Quit Carcinogens to Live Longer!

You've probably heard the word "carcinogen" pop up in news stories and wondered what that means for your everyday life. A carcinogen is something that can cause you to have cancer. It may be a substance in the air, a product you use, or a chemical in foods and drinks.


It’s worth noting that exposure to carcinogens doesn’t always cause cancer, though. It depends on your genetics, as well as the level and duration of exposure to the carcinogen.

Did you know that along with alcohol, cigarettes and things like asbestos, radon and UVA/B, that bacon, salami, beef jerky and pepperoni are classed as a Class 1 (the worst class) carcinogen in many countries?


Eating a hot dog every once in a while is fine, but limit how much processed meat you have as much as you can. Try to limit foods that have been salted, fermented, cured or smoked.

Half of all long-term carcinogen users die early from related diseases, including heart disease, cancers and other harmful illnesses.


Did you know that when starchy foods are cooked at high temperatures, a compound called acrylamide is formed. This can happen during frying, baking, roasting, and toasting. Fried starchy foods are especially high in acrylamide. This includes fried potato products, like french fries and potato chips which is why we need to limit how much of those we eat.


To reduce your risk of carcinogens from high-heat cooking, try using healthier cooking methods such as: poaching, pressure cooking, baking or roasting at lower temperatures and slow cooking in a crock pot or slow cooker.


Men and women who quit using as many carcinogens by the age of 30 add 10 years to their life.


In other words, it's never too late to benefit from stopping the overindulgence in certain products. Being carcinogen-free not only adds years to your life, but also greatly improves your chances of a disease-free, mobile, happier old age!