38-Year-Old Man with Stomach Cancer Warns: 3 Foods to Avoid

Cold cuts, sausages, bacon, industrial ham… These practical and tasty foods are often part of our daily appetizers or sandwiches. However, the World Health Organization has ruled that processed meats should be classified as a Group 1 carcinogen, like tobacco or asbestos.
Why? These products contain nitrites and nitrates, added for preservative purposes, which can be converted into nitrosamines in the body. These compounds are closely linked to an increased risk of colon cancer, especially with regular consumption.

The right reaction: limit your consumption of processed meats to occasional meals (if possible, less than once a week) and choose nitrite-free substitutes or plant-based proteins.

Charred Residues: The Invisible Poison on Your Plate
Have you overheated a lasagna dish or steak until it develops a golden crust? Warning: High-temperature cooking (grilling, broiling, deep-frying) can result in the formation of carcinogenic compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

These substances are formed when animal proteins are exposed to very high temperatures and have been linked to colon, pancreatic, and prostate cancers.
The right reaction: avoid overly grilled or burnt foods. Choose gentle cooking methods (steaming, braising) and remove any burnt parts before eating.