SEOUL, Nov.10 (Korea Bizwire) - With uneasiness spreading ever since the WHO announcement that processed meat such as ham and sausages contain carcinogens, there is hope for meat lovers as sesame leaves, chives and kimchi have been identified as health boosters that can lower the risk of cancer.
The Korean Dietetic Association (KDA) and the Korea Food and Health Communication Society revealed a list of 10 foods that can lower the risk of cancer when eaten together with meat.
Five types of vegetables (sesame leaves, chives, garlic, peppers and onions), one type of fruit (tangerines), one type of algae (kelp), one type of fermented produce (kimchi), one type of dairy product (milk) and one type of beverage (green tea) were included.
Sesame leaves are rich in beta-carotene, which balances out the carcinogens that are generated in burnt meat. Allyl sulfide, fibers and quercetin, which are abundant in onions, also help prevent cancer.
There is also a substance in garlic called allicin that prevents cancer. Chives contain significant quantities of insoluble fibers, which absorb toxins and discharge them through stool.
The capsaicin in peppers is known to be effective in treating colorectal cancer, while the vitamin C and beta-carotene found in tangerines are also helpful in preventing cancer.
Kelp is rich in alginic acid, which is a vegetable fiber, and the calcium in milk lowers the risk of colorectal cancer and colorectal adenomas.
The lactic acid bacteria in kimchi suppresses inflammation in the intestines, as well as the development and spreading of cancer. Substances that repress infections are also included in the garlic and ginger found in the seasoning, which alleviates the toxins in the carcinogens in processed meat and red meat.
The catechin in green tea tastes bitter, but helps prevent cancer.
By Lina Jang (firstname.lastname@example.org)