Experts remind: 50% of cancers are related to dietary factors Drinking water, i.e. boil it and drink it don’t leave it experts say: “Even boiling water is best to boil it and drink it, don’t drink water that has been left for a long time, and don’t drink unboiled water.” ”Our drinking water is to be disinfected by chlorine, it will contain a large number of halogenated hydrocarbons and chloroform. When the water temperature just reached 100 degrees Celsius, halogenated hydrocarbons and chloroform content of 110 micrograms per liter and 99 micrograms, respectively, are more than the national standard; while boiling for 3 minutes, these two substances are quickly reduced to 9.2 micrograms per liter and 8.3 micrograms, respectively, within the standard. And if left for a long time, the water will generate a large number of nitrites, its content will increase exponentially with the increase in placement time. Therefore, boiling water is best to boil that drink, and to boil for 3 minutes as the best.” Junk food, hidden killers Ham sausage, salami, smoked sausage and other processed meat, pickles, kimchi, fried food, we taste them with great pleasure, but do not know its hidden killers behind. Experts explain: “deep-fried, barbecued food in the case of more than 200 degrees Celsius will produce aromatic hydrocarbons called benzo(a)pyrene. Benzo(a)pyrene is an indirect carcinogen, which is metabolized by liver and lung into epoxide, which eventually generates several other direct carcinogens, one of which can even cause cell carcinogenesis through DNA damage. Among PAHs, benzo(a)pyrene is the most widely contaminated and carcinogenic. Long-term inhalation or ingestion can stimulate carcinogenesis in lung cells and liver cells. In the burnt and roasted state, proteins and fats are transformed into carcinogenic compounds such as benzo(a)pyrene, which pose a greater threat to our health.” ”Processed meat and cured foods both contain more salt, and both produce a large amount of nitrite in the process of production, too much intake can cause damage to the stomach and intestines,” Xiao Wenhua said, “In order to maintain the meat quality and color of processed meat, it is also added preservatives and color enhancers, etc., which are all Harmful.” In addition, pickled food in the curing process, often contaminated by microorganisms, easy to cause mouth ulcers, nasopharyngitis and other diseases. Red meat and salt, eating more is not good “Red meat (pork, beef, lamb) is rich in protein, which is necessary for our body. But its fat content is higher compared to white meat (chicken, duck, fish), and eating too much of it can easily trigger the development of colon cancer, breast cancer and so on. In addition, red meat also contains a large amount of Fe3+, because Fe3+ has strong oxidation, too much intake can also cause damage to the muscle and cancer.” He reminded that “eating should be light in general and attention should be paid to reducing the intake of salt.” Excessive intake of salt can easily lead to high blood pressure and promote the occurrence and development of diabetes, and excessive sodium chloride in the blood can indirectly cause insulin to weaken. In fact, salt is also one of the culprits in the development of stomach cancer, “salt can damage the gastric mucosa and cause the cells on the stomach wall to atrophy, which can easily induce cancer, so it is best not to exceed 6 grams of salt per person per day. In particular, iodized salt consumption must draw attention to the fact that excessive intake of iodine can easily lead to thyroid cancer, so residents in areas that are not iodine-deficient would be better off not consuming iodized salt.”