Consuming a lot of these processed vegetables will increase the risk of stomach cancer

Overnight vegetables

Cooking rice and soup in advance to reheat the next day is a habit of many families. This is a habit that “poisons” your family’s health.

The US Centers for Disease Control and Prevention announced: Vegetables such as cauliflower, spinach, bok choy, broccoli, radishes, carrots, celery... contain more nitrates than other vegetables.

These vegetables, if left overnight and then reheated, can become toxic, releasing carcinogenic properties. If eaten in small quantities, the toxins are only enough to cause food poisoning. Repeated exposure to this can damage the kidneys and be life-threatening.

Fresh bamboo shoots

Fresh bamboo shoots contain a lot of cyanide, which under the action of digestive enzymes immediately turns into cyanide acid (HCN). Research has shown that a 50kg person only needs to eat 50mg of cyanide acid (HCN) to die.

Fresh bamboo shoots that are not processed properly and cleanly are very toxic.

Fresh bamboo shoots that are not processed properly and cleanly are very poisonous. Each kilogram of bamboo shoots contains about 230 mg of cyanide, which can cause instant death for two children over one year old. When boiled for about 12 hours, the cyanide content is still about 160 mg per kilogram. However, if boiled and soaked in water for a long time, when the bamboo shoots turn yellow and smell sour, the cyanide content is only less than 9 mg per kilogram.

Therefore, if you eat bamboo shoots that have not been soaked in vinegar for enough time, the possibility of poisoning is still very high. Even before drying or sun-drying bamboo shoots, you should soak them in salt water or boil them thoroughly. When using, you should blanch them in hot water or boil them again to ensure safety.

Pickles

Pickled vegetables are at the top of the “black list” of cancer-causing vegetables announced by WHO. Meanwhile, Vietnamese people often like to use pickled foods to eat with every meal. Many people often eat these dishes even when they are not fermented thoroughly, still have a pungent, spicy taste. In fact, this way of eating is the cause of cancer for you.

Pickled vegetables are at the top of the "black list" of cancer-causing vegetables announced by WHO.

In pickled vegetables, the nitrate content converts to nitrite, which will combine with amino acids in commonly eaten foods such as meat, shrimp, fish, and turn into nitrosamine - a substance that can cause stomach cancer.

Moldy vegetables

Washing vegetables but not draining them before putting them in the refrigerator is one of the reasons why vegetables get moldy. Besides, there are also many types of vegetables that are very susceptible to mold if not stored properly, for example: tomatoes, sweet potatoes, radishes...

Moldy vegetables can produce aflatoxin.

WHO has warned that some moldy vegetables can produce a carcinogen called aflatoxin, which is 68 times more toxic than arsenic and is the number one carcinogen. Eating just 1 mg can cause cancer. Aflatoxin cannot be destroyed at high temperatures, while in reality many people, out of pity, cut off part of it or cook it thoroughly before continuing to use it.

Source: https://giadinh.suckhoedoisong.vn/tieu-thu-nhieu-loai-rau-che-bien-nay-se-tang-nguy-co-ung-thu-da-day-172250411180241921.htm