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Alternative Herbal Medicines

Antacids
Papaya and digestive multienzime

Antibiotics and antihistaminicece
Garlic, vitamin C (yes, it is not a joke!) Chicken soup is amazing and antihistamice antibiotic properties. Against infections of all kinds are excellent: vitamin A, pantothenic acid, folic acid.

Antidepressants
Colina, calcium and magnesium, vitamins B1, B6, B12, L-tryptophan and L-phenylalanine.

Antidiarrhoeals
Carrots, nicotinamide and lactobacillus acidophilus yogurt for diarrhea caused by antibiotics.

Antivomitive
Vitamins B1 and B6 can alleviate the nausea felt morning waking, or caused by motion. Nicotinamide and vitamin P can help in the treatment of nausea and dizziness caused by inner ear disorders.

Decongestant
Vitamin A, C, P, garlic and potassium.

Diuretics
Alfalfa and Vitamin B6 acts as a natural diuretic.

Laxatives
Vitamins C, B1, B2, B6 and B12, potassium, acidophilus, alfalfa, bran, water.

Tranquilizers
Choline, vitamins B1, B6, B12, nicotinamide, calcium, magnesium, manganese, zinc, pantothenic acid, inositol and L-tryptophan.

MEDICINAL Destroyers nutrient-LARGE

More than ever, Americans indoapa medicines. Most of them do not realize that doctors - whether prescribed by a doctor or available without prescription - does not give anything without taking something in return, at least in terms of nutrition. In most cases, the drugs inhibit the absorption of nutrients, or affect the ability of cells to use.

Recent studies have shown that the ingredients in the composition of commonly used medicines for colds, allergies and various pain lowers blood levels of vitamin A. And if we consider that vitamin A protects and strengthens the mucous membranes lining the nose, throat and lungs, then realize that a deficiency of this vitamin create an environment conducive to bacterial growth and prolong the disease that the drug actually be a cure.

Aspirin triple the rate of excretion of vitamin C

Aspirin, miracle drugs available to everyone, the most widely used ingredient in analgesics and remedies against virus diseases and sinusitis, is actually a thief of vitamin C. Even a small amount of aspirin can triple the rate of excretion of vitamin C in the body. Also, could result in the appearance of a deficient and vitamin B folic acid, leading to anemia and digestive disorders. Corticosteroids (cortisone, prednisonil), used for the transformation in arthritis, asthma, skin diseases, eye disorders and blood, leading to decreased levels of zinc in the body.

According to a study published in Postgraduate Medical Journal, a large number of people taking barbiturates suffering from hypocalcemia. Laxatives and antacids affect the metabolism of calcium and phosphorus, and destroy any excess laxative administered large amounts of potassium, vitamin A, E, D and K. diuretics, commonly prescribed for hypertension, and antibiotics also lower potassium levels. Here is a list of drugs that induce vitamin deficiencies and vitamins destroyed. Read it carefully prior to taking any medication:

MEDICINAL Vitamin Destroyed

Alcohol (including cough syrups and vitamins A, B1, B2, B15, biotin, choline, nicotinamide, folic acid,
revulsivele containing alcohol) magnesium.
Ammonium chloride (expectorant, syrups Vitamin C
cough, respiratory decongestant)
Antacids (Gelusil, Colgast, Gastrobent, Vitamins A and B complex.
Dicarbocalm, Nicolesti etc.)
Anticoagulants (trombostop, heparin, vitamins A and K
Lasonil)
Antihistamines (Clorfenoxamina, Nilfan Vitamin C
Romergan)
Aspirin (do not forget that drugs vitamins A, B complex, C, calcium, potassium.
analgesics and those used in the treatment of virus diseases contain aspirin)
Barbiturates (Phenobarbital, Seconal, Vitamins A, C, D and folic acid
Nembutal and others)
Caffeine (present in all medicines Vitamin B1, inositol, biotin, potassium, zinc can inhibit
analgesic and energizing) absorb calcium and iron.
Chloramphenicol Vitamin K and nicotinamide
Cholestyramine Vitamins A, D, E, K and potassium
Cimetidine (Tagamet) Vitamin B1
Vitamin K clofibrate
Colchicine Vitamin A, B12 and potassium
Diethyl-stilbestrol Vitamin B6
Diuretics (Diuril, Furosemide, Mannitol) B complex vitamins, potassium, magnesium and zinc.
Fluoride Vitamin C
Glutetimida (Elrodorm, Glimid) folic acid
Indomethacin vitamins B1 and C.
Isoniaza (hydrazide, Isonicid) Vitamin B6
Kanamycin vitamins K and B12
Laxatives, lubricants (mineral oils, Vitamins A, D, E, calcium and phosphorus
Castor oil, Laxatin, Sintolax)
Meprednisone (Betapar) Vitamins B6, C, zinc and potassium
Metotraxat (Antifolan, Amethopterin) folic acid
Nitrofurantoin (Furadantin) folic acid
Oral contraceptives (Brevicon, Enovid, folic acid, vitamins C, B2, B6, B12 and E.
Norinyl, ovral)
Vitamin B6 penicillamine
Penicillin (all forms) B6, K and nicotinamide.
Phenylbutazone (Butazolidin) folic acid
Phenytoin (Dilantin) folic acid and vitamin D
Prednisone B6, D, C, zinc and potassium
Propantelina (Corrigast) Vitamin K
Folic acid, pyrimethamine
Sulphonamides with systemic action (Biseptol, folic acid, vitamins B2 and K
Neoxazol etc.).
Sulphonamides Vitamins and local K-acting steroids, B12, folic acid
(Esfogel, Flumetazona etc.)
Tetracyclines Vitamin K, calcium, magnesium and iron
Tobacco Vitamins C, B1, folic acid and calcium
Trifluoperazin (Triphtazin) Vitamin B12
Folic Acid Triamterina

About food in gastritis and ulcers 3

Foods should not be eaten

Drinks: whiskey, brandy, liqueurs, strong Russian tea, tea essence, the caramelized sugar tea, black coffee, natural, soda, salty mineral waters, aerated waters, syrups and drinks cold or too hot.
Bread: warm, fresh, black, of bran.
Flour: insufficiently cooked, prepared with fat fried baked, poorly cooked polenta, too consistent.
Meat: fat, salt, smoked, game, sausage, canned meat in own juice, toast and spices cooked with fat, irritating, schnitzel, fried chips and pepper, meat jelly (jelly), meat and vegetable dishes with spicy sauces and fat fried
Oily fish, jelly (jelly) of fish, fried fish, marinated, salted, smoked, canned, frozen.
Fermented cheese, salt, preservatives.

Fried eggs, boiled.
Countries and raw vegetables: radishes, cucumbers, cabbage, kale, cauliflower, green pepper, pimento, onion, garlic, fried grilled vegetables: vegetable dishes with rintas.
Pickles: sauerkraut, pickled.
Vegetables dried white beans, lentils, dry peas.
Nepirguite raw fruit, sour, with skin (cherry, apricot).
Fruits: walnuts, almonds, peanuts.
Fats: lard, lard, tallow, butter, salt, refined oil, sour cream, margarine, salt, all fat frying.
Soups of meat or fish with vegetables cut large, sour fruit, prepared rintas with large cut vegetables, fruit sour, prepared with rintas, acidified with lemon cabbage soup, lemon salt, colored with paprika.
Nedietetice Sauces: Hot and rintas fat, mustard, spices, paprika, pepper, bay leaf, garlic.
Sweets: sweets, leavened dough, dough warm fried dough (dumplings, pancakes), pastry, ice cream cakes made with sour fruit or nuts, rum, jam, honey.
Condiments: mustard, pepper, paprika, pepper, cinnamon, salt over the allowed amount, coffee, chocolate, cocoa.

About food in gastritis and ulcers 2

Outbursts of ulcer

Gastritis can be cured permanently by a good diet and medical treatment. About ulcer disease could say the same thing, but that her healing book is often apparent. It is indeed a feature of ulcer disease crisis linked to progress in the season. Thus, seizures or exacerbation of peptic ulcer disease occurring especially in spring and autumn. Such a spontaneous flare tends to heal, but to return next spring or autumn, when the patient, who no longer suffered the meantime, it was believed cured. I know this feature of ulcer disease, the patient will have to follow the treatment and diet in the first place, at least for one year after first acute flare, otherwise permanently relinquishing some unhygienic habits (eating in a hurry, at irregular hours, abuse of spices irritant, alcohol or tobacco, etc..). Moreover, to avoid returning ulcer, each fall or spring, will return to the lifestyle and food recommended by your doctor, during at least one month in order to avoid an acute flare again. Only in this way will be able to obtain a sustainable healing ulcer disease.

The ulcer patient's nutrition

Eating ulcerosului be fractionated in 4-5 or even six meals a day to not load the stomach with a large amount of food, which would retard the digestion and evacuation.
The patient must follow a meal program, with regular hours, eat slowly to moderate amounts of food at once, chew well to avoid drinking during meals.
Meals is recommended to have a moderate temperature. Painful crises can trigger both a soup or hot tea, like ice cream or a pint of beer on ice.

Ulcers and milk

The best food is milk, which has this effect, whether administered in a crisis. It binds the excess of hydrochloric acid gastric juice, buffering the harmful effect of the walls of his stomach. For this reason it is recommended that, between meals, the patient repeatedly to drink as many servings of milk in 150 ml. But not all people bear milk. In some cases sudden reintroduction diet can give it the bowel (diarrhea, constipation). Ulcerosul must not give in these cases but no milk. Incidents of intolerance they can be removed if he is cut with milk tea, or if an alkaline water from each cup of milk a teaspoon of powdered calcium carbonate. Another method is to drink milk in the preparations of flour (semolina, rice, noodles with milk).

Foods indicated for patients with chronic gastritis and peptic ulcer disease hyperacid quiet phase

Drinks: milk sweet prepared from milk or milk or milk powder and lime cutting horse, hawthorn, chamomile, barley coffee or alkaline mineral water, fresh fruit juice, fresh fruit chisel prepared with milk, all drinks must served at room temperature.
Flour: White flour, good quality, well cooked (semolina, rice, noodles, macaroni), especially in the form of soufflees or pudding (boiled in milk or vegetable broth), besides steak trimmings (house), flour foams , hasty pudding soft, well cooked, desserts (desserts), biscuits or crackers for an ulcer.
Lean beef, veal, chicken, chicken or pork weak form of boiled, chop diet, soufflees, puddings, meal, meat.
White fish: pike, carp, cooked as boiled.
Cheese: cheese, fresh cheese, cheese, unsalted cheese.
Eggs: soft-boiled eggs, scrambled steam, Romanian mesh, sodou, egg creams, gelatin bird egg or milk, or pudding of flour in soufflees cooked, puree the vegetables with cheese or minced meat.

Vegetable cellulose (from wood) smoother as: zucchini, potatoes, carrots, green peas, tender, boiled, then passed through a sieve (soups, creams, smoothies, soufflees).
Fruit: fresh fruit juice, preferably in the form of chisel or gelatin, fruit puree or baked foams ripe fruit purees, fruit compote prepared, cooked, put through sieve.
Fats: sweet cream, fresh butter, cream, refined untdelemen (mincarii cooked in sauce), egg yolks, margarine, little salt.
Soups milk with flour of cereals, soups flour (semolina, rice, bread, etc..) Added that the clear soups, pasta and later prepared vegetable cream soups, mashed.
Sauces dietary preparations based on milk or vegetable clear soup, thickened with flour, starch, cream, yolk.

Sweets: creams prepared with starch milk, cream, fruit juice, canned juice, egg, gelatin, fruit juice or fruit puree baked in cheese dairy, sodou; flour cooked with milk foam flour, milk poultry, puddings of flour, the cheese soufflees sweetened cheese, bread, starch etc..
Dough: dough cooked (éclair) tart with whipped cream, vanilla cream with jelly, dry biscuit dough, cottage cheese cake, cake with apple puree.

Sugar in moderation.
Jelly, honey mixed with butter.
Spices: salt in moderation, a little vanilla, lemon juice and water bent, exceptional and very little, a little thyme in chop.

About food in gastritis and ulcers

What can I eat and what patients can not eat hyperacid gastritis and ulcers

What is gastritis

 
Gastritis is inflammation of the lining of the stomach. As a result of inflammation, the mucosa is congested, it may bleed, secrete more mucus, and stomach muscles can contract and often prolonged, causing pain and vomiting. Gastric secretion disorders are due to excessive formation of hydrochloric acid and digestive enzymes needed. Increased acid secretion is not harmless to the inflamed gastric mucosa and it is usually felt sick as heartburn and regurgitation (rigiielilor) acid.

The cause of gastritis with hyperacidity

Case hyperacidity gastritis generally lies in the mistakes of food hygiene. Abuse of spices (pepper, vinegar, mustard, horseradish, etc..) Fat and fried foods are continually brought aggression gastric mucosa, which ends with a constant irritation, which leads to gastritis. It is known that breaks down fat by roasting in some irritants that cause coughing or watery eyes. It has the same irritating effect on the stomach fat and fried, except that here the effect lasts throughout the duration of stay of food in the stomach, which is 4-5 hours.

What can cause gastritis

Another custom is unhygienic for the stomach to eat too cold or too hot, as the habit of eating too fast. In the latter case, food, insufficient chewing, get in your stomach too large pieces, whose digestion is therefore too long, so irritating to the stomach. Hence the importance of methodically chewing food, which requires a good teeth, repaired in time, or where necessary, use a dental prosthesis.

Alcohol - an irritation factor

Alcoholic drinks, especially spirits, and most of all taken on an empty stomach or too much or too often repeated, gastric irritation is another factor that can lead to hyperacidity gastritis. In the same vein is noted tobacco effects useless and even harmful stimulation of gastric secretion and contractility.
Eating at irregular hours is harmful
Finally, unhealthy habit of eating at irregular hours or to cause annoyance to table discussion of violence and, perhaps, by repeating his lead to disruption of the nervous mechanism that triggers gastric secretion, which give rise to disorders of the stomach and digestive process to promote the occurrence of gastritis.

What are the symptoms

Ulcer disease, whose occurrence is favored by pests factors enumerated above, consists of secretion and mobility disorders of the stomach and first portion of the small intestine, leading to formation of ulcers that are interested in one or more coats of the stomach or duodenum. Ulcer disease is the result of disturbances in the balance nerve processes cortex caused by too intense or too prolonged state of nervous tension, as is the case or overworked individuals continuously exposed to psychological stress (fear, worry, etc.).
Ulcer diet
If ulcer, the treatment course can not be reduced only to a certain diet, but can not get the healing power without special measures, which aim, as in gastritis hyperacid to neutralize excess gastric secretion and calm irritated stomach , putting to rest the nerve endings in the walls of the gastro-duodenum, and included them in their own gastritis inflammation, a process that usually accompanies the disease and ulcerative.

How to prepare food for patients suffering from gastritis or ulcer 2

Pasta

Pasta, to be easily digested, boil in a large amount of water and rinse with warm water.
Before serving, as they are still hot, mix with a little fresh butter or oil. Home semolina (near seal meat) or for various puddings served as a dish is boiled vegetables in clear soup. Just proceed with the rice pilaf or pudding. In this way become more tasty pasta and more nutritious, because the addition of mineral salts and vitamins of the vegetable broth. Rice and pasta are not fried in fat.
Vegetable dishes are prepared preferably allowed to soufflees, pudding dishes with sauces or foods.
Sauces diet for gastritis and ulcers:

Sauces permitted ulcer diet should be prepared, that contain fat (butter or oil) roasted. This adds to boil the sauce or with butter, add even more food in the hot plate.
Ulcer dressings are prepared on the basis of milk and vegetable clear soup with added cream, yolk or vegetable puree.

Eggs

I am a well-tolerated and good food in peptic ulcer disease, whether the mode of preparation is correct. Boiled eggs cooked diet is as follows: put the eggs in cold water to boil or better broke an egg in a ceramic cup that provides fire was set in another bowl with cold water. Break the egg before boiling, ensure that it is fresh. White of egg is cooked when it has congealed. Romanian meshes, to be dietary raw egg is cooked in boiling water overturning without vinegar.
Some preparations of eggs is most easily digested by steaming omelet. Because scrambled to topple without breaking them, put a cup 10 minutes on wet cloth.

Desserts

For patients with ulcers, which should consume a liter of milk per day, are particularly suitable preparations of flour with milk. Semolina is better to be prepared as foams. This is a very easy dessert consumed because semolina swell beaten goal (on fire) and becomes fluffy.
Striking meal must be made during boiling and a few minutes afterwards. Semolina should not boil more than 4 minutes, after which it is connected (it gives shape to) too much and not doing foam. All of flour cooked, cold milk, sweetened puddings can be prepared plus egg yolk and whites.
Pudding, pasta, besides its important nutrient intake, is easy thanks to the addition of burnt egg whites who, through embedded air makes the pudding to rise in a warm oven, giving it a fluffy consistency. Pudding must be put to boil in a form greased and floured butter, shape it bake placed in another pot with water.
Bake pudding is covered with a lid to prevent formation of caramel crust that makes regular sugar and flour in a warm oven that the consistency they may irritate the stomach lining.
Dessert creams are shown in peptic ulcer disease, both because they are very nutritious, as well as for their consistency. They are made from milk, eggs, sugar and flour or starch. It can be flavored with vanilla and vitamins to fruit juices.

A chisel with a higher content of starch can become a cream.
Marshmallows. A desert are indicated for patients with stomach and gelatins. These, besides the fact that is easy to digest, hydrochloric acid binds to excess. Prepare gelatin cottage cheese, canned milk, cream, sodou, syrup or fruit juice to cite a gelatin sheet portion. Give to congeal at cooler, and before you eat the fourth hour at room temperature is not to be too cold.
Gelatines advantage or juices made from fruit purees vitamin intake is unaltered, because gelatin is a cold dessert is prepared.
The compote is an ideal dessert for people to stomach. When consumed, however, he must be prepared fresh fruit: pears, apples, cherries, apricots, raspberries, passed through a sieve, then boil. Compote sweetened to moderate gastritis and ulcers.

Ripe fruits are sometimes eaten permitted without bark in small quantities and not on an empty stomach.
As cookies are allowed: eclair dough cooked like etc.., Sponge dough, biscuits and pastry dough dry sand.

Characteristic of these doughs is that they are not leavened, nor have much fat to make them indigestion. Cakes they put in the oven baking paper.
Cakes for ulcers in the sand dough can be filled with jelly tarts with vanilla cream, fruit gelatin with egg white foam with cottage cheese, etc..
Eclerurile also can be filled with cream or vanilla cream prepared from surrogate coffee with cream.

How to prepare food for patients suffering from gastritis or ulcer

Teas:

 
Chamomile tea and lime are cooked before serving, throwing dried flowers in hot water. Boil 5 minutes. Hawthorn tea, which contains a large amount of vitamin C, is prepared according to certain rules, just how to keep more vitamins and after boiling. This is only possible if limited brutal boil (10 minutes), which boils water in an enameled pot with a lid and then a few hours if you let it sit (soak) in the same boat. Rose hip tea is shown in place of drinking water throughout the day, because, besides the importance of nutritional value, has a pleasant taste.

Raw vegetables and fruit juices

Will only prepare juices before serving.
They may be prepared from carrots, beets, potatoes, tomatoes well pirguite, lettuce, pears and sweet apples, strawberries and grapes.
Wash fruits placed in a sieve under cold water current, and scrub the root vegetables. Peel and then removing the damaged parts. Afterwards laugh grated peel without removing them with a knife and squeeze through gauze.

- Diced tomatoes and squeeze through gauze.
- Apples and Pears on a grater to shave glass.
- Leaf lettuce leaf is washed under the stream of water, then grind the knife and squeeze through gauze.
- Vegetable broth is tastier when it is added little apple juice. To improve the taste of juices can be combined together. Vegetable juice drink that water in the glass, but with a spoon or add that amount to the soup at the table. From 400 g of raw carrot juice to obtain 100 ml and 200 g of red - 100 ml of juice.
- Chiselurile drink are nutritious and easily digestible. The starch composition is the basis of any chisel, giving it its consistency slurry.

Soups

For patients with gastric hyperacidity or ulcer, soups are prepared either milk or flour from grain or flour boiled in water or juice legme. Vegetables can be boiled in water and then strained the broth canned vegetables or can be boiled and then give to get through a sieve, cream of vegetable soup.
Clear vegetable soups thickened with flour. Are more nutritious and taste improves if they are added (to tinker with cream) milk or egg yolk, and how many servers a teaspoon of butter. Soups of flour and those made with fruit mucilage of flour, are very important because they train too much or a neutralizing gastric secretion, gastric bandage having a real effect.
In peptic ulcer disease is recommended to consume no more than half bowl of soup at a table.

Cooked Meat

For an ulcer patient, should be boiled and then minced meat because it is the form most easily digested. The meat is pure bone, skin and zgirciuri and then put to boil in cold water without salt. By cooking the meat in cold water assigns a large portion of the gastric secretion stimulant substances, so-called strength of the meat. The more pieces of meat are less hot and cooking is done continuously and extended extract a larger amount of extractive substances and minerals in meat. By cooking the meat fibers soften and become tender. To relieve stomach sick extra work is better if, after being cooked, the meat is passed 2-3 times through a meat grinder.
In peptic ulcer disease, the method is best to prepare the meat is boiled to steam
.
Raw minced meat shaped like patties and put them in colander, cover with lid and simmer for half an hour. By prolonged boiling to steam the meat is tender, also losing a more important quantity of extractive substances that damage the stomach by excitation secretion. For the ulcer patient's diet, chopped or minced meat which are soufflees or puddings must be first boiled and then shredded.

Carcinogenicity of food 4

Excess protein food

Prn favors the disease cancer following mechanisms: increased availability of amines, which coupled with nitrite form carcinogenic nitrosamines, increased consumption of fatty meat ration involves simultaneously increase, as both meat fats are associated with the visible component, but invisible (representing up to 35% the nutritional value of meat) - excess fat in malignant indirect role previously mentioned, provides animal protein tryptophan, which favors the carcinogenic action through its metabolites. The action of intestinal microbial flora on the high availability of amino acids increases the number of food produced with carcinogenic action on the colon, with high-fat diet, excess protein encourages the growth of anaerobic microbial flora developing products related to carcinogens. Do not forget that the thermal treatment processes sometimes form preteinelor pyrolysis products of tryptophan (Trp-P-1 and Trp-P-2) with proven experience carcinogenic properties [2].
His statistics showed that the number of cancer cases in workers in the meat industry is higher than the average of cases in the whole population.

Alcohol

Intervene directly in setting the cancer disease through profound nutritional imbalances that train (there's a deficiency of vitamins and minerals especially role in anticancer protection) by facilitating solvent transport through cell membranes carcinogens by irritant to the tissues. It is possible, however, the coexistence of carcinogens from industrial raw materials or processing.


Fiber Deficiency

Fiber components of plants that are not subject to digestion in the small intestine. Some of them can be degraded in the large intestine. Eaten in small quantities favors colon cancer. He noted that the number of colon cancer in industrialized countries compared to the number of developing countries is much higher. The explanation should be given more marked in part by consumption of dietary fiber in less industrialized countries. It appears that increased fiber intake may actually limit indirect carcinogenic action of other nutrients.
The mechanisms by which low dietary fiber intake promotes colonic cancer are multiple: reduced rate of intestinal transit, increase the share of anaerobic microbial flora, reduce fecal loss of fat and protein. Intestinal transit rate is lower in those with low consumption of dietary fiber, because they occur in increasing fecal volume and intestinal receptor stimulation, resulting in stimulation of fecal evacuation. As transit is slowed, the more contact between carcinogens and the intestinal wall is extended, increasing the risk of malignant degeneration initiation.

Reducing dietary fiber intake in animal fats and proteins favorarea stimulate the creation of a higher density of intestinal anaerobic bacteria in aerobic damage. As mentioned before, increasing the ratio of anaerobic / aerobic favors intestinal malignancy. On the other hand, decreased intake of cellulose products decreases acidity favoring the development of intestinal microbial flora involved in the metabolism of bile acids produced carcinogens.
Reducing consumption of dietary fiber increases the availability of bile acids for intestinal microbial flora (bile acids are not absorbed by the cellulosic substrate and remove the faeces), which can turn them in certain conditions or procancerigene carcinogens. It also was a reduction in fecal excretion of fat and nitrogenous substances, which indirectly promotes the malignant process.

Deficiencies of certain micronutrients

Mechanisms favors carcinogenesis process variables. Thus, iodine deficiency facilitates thyroid cancer, and vitamin B2 deficiency of mouth cancer, larynx and esophagus. Also, vitamin A deficiency promotes formation of gastric cancer, liver cancer pyridoxine deficiency etc..

Carcinogenicity of food 3

Nitrosamines

Carcinogens are introduced into the body along with food products which contain them, but they can be synthesized and the digestive tract.
Nitrosamines are formed from nitrites combine with amines. Ingrasaminetele nitrite from food chemicals, the use of water high in nitrates and in addition to meat and fish preparations of nitrite, in order to preserve color. They do not show carcinogenic reaction.
Amines resulting from proteins, amino acids and phospholipids. It is estimated that humans ingest daily through food, up to 100 mg amine.
Formation of nitrosamines outside the body may take place both during food preservation, and during processing through various processes. If foods contain high amounts of nitrites to form nitrosamines is required and the presence of bacteria with nitrate-reductase activity. Some studies estimate that synthesis requires the presence of nitrosamines in foods amounts of nitrite in excess of 1 mg / kg product.
Summary of nitrosamines is dependent on food preservation duration (the longer is greatly increasing the amount of nitrosamines formed), heat-treating temperature (high temperatures over 1000C enhance formation of nitrosamines, a carcinogenic risk from this result for the populations that consume more prepared fried meat) and the acidity of the product (the speed is increased by reducing the synthesis of nitrosamines acidic foods).

Amounts detected in foods are often less than 10 micrograms / kg.
Summary of nitrosamines in the digestive system takes place mainly in the stomach where the acidic environment is favorable nitrosating process. In the gut, even if the pH is near neutral or alkaline in certain conditions, the nitrosating can continue under the catalytic action of microbial flora.

Synthesis in the human body is influenced by the coexistence of nitrosamines in the digestive tract of various substances with accelerating or braking on this process. Among the substances that promote synthesis mention alcohol, pyridoxine (vitamin B6), thiocyanates, phosphates, etc.. But the process is inhibited by vitamin C, cysteine, glutathione, alanine, glycine, antioxidants, vitamin A and some food.
This nitrosamines in the human body is a certain risk factor for disease emergence and development of cancer. They are harmful even in small doses exerting a summative effect rather than dose accumulation, but their consequences. Administered in low concentrations for long periods, are more active than once consumed high doses [1].
Malignant degeneration occurs mainly under the action of nitrosamines in the digestive system. Epidemiological studies done in groups of populations with high intake of nitrite (nitrate reductase under the action of bacteria turn to nitrate) showed an increase of esophageal cancer in their turn, stomach, colon and liver [2].

Dietary factors involved indirectly in malignant tumors

Food-induced cancer may occur indirectly, without nutritional factors advised to have carcinogenic properties. This is done most often by increasing consumption of fats and proteins by high alcohol intake by lowering intake of various dietary fiber and micronutrients (vitamins C, A, E, B2, B6, pantothenic acid, iron, iodine) .


Increased intake of fat.

Enhances the appearance of malignant disease by stimulating the production of carcinogenic precursors by altering the intestinal microbial flora and its metabolic activity, induced by changes in hrormonal profile and increasing the availability of potentially malignant peroxide resulted following the takeover and storage of dietary fat.
High consumption of fat is accompanied by increased production of bile acids and cholesterol. They are potentially carcinogenic, which is supported by several arguments: both bile acids, and cholesterol are structurally alike with polycyclic aromatic hydrocarbons, can be converted by chemical carcinogen in a very strong (20-metilcolantren), some bile acids produced experimentally tumors at the injection site, other bile acids enhances the carcinogenic effect of nitrosamines, full flavor of the nucleus of bile acids in the microbial action creates a carcinogenic metabolite extremely strong.
Besides the issues mentioned appears that excess dietary fat leads to inhibition of oil lymphocyte response against malignant cells, thus favoring malignant proliferation.

High fat intake also stimulates the development of anaerobic microbial flora. It seems that in regions at high risk for colon cancer and the relationship between aerobic anaerobic bacteria is increased.
Diet rich in fat and meat also stimulates microbial enzymatic activity correlated with the occurrence of substances with potential cangerigen.
Increasing fat intake favors the appearance of changes in hormonal profile of patients. It's about increasing blood levels of estrone (folliculin) after synthesis activity in adipose tissue developed (development is even more pronounced fat thickness is more significant, fat thickness correlates with dietary fat intake) and cortical level, where local androstendion is converted into estrone in obese postmenopausal women.
Change the layout in terms of the mentioned hormones increases the risk for breast or uterus.

Carcinogenicity of food 2

Chemical contaminants are very varied in structure and origin, not intentionally added to food. Some of them show carcinogenic properties (eg vinyl chloride, pesticides, mycotoxins, etc.)..

    * Vinyl chloride is used in manufacturing plastics industry. Polyvinyl chloride films are used for food packaging. In the manufacture of polyvinyl chloride plastic material results in a certain amount of molecules remains the basis of polyvinyl chloride (monomer). But they can migrate from packaging into food peliclula. In terms of the content of polyvinyl chloride monomer does not exceed 20ppm is considered that the risk of food contamination is negligible and does not contraindicate use of this material for packaging food. If accepted standards are exceeded considerably liver tumors appear
    * Pesticides, employed in agriculture, can be ingested as food residues from one day to plant crops. They are potentially carcinogenic. Some evidence of carcinogenic pesticides mentioned: 2-acetilmetilfluren, methoxychlor, 3-amino-1, 2, 4-triazole, maleic hydrazide, thiourea, tiouracilul, tioacetamina. They were taken out of agricultural practice. Also, lindane is considered a carcinogenic compound. At present, although it is estimated that organochlorine insecticides have low procancerigena action, however, considering the fact that they are stored in adipose tissue and is metabolized slowly, they represent a potential carcinogenic hazard to humans if it reaches abnormal concentrations.
    * Mycotoxins are produced by metabolism of the fungi that commonly contaminate food. Some of them (especially aflatoxins) are proving to be especially certain carcinogens in the liver and stomach.


Polycyclic aromatic hydrocarbons (PAHs)

Arise from incomplete combustion of solid or liquid. They have been identified in numerous food (smoked or roasted meat, bread, vegetables, fruits, margarine, vegetable oils, coffee, alcoholic beverages). Highest concentrations were found in smoked products, intense roasted (coffee, coffee substitutes) and, in general, the foods that have undergone heat treatment higher than 350C.
Among polycyclic aromatic hydrocarbons highest carcinogenic potential it has 3-4 benzpirenul. It is used as an indicator of food pollution with PAH.
Traces of PAH in food would not be an appreciable risk for malignant tumors installation.
Mention the association with alcohol foods rich in PAH carcinogens favors penetration by the digestive mucosa.


Natural carcinogens in food

    * Cicazina is a substance isolated from the bread fruit tree. Under the action of bacterial enzymes in the intestine is converted into carcinogenic precursors.
    * Pirolizidinici alkaloids, derived from plant species Senecio, Crotalaria and Heliotropium are considered potential food-induced malignizarii people.
    * Sinigrinina glycosides present in horseradish and mustard, can be transformed into alchilizotiocianat shown to be carcinogenic action. It is estimated that the malignant influence of natural substances are carcinogenic at high concentrations of their exercise. Thus, experimental studies made with cysteine ​​(amino acid present naturally in some foods) showed that at concentrations of 10-1 appear to be carcinogenic, but absent changes in concentrations of 10-2 - 10-3. A similar behavior is recorded in the case of arginine and valine.
    * Caffeine, although it proved to be carcinogenic in vitro, in vivo has not yet shown the same consequences. While bearing in mind that the experimental results and easily crosses the placenta with a tendency to accumulate fetal, pregnant women are recommended to decrease consumption of coffee. Its use should be limited and light carcinogens resulting from the roasting process (polycyclic aromatic hydrocarbons, pyrolysis of proteins, fats and carbohydrates). Several authors consider that the proportion of pancreatic cancer potentially attributable to coffee consumption is over 50% [2].

Carcinogenicity of food

Cancerous disease appears under combined action of various endogenous factors (age, sex, genetic factors, medical history, etc..) And environmental factors. Environmental factors in the occurrence rate of 60-90% neoplasmelor.In within their diet seems to have a crucial role in the emergence and evolution of malignant tumors. It is estimated that over 50% of cancer cases in women and third in men was due to nutritional factors. The role of nutrition in malignant tumors is determined by the largest amount of risk factors introduced into the body via the digestive compared with other ways of penetrating (skin and lungs).
Characteristic is that these foods are consumed throughout life, exposing the body as long contact with carcinogens. However, even in small doses ingested, can become harmful, because it accumulates carcinogenic action, malignant effect can occur after a period of several years.

Dietary factors directly involved in malignant tumors

Chemicals present in food and directly involved in malignant tumors are: food additives (colorants, flavoring, etc..) Food contaminants (pesticides, insecticides, vinyl chloride, etc..), From environmental pollutants (especially aromatic hydrocarbons polycyclic) and carcinogens naturally present in food. In the last two categories of substances included nitrosamines, considered to be the largest group of carcinogens
Most of the chemicals involved in the malignant process, are actually really precancerigene being unable to initiate malignant degeneration in their original form. It was only after their activation in the liver, but also in other organs, are able to intervene in the initiation of cancer disease.
A narrower category of carcinogens does not require metabolic activation or formed spontaneously by neenzimatica, highly reactive decomposition product.
Explain the need for metabolic activation of tissue specificity of carcinogens produced, which appears to be about location precarcinogenilor activating enzyme systems. Essential moment of malignant degeneration is the interaction by chemical carcinogens activated cellular factors involved in cell replication that such a disturbance.

If repressive phenomena are ineffective, the cell begins to multiply uncontrollably entering a phase of irreversible development.
Food additives are chemicals added to food to improve or maintain their nutritional value (eg, antiseptics, preservatives and antioxidants) to make them more palatable (eg, flavoring) to make them more attractive to consumers (eg . dyes) or to improve technological processes (eg emulsifiers).
Of the antiseptics used in food industry, dietilpirocarbonatul was used as a preservative for fruit juices, wine and beer, but that show carcinogenic effects, was banned.
To increase efficiency in meat animals in some countries is given hormone estrogen which is found in meat consumption. Diethylstilbestrol, estrogen currently used in industrialized countries livestock is suspected to exert carcinogenic effects.
Given the risk of degeneration by using additives, international orientation is that their use of chemicals to make the principle admitted behind the existing toxicological examinations. Depending on the results obtained are established acceptable daily intake.