Koreans like to eat kimchi, barbecue and drink alcohol. Do they have many people who get cancer? Answer rationally, thank you.

The Korean diet also has a negative side to health. According to South Korean official statistics, 1.3 out of every 1000 people in South Korea die from cancer, with gastric cancer and liver cancer ranking first. This has something to do with the eating habits of Koreans.

First, Korean food is generally too spicy and can easily irritate the gastrointestinal tract. Shen Yanying said that peppers can remove dampness, activate blood circulation and accelerate metabolism. People in humid areas are suitable to eat more, but northern my country is not suitable. Moreover, eating spicy food varies from person to person. People with yin deficiency and excessive internal heat are not suitable to eat it.

Second, there are many pickled side dishes in Korean diet, and these snacks can greatly increase people's appetite. However, if the pickling method is improper, high carcinogen nitrite will be produced. Shen Yanying reminded that the fresh ginger, garlic, green onions, onions and other ingredients added to the pickling of kimchi can help reduce nitrite levels.

Third, barbecued foods in Korean diet are prone to produce various carcinogens due to insufficient combustion during the barbecue process. If the food is burned, there will be more carcinogens. Moreover, barbecue will destroy the vitamins and amino acids in the food, and the protein will easily denature.