When it comes to cancer, most people understand that it’s a severe illness. Because of the limited effectiveness of treatments, the chance for remission, and the lack of symptoms until the latter stage, cancer could easily be described as a silent killer. For this reason, prevention, rather than treatment, is the focus when it comes to health. We know to check for lumps or skin changes, avoid going out in the sun or tanning beds without a good layer of sunscreen, and stay away from smoking or drinking excessively, but the truth is, there are more contributors to cancer.
Cancer itself arises when damaged cells replicate, instead of being destroyed, and therefore, anything that damages a cell without killing it could lead to a cancerous situation. Sometimes, our cells are damaged by the foods we consume; in fact, a lot of the foods in our diets could put us at risk of cancer, due to the number of additives within them. The best way to protect your health is to be informed, and so you should be aware of the foods that can potentially contribute to cancer, as well as other serious illnesses. Here are some to consider avoiding:
10. Canned Tomatoes
This item might surprise you, considering how healthy tomatoes typically are. However, the problem is less about the tomatoes and more about the packaging. BPA, a compound that makes up the metal lining in cans, can cause cancer in humans if ingested in large enough amounts. While there is a negligible risk with most canned foods, the acidic nature of tomatoes breaks down the cans, allowing the BPA to leach into the tomatoes, increasing the harmful chemicals you’re ingesting. When it comes to tomatoes, if you can’t get them fresh, skip the cans and opt for tomatoes in jars instead.
9. Potato Chips
Foods that are high in starch (generally potato related foods) can be potentially cancerous if they are prepared a certain way and eaten in excess. This is because of a chemical called acrylamide, which is a carcinogen. Interestingly enough, it’s found in cigarettes. Acrylamide is formed in certain foods when they are cooked at a high enough temperature; otherwise, it won’t form at all. Additionally, if the food is boiled, acrylamide will not form. Even when it is present, the levels are largely insignificant in that they are well below the threshold needed to cause harm to the human body.