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WOULD CONSUMPTION
OF
'CANCER.CAUSING FOOD''
LEAD DIRECTLY TO CANCER?
The
WHO urges more research
on
Acrylamide formed when high-starchy foods,
e.9.,
potato
chips,
baked
bread and
cakes are being cooked at
high
temperatures. The
risk, if any, is
only potential; the
only
evidence is from
very
high dose exposure in laboratory animals but
the press
has
stirred
up
the
issue.
According to the Center
for
Disease Control
of China,
there
is no solid evidence at
all
for
such allegations. Much better documented
cancer-causing chemicals are the aflatoxins
formed when peanuts and rice grains
be-
come moldy; some deep-fried food
may
also
contain heterocyclic amines arising from de-
composition
of
repeatedly
fried
oil.
One
American Chinese immunologist
Dr
Chen
claimed that
all
of
us
have cancer cells in
us.
Our
natural defense system
will
check
against these cancer cells; enzymes
would
also detoxify cancer-causing
chemicals
and
excrete them from our
body.
What we should
do
is
not
to
avoid any baked
food
but to avoid all well-documented cancer-causing chemicals, e.9., tobacco
smoke, spirits, burnt or charred
food,
inappropriately deep-fried food and moldy peanuts or
rice.
Avoid over-
eating but take a
well-balanced
diet with adequate
fruits
and
vegetables.
Some plant products contain can-
cer-preventing agents
but
we
hardly
consume enough
in
our
diet;
yunzhi
and
shitaki
mushrooms are well-
known
to
modulate
our
immunity and may protect
us
from
cancers.
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