Husband and wife both suffer from “stomach cancer”, doctors point out the root cause is a “vegetable menu” that was cooked incorrectly
A husband and wife who love to eat vegetables both get stomach cancer. Doctors say the problem is not the ingredients, but the cooking method that causes the disease.
A wife surnamed Liu in Fujian Province, mainland China. Went to the hospital for treatment due to repeated stomach pains and was diagnosed with stomach cancer. Not long after, her husband was diagnosed with stomach cancer during a physical examination. After asking about their food history, the doctor found that the couple often ate pickled vegetables. In the past decades, “every meal must have had pickled vegetables.”
According to “Jimu News”, the couple are experts in making pickles and are famous among their neighbors in the village. They sometimes hold “pickle making competitions” to enjoy making traditional local dishes. However, the 64-year-old woman surnamed Liu suddenly started having stomach pains a few days ago. When she went to the ทางเข้า UFABET สำหรับสมาชิกใหม่ สมัครวันนี้ รับโบนัสฟรี hospital, she was diagnosed with stomach cancer. Her 65-year-old husband surnamed Liu was also diagnosed with stomach cancer during a physical examination.
Later, the couple and their families inquired and met with Dr. Xie Jianwei, the chief of gastric surgery at Fujian Union Hospital. Dr. Xie Jianwei made a detailed treatment plan for them and successfully performed the surgery. Fortunately, their cancer was still in the early stages, and their recovery after the surgery was good.
Doctor Xie Jianwei explained that the causes of stomach cancer are related to unhealthy eating habits and genetic factors. Pickles are foods with a high salt content. Long-term consumption can damage the stomach and esophageal mucosa and cause cancer. In addition, “amines”, which are the result of protein decomposition in the stomach, react with nitrites in the body to form nitrosamines and other substances that are carcinogenic.
Doctors also warn that pickling vegetables should be thoroughly fermented for at least 3 months to help reduce the amount of nitrate in pickled vegetables. In addition, when you want to eat them, you should reduce the amount of salt added to other foods or soak the pickled vegetables in clean water and wash them several times to reduce the amount of salt before consuming them.