38-Year-Old Man with Stomach Cancer Warns: 3 Foods to Avoid - Page 4

Swap sausage- or bacon-based appetizers for alternatives like unsalted nuts, raw vegetables, or homemade hummus.

Vary your protein sources: legumes, eggs, fish, tofu or minimally processed white meat.

Master the art of cooking to avoid toxic compounds.
Avoid prolonged cooking at very high temperatures (dry pan, grilling, intense frying).

Never allow food to burn or blacken: remove any charred parts.
Choose gentle cooking methods: steaming, stewing, boiling, or poaching. These also preserve nutrients better.

Monitor the condition of fruits and vegetables.
Do not consume fruit covered in mold, even partially. Mycotoxins are invisible and widely distributed.
Buy in small quantities to avoid losses and store in a dry, ventilated place, away from heat.

Wash and dry fruit thoroughly before storing to reduce mold growth.

Be vigilant when shopping.
Read labels: watch out for terms like “cold cuts”,

preservatives E250/E251” (nitrates/nitrites).

Choose simpler products with a short ingredient list and no unnecessary additives
.