When it comes to cancer, people can't help but get nervous. This unpredictable, often silent killer, has become an important issue for global public health. Over the past few years, we have witnessed an increasing incidence of cancer, and the risk factors hidden in the details of daily life make it impossible to ignore the warning signs it raises.
Does oyster sauce cause cancer?
When it comes to factors that increase the risk of cancer, many people may think of problems such as tobacco, excessive diet, environmental pollution, etc.
But, you know what? Even condiments in the kind kitchen are potentially threatening. "Oyster sauce causes cancer!" Such a harsh statement is like a shock bomb, casting panic in everyone's hearts, is it true or false?
Oyster sauce, a common seafood seasoning, is made from the extract of fresh oysters and gives dishes a rich umami flavor and aroma. However, recent studies have found that oyster sauce contains a substance called nitrosamines. It reacts with amino acids in food at high temperatures to form nitrosamine compounds.
These compounds have been linked to the development of a variety of cancers, including gastric, esophageal, and colon cancers. While there is no direct evidence that normal consumption of oyster sauce causes cancer, excessive intake or improper storage of oyster sauce may increase the risk of cancer.
In addition to oyster sauce, it is surprising that there are several other common condiments in our daily lives that can also be potential health killers.
These 3 condiments are rarely touched
1. First of all, it is monosodium glutamate, which is praised by many gourmets as a flavor enhancer.
MSG is a widely used flavor enhancer in processed foods. What you may not know is that MSG contains a substance called monosodium glutamate, which enhances the taste of food and makes it more delicious.
However, long-term excessive intake may have adverse effects on the nervous system, resulting in frequent symptoms such as headaches and palpitations, and even suspected to be related to obesity, metabolic syndrome, and cardiovascular diseases.
2. Second, soy sauce that we commonly use in home cooking.
It can also be the culprit of health hazards. Soy sauce is a traditional fermented condiment in mainland China, using wheat and soybeans as raw materials, and has a unique flavor and color.
There is a component called nitrite in soy sauce, which is also a carcinogen. The production process is similar to that of nitrosamines in oyster sauce, and is closely related to the high temperature environment during food processing.
These substances are produced during food handling, and they interact with amino acids in food to produce nitrite compounds, which in turn increase the risk of cancers such as stomach cancer and esophageal cancer.
3. The last one is chili sauce.
While chili sauce brings hot and spicy irritation to our mouths, it can also bring health hazards. Chili sauce contains a substance called capsaicin, which is a carcinogen.
This substance is produced during the processing of chili peppers and reacts with proteins in food to form carcinogens. These substances have been shown to be associated with the development of cancers such as gastric and esophageal cancers. Therefore, we should consume chili paste in moderation and avoid excessive intake.
So how can we use condiments correctly? There are a few points worth noting.
Proper use of condiments
1. First of all, use it in moderation and maintain balance;
2. Secondly, choose natural ingredients as much as possible and avoid the use of artificial additives and chemical condiments;
3. Third, different condiments have different characteristics and flavors, and we can match them according to the type of food and cooking method;
4. Finally, we should pay attention to the preservation method, they should be placed in a dry and cool place, avoiding direct sunlight and humid environments.
In our daily lives, the application of condiments is ubiquitous. They do bring a lot of convenience and gastronomic enjoyment to our lives.
However, excessive and unscientific use can cost us health. Therefore, while enjoying food, we should also develop the Xi of using condiments scientifically and moderately, which not only satisfies the appetite but also ensures good health.
In general, as middle-aged and elderly people, we should try to use these condiments as little as possible, choose more natural ingredients and low-sodium salt products, make reasonable combinations, pay attention to the establishment of a healthy lifestyle, balanced diet, moderate exercise, and regular physical examination. This can reduce the risk of cancer, improve the body's resistance, and prevent the occurrence of cancer. With the right knowledge and actions, we can enjoy good food while protecting our health and making life more exciting.