Our diet has a great influence on the health of our body and its organs. Thus, consuming industrial and processed foods that are too rich in salt, fat and sugar, promotes the accumulation of fats in the body and increases the risk of several diseases ranging from overweight to cancer. On the other hand, having a healthy and balanced diet helps to provide the body with the nutrients it needs while ensuring its proper functioning and greatly reducing the risk of disease. In this article, we will shed light on a food capable of preventing stomach cancer. Let's find out !
Cancer of the stomach, causes and symptoms
The cancer of the stomach appears in 95% of cases, in the form of adenocarcinoma, that is to say the cancerous tumor develops in the cells of the gastric mucosa. It is usually due to the following causes:
- A genetic predisposition
- A family history
- Excessive intake of salt, smoked foods and meats
- A diet low in fruits and vegetables
Gastric diseases caused by contamination with the Helicobacter Pylori bacterium, such as atrophic gastritis, chronic inflammation of the stomach, etc.
The danger of stomach cancer comes from the late onset of its symptoms, which does not allow for early diagnosis. It is therefore recommended to consult urgently if you notice any of the following signs:
- Pain in the upper part of the abdomen
- Frequent nausea and vomiting
- Fatigue and excessive weight loss
- Loss of appetite
- Dysphagia or sensation of blockage during passage of food
- Gastrointestinal bleeding
- Chronic anemia.
How to prevent stomach cancer?
To reduce your risk of stomach cancer, it is strongly recommended to adopt new, healthier habits, starting with immediate cessation of smoking and adopting a low-salt, high- Vegetables and fruits with high levels of fiber, nutrients and antioxidants.
Moreover, there is an extremely effective food against cancer of the stomach: sauerkraut (fermented cabbage and not the Alsatian dish).
The sauerkraut, which will be given the recipe a little lower, is very beneficial for the digestive system and the intestines that it purifies and detoxifies. In fact, sauerkraut is rich in water, carbohydrates, beta-carotenes, vitamins B, C, E and K, minerals (potassium, magnesium, calcium ...) which help to strengthen immune system defenses and increase Its ability to fight pathogens and infections.
Moreover, its lactic acid content contributes to the regeneration of the intestinal flora, known for its primordial role in the absorption of nutrients and maintenance of good functioning of the intestines, as well as to compensate for the decrease in the secretion of hydrochloric acid In the stomach (gastric hypochlorhydria), which greatly increases the quality of digestion.
Also rich in enzymes that play the same role as pancreatic enzymes, and in photochemical compounds with antibiotic and anti-cancer properties, sauerkraut improves digestion, combats various disorders and diseases related to it such as constipation, bloating, Hemorrhoids, etc. It promotes the elimination of waste and toxins and prevents the proliferation of harmful bacteria in the intestines and the development of cancer cells.
In fact, a meta-analysis of nearly 206 studies, the results of which were published in the Journal of the American Dietetic Association, revealed that consumption of cruciferous vegetables as "super-vegetables" Effective protection against many types of cancer (breast, prostate, liver, colon, stomach ...), provided they are bios, raw or lightly steamed to preserve their phyto-nutrients and heat-sensitive compounds such as Than vitamin C.
Homemade sauerkraut recipe
1.5 kg of cabbage (white or red),
0.5 kg of salt,
6 bay leaves,
1 tablespoon peppercorns
Some pieces of quince,
Cumin, fennel, grapes, apple (for more taste)
In a clean, dry, sealed pot, place a layer of chopped cabbage and a layer of salt and spices, and continue until the ingredients are depleted. Then fill your pot with boiling water, making sure that it covers all the cabbage, leaving no empty space between the water and the opening of the pot. Close your pot carefully to avoid allowing the air to penetrate and to avoid the rot of your sauerkraut. Keep it at room temperature, until the cabbage begins to soften (about 1 month), then place it in a cool place, the temperature of which does not exceed 5 ° C.
When serving, consider soaking your sauerkraut in water and draining it to remove excess salt. Enjoy your meal !