Recently, Aunt Li's physical condition has deteriorated, with frequent symptoms of stomach pain and indigestion. This move has caused the family and neighbors to be worried, and it is difficult to hide their concern. After a series of examinations, the doctor found that Aunt Li had stomach cancer, and the news was like a bolt from the blue, which plunged the whole family into deep sadness and incomprehension.
During an in-depth conversation, Dr. Wong discovered an important clue in Auntie Lee's eating habits – her penchant for using a variety of condiments, especially marinades, chicken essence and oyster sauce.
The hidden dangers of marinating sauces
Aunt Li's kitchen is always filled with all kinds of pickles, such as pickles, bean paste, etc. These sauces not only give the dishes a unique flavor, but also become deeply integrated into her daily diet, becoming an indispensable soul mate. However, it is these delicious sauces that have quietly become invisible killers of health.
Pickled sauces have undergone a long period of fermentation and storage, which is prone to nitrite risk. Nitrite has quietly turned into nitrosamines, the culprit of cancer, and the probability of cancer has quietly risen. Overseas studies have shown that long-term craving of nitrite-rich foods is much more likely to develop stomach cancer than the general population.
The invisible threat of essence of chicken
In addition to marinating sauces, Auntie Li also likes to add chicken essence to dishes to enhance freshness. She thinks that chicken essence can make dishes more delicious, but she doesn't expect that this habit also has a hidden crisis.
Monosodium glutamate, which is a common flavor enhancer, is commonly found in chicken bouillon. Ingestion of small amounts is harmless to the body, but long-term indiscriminate indigestion will cause nerve damage, and the carcinogenic crisis will be lurking. Some foreign studies have shown that long-term consumption of foods high in monosodium glutamate will significantly increase the incidence of liver cancer and gastric cancer.
Ms. Li, a young white-collar worker mentioned by Dr. Wang, frequently used chicken essence for seasoning due to high work pressure, and a few years later a physical examination found that her liver function was abnormal. This case made Aunt Li's family realize that even seemingly harmless condiments can become an invisible threat to health.
The health pitfalls of oyster sauce
Oyster sauce, as an essential seasoning for Auntie Li's seafood cooking, also hides health risks. Although oyster sauce is delicious, its high sodium and possible added preservatives make people wary.
The essence of oyster sauce is derived from oyster juice, which may be made with the addition of sodium salts and preservatives. Excessive sodium intake is strongly linked to high blood pressure and heart disease, while certain preservatives, such as nitrite, have been shown to be associated with an increased risk of cancer. Foreign studies have pointed out that long-term high-salt diet and preservative intake are important causes of many chronic diseases.
With lifestyle changes and diversification of dietary habits, more and more scientific studies have begun to focus on the health effects of condiments. Oyster sauce is a daily condiment, but its potential health concerns should not be underestimated.
A call for healthy eating
Faced with the possible health risks posed by condiments, Aunt Li's family did not choose to escape or despair, but actively sought change. They began to learn about healthy eating, cutting back on preserved foods, chicken bouillon and oyster sauce in favour of natural, fresh ingredients and condiments.
Dr. Wang gave specific advice: first, try to choose brewed soy sauce instead of prepared soy sauce, and pay attention to the content of amino acid nitrogen in soy sauce; secondly, reduce the intake of condiments high in salt and preservatives, such as oyster sauce and hot sauce; Finally, increase your intake of fruits and vegetables and maintain a balanced diet.
Foreign studies on food additives and condiments have shown that although some substances may be carcinogenic under specific conditions, the key lies in intake and frequency. Therefore, prudently regulating the dosage of condiments and selecting safe and reliable brands is the key to reducing health hazards.
Condiments are small, but they are about the overall picture of health. In a world of information, as consumers, we have a heavy responsibility to understand and care about the ingredients of every food we eat. Through the exquisite combination of scientific diet and condiments, we can not only indulge in the joy of food, but also build a strong line of defense to protect the health of our families.
Let's start now, start with every meal, and choose healthy and safe condiments and ingredients. Let's work together to protect ourselves and our families. In this universe full of love and responsibility, every subtle change contains the power to rewrite destiny.
I'm Dr. He, welcome everyone to like and follow, and say your views in the comment area, let's chat