How to reduce nitrosamines in the diet

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

Tips to diminish nitrosamines

Healthy diet
The vegetarian diet is poor in nitrosamines, since meat and processed products are the most important sources of these components. It also prevents constipation and reduces the formation of nitrosamines.

Avoid tobacco and pollution not to produce so many nitrosamines

Tobacco smoke is an important source of nitrosamines and is closely related to the appearance of cancer.

Unprocessed foods do not contain so many nitrosamines

Natural foods such as legumes, vegetables and fruits have a lower nitrite content than processed, precooked or cooked foods.

Processed foods should be taken infrequently.

Light eating can prevent nitrosamines formation

Foods that are very high in fat or with too much meat can cause food to remain in the stomach for a long time. The acidic pH of the stomach favors the formation of nitrosamines.

In addition, eating more calories than necessary predisposes to obesity, related to many diseases and cancer.

Keep food in the refrigerator

Refrigeration of food decreases the activity of the bacteria that form nitrosamines.

The lack of refrigeration in food could be related to a higher incidence of stomach cancer.

Antioxidants in every meal of the day

Antioxidants like vitamin E reduce the transformation of nitrites and nitrates into nitrosamines.

Antioxidants are found in all vegetables: sunflower seeds (without frying), homemade guacamole sauce, garlic oil, tangerines, strawberries, kiwis, pineapple, guava, almonds, extra virgin olive oil, etc …

Avoid constipation to reduce nitrosamines

If food remains in the digestive tract for a long time, it is possible that more nitrosamines are formed due to the action of the intestinal bacterial flora.

Avoiding constipation reduces the formation of carcinogenic compounds within our body.

punto rojoMore  information on nitrosamines and other toxic products

Elisenda Carballido
Written by Elisenda Carballido Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

23 April, 2019

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