I Don’t Smoke or Drink, I Eat Well & Exercise – How Did I Still Get Cancer? An Oncologist Answers

Cancer is a very common disease in this day-and-age – according to statistics, 1 in 3 people will get it at some point in their life. But for many people who dedicate their lives to living healthy, it still doesn’t answer the question “Why me?”

Dr. Vishal Rao, an oncologist and head and neck surgeon dealt with a patient who didn’t smoke, drink and ate healthy but was still diagnosed with cancer. He dealt with a patient that lived as healthy of a lifestyle as you could live, but the disease still managed to conquer his system. When his patient asked the doctor “why me,” he was left speechless for a moment.

But Dr. Rao mentioned that deadly carcinogens are not just present in tobacco, there are many different types that are also present in the food we eat. Continue reading to find out how the quality of food can be setting you up for a cancer diagnosis.

Pesticides:

For farmers and those who grow their own crops, pesticides are essential because they are used to protect crops from insects. But there is always a risk of developing pesticide poisoning and even cancer. Avoiding fruits and vegetables is not the answer to avoiding these risks, but switching to more organic foods may be the way to move forward.

Preservatives:

Preservatives were used to keep foods safe and edible for long periods of time. Some examples include salt, sugar and vegetable oil, doesn’t seem so harmless right? They not only preserve the food, but also provide the body with nutrition when consumed at required amounts.

However, with technology quickly advancing, companies have now moved to synthetic preservatives, which help store and protect the food from spoilage for long periods of time. Notice how I didn’t mention that it keeps the food safe. That is because these new preservatives are harming us. Studies have suggested that synthetic food preservatives like sodium benzoate and sodium nitrite can cause gastric cancer.

Adulterants:

Another tampering chemical that is being down to the food we are consuming is food colorants. Companies used to use natural food colorants such as pure beet/ pomegranate juice, carrot juice, spinach powder, parsley juice, turmeric powder, blueberry juice and cocoa powder. But because their shelf life is low, they have steered away from them.

But now food industries have started using adulterants which range from chalk powder, saw dust, non-permitted dyes to coal tar. Companies have also started using synthetic food colorants such as Red 40, Blue 1 and Yellow 5, even though they are aware that they have been proven to cause long-term health problems.

Hygiene:

We all love street food. Whether it is a tasty hot dog, fresh cut fries, or a tasty hamburger, we enjoy the nostalgia. However, there are certain health risks that come from street vendors such as vehicular emission, carbon dioxide and air pollutants are all absorbed into the foods we eat.

Degreening Agents:

As discussed earlier, we do not have the ability to store our vegetables and fruits for long periods of time. So when they are harvested, they are treated with degreening ripening agents such as calcium carbide and ethylene. We unknowingly consume these foods without knowing that we are reducing our life expectancy.

So now that you know the dangers of the so called “healthy foods” we are consuming, you might be asking yourself “how did we get to this point?” Well it’s simple, mankind demands instant service anywhere he/she goes. Whether it’s coffee or a hamburger, fast and consistent service is required. So the food industry needed to find a way to service this demand. In order to do that, they needed to find ways to prolong the life of the products they were storing.

Source:

providr.com



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