Главные выводы второй главы
1. Основой объем пищи должен состоять из семян, ягод, зеленых листьев, фруктов, овощей, жирных сортов рыбы и грибов, что будет тормозить образование раковых клеток.
2. Употребление большого количества волокнистой пищи и неферментированных соевых продуктов тормозит процесс ракообразования. Мед, имбирь и куркумин показали выраженную противораковую активность в лабораторных условиях.
3. Обработанное мясо (бекон, сосиски, колбасы, копчености) является сильным стимулятором образования злокачественного роста. Неумеренное употребление красного мяса (баранина, говядина, свинина) вызывает такой же эффект.
4. Употребление соли и сахара должно быть сведено к минимуму, так как оба продукта напрямую и косвенно способствуют развитию рака.
5. Употребление отдельных витаминов или их комплекса не тормозят развитие рака, а в некоторых случаях, наоборот, увеличивают риск его образования. Другие синтетические добавки и активные субстанции также не доказали своей пользы и могут быть вредными при определенных условиях или концентрациях. Баланс витаминов и микроэлементов должен обеспечиваться правильным приемом пищи и является залогом здорового функционирования организма.
6. Приготовление пищи при высоких температурах (обжаривание на сковороде и грилирование) приводит к образованию канцерогенов (ГА). Барбекю с использованием пламени или углей тоже приводит к образованию канцерогенных субстанций (ГА и ПАУ).
7. Прием очень горячей еды или напитков увеличивает риск образования рака верхних отделов пищеварительного тракта.
8. Избегайте употреблять пищу даже с легким налетом плесени, – микотоксины, содержащиеся в ней, являются канцерогенами.
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