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In the coffee corner of the hospital, Mr. Li sat quietly, holding the latest medical report in his hand.
The words "cancer recurrence" were written on the report, which made his heart sink to the bottom. After a series of chemotherapy and radiation treatments, he thought he could return to his normal life.
But now, he has to face the nightmare again. "Shouldn't I be avoided?" He was thinking. "Is it like what is said on the Internet, condiments such as monosodium glutamate and soy sauce are the 'favorites' of cancer cells?" Mr. Li couldn't help but ask the dietitian sitting across from him his question.
The dietitian shook his head slightly, and his tone was gentle but firm: "A lot of information on the Internet is not based on science, let's talk about the real science." Dietitians began to explain that cancer cells do metabolize differently than normal cells, and that they rely on sugar for energy, a point known as "glycolysis."
Therefore, it is theorized that reducing sugar intake may have some benefits in controlling cancer. But that doesn't mean condiments have become a "favorite" of cancer cells.
Dietitians further point out that there are many different types of flavors on the market, and some of them may indeed be detrimental to the health of cancer patients. Here are four types of condiments that cancer patients may need to reduce their intake:
The first is high-sodium condiments. Including soy sauce, salt, etc., excessive use of these high-sodium condiments in the daily diet may lead to an increase in blood pressure and increase the risk of cardiovascular disease, which is a disadvantage for cancer patients. While they don't directly "feed" cancer cells, excessive sodium intake does correlate with the overall health of cancer patients.
The second is sugary condiments, such as sweet noodle sauce, sugary barbecue sauce, etc. Not only do these flavorings increase sugar intake, but they may also be processed to produce advanced glycation end products (AGEs), which have been shown to be linked to the development of cancer.
The third is condiments that contain artificial additives, such as certain brands of MSG, colorings, and preservatives. Although these additives are considered safe to the extent permitted by law, long-term intake in large amounts may affect the body's internal environment and thus the health of cancer patients.
The fourth is excessive oil condiments, such as salad dressings, tahini, etc. These condiments tend to be higher in fats, especially saturated and trans fats, which may promote an inflammatory response that is thought to be strongly linked to cancer progression.
A high-fat diet may lead to a chronic low-grade inflammatory state in the body, which in some cases may provide a "fertile ground" for cancer cells to grow.
Dietitians suggest that cancer patients should adopt the principle of moderation in their diet, and try to choose natural and non-overly processed ingredients for seasoning. For example, use fresh herbs and spices to replace some salt and MSG, and use lemon juice or vinegar to enhance the flavor of food, rather than relying on sugary or high-sodium condiments.
As Mr. Lee listened to the advice of his dietitian, he began to realize that healthy eating habits are essential for the recovery of cancer patients. A reasonable diet can not only help him manage the risk of cancer recurrence, but also improve his quality of life. He decided to try more homemade condiments at home, such as fresh ingredients such as garlic, ginger, green onions, and coriander, as well as lemon and vinegar to enrich the flavor of the dish.
At the same time, he also learned that not all condiments need to be avoided. For example, vinegar and lemon juice not only provide flavor, but also have certain health benefits, such as improved iron absorption and antioxidant effects. In addition, some studies have shown that ginger and garlic have certain anti-cancer activity and can be used in the daily diet in moderation.
Mr. Lee realized that the choice of food and the use of condiments was an art of balance. By choosing condiments that are good for his body, he is able to better control his diet, which supports his treatment and recovery process. In the process, he also learned how to find a balance between deliciousness and health.
In the battle against cancer, every small dietary choice can make a difference. Mr. Lee began to realize that a healthy lifestyle is not just a choice, but an attitude that must be sustained. As he gradually adjusts his eating habits, his body slowly responds to these positive changes.
The words of the dietitian echoed in his ears: "Remember, treating cancer is a comprehensive process, medication is the foundation, and dietary modification is a powerful adjunct." Mr. Li smiled, knowing that this was another new beginning on his road to recovery. As he phases out those condiments that are not good for health, he is filled with renewed hope and determination for the future.
What do you think about condiments? Welcome to discuss in the comment area!