Prevent cancer from cooking
People can get better or worse through the way they eat, so this is a very important issue.
According to oncologist David Khayat, author of The Gourmet Anti-Cancer Diet, one can glean the basic principles from various studies on cancer-preventing diets: enjoy a diet high in fiber, fruits and grains, rich in omega-3s and probiotics, low in simple carbohydrates and saturated fatty acids, with moderate amounts of meat and plenty of water. In parallel, the way you prepare your food also plays a very important role:
- Avoid rapid cooking and cooking at high temperatures, which tend to burn food (such as pan-frying).
- Choose slow cooking methods such as steaming, double-boiling or foil wrapping.
- Do not burn fats as they become harmful. That is why it is recommended to use cooking oil rather than butter.
- Raw food can retain all nutrients, especially fish and vegetables.
- Red meat must be allowed to drain all its juices, as iron is harmful to health in high doses.
- Avoid cooking on high heat. Burnt meat is toxic because it contains carbon.
- Choose small fish rich in omega-3 such as herring and sardines; because large fish can be contaminated with metals during growth.
According to Dr. David Khayat, the eating process should combine the group of 8 foods including pomegranate, turmeric, green tea, tomatoes, garlic, onions, grains and seaweed together for better results. However, it is necessary to comply with the regulations of each type. For example, pomegranate juice contains more antioxidants, tomatoes should be eaten cooked with the skin, the trio of green tea (steeped for 5-7 minutes) - turmeric - black pepper will increase the effectiveness when marinating fish, seafood or meat dishes. Garlic and onions must be finely chopped to release all the flavor and properties, and seaweed should only be added when the broth is boiling and turned off immediately.
(According to Thanh Nien)
