Six decades ago, it would have been unexplainably hard to imagine that food items that we commonly eat can actually increase the risk factors of cancer in our bodies. However, over the past few decades, the food manufacturing industry has increased its reliance on chemical processing, artificial colors, flavors and preservatives, hydrogenated oils and even biotechnology.
Back in the day, people use to eat healthy, organic produce and grass-fed meat, because these were the only items that were available to them for consumption. Recent medical and scientific research reveals that almost every other food item that we commonly consume is linked with cancer, which makes it increasingly overwhelming to focus on creating a cancer prevention and healthy diet.
Most people believe that dietary sodas, canned tomatoes and low-calorie popcorns are the right choice for a healthy diet, but are they really? Some of our most favorite foods, and even fruits, can cause grave harm as opposed to the health benefits we believe they will provide.
In this article, we will walk you through the 16 most commonly consumed food items that have been scientifically proven to have a direct association with increases in the risk factors of cancers, along with recommending some healthier alternatives.
Here, take a look at the 16 food items loaded with carcinogens and chemicals that we commonly eat:
1. Hydrogenated oils
Hydrogenated oils are unnaturally extracted vegetables oil, which unlike soy, olive oil or canola oil, cannot be extracted without chemicals. These oils are widely used in restaurants, bakeries and in many food items in our own pantries, just to preserve items and give them a longer shelf life.
The consumption of hydrogenated oils is associated with birth-defects, heart ailments, cancer and other life-threatening ailments. It is important to pick out healthier oils, such as corn, coconut oil and olive oil, and be sure to steer clear of products prepared in hydrogenated oils.
2. Processed meats
Processed meats, deli varieties and cured meats, such as salami, sausages, bacon, ham, corned beef and jerky amongst others, are enjoyed and loved by us all, but their disadvantages are far more threatening than their taste, as their regular consumption can even increase the risk factors of cancer. You see, processed meats undergo cooking processes involving chemicals, preservatives and huge amounts of salt, which can cause excessive damage to one’s health.
A research, spanning over 13 years, revealed that 1 out every 17 people who consumed 160 grams of processed meats died. As compared to individuals who consumed 20 grams or even less, the individuals who consumed 160 grams had a 44% greater risk of developing cancer. These meats are lathered with preservatives and chemicals to give them a longer shelf life and make them appear fresh. Moreover, they are also brimming with popular carcinogens, which are also present in cigarette smoke.