- Edible colorants. That includes soft drinks, candies or candies, instant or artificial drinks, processed meats or sausages, instant soups, condiments with dyes, etc.
- White or Refined Sugar. I replace it with papelon, (sugar cane panela, stevia or honey. (I clarify that sometimes as white sugar, but only when a friend or acquaintance offers me some food with sugar, which I should not do) but I do not buy white sugar, therefore I consume very little, even knowing that it is harmful to health, but at any time I will eliminate it from my diet, since it is not necessary .Most sweet things I do with paper or any other natural substitute for sugar.
- Edible oils or fats. Fritters, margarine, mayonnaise, or any food that contains some of these fats.
[The following data are items that I chose about the damage that this type of food can cause to health. El Latino Newspaper | News for Hispanics in San Diego and California ].
Beware of meat! WHO: 34,000 cancer deaths per year are attributable to diets rich in processed meat
By Horacio Renteria - June 1, 2018
There is sufficient evidence that processed meats cause cancer and other diseases.
SAN DIEGO - The World Health Organization (WHO) announced that processed meats increase the possibility of cancer and placed them in the first of its five categories of carcinogens.
Processed meat refers to meat that has been processed through salting, curing, fermentation, smoking, or other processes to improve its flavor or conservation.
Most processed meats contain pork or beef, but may also contain other red meats, poultry, offal or meat byproducts such as blood.
Examples of processed meats include frankfurters (hot dogs / hot dogs / sausages), ham, sausage, corned beef, and jerky or dried meat, as well as canned meat, and meat preparations and sauces.
Studies reveal that in the consumption of these foods there is sufficient evidenceof carcinogenicity in humans. In other words, there is convincing evidence that the agent causes cancer. The evaluation is generally based on epidemiological studies that show the development of cancer in exposed humans.
In the case of processed meat, studies show that the consumption of these foods causes, without a doubt, colorectal cancer.
What about red meat?
In the case of red meat, the classification is based on limited evidence from epidemiological studies that show a positive association between the consumption of red meat and the development of colorectal cancer.
The limited evidence means that a positive association has been observed between exposure to the agent and cancer, but can not rule out other explanations for observations (technically called bias or confounding).
According to the most recent estimates from the Project on the Global Burden of Illness, an independent academic research organization, about 34,000 cancer deaths per year worldwide are attributable to diets rich in processed meat.
Eating red meat has not yet been established as a cause of cancer. However, if the reported associations are proven to be causal, the Global Disease Burden Project has estimated that diets rich in red meat could be responsible for 50,000 cancer deaths per year worldwide.
These figures contrast with the nearly 1 million cancer deaths per year worldwide attributable to tobacco use, 600,000 per year due to alcohol consumption, and more than 200,000 annual deaths linked to air pollution.
Should I stop eating meat?
It is known that eating meat has health benefits. Many of the national health recommendations advise people to limit the consumption of processed meat and red meat, which are linked to an increased risk of death from heart disease, diabetes and other diseases.
These are the new WHO recommendations on daily fat consumption. Specify what is the ideal ratio of the different types of fats that should be consumed: less than 10% of saturated and 1% of trans.
Although clinical research has shown that the total intake of any type of fat should not exceed 30% of daily energy consumption, to avoid weight gain, the World Health Organization (WHO) published on Friday a series of new recommendations specifying what is the ideal proportion of different types of fats