Risks come from cooking method.
Cancer remains the main cause of death in humans. According to a study by the World Cancer Research Fund, some types of vegetables increase the risk of stomach cancer.
One of the most surprising discoveries was that canned non-starchy vegetables may increase the risk of stomach cancer.
Food preservation can be defined as a processing process that stops or significantly slows down food spoilage. In doing so, this process preserves their nutritional value, texture and taste.
To maximize the shelf life of such products, they are often salted and pickled. However, scientists believe that this process contributes to the development of stomach cancer.
Animal studies have shown that high levels of salt change the viscosity of the mucus that protects the stomach and increase the formation of N-nitroso compounds.
In addition, high salt intake can stimulate the growth of Helicobacter pylori, a bacterium that infects various areas of the stomach and duodenum.
What is considered a non-starchy vegetable?
Vegetables can be grouped according to their individual starch content.
Examples of non-starchy vegetables:
- Carrots, beets, parsnips, turnips and rutabagas , as well as green leafy vegetables (such as spinach and lettuce)
- Cruciferous vegetables (kale family, such as bok choy (pak choy), broccoli, cabbage and watercress)
- And onion vegetables (such as onions, garlic, and leeks).