A nutritionist called “healthy foods” that can cause cancer

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Link between cancer and food is becoming increasingly evident, helping millions of people prevent disease through dietary adjustments. Cancers caused by poor nutrition usually affect organs related to the digestive tract.

The main dietary culprits are usually processed and refined foods. Some other foods can be just as unhealthy, according to Josie Porter, MD, a nutritionist at the Gut Health Clinic.

Fermented foods and beverages are produced by controlled microbial growth. Many foods, including tofu, wine, and cheese, require fermentation for their production.

Although fermented foods are widely touted for their health benefits, some ingredients used in the fermentation process may increase the risk of stomach cancer .

Epidemiological studies have shown that the risk of developing stomach cancer increases by nine percent for every 20 grams of vegetables preserved in salt daily.

“Salt or certain chemicals in tofu and soybean pastes that increase as a result of fermentation may play an important role in the carcinogenesis of stomach cancer.”

Furthermore, some studies have raised concerns about the compound ethyl carbamate, which is a by-product of the fermentation process.

Miss Porter explained:

“Animal studies have shown that this compound can cause cancer or what we would call carcinogenic. Carcinogens in food products are not new. We have known about potential carcinogenic compounds in food for many years. Take processed meat, for example. We also associate cooking certain foods at high temperatures and certain cooking methods (such as frying and grilling) with cancer.”

In general, moderate amounts of fermented foods can be beneficial for health through other nutrients they contain, such as the calcium and probiotics in kefir or the fiber and B vitamins found in bread.