The World Health Organization (WHO) has listed the vegetables with the highest risk of causing cancer, including a dish that is a favorite of many families

Overnight Cruciferous Vegetables

Most Vietnamese families still have the habit of storing leftover food from the previous day to reheat and eat again the next day. However, the US Centers for Disease Control and Prevention (CDC) has researched and concluded that cruciferous vegetables such as bok choy, spinach, etc. have very high nitrate content. If these vegetables are processed and left overnight, they will be denatured and release substances that can cause high levels of cancer, specifically nitrates that can be converted into nitrosamines - extremely dangerous carcinogens when reheated.

Among them, spinach, also known as spinach, has the highest risk of causing cancer when it is processed and left overnight. Because it is not only rich in nitrite but also rich in iron, when reheated, the iron will be oxidized and create dangerous free radicals. This is also one of the main causes of dangerous diseases such as cancer and infertility.

Pickled cucumbers

Pickled cucumbers are a common cause of stomach cancer and nasopharyngeal cancer in Vietnam. This has been studied and proven.

Accordingly, WHO has shown that the more pickles, salted eggplants, and salted meat a person consumes, the higher the risk of stomach cancer and nasopharyngeal cancer. Because fermented foods with too much salt will increase the risk of stomach and duodenal ulcers, thereby causing the thick mucosa to be severely eroded and destroyed, creating a favorable environment for HP bacteria (bacteria that cause stomach cancer) to develop. Best restaurants near me

Fresh bamboo shoots that have not been boiled to remove toxic substances

Fresh bamboo shoots contain a lot of cyanide, a toxin that can cause poisoning in humans. Cyanide is an acid radical, whose compounds include salts and acids, which are very toxic, and heavy doses can cause death through the digestive tract.

When eating bamboo shoots containing a lot of cyanide into the body, under the effect of digestive enzymes, it immediately turns into cyanide acid (HCN) - an extremely toxic substance to the body. Specifically, a 50kg person only needs to eat 50mg to die.

Sprouted potatoes

Many families often have the habit of buying a lot of potatoes to put in the refrigerator to eat gradually. However, if potatoes are left for too long, they will sprout and produce countless toxic substances. Because, in sprouted potatoes there is a lot of solanine - an extremely toxic substance, capable of causing fatal poisoning. Moreover, it will stick persistently in the liver, increasing the burden on the liver's detoxification, thereby increasing our risk of liver cancer by 3.6 times.

Bean sprouts without roots

Many people firmly believe that plump, white bean sprouts without roots are delicious and nutritious. But in fact, this is a type of bean sprout that contains a lot of growth chemicals, they do not grow by nutrients from the soil and water, but they grow thanks to stimulants.

Scientific studies have shown that chemicals from stimulants will accumulate in bean sprouts, no matter how many times you wash them, they will not be gone, and when absorbed by the human body, they will slowly corrode each liver cell, destroying the liver and causing liver cancer.

What fruits should cancer patients avoid?

Understanding which fruits are good for your health when you have cancer will help you choose the right safe fruits, help destroy cancer cells, minimize side effects after treatment and prevent tumors from returning. According to nutritionists, cancer patients should avoid the following 6 types of fruits:

1. Rotten or spoiled fruits

Cancer patients should avoid rotten or spoiled fruits because their immune systems are often weakened by the disease and treatment. Rotten or spoiled fruits can contain bacteria and mold, posing a high risk of infection for people with weak immune systems. Infections can seriously affect health and complicate cancer treatment. Therefore, cancer patients should eat fresh, clean and properly preserved fruits to avoid the risk of infection.

2. Chemically soaked and force-ripened fruits

Cancer patients should not eat chemically soaked or force-ripened fruits because these growth stimulants can poison the digestive system, cause DNA mutations and promote faster cancer progression. In addition, chemicals in force-ripened fruits can irritate the lining of the stomach and intestines, increasing the burden on the body while dealing with cancer.

3. Dried fruits that are not guaranteed in quality

What types of fruits should cancer patients avoid? The answer is that dried fruits that are not guaranteed in quality. Because these fruits often contain mold, additives and preservatives that can be harmful to health. Specifically:

Mold: Causes infection, especially when the immune system is weakened after cancer treatment;
Additives and preservatives: Can interact with drugs, affecting the effectiveness of treatment.
In addition, dried fruits are often soaked in sugar, salt, or fried in a lot of oil (dried sweet potatoes, dried bananas, etc.) which can potentially cause weight gain, high blood pressure, and put pressure on the digestive system. Therefore, choosing quality dried fruits that are low in oil and ensure food safety is essential.

4. Wax apples
Cancer patients should not eat wax apples because this type of apple is often covered with a layer of wax (industrial chemicals) to increase shine and keep the fruit fresh longer. Chemicals in wax can be harmful to the body, especially when the immune system is weakened due to cancer treatment. These chemicals can also interact with cancer drugs, affecting the effectiveness of treatment and causing unwanted side effects.