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"Our homemade noodles are delicious, but do you know that this thing can make people sick when they eat it. Zhang Wei sat at the dining table, looking at the plates of freshly made noodles on the table, his brows furrowed.
Zhang Wei and his wife, Li Fang, are an ordinary urban couple, Zhang Wei is a computer programmer, and Li Fang works as a teacher in an elementary school. Since both of them love food, especially pasta, they eat homemade noodles almost every night. However, within a year, the two were diagnosed with cancer, which made the originally peaceful life instantly turbulent.
At first, Zhang Wei thought it was a pure unfortunate coincidence, but after a series of examinations and inquiries in the hospital, he began to wonder if it had something to do with the homemade noodles they ate almost every day.
Zhang Wei's collapse began with a simple question, which soon recurred in his daily conversations: "Am I wrong? am I too stubborn about this homemade noodle that causes our illness?"
According to the information he gathered, the noodles themselves are usually not harmless, and the key lies in the additives and the quality of the flour. In order to pursue the elasticity and texture of noodles, Zhang Wei and Li Fang often add some store-bought "improvers", which contain various additives that may accumulate in the body for a long time and may cause health problems.
In addition, low-priced flours on the market are often bleached and contain chemical bleaching agents, which are substances that are incalculable in the human body if ingested for a long time without complete research.
Zhang Wei once read a research report that pointed out that long-term intake of bleached flour may increase free radicals in the human body, and the increase of free radicals is one of the important factors leading to cell mutation and even cancer.
Faced with such information, Zhang Wei and Li Fang had to re-examine their eating habits. They began to reduce the use of modifiers in favor of organic flour and try to diversify their diet from just noodles every day. It's a late change, but it's a step in a healthier direction.
At the same time, Zhang Wei also began to pay more attention to food safety and the popularization of healthy eating. Using his role as a programmer, he created an online platform dedicated to sharing information about healthy eating and food safety. He feels that through his own experience, he can tell others about the risks that lie in their daily diet.
Li Fang also exerts her influence in the school, organizing many lectures on healthy eating, educating children to develop good eating habits from an early age and avoid eating high-risk additives. Li Fang not only teaches book knowledge in the classroom, but also implants the concept of healthy life in the hearts of children, hoping that they can form a correct concept of diet from an early age.
Under Zhang's leadership, their health information platform has gradually increased content on how to identify and choose safe ingredients. They explain in detail the different types of additives and their possible health effects.
For example, common food additives such as antioxidants and preservatives can extend the shelf life of food, but excessive intake is potentially harmful to the human body.
In their daily lives, Zhang Wei and Li Fang also actually experienced the health changes after the reduction of food additives. They noticed that after changing their daily diet, their physical strength and sleep quality have improved greatly, and the results of the physical examination have gradually become normal. These personal experiences add even more persuasiveness to their initiative.
Zhang Wei attended a public lecture to share their experiences and what they had learned. After the meeting, one of the audience members asked a question about the relationship between disease and diet: "I wonder if long-term consumption of additives really causes cancer, and is there any specific scientific explanation to support this?"
Zhang Wei replied: "That's a good question. Indeed, ingestion of long-term use of additives may have adverse health effects. During its formation in the body, it can cause genetic mutations in cells, and long-term accumulation may lead to the occurrence of cancer. ”
"Therefore, when choosing food, we should minimize the intake of such additives, especially in the daily diet, we should try to choose foods with no or low additives. ”
He went on to explain that this information is not intended to make everyone panic, but to make more informed choices through the right knowledge education. In this way, Zhang Wei and Li Fang believe that they can help more people avoid the disease problems they have experienced.
What do you think about food additives? Welcome to discuss in the comment area!