Why Cancer Increases? (part 3)

What chemicals are present in carcinogenic foods?

Urea, nitrite, nitrate: Urea is a nitrogenous fertilizer, also known by farmers as "cold" fertilizer. Urea is essential for growing rice, but the abuse of fertilizers in agriculture makes the water more polluted.

Through the reaction of soil and water, urea residues will turn into nitrite and nitrate. The latter is the main cause of "Blue baby syndrome", meaning a newborn's blood disorder.

Urea also has the secondary characteristic that inhibits the growth of bacteria so it has been abused to preserve food like shrimp and fish, keep the color fresh even for a long time. Urea-based fishermen used to replace ice. Also nitrite, has been used to make fruit, vegetables are green. The chemical is the germ of cancer, especially in the stomach and large intestine.

Lead, mercury, arsenic: These three chemicals are three toxic metals present in water through fertilizer and plant protection chemicals. However, some improper processing techniques also affect the consumer. And this is a huge cancer risk.

Plant protection chemicals: The most common are currently plant protection chemicals, pesticides. This is a medicine that can be used safely, but for-profit users do not follow the proper techniques of safe vegetable care, do not guarantee the time of isolation of chemicals with decay time. long, harvest too fast and soon.

Two types of protection chemicals commonly used in our country are endo-sulfan and metamidophos (later also known as monitors). Monitor is a phosphorous-based chemical that is very toxic to the nervous system and viscera. Consumers can suffer from acute poisoning such as chest tightness, shortness of breath, runny nose, headache, abdominal pain, nausea, arrhythmia.

When these substances accumulate in the body for long periods of time there is the risk of chronic poisoning, destruction of internal organs and lead to cancer.

Food colors: In food, color plays a very important role, making the product more eye-catching, attention to the buyer, and good influence on the quality of the item. There are two types of colors: Synthetic colors and natural colors. Natural color is derived from the tissues of plants, but can change the color of time, temperature, light ... so it can not retain the color durable. And the synthetic color is very durable, not affected by time, temperature or light, so food manufacturers love to use this synthetic color. Synthetic dyes used for red dyeing such as sudan or rhodamine are among the chemicals that are known to cause cancer.