After long-term detection of gastric cancer, a woman can’t eat food when she is 28 months old

That’s Malatang. Xiaoya has been very fond of spicy hot since she was in high school. When she got to college, she ate Malatang every day. She had to eat two bowls of Malatang every day. She felt very satisfied every time.

for more than a year, Xiaoya often has diarrhea and abdominal pain, but she doesn’t care. She buys some painkillers, and she can endure it. But unexpectedly, finally found out the stomach cancer, also died because of this.

first of all, spicy scald is too spicy and irritating. Too much capsaicin will strongly stimulate the gastrointestinal mucosa, making it highly congested, causing stomachache and diarrhea.

secondly, Malatang is still very hot. Studies have shown that people who eat hot food for a long time are 4.22 times more likely to develop gastric cancer than the general population. This is because high-temperature food will damage the gastric mucosa. If the gastric mucosa is repeatedly damaged, it will induce cancer.

Finally, spicy hot taste is very strong, because the merchants add many additives in the base soup, and even use formalin to make it. In the long boiled soup, a large amount of nitrite is formed. If you eat for a long time, you can induce a variety of cancer, including stomach cancer, bowel cancer and other diseases.

among the numerous foods, fried foods such as rape are quite popular among the general public. After all, the food is crispy after frying, and it is more oil and fat, which is more in line with the taste of the public.

However, in the process of frying food, carcinogenic substances – polycyclic aromatic hydrocarbons (PAHs) will be produced, the most famous of which is “benzopyrene”. It has strong carcinogenicity, and will increase the risk of gastric cancer, intestinal cancer and other digestive tract cancer.

and repeated use of oil, under repeated high temperature will also produce a strong toxic polymer, containing high concentration of acrylamide, is a carcinogen.

people in China pay attention to eating while they are hot. They think that the food just out of the pot tastes very good. However, if you eat too hot food in a hurry, you will burn the oral and esophageal mucosa.

studies have proved that the maximum temperature tolerance of human digestive tract mucosa is not more than 60 degrees. Once it is exceeded, the damage to the digestive tract mucosa is irreversible, such as just boiled water and cooked rice. These temperatures are between 8 and 90 degrees. If it enters the stomach, it will scald the gastric mucosa and even induce cancer.
salt, a strong carcinogen in gastric mucosa, can cause cancer.

after Helicobacter pylori infection, dyspepsia will be caused. At the same time, the odor caused by secretion produced by bacteria will also be emitted through the mouth. If halitosis occurs suddenly, we should pay great attention to it.

gastric cancer can also have hiccups, because cancer cells affect the nearby vagus nerve or diaphragm, which will lead to continuous hiccups, which is called “intractable hiccup” in medicine.

there are also some people who have obvious abdominal distension, abdominal bowel sounds, increased exhaust, and even indigestible food residues can be seen in their stools. At this point, pay attention to protect your stomach.

pumpkin is warm in nature and sweet in taste. It enters the spleen and stomach meridians. It can replenish the middle and replenish qi, diminish inflammation, kill bacteria and relieve pain. It is especially suitable for people with weak spleen and stomach and malnutrition.

modern pharmacological studies have shown that huahualang can also kill Helicobacter pylori, reduce the incidence of gastric ulcer, and improve various types of epigastric pain.

the combination of the two is especially effective in soaking in water, nourishing the stomach and killing bacteria, eliminating inflammation and pain, killing Helicobacter pylori, improving gastritis and gastric ulcer, strengthening spleen and stomach.