What is the true cause of colon cancer?
I am a medical student and have a masters degree from a comprehensive cancer institute. Cancer happens when your DNA acquires enough mutations for the genes that regulate the cell cycle. This causes the cell to lose the ability to control cell growth. These mutations can occur in the following ways: 1. randomly, just a mistake in DNA replication - these increase with AGE 2. inherited genetically 3. exposure to a mutagen- something that messes up the DNA. This category includes free radicals, ionizing radiation, and chemicals like those in smoke, and also those found in some things we eat. There are carcinogens - cancer causing chemicals - IN ALL BURNED FOOD (like toast!), ALL GRILLED FOOD, ALL PICKLED FOOD, etc. This is a well-established fact. There are thousands of products we use and eat all the time which have been shown to be carcinogenic (when used in very high concentrations in laboratory experiments). This doesn't mean you should stop eating them, but you should have a varied diet, preferably one rich in anti-oxidants. Whether or not someone gets cancer depends on the amount of genetic "screw ups" that occur from each of these categories. For example, I could have a random mutation added to a few inherited mutations and I get cancer. Or, I could have a perfect set up DNA inherited from mom and pop, no random mutations, but I eat a diet of processed, smoked, preserved, pickled food my whole life, and smoke for 10 years, and wind up with cancer. There's no one cause, but many.
Do chillies cause cancer?
An early 2017 study reported that Chillies could help beat cancer as research finds capsaicin destroys diseased cells.However one must note that in several cases when the excess behaviour crosses the moderation, gastric problems take a form and can promote some forms of cancer such as GIST or may be CRC in patients who have a progressive bowel disease etc.Studies to demonstrate an activity of ingredient or composition is always good to hear. However all these products or constituents do not work in isolation. Trials and studies must be carefully referred to and all attempts shod be made to take a healthy food without excess of anything as this may cause a GUT toxicity if not hepatic enzymes to spike and cause a chronic symptom to surface.Please note often cancer takes years to develop say about 10–15 years unless sporadic which is only hormonal in most forms.happy eating and healthy living.
Ideas for lunch & snacks at school?
Try buying a thermos and ice packs. A good list of things to bring for lunch are here: All natural fruit juice in thermos. Peanut butter crackers, homade, as commercial brands are full of preservatives that are unhealthy. Organic Dried Fruit, with no sugar added. Peanut Butter Sandwiches on whole wheat or whole grain breads. Apples or Oranges, basicly any fruit that will not spoil or easily bruise on the way to school or the caf. A small treat such as a low sugar or sugar free cookie for desert. Other tasty foods for the lunchbox are home made salads with olive oil dressing, small candies one or two times a week, and sugar/fat free pudding and jello cups. You should never buy Lunchables or simalar, as they include candy high in fat, and are full of preservatives. Just see the nutrition labels if you aren't sure. Vegetables such as carrots, cauliflower, or lettuce are always good in plastic Glad bags.
What are the most common meals or things that cause cancer?
Think foods that increase inflammation in the body.The majority of illness and disease stems from excessive inflammation.Yes, inflammation is good to an extent, but too much causes health problems. Processed sugars, grains, etc. Any of the natural stuff with all the good stuff removed (polished) (bran, shell, etc) Basically the things that nature (or God, whatever floats your boat) intended you to eat but has been processed and isn't natural anymore. For example: Excessive sugar causes an insulin was response. Insulin signals the body to store the sugar as fat for later use. The human body does not waste calories! (Starvation and famine in the past.) Now you have sugar being converted to quick energy, if the blood is saturated in sugar then it won't need anymore, so the rest gets stored as fat. Now the food that you ate along side the sugar (maybe you had a coke with your burger) doesn't need to be used for energy and it gets stored as fat! But I'm not done yet. When you remove all the good nutrients from food and replaced them with this processed crap that is kept fresh because there's nothing to spoil (or that the manufacturer has added a ton of perservatives) then you have food with absolutely NO nutritional value. This is called an empty calories. Empty calories are macronutrients that don't have nutritional value. So now you got empty calories and the body has to process all this. Well, why do we age? One of the reasons is oxidative stress. It's naturally occurring because the body is constantly exposed to oxygen. When the body has to digest (metabolize) food, then there's more oxidative stress. (Mitochondria work harder to make energy! Mitochondria uses oxyen sugar for energy. Either aerobic or anaerobic system.)So you're exposed to oxyen which causes cellular damage. And now your metabolism is causing damage through the creation of free radicals due to exposure to oxygen (yes, the thing that gives us life). So, where are all the nutrients (antioxidants, polyphenols, flavonoids) that are in foods that combat oxidative stress?Well, there all gone! Thanks to food processing and making food last longer! If it doesn't spoil, don't eat it. My mom bought some hostess snacks for my little brother and he forgot about them. They're still in the pantry, six years later. Yeah, I should throw them out, but I shouldn't because I just used them as an example of non-perishable foods (or ultra long shelf-life foods).
Whats the recipe to Yoshinoyas red ginger?
Benishoga is red pickled ginger. Beni means red and shoga means ginger in Japanese. To make benishoga, shredded ginger is pickled in plum vinegar. Benishoga is used for garnishing in Japanese cooking. Or you can try this. INGREDIENTS: * 2 lb fresh ginger root * 3 cups vinegar * 2 cups sugar * 2 tsps salt PREPARATION: Wash fresh ginger root and rub off skin. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container/jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. The ginger change its color to light pink. Cover the jar and store it in the refrigerator. *Makes about 2 cups
How safe is it to reheat food in those Styrofoam takeout boxes?
I don't re-heat in styrofoam. However, this is the answer I found on the web: Bottom line: there are plastics (including wraps) that SHOULD NOT BE USED in a microwave because heat will cause risky compounds to leach into the food. Those plastics that are safe, will say they are "Microwave Safe" on the container or on the box. Evidently styrofoam is not a plastic that leaches nasty chemicals -- but it isn't labeled "microwave safe" and it will melt. Here are some other tips: A dash of forethought and label-reading will make microwaving safer. At a minimum, consumers should: Cook only in containers labeled for use in the microwave. If you like plastic cookware, look for polyethylene, which doesn't contain plasticizers. Leave a gap between food and plastic wrap. Consider waxed paper safe. If you use paper towels, choose the plain white kind, not colored or recycled fibers containing dyes or chemicals. Don't use recycled margarine tubs, dairy food containers or deli wraps in the microwave. They aren't heat-tested, and could allow chemicals to leach into food. Remove meat, poultry or fish from butcher trays and cling wraps before microwave defrosting. Don't reuse plastic trays containing microwaveable entrees. Intended only for a single use, they're not safe for repeated "waving."