Monday, May 20th, 2019

Top 14 Cancer Causing Foods You Should Never Put Into Your Mouth

Published on July 2, 2016 by   ·   No Comments

Elisha McFarland | The Hearty Soul

StayStrongandBeatCancer-35524093_m-680x380

The American Institute for Cancer states on their website, “Research has shown that most cancers can be prevented. Scientists now estimate that 60 percent to 70 percent of cancers are all preventable through currently available information and simple changes in diet and lifestyle.” With that encouraging statement in mind, this article addresses changes you can make in your day to day dietary lifestyle that will not only improve your health, but help you to avoid toxins that can increase your chance of cancer

BPA lined cans- This ingredient found in hard plastics and resins is used to coat metal cans. Laboratory studies in cells and animals have linked BPA to cancer, infertility, diabetes and obesity. Unless a canned item is labelled BPA free, it’s likely to contain bisphenol-A (BPA). BPA can also be found in numerous plastic products and dental composites.

Cured and Smoked Foods- Nitrates and nitrites act as preservatives to prevent food from spoiling, they also add color to meats. When cooked, nitrites and nitrates change into by-products called N-nitroso compounds, such as nitrosamines and nitrosamides. N-nitroso compounds are associated with an increased risk of cancer.

Farmed Fish- According to Food and Water Watch, farmed fish contain higher levels of chemical pollutants than wild fish, including PCB’s a known carcinogen. Due to overcrowding in fish farms, fish are more susceptible to disease increasing the use of antibiotic use. They are also more susceptible to sea lice, which means they are also treated with pesticides.

GMOs– Sadly GMOs (Genetically Modified Organisms) have infiltrated our food supply at an alarming rate. GMO foods should be avoiding. Look for GMO free labels on foods. To learn more about GMOS and their health risks go to:http://www.responsibletechnology.org/gmo-education

Grilled Meat- Polycyclic aromatic hydrocarbons, or PAHs, are produced through certain types of combustion, such as the burning of coal or wood. An additional problem is created when fat from meat drips onto a fire, creating  a flare up and smoke, this allows the PAHs yo affix themselves to the food you’re cooking increasing your risk for carcinogenic exposure.

Read More HERE

Share the Truth:
  • Digg
  • Facebook
  • Twitter
  • Google Bookmarks
  • Global Grind
  • MySpace
  • Ping.fm
  • Tumblr
  • email

Readers Comments (0)




Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

Daily News and Blogs

Listen to the TIS Network on blogtalkradio.com

Check Out Pop Culture Podcasts at Blog Talk Radio with TIS Network on BlogTalkRadio

Like us on Facebook

Advertise Here

Advertise Here