Cancer is a disease of the body’s cells. Normally cells grow and multiply in a controlled way, however, if something causes a mistake to occur in the cells’ genetic blueprints, this control can be lost. Cancer is the term used to describe collections of these cells, growing and potentially spreading within the body. As cancerous cells can arise from almost any type of tissue cell, cancer actually refers to about 100 different diseases.
Cancer cells that do not spread beyond the immediate area in which they arise are said to be benign ie. they are not dangerous. If these cells spread into surrounding areas, or to different parts of the body, they are known as malignant – commonly referred to as cancer.
Foods that causes cancer are;
1. Soda And Carbonated Beverages
Sodas have been at the center of the health debate for two decades as a major cancer causing food. Filled with high-fructose corn syrup (HFCS), dyes, and a host of other chemicals, they are very bad for every aspect of your health. They provide zero nutritional value and rob your body of the nutrients you get from other foods. Adding “diet” to the label means you’re also likely consuming aspartame which is no better than rat poison to human cells.
2. White Flour
When flour is refined, all nutritional value is removed. Then it’s bleached with chlorine gas to make it more appealing to consumers. The glycemic index for white flour is very high meaning it spikes your insulin levels without providing nutritional fuel. Carbohydrates are converted to sugars by your body, so excessive products that contain white flour can lead to increased insulin resistance. Simple sugars (like refined carbohydrates) are the preferred fuel source for cancer.
3. Farmed Fish
Commercial fish farming involves raising an incredible number of fish (such as salmon), in a crowded environment. More than 60% of the salmon consumed in the United States comes from a farming operation where they are treated with antibiotics, pesticides, and other carcinogenic chemicals to try and control the bacterial, viral, and parasitic outbreaks that result from cramming so many fish in a small space. Farmed fish also don’t have as much omega-3 as wild salmon.
When the body metabolizes alcohol, it produces acetaldehyde, a chemical compound that may damage DNA, which may lead to cancer.Research has found that the more alcohol you drink, the higher your risk for developing certain kinds of cancer, such as head and neck, esophageal, liver, breast and colorectal cancers.Although experts recommend abstaining from alcohol to avoid the risk, Langlois says that if you choose to indulge, limit your alcohol consumption to no more than one serving per day if you are a woman, or no more than two servings per day if you are a man. A serving is defined as 12 oz. of beer, 5 oz. of wine or 1.5 oz. of liquor.
5. Processed Meats
Those that have been preserved by curing, salting or smoking, or with chemical preservatives
- hot dogs
- beef jerky
Research has found that eating 50 grams of processed meat—the equivalent of four strips of bacon or one hot dog—every day increases the risk of colorectal cancer by 18 percent.
6. Hydrogenated Oils
Vegetable oils are chemically extracted from their source, chemically treated, and more chemicals are added to change the smell and taste. They’re packed with unhealthy omega-6 fats (that Americans already consume way too much of) and have been proven to alter the structure of our cell membranes.
7. Pickled Or Highly Salted Foods
A high intake of salted fish, pickled vegetables, and salty snacks is linked to stomach cancer. Less is better than more, so skip the salt shaker.
8. French Fries/Potato Chips
We know that these foods aren’t good for us, but did you realize that they’re considered cancer-causing foods? These fast food staples are fried in hydrogenated vegetable oil and then heavily salted. We’ve already discussed the dangers of hydrogenated oils, but the high salt content is also concerning. It increases the risk of high blood pressure as well as other health problems. In addition, foods heated above a certain temperature have high levels of acrylamide