3 parents and a child are sick with “thyroid cancer”, doctor reveals a “problem”, Thai people’s favorite food

The parents of 3 children who all suffer from “thyroid cancer” reveal the “problem” of a familiar menu item on Thai dining tables.

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

Recently, there was international news that shocked many people. When a family in Beijing, China, had 3 sick members. “Thyroid cancer” from eating too many pickles This is a menu that many people are familiar with. Many people still understand that eating pickled vegetables is good. 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 don’t want to waste time cooking. So they choose to make their own pickles because it’s economical, clean and convenient When eating, put them in a bowl. Pickled vegetables have become an indispensable food on this family’s table for almost ten years.

Two months ago, Mr Ngo went for a checkup because he had a chronic cough, difficulty swallowing, and a hard lump in his throat. Doctors diagnosed him with stage 3 thyroid cancer after analysis and found that his eating habits caused the disease. Especially eating lots of sour pickled vegetables. Doctors therefore recommend that family members are also screened for cancer. It turns out that his wife and children also like to eat sour pickles. They were all sick with the same disease. But at a lighter distance

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

According to health experts eating too many pickles can 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.

In addition, pickled foods often have a high sodium content. This can cause the body to lose its mineral balance. It negatively affects the functioning 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.

Eating often and for a long period of time pickled foods Especially if the production does not meet hygiene standards. It can cause a build-up of harmful substances. As well as increasing the risk of thyroid cancer, it can 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 damage to the bones.

to protect health Pickles should be eaten in moderation, around 50-100 grams per portion and no more than 3 times a week. Be careful about the amount of salt. Keep pickles clean. Avoid eating pickled vegetables that are not yet ripe. or have been pickled for too long and there are signs that it has broken It should be taken with foods 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.