"Are you seriously eating THIS?" my old friend Max, a longtime oncologist, asked with a raised eyebrow as he watched my dinner.
We know each other from school. He is smart, observant, and sometimes obscenely honest. He'd come for coffee and by the way, he decided to take a peek into the fridge.
So he peeked. And inside — chicken nuggets, the favorite sausage "from school years", ultra-pasteurized milk in a tetrapak and a bottle of refined oil for frying.
Max looked at me like a doctor who had found a box of cigarettes in a colleague from the hospital.
"'Are you serious about eating this?'" he repeated. "So you teach people to be healthy. And this here is exactly the opposite. Don't you know?"
I admit it, I kept silent. Because I knew, but I didn't fully understand, why doctors like him avoid these products like the plague. So we sat down at the kitchen table, poured each other a cup of coffee, and Max—and then two of his fellow oncologists—gave me a whole lecture on the topic:
"What will never show up on the plate of a doctor who fights cancer every day."
There was so much information that I just have to share it with you. Here are four products that oncologists run from like the devil from incense. And most importantly, why.
1. Broiler chicken fillet. Yes, even boiled.
That was the biggest surprise. Because I, like thousands of other fitness enthusiasts, considered chicken fillet a symbol of healthy eating. Protein, low fat, affordable price...
"That's what is frightening," Max said. "Too cheap, growing too fast, too often appearing on our plates."
What happens on farms, you can't even imagine. A modern hen is kept for 40 days. During this time, it increases its weight 60–70 times. What do you think—thanks to what?
What to do:
Buy farm chicken — less often, but of better quality.
Better to eat turkey or rabbit — still less industrialized.
Always remove the skin and do not fry it – only boiling, sautéing or baking.
Alternate sources of protein: eggs, cottage cheese, fish, lentils, chickpeas.
