Tuesday, June 18, 2013
Uncooked freshwater fish and some Thai fermented products : risks of viral infections
For their survival in the adverse environments of the hot and humid tropical forests, plants develop the ability to synthesize a wider variety of protective chemical compounds than temperate plants; these potent phytochemicals scavenge free radicals and reduce oxidants, with beneficial effects on long-term health when consumed by humans.
Since ancestral times, generations of the large and diverse population in India have been using tropical plants for their diets - India has one of the lowest incidence of cancers in the world, in 2008 the Age-standardised incidence rates per 100,000 men were 360.5 in Australia but only 92.9 in India : almost 4 times less ! Similar rates are observed in the Arabian Peninsula closely linked with Asian spices throughout its history.
Wherever in the world, as long as traditional lifestyles are associated with nutrition habits centered on a variety of whole tropical herbs and spices they protect against cancer and other diseases. Not all traditional habits are healthy however : in south East Asia the consumption of freshwater uncooked fish or the different types of fermented fish and pork products is known to spread viral infections that cause hepatitis,
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