Why Cancer Increases? (part 2)

What chemicals are present in carcinogenic foods?

Sulfite: This is a sulfuric chemical that can penetrate natural food in the environment or be added to food to preserve or enhance the flavor of the food. Although the FDA still allows the use of these chemicals for cooked or processed foods - in limited amounts depending on the type of food such as baked goods, soups, ham, vegetable or canned beans, pickles, dried fruit, alcohol and wine, chip potatoes, fruit juices, apple juice, lemon, tea, frozen shrimp. On the food record, the chemical is listed as sulfur dioxide, sodium bisulfide or potassium metbisulfite.

In Vietnam also use this chemical and added chlorine to preserve food and whitening products, eye-catching consumers. Therefore, the risk of toxicity is high because chloro-sodium sulfite is a cause of cancer in humans. The products used by this manufacturer are rice paper, flour in the form of yarn like rice noodles, vermicelli...

Chemicals in soy sauce: The chemical is abbreviated as 3-MCPD, or full chemical name is 3-monochloropropane -1,2-diol. In the process of producing soy sauce, hydrolysis of hydrochloric acid (HCl) produces the above residue and some similar chemicals are in the chloropropanol group. The method of making soy sauce through natural fermentation technology does not produce the waste products. Immediately after the cooking phase, the content of these chemicals may increase during the bottling, storage and even during cooking, if the chemicals are not properly degraded from the time of receipt. head.

Similar to other chlorine-containing organic compounds, 3-MCPD, when entering the body through food, builds up in fat and liver tissue. Over time, when the dose of the chemical is above acceptable levels of the body, the risk of cancer will occur. According to the European Commission for Food Science, 3-MCPD is classified as a cancer-causing and genetically-engineered chemical. Therefore, the presence of this chemical in the body must be minimized.