Cancer prevention secrets in diet: the secrets of green foods and onion vegetables

When it comes to cancer, many people will be afraid. Will cancer find me? In fact, it is closely related to our eating habits. There is no need to panic, because the secret to preventing cancer is hidden in our daily diet.

1. The relationship between diet and liver cancer

Long-term consumption of moldy or spoiled food, or use of moldy tableware for dining, may lead to the ingestion of carcinogens, aflatoxin, which accumulates in the liver and may damage the genetic material of liver cells, thus inducing liver cancer.

Green food: natural defense against liver cancer

The chlorophyll molecules in green foods, after entering the liver, can effectively intercept aflatoxin and prevent it from causing damage to genetic material, thereby playing a role in preventing liver cancer.

Green foods rich in chlorophyll

Spinach: 171.21 mg/100 g

Kale: 135.56 mg/100 g

Snow peas: 79.71 mg/100 g

Rapeseed: 85.03 mg/100 g

Chrysanthemum officinale: 76.40 mg/100 g

Relationship between chlorophyll content and color depth

Dark-colored vegetables do not necessarily have high chlorophyll content. For example, although cucumbers appear green on the surface, they contain relatively little chlorophyll inside.

How to Retain More Chlorophyll

Chlorophyll is sensitive to environmental factors such as light and oxygen, and is prone to degradation, especially in high temperature or acidic environments.

suggestion:

Shorten contact time: Try to shorten the time green food is in contact with oxygen, as well as the cooking time.

Avoid adding vinegar: Add little or no vinegar when cooking to avoid forming an acidic environment and accelerating the decomposition of chlorophyll.

2. Onion vegetables and the prevention of gastric cancer

Nitrite contained in pickled and grilled foods is a potential threat to gastric cancer. However, studies have found that the intake of onion vegetables is negatively correlated with the incidence of gastric cancer. This means that the more onion vegetables you consume, the lower the incidence of gastric cancer.

Allium vegetables, including onions, scallions, chives, garlic, leeks, etc., are rich in flavonoids, organic sulfides and other organic substances, which have direct anti-cancer effects, and also have antioxidant and antibacterial effects. However, it should be noted that for people with excessive gastric acid secretion or gastric ulcers, excessive intake of allium vegetables may irritate the stomach and aggravate discomfort.

3. Selenium-rich foods and cancer prevention

Selenium is an essential nutrient for the human body and has biological effects in preventing and fighting cancer. Studies have shown that selenium can directly kill cancer cells or inhibit the invasion and migration of cancer cells. In addition, selenium also helps to resist oxidation and prevent cognitive decline, skin aging and cardiovascular diseases.

Seafood, fungi, algae, and the offal of livestock and poultry are good sources of selenium. However, although animal offal has a high selenium content, it also has a high fat content, so it is not recommended to consume too much. For normal people, daily diet can easily meet the need for selenium, and excessive intake may lead to selenium poisoning.

Health Tips

In addition to chlorophyll, most green vegetables and fruits are also rich in vitamins, dietary fiber, lutein, and minerals such as calcium, magnesium, and iron. In order to balance nutrition, foods of other colors should also be added to the diet.

The intake of onion vegetables is negatively correlated with the incidence of gastric cancer, and moderate consumption can help prevent gastric cancer.

Selenium has anti-cancer and antioxidant effects, but excessive intake may be harmful to health.

Let us build a solid barrier against cancer by eating healthy!