Three kinds of traditional carcinogenesis

The contents of salt and purine in sufu and sufu are generally high. Patients with hypertension, cardiovascular disease, gout, nephropathy and digestive tract ulcer should eat less or not, so as not to aggravate the condition. Fermented fermented sufu is easily contaminated by microorganisms, and protein in tofu is oxidized and decomposed to produce sulfur-containing compounds. Eating too much stinky tofu has a bad effect on your health.

Eating more bacon can easily lead to high blood pressure and cancer. Bacon refers to the processed products made by curing meat and baking it (or exposing it to the sun). Bacon has strong anti-corrosion ability, which can prolong storage time and add unique flavor. This is the main difference from bacon. Bacon is really not a suitable food for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia and hypertension and elderly friends.

Excessive sodium nitrite can cause cancer. Sodium nitrite will react with amines in food during cooking and digestion to produce carcinogenic nitrosamine compounds. Nitrosamines also exist in traditional foods, for example, pickles that have just been pickled are the most.