HOW TO PREVENT CANCERS

In the modern days, when everything mobile, instant foods become efficient choices since peoples no longer have times to cooks from the very beginning, and also doesn't have times to shop groceries every morning or plant them in the backyard. But instant foods never leaves the synthetic preservatives behind. They're going together most of the times, and leave their effects to our body. The effects are mostly negative, such as cancer. Scientist actually suggests that if a substance can kills bacteria, it's also can kills you.
Preservative extends the shelf life of both raw and cooked food for a longer period compared to their natural shelf life. Most of food industries use synthetic material such as Natrium Benzoat. But some of them are evil and use the cheap formaldehyde that actually is used to preserve dead bodies.
There are actually some substances that can preserve foods without damaging our body. Natural food preservatives are natural substances that can create a hostile environment for microorganism. Therefore, the foods will be fresh for longer times. The following is a list of natural food preservatives:

1. Salt: Salt dehydrates microbes through the process of known as osmosis. Thus, the microbes cannot lives. Salted meats sometimes can last for many years. The use of salt may not suitable for people who don't like salty foods or not allowed to eat salt for certain reason.
2. Sugar: Sugar can preserve foods using the osmosis strategy as salt do. It mostly used to preserve fruits.
3. Vinegar: Vinegar is acidic, and can inhibit the growth of bacteria. There are many kinds of homemade vinegar in your local grocery stores. 
4. Antioxidant: Antioxidant is a kind of substances that can counter the effects of oxidation. Vitamin E and citric acid are the common antioxidant to preserve. Rosemary extract is also included on this list.

Apparently natural preservatives list above can change the taste of the foods. This makes people prefer to use synthetic preservatives. But actually there is a way to preserve foods in a natural way without changing the taste, such as ultra high temperature cooking.