癌症患者放调料是在“先为死”？真相在这里

固体干燥保有：很难受潮的蘸，如五香粉、胡椒粉、柱形、木耳等；含矿高或酸官能弱的蘸，如猪肉、蘸等。

冰箱冷藏保有：很难杜绝生物体的发酵类蘸，如腐乳、剁椒等；很难变质的蘸，如腊肠、杏仁、花生酱等。

做菜时加有点蘸，能让食材来得美妙，也别忘了给贫困加有点蘸哦，多微笑，保持开心，让贫困来得幸福~

参考资材：

[1]Tsugane S. Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence.  Cancer Sci. 2005;96(1):1-6.

[2].炒菜用牛奶好还是牛奶好[J]. 一时代食品, 2017(3):1.

[3]Liu, Qing et al. “Antibacterial and Antifungal Activities of Spices.” International journal of molecular sciences vol. 18,6 1283. 16 Jun. 2017.

[4]Guo Y, Li Z X, Zhang J Y, et al. Association Between Lifestyle Factors, Vitamin and Garlic Supplementation, and Gastric Cancer Outcomes: A Secondary Analysis of a Randomized Clinical Trial[J]. JAMA Network Open, 2020, 3(6):e206628.

来得多动人人口为120人与康复故事

别忘了关注医脉通癌友指南哦~