Risk: Overripe or improperly stored tomatoes can develop fungi that produce mycotoxins, which have been linked to increased cancer risk in some studies.
Tips: Eat fresh, firm tomatoes. Store them properly, avoid mold, and rinse thoroughly before use.
3. Cabbage Family Vegetables (Cruciferous, e.g., Broccoli, Cabbage, Cauliflower)
Risk: When cooked at very high temperatures (like deep frying or charring), these can form acrylamide, a potential carcinogen. Also, overconsumption of raw cruciferous vegetables in certain individuals may interfere with thyroid function.
Tips: Steam, blanch, or lightly sauté instead of deep-frying. Eat in moderation, especially if you have thyroid issues.
✅ General Safety Tips
Wash all vegetables thoroughly.
Avoid eating spoiled or moldy produce.
Use gentle cooking methods to preserve nutrients and reduce harmful compounds.
Rotate vegetables in your diet for variety and safety.
