However, if a large dose of seasoning is used, it may lead to many diseases and even cancer. Especially the following three common seasonings, if we like to add them in our life, then everyone should pay more attention and eat as little as possible.
Next, let's see which kinds of food seasonings have cancer risk!
Eating more than three kinds of gourmet seasonings has cancer risk!
1) shrimp paste
Friends in coastal cities are particularly familiar with shrimp paste and like to eat it. They often use it to stir-fry or pickle vegetables, and some people even eat it every meal.
But shrimp paste is made of shrimp feet and shrimp heads with a lot of salt, which will produce a lot of nitrite. We know that nitrite is a carcinogen, and if it is eaten for a long time, it may increase the risk of cancer. In addition, shrimp paste can also cause gastric juice secretion disorder, which will stimulate gastric mucosa and aggravate the occurrence of gastric diseases.
2) Fish sauce
Fish sauce, also called fish sauce, tastes similar to oyster sauce and is made of seafood. When we cook food, we can add some fish sauce to make it fresh and increase the taste of seafood, thus making our food more delicious. However, the carcinogenicity of fish sauce is much higher than that of oyster sauce, because nitrite, a carcinogen, is also produced during the production of fish sauce.
In addition, fish sauce is prone to mildew when it is wet and becomes white mold. We know that Geotrichum candidum is a carcinogen, which can cause damage to gastric mucosa and easily lead to malignant tumors. So for everyone's health, we should try to eat less fish sauce in our lives.
3) Chicken essence
Chicken essence is familiar to everyone. Many people like to add chicken essence when cooking, because chicken essence can make dishes or soup more delicious.
But chicken essence contains many chemicals, such as sodium glutamate nucleotide. Although this substance has a refreshing effect, it will stimulate our gastric mucosa. If we eat chicken essence for a long time, especially if we put chicken essence at high temperature, it will cause excessive gastric acid secretion, which will corrode gastric mucosa and even further induce gastric cancer. So remember not to put chicken essence at high temperature, and the amount should not be too large.
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In life, for the sake of our health, we must eat healthily and pay more attention to the diet. Especially for some people suffering from chronic stomach diseases, the three seasonings mentioned above must be eaten less, otherwise it is very likely that stomach diseases will further develop into gastric cancer.
refer to
[1] Sun, Zeng, Jiang. Research status of N- nitroso compounds and their precursors in fish sauce [J]. China Brewing, 2007,000 (012): 5-8.
[2] Zhao Yongchun. Eat less or not eat unsafe food [J]. Cooking knowledge, 20 17:70-70.
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