3 parents and children are sick with “thyroid cancer”, the doctor shows a “problem”, the favorite food of Thai people

The parents of 3 children all suffering from “thyroid cancer” reveal their “problem” from a menu item we know on Thai people’s dining tables.

Vegetables are good food. But this does not mean that all vegetables or all cooking methods are healthy. If you eat incorrectly, there may be a risk of cancer.

Recently, there was international news that surprised many people. When a family in Beijing, China had three sick members. “Thyroid cancer” from eating too many pickles This is a menu that many people are familiar with. Many people still understand that it is good to eat pickled vegetables. Because the ingredients come from vegetables, which are a good food group. And natural fermentation also helps with digestion. But the truth is not like that.

Mr Ngow, who is 50 years old this year, said his family likes to eat vegetables. But because I’m busy and I don’t want to spend time cooking. So they choose to make their own pickles because it is economical, clean and convenient. When they eat, just put them in a bowl. Pickled vegetables have been a staple on this family’s table for nearly a decade.

Two months ago, Mr. Ngo went for a check-up because he had a persistent cough, difficulty swallowing, and a hard lump in his throat. Doctors diagnosed him with stage 3 thyroid cancer after an analysis and found that his eating habits were the cause of the disease. Especially the consumption of sour pickled vegetables in large quantities. So doctors recommend that family members be screened for cancer as well. It turned out that his wife and children also liked to eat sour pickles. They were all sick with the same disease. But at a lighter pace

Why does eating too much pickles increase the risk of thyroid cancer?

According to health experts Eating too many pickles may increase your risk of thyroid cancer. This is because the fermentation process creates nitrites and nitrosamines. which is a carcinogen that affects DNA and thyroid cells.

Additionally, pickled foods often have a high sodium content. This could cause the body to lose its mineral balance. Having a negative effect on the activity of the thyroid gland. and increases the risk of cancer too Fermentation also produces free radicals and oxidants. This can damage DNA and cells, causing inflammation and oxidative stress.

Frequent and prolonged consumption of pickled food Especially if the product does not meet hygiene standards. It can cause accumulation of harmful substances. In addition to increasing the risk of thyroid cancer, it may also lead to other types of cancer such as liver, stomach and kidney cancer, as well as other health problems such as the digestive system, heart disease, and bone damage.

to protect health Pickles should be eaten in moderation, about 50-100 grams per serving and no more than 3 times a week. Be careful about the amount of salt. Keep pickle clean. Avoid eating pickled vegetables that are not yet ripe. or pickled for too long and there are signs that it is broken It should be taken with food rich in potassium and enough water to help maintain the sodium balance in the body. And you should focus on eating fresh vegetables. It is prepared in a way that uses less salt, such as blanching, steaming, boiling, rather than pickling.