2. Pickled or Preserved Vegetables (In Excess)
In some Asian diets, pickled vegetables are a staple. However, regular, excessive consumption of heavily salted or fermented vegetables has been linked to stomach cancer, especially in Korea and Japan.
The culprits:
High salt content (which may damage stomach lining)
Nitrosamines (carcinogenic compounds formed during fermentation)
🔹 Prevention Tip:
Enjoy pickled foods occasionally. Store them properly (refrigerated) and consume within safe time limits.
3. Rotten or Moldy Vegetables
Improperly stored vegetables in humid environments can grow mycotoxins, especially aflatoxins, which are toxic and linked to liver cancer.
🔹 Prevention Tip:
Never eat moldy, slimy, or foul-smelling vegetables. Even if you cut off the visible mold, hidden toxins may remain.
What About Bitter Vegetables Like Gourd Shoots?
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2. Pickled or Preserved Vegetables (In Excess)
In some Asian diets, pickled vegetables are a staple. However, regular, excessive consumption of heavily salted or fermented vegetables has been linked to stomach cancer, especially in Korea and Japan.
The culprits:
High salt content (which may damage stomach lining)
Nitrosamines (carcinogenic compounds formed during fermentation)
🔹 Prevention Tip:
Enjoy pickled foods occasionally. Store them properly (refrigerated) and consume within safe time limits.
3. Rotten or Moldy Vegetables
Improperly stored vegetables in humid environments can grow mycotoxins, especially aflatoxins, which are toxic and linked to liver cancer.
🔹 Prevention Tip:
Never eat moldy, slimy, or foul-smelling vegetables. Even if you cut off the visible mold, hidden toxins may remain.
What About Bitter Vegetables Like Gourd Shoots?
