had developed an unpleasant smell or a sour taste—was still saved and eaten. On one occasion, she even added baking soda to “neutralize the sourness” and continued eating it.

According to Tan Dun-Tzu, when food turns sour, it means bacteria have already multiplied. Even if the smell or taste is masked, harmful substances may still be present. Long-term consumption of non-fresh food, along with pickled foods and processed foods, is considered one of the environmental factors that increase the risk of colorectal cancer.

After undergoing cancer treatment, the elderly woman completely changed her daily habits. Her diet was adjusted to be healthier, combined with moderate daily physical activity. Over time, her condition stabilized, frequent follow-up visits were no longer necessary, and for three decades there have been no signs of recurrence.

She has consistently followed three simple principles in her daily life:

• Prioritize whole, fresh foods, completely eliminating spoiled food, pickled foods, and processed products. Fish, meat, and shrimp are consumed fresh, avoiding items such as fish balls, meatballs, or industrially processed sausages.

• Maintain the habit of eating clear-broth hotpot. During meals, she always cooks and eats a large amount of vegetables first, followed by fish or lean meat. When eating chicken, the skin is removed to reduce fat intake.

• Engage in regular physical activity at an appropriate level to improve overall physical condition.

During chemotherapy, she underwent six treatment cycles. According to Tan Dun-Tzu, the most important nutritional principle during chemotherapy is “being able to eat and eating enough.” When patients lose their appetite due to side effects, she would proactively prepare dishes with stronger flavors to stimulate appetite, then remove the skin and fat to reduce the burden on the body. Drinking only broth is not sufficient; patients need to consume solid, protein-rich foods so the body has the energy to recover and fight the disease.

Colorectal cancer develops when abnormal cells grow in the colon or rectum and may spread to other organs. The risk increases with age, especially in people over 50. Diets high in animal fat and low in fiber, lack of physical activity, family history, chronic colitis, or intestinal polyps are all recognized risk factors.

Common symptoms include blood in the stool, changes in bowel habits, persistent feeling of incomplete evacuation, dull abdominal pain, bloating, and unexplained weight loss. Because these signs can easily be mistaken for other digestive disorders, early medical examination is extremely important.

This woman’s story shows that frugality itself is not wrong, but frugality in eating—when it involves unsafe food—can come at the cost of health. Conversely, timely changes, a balanced diet, and a healthy lifestyle can still make a significant difference, even after facing cancer.