The World Health Organization (WHO) has listed the veggies with the highest risk of causing can:cer, including a dish that is popular among many families.
1. Overnight Cruciferous Vegetables
The US Centers for Disease Control and Prevention (CDC) conducted research and concluded that cruciferous vegetables such as bok choy and spinach contain a high concentration of nitrates. If these vegetables are processed and left overnight, they denature and produce compounds that can cause high levels of can:cer, notably nitrates, which can be turned into nitrosamines – extremely harmful carcinogens when warmed.
Spinach has the highest chance of developing can:cer when processed and left overnight. Because it is high in both nitrite and iron, when warmed, the iron oxidizes and generates harmful free radicals. This is also a major source of deadly di:seas:es like can:cer and infertility.
2. Pickled cucumbers
According to the World Health Organization, the more pickles, salted eggplants, and salted meat a person consumes, the higher the risk of stomach and nasopharyngeal can:cer.
Next Page
Nature’s Wonders: How Walnuts and Beans Mirror Our Health
Broccoli Cheese Patties
How To Make The Best Mandarin Orange Salad
Best Apple Slab Pie
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Panttoves of stuffed fried bread: the recipe of soft and streamlined natural leavening products
The Risky Mistake You Might Be Making with Enameled Cast Iron
How To Make Roasted Vegetable Recipe
Sausage, Egg, and Cheese Breakfast Roll-Ups