Japanese are very common stomach cancer disease. It is proved that its reason is the habit of eating smoked fish, impregnated with nitrosamines. But not only smoked products are sources of nitrates – nitrates are rich in vegetables, more greenhouse.
The maximum amount of nitrates is found in vegetables, mainly in the early radish, leafy greens and beets, slightly less in cucumbers, cabbage, carrots, pumpkin, zucchini. To minimize the content of nitrates in vegetables and fruits, they should be consumed freshly or stored in the refrigerator.
Especially dangerous nitrosamines become in conjunction with mycotoxins, primarily with aflatoxins. Mycotoxins are a poisonous product of the metabolism of some fungi, their health hazards increase with hypovitaminosis C and E. Therefore, to block the formation of toxic compounds of nitrosamines and mycotoxins, you should consume more vitamins C and E.
What does this mean? If you can not refuse any smoking products, then you should consume more vegetables rich in these vitamins: cabbage, green onion feathers, tomatoes, sweet peppers, horseradish. And also you can add to the diet oranges or lemons, black currant, strawberries or other foods rich in these antioxidants.
With regular consumption or a high single dose, nitrates in the blood easily form methhemoglobin – a substance that disrupts the transport of oxygen by red blood cells. Therefore, the accumulation of methemoglobin leads the body to oxygen starvation. The only sign of poisoning is the dyeing of the skin near the lips in a brown-blue color, which gradually spreads throughout the body. And oxygen starvation of blood can lead to the progression of chronic diseases and premature aging.
For rapid removal of nitrates from the body requires the intake of a large amount of fluid, and this gives an excessive strain of the urinary system. Therefore, it is better to avoid regular consumption of smoked products, to strengthen the body`s defenses with vitamins with antioxidant activity – C and E.