2 familiar spices are the cause of liver cancer, if you don’t want the disease to knock on the door, you should avoid it
Although the liver is very important to the body, it is relatively fragile and sensitive. Besides, because the liver does not have pain nerves, when it has problems, it will be difficult to detect from the early stages. However, you can still prevent disease early through daily living habits.
To prevent the risk of liver disease, you should avoid eating the following 2 “familiar” spices.
1. Pepper for a long time
As a basic spice, pepper is often used in soups and stews. Therefore, many families often buy pepper to store at home. However, most people do not know that, if you leave pepper for a long time without using it, it will cause great harm to health when eaten.
Because pepper stored for a long time will produce carcinogens. If you eat it, the liver will be the first damaged organ. In the long run, liver cells will be degraded, necrotic and at risk of cancer if the disease is not detected early.
2. Expired or damaged cooking oil
Fried dishes are often present in the daily meals of many families. Because of that, some families often buy and store many cans of cooking oil at home to take out for daily use. However, the preservation of cooking oil in the right way, in the right environment, is very rare. This easily causes cooking oil to be degraded, expired and unsanitary when processing.
Cooking oil when heated to high temperatures can produce some carcinogenic toxins. If eaten for a long time, it can damage liver cells, increasing the risk of liver cancer.
Source: Sohu
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