Cancer Triggering Substances in Food

Where do the carcinogenic food substances locate ? As mentioned before, it should be noted that carcinornatosis is caused by the complex combination of many factors with culture of life, environment and so on. Therefore, not all such food will yield carcinomatosis.

They should thus be regarded as "major suspects".Such carcinogenic substances may be classified into several groups:

1. Those directly contained in the ingredient materials:
Cyclic hydrocarbon, butakiroside, cycasin (the fruit of cycas revoluta) commonly found in the astringent taste romaine lettuce

The isocyclic amine generated from burnt fish meat, alpha licarubolin contained in burnt peas, etc.

2. Substances derived from a heating process:
Nitrosamine given out on the surface when dried cuttlefish, dried fish are roasted in fire.

3. Food additives:
The coloring agent for sausages, ham, dried meat (substances represented by nitrosamine are given out
by nitrite during food processing)
Color stuffs, artificial seasoning, preservatives, anti-
bacteria and bleaching agents etc

4 Molds

Molds of peanuts, aflatoxin B 1.
Molds of rice, flavone, molds of pickled food.
Molds of biscuits, He toxin etc.

5. Substances given out in the body in the process of food
digestion

This occurs when the salty food hurts against the inner walls of the stomach, and similarly for very hot
porridge and rice, or taking excessively stimulating food.
Some of such food very often does not possess carcinogenic characteristics at all, depending of the
way of cooking and amount taken. What is most important to note in your eating habits is on control of
certain food, by not having "too much, too frequently".

(stay health everyone!).
by prevencancer.info