2. Sausage: hides dangers
Okay, I'll admit — the sausage in my fridge was out of "nostalgia." Fast, convenient, delicious... and deadly?
That's exactly what another familiar doctor called her.
"The problem is not only nitrites and preservatives. Raw material – production waste, crushed veins, leather, fat, soybeans. Then it's poured over enhancers, dyes and flavorings to make it look like food."
Sodium nitrite (E250) — the main preservative that gives sausage its "appetizing" color — can be converted into nitrosamines — carcinogenic compounds that damage DNA in the body.
What to do:
Do you want to eat "sausages"? Roast meat at home — turkey, beef or even chicken.
Make yourself a Stephanie roll — in a week you won't want the store imitation.
Replace the breakfast sandwich with cottage cheese and greens, egg or avocado.
3. Milk that does not spoil for six months
To be honest, I thought that "the longer it is stored, the better". Convenient, isn't it? It does not sour, always at hand.
But then I realized that ultrapasteurization is not just "heat treatment", but complete sterilization - including many useful substances.
In ultrapasteurization, the milk is heated to a very high temperature, which destroys bacteria and some of the enzymes and vitamins, and the proteins change their structure and may be more difficult to digest in sensitive people.
What to do:
Look for pasteurized milk with a short shelf life (5–7 days).
Best of all, farmer's from a trusted source.
Kefir and yogurt are more useful.
Try plant-based alternatives — almond, oat, coconut — but without sugar.
4. Refined sunflower oil
One unexpected fact: frying with refined oil is one of the most common "homemade" sources of carcinogens.
"When frying, the oil breaks down. Aldehydes, acrolein, peroxides are released. They damage cells and lead to pathological changes," the oncologist explained to me.
Now imagine how many times you have heated the same oil in the pan. Yes, "it's clean", "odorless", "golden". But inside, it's a chemical bomb.
The worst thing is that we take too many omega-6 fatty acids (in excess they cause inflammation), while almost no one adds the beneficial omega-3s to their menu.
What to do:
For salads: unrefined olive oil, flaxseed or pumpkin seed oil.
For heat treatment: ghee (clarified oil), coconut oil, avocado oil.
Better get used to cooking without frying: baking, stewing, steaming.
