Vitamin C can prevent cancer

In the United States, gastric cancer accounted for the first cause of death in the 1930s, and has dropped to seventh place in recent years. Researchers realized that this extraordinary health trend is not due to any medical measures. In fact, it is due to the fact that food has been refrigerated in refrigerators and developed by air transportation. People can eat fresher fruits and vegetables, while eating salted or stained food is relatively reduced. The incidence of gastric cancer remains high in northern Japan, where people prefer salt-cured foods, soy sauce, pickles and salted fish. Although there is a refrigerator, eating habits have not changed. In addition, the incidence of gastric cancer in some areas of Iran is also high. There is no other explanation, just because people are too poorly nourished, have few fruits and vegetables, and have serious insufficient vitamin C intake. Experts have long proved the close relationship between vitamin A and lung cancer. Now research by the Louisiana State School of Medicine has found that reduced levels of vitamin E and vitamin C have a more important connection with lung cancer. In addition, multiple studies have confirmed that insufficient intake of vitamin C is closely related to the incidence of cervical and rectal cancer.

Vitamin C blocks the formation of carcinogens nitrosamines. Salted, pickled and smoked foods contain nitrites, bacon, sausages and the like, where nitrites combine with amines in the stomach to form carcinogenic nitrosamines. Many nitrites also come from fresh food. They initially exist in the form of nitrates, which are essential elements for plant growth. Bacteria in saliva turn natural nitrates into primary nitrites. Under the action of gastric acid, nitrites can synthesize nitrosamines. These conditions occur unknowingly in your stomach unless you eat foods containing vitamin C. Research by experts has shown that when nitrite and amines are put together and vitamin C is added, vitamin C can block the formation of nitrosamines.

Animal experiments showed that mice developed tumors after being fed nitrites and amines, while adding vitamin C to the food showed that tumors were suppressed. This is because nitrite reacts with vitamin C first, resulting in not enough nitrite combining with the amine to form ammonium nitrite. Vitamin C reacts best with nitrite during eating time, because at this time the acidity of the stomach acts as a catalyst for vitamin C. The above also happens in the stomach. Although vegetables naturally contain nitrites, they also contain enough vitamin C. Therefore, you don't have to worry about eating vegetables. The problem is to pay attention to the preservation and cooking of vegetables and minimize vitamin loss.

Clinical studies have found that injecting large doses of vitamin C into