The report proves that cancer prevention is not as difficult as many may believe. The research shows that only 5-10% of all cancer cases can be attributed to genetic defects, whereas the remaining 90-95% of all cancers is due to identified factors, and thus are potentially preventable. 30% are due to tobacco use, and as much as 35- 50% are due to foods (fried foods, red meat).

Tips for Cancer free Cooking

Avoid or Hot dogs

Hot dog consumption contributes to childhood cancer risks. Hot dogs, like many processed meats contain sodium nitrite as a preservative. Sodium nitrites prevent the growth of toxic bacteria and add to the flavour of processed meats. Unfortunately, this preservative converted to nitrosamine, a chemical which is carcinogenic.  Research shows that intake of twelve or more hot dogs per month are associated with an increased incidence of leukemia and brain tumours in children, especially who have low vitamin intake.

Grilling meat can create a variety of cancer-causing chemicals

According to the American Cancer Society, When meats or any other animal related foods get cooked by Grilling, broiling or Barbecues, two types of carcinogenic substances get produced, as a by-product of cooking with a high heat on over long periods of time and get burned. One of these is called polycyclic aromatic hydrocarbon (PAHs) and the other one is known as hetero cyclic amines (HCAs).

During time of grill cooking minimize the amount of time meat stays on the grill to prevent the meat get burnt. Consider partially cooking meats in the microwave or on the stove or bake in the oven. Then put them on the grill for a few minutes to add flavor.

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Experts recommend that foods be cooked at lower temperatures, even if it means cooking longer. The carcinogen heterocyclic amines (HCAs), develops in meat, poultry, and fish that is cooked over high heat. You can do this on a charcoal grill by allowing the flames to go down after lighting. On a gas grill, try raising the grill rack, away from the heat.

Polycyclic aromatic hydrocarbons (PAHs) are found in the smoke created when fat drips from meat, chicken skin, or fatty fish onto the heat source.  This cariogenic smoke coats the food during grilling or barbequing, which we then ingest. So coat the food with a thick marinade which will make a wall between food and smoke or direct contact with the charring flames, and will reduce the amount of such chemicals creation.

­­ Broccoli is a cancer-preventing food, one you should eat as much as you can. But cooking method of broccoli is very important to know. Microwaving broccoli destroys 97 percent of the vegetable’s cancer-protective flavonoids. So steam it, eat it raw as a snack, but research shows steaming or stir frying make the broccoli more nutritious comparatively than eating it as a raw form.

Plastic containers especially carry-out containers from restaurants, recycled margarine tubs, dairy food containers, and plastic trays containing microwave able entrees and butcher trays of meat, poultry or fish should not be used in microwave.

Combination of high heat and plastic releases a harmful cancer causing chemical known as dioxins into the food, particularly the greasy and fatty foods.

Consider of using glass, Corning ware or ceramic container, waxed paper or plain white paper towel.

Re-use oil safely: A recent study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when such oils as canola, corn, soybean and sunflower oils are reheated. Consumption of foods containing HNE from cooking oils has been associated with increased risks of various diseases including Cancer. Once absorbed in the body, HNE reacts with DNA and affect basic cellular processes. Reusing oil is not always a problem. The hazard happens when the oil become rancid. If you take precaution you can re-use a oil without risk.

Use the following tips to prevent the oil to become rancid:

a>Avoid iron or copper pots or pans for frying oil that is to be reused.

b>Store the left over oil in the refrigerator.

c>Don’t mix different types of oil.

d>Strain the left over oil through a few layers of cheesecloth to catch any food particles ,before storage.e>If the oil become darken in colour, it smells like the foods you’ve cooked in it, it should be discarded.

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