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Drinks That are Too Hot: Suspected Cancer

Drinking tea and coffee too hot puts you at risk of esophageal cancer. The International Agency for Research on Cancer suspects this and classifies very hot drinks as “probably carcinogenic”. How to drink coffee and tea without risk!

Coffee has long been suspected of being one of the possible risk factors for bladder cancer. The International Cancer Research Agency IARC has now refuted this assumption: In an article for the journal The Lancet Oncology, scientists from the institute presented new study results according to which coffee is classified in category 3, i.e. “not classified”.

But the institute, which only a few months ago classified sausage and red meat as carcinogenic, warns in the same article against consuming coffee and tea that is too hot. Fluids above 65 degrees, the researchers said, increased the risk of developing esophageal cancer. The agency bases its assumption on the number of people suffering from esophageal cancer worldwide. For example, in countries like Argentina, where the common mate tea is drunk almost boiling hot, there are more cases of esophageal cancer than in England, where the classic nine o’clock tea usually has a temperature of only 60 degrees Celsius. It is assumed that liquids that are too hot can injure the esophagus and thus promote the development of cancer.

Since the IARC only gives a general assessment of whether a product is carcinogenic or not, no statement is made as to how much the risk of cancer increases from the consumption of very hot drinks. According to the German Cancer Society, esophageal cancer is a rather rare type of cancer in Germany with 11,000 cases per year. For comparison: 71,700 women are diagnosed with breast cancer each year.

Do not drink coffee and tea scalding hot

Smoking and alcohol consumption is still the greatest risk factors for esophageal cancer. However, as a preventative measure, it is advisable to let the coffee and tea cool down for a moment before drinking them and to refrain from consuming hot drinks through a straw.

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health

Cancer Diet as a Precaution: This is What The Right Anti-Cancer Diet is All About

Cancer diets are designed to protect against disease. In fact, these usually have a rather damaging effect on the body. Nevertheless, the right diet can reduce the risk of cancer. We explain what really matters.

What really matters when it comes to cancer diets

The fact that cancer feeds on sugar is an important finding, but it cannot simply be extrapolated to humans. Just because a cell in a laboratory petri dish responds a certain way doesn’t mean it will do the same in the human body.

So the statement “no sugar – no cancer” is wrong. Instead, it is true that diet has an influence on the development and progression of cancer. Contrary to what the avoidable experts and forums claim, however, it is not about omitting a specific nutrient. When eating, the risk of cancer lies elsewhere.

The most important principle when creating a menu to reduce the risk of cancer is that no matter what you eat, too much of it is never good. As the Apotheken-Umschau reports, obesity is one of the most dangerous factors when it comes to cancer and could even catch up with smoking cases in the next few years.

Belly fat as a risk factor for cancer

At least 13 types of cancer have now been identified where too many pounds increase the risk. These include some of the most common, such as colon, breast and prostate cancer. As more and more cancers are linked to obesity, obesity may have an overriding impact on tumors, unlike, for example, smoking, which only causes lung cancer.

According to the Apotheken-Umschau, for example, a woman with a body mass index of 30 would double her risk of gynecological tumors. Being overweight is not the direct cause of cancer, but only promotes its development and growth.

As reported by the German Cancer Research Center, among others, inflammatory processes and the increased release of hormones within the fatty tissue are primarily responsible for this. Such hormones in women are estrogen, for example. In addition, the fatty tissue is kept in a kind of permanent inflammatory state by the body due to an increased release of messenger substances.

Are there carcinogenic foods?

Eating a balanced diet is also important in preventing cancer. But are there foods that should be avoided completely? Scientists have actually identified a few foods that are likely to slightly increase the risk of cancer.

First and foremost is alcohol, which has been shown to increase the risk of certain types of tumours. Consumption of grilled, roasted and fried foods also increases the risk. These processes produce substances such as acrylamide and nitrosamines, which are classified as carcinogenic.

Moldy food is also strongly discouraged. Processed and red meat are also classified as harmful by the World Health Organization (WHO). This increases the likelihood of developing colon cancer. If you consume these products in moderation and not every day, the influence is rather small.

Eating right: is there a miracle cure for cancer?

If there are so many known carcinogens, are there foods that fight cancer? Although studies with promising results keep appearing, these could unfortunately never be repeated with equally good results. The idea that certain foods can work wonders for cancer patients or for prevention is hardly widespread among doctors today.

Since the body basically needs all nutrients, it is neither advisable nor necessary to completely avoid a group to prevent cancer, as suggested by new trend diets. The number 1 menu for reducing the risk of cancer is therefore mainly based on balance and wholeness. A low-meat diet with lots of fruit, vegetables and whole grain products is the best way. You should also make sure that your protein is not only obtained from animal sources.

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health

Beetroot Against Cancer? That’s What Experts Say About The Red Tuber

Vegetables called beetroot are grown all year round. However, October is still the main harvest time. The tuber comes in different colors and shapes. Whether round, cone-shaped, dark red, yellow or white, the palette is large. The beet also varies in taste depending on the variety. The classic red tuber is characterized above all by a sweet, slightly earthy aroma.

Why is the red tuber so healthy?

The beetroot is actually very healthy and is rightly part of a balanced and healthy diet. It is full of important vitamins and minerals such as magnesium, calcium, iron and vitamin C. It is also rich in folic acid, which makes it a valuable vegetable, especially for pregnant women. Among other things, folic acid is responsible for the formation of new cells and prevents iron deficiency, as it also promotes the formation of red blood cells. In addition, the red root vegetables are very high in nitrates, which can temporarily lower high blood pressure.

Not only does it contain many important nutrients, beetroot can also be used in many ways in the kitchen. It is best to pre-cook them so that the earthy taste wears off. To avoid losing too much of the ingredients, it is advisable not to peel them before cooking. After cooking, it’s easy to remove the skin with a knife. However, you should wear gloves when doing this, as the red dye is difficult to wash off again.
Now there are no limits to your imagination: as a soup.

What’s the truth: Can beetroot prevent cancer?

Although the red root vegetable has so many positive properties and is particularly healthy because of the antioxidant effect, its effectiveness against cancer has not been confirmed. Scientists and doctors also warn against making one-sided “anti-cancer diets”. Rather, the unbalanced nutrition of such diets leads to nutrient deficiencies and weight loss.

If you already have cancer and are undergoing therapy, nutritionists recommend eating a wholesome diet.

Beetroot is actually a real regional superfood that should not be underestimated. Not only pregnant women or people with iron deficiency should therefore put the red tuber on their plates regularly.

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