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Like sour foods? Without realizing it, the foods we eat often contain acids. Acidic foods do not always have a sour taste, but have a low pH. For example, sugar, soft drinks, processed meat, fish, and many more. Are these sour foods dangerous? There have been many studies that reveal that acids are linked to cancer. But, can acidic foods cause cancer?
Is it true that acidic foods can cause cancer?
Many studies have shown that cancer can develop easily in an acidic environment and less able to develop in a normal or alkaline environment. In addition, it is not only an acidic environment that can cause cancer but cancer itself creates an acidic environment. Yes, cancer cells can make your body's pH more acidic. This is because cancer cells produce lactic acid. So, if you have cancer, your body's ph is low and your body becomes too acidic.
The body's acidic environment can be a good place for cancer cells to multiply. But, can acidic foods affect your body's ph? Acidic foods that enter your body cannot immediately convert your body's ph to acid. Acidic foods may affect the pH of your urine, but they may not affect the pH of your blood.
In fact, your body has its own mechanism for regulating acid-base balance in the body. Some of the mechanisms in the body that are involved in this function are the kidneys and the respiratory tract. Through this mechanism, excess acid or base in the body will be excreted through urine so that the body's ph balance is maintained. Eating food, drink or supplements can affect the acidity or alkalinity of urine, but only this urine fluid is affected. The body's ph balance is not affected by the food you eat.
So, some foods may affect cancer risk, but the acidity or alkalinity of the foods you eat may not really matter. What's more important is that you must choose the right foods for you to eat, such as eating a wide variety of vegetables and fruit, whole grains, and nuts, and limiting your consumption of red meat, processed meats, and alcohol.
What foods should cancer sufferers avoid?
Foods such as red meat and processed foods, as well as foods with high calories should be avoided by cancer sufferers. Meanwhile, white meat, such as chicken and fish, was not associated with an increased risk of cancer. This happens because there are natural chemicals from red meat that is preserved or cooked at high temperatures that can increase the risk of cancer. Red meat contains a natural red pigment called hem. This hem can damage cells in the body or it can also be a fuel for bacteria to produce harmful chemicals that worsen the risk of cancer. Cured meats and those cooked at high temperatures can also produce chemicals that increase the risk of cancer.
In addition, foods that are preserved with salt, such as pickles, salted fish, and smoked meat can also increase the risk of cancer, especially stomach cancer. Salt can damage the lining of the stomach, causing inflammation and ultimately increasing the risk of stomach cancer. Salt can also make the lining of the stomach more sensitive to cancer-causing chemicals.
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