WHO has issued a warning and classified 3 types of meat including grilled meat, processed meat, and moldy red meat on the list of types of meat that are likely to cause cancer for users. So if you want to be healthy, it’s best to keep your mouth shut. The first is barbecue: Grilled meat is one of the favorite dishes of many people. It is attractive not only in its sweet, attractive aroma but also because the taste is really delicious, sweet, hard to refuse. However, grilled meat is indeed one of those delicious but toxic dishes. During the roasting process, the fat flows down to create charcoal smoke, which clings to the meat surface. Furthermore, the proteins, sugars and muscle particles of the meat react with extreme heat to form benzopyrene, a type 1 carcinogen. Most notably, the burnt, burnt part of the meat contains heterocyclic amines with the highest carcinogenic potential. WHO also warns that grilled and fried meats have the potential to cause bowel cancer, stomach cancer, esophageal cancer, pancreatic cancer, and prostate cancer. The second is processed meat: Including meats such as canned meat, bacon, beef jerky, sausage… In fact, everyone knows that there are many types of additives that can be processed and adjusted. taste and prolong shelf life. However, it is not uncommon for additives that can produce harmful chemicals during processing or cooking. These chemicals can cause cancer. The WHO even classifies processed meat as a food group with a high cancer risk similar to tobacco and industrial smoke. Moldy meat, bacon, and salted meat for too long: Because of being stored for too long in a hot and humid environment, these meats are prone to mold growth. The moldy meat contains aflatoxin – the leading substance in the list of liver carcinogens. There are many people who like to eat meat to mold, according to them, the more moldy, the better, but do not know this meat contains countless dangers. WHO also emphasizes that aflatoxin is a strong carcinogen and can affect all organs in the body, especially the liver and kidneys. Consuming foods containing aflatoxin concentrations of 1mg/kg or more is more likely to cause acute poisoning. Not only that, the risk of liver cancer, aflatoxin is also linked to other types of cancer that are extremely difficult to treat.

The tribes in Kenya still keep their traditions. The “Soul” of Africa When people think of Africa, people often think of Kenya with iconic images. It is the lone acacia tree silhouetted against the characteristic grasslands (savannas) with an endless horizon. It is the snow-capped mountain that can be seen from the harsh deserts. It’s the palm-fringed, green coastline of the Indian Ocean, the Great Rift valley – traces of an earthquake that tore through the continent tens of millions of years ago, and dense forests reminiscent of the heart. of the continent. Therefore, Kenya is also known as “the country of epic terrains”, it stirs up in our hearts the desire to explore. Kenya is very famous for its movies about the wild world. This is the land of herds of wildebeest and zebras numbering in the millions and the “great predators of Africa” ​​such as lions, hyenas… Kenya is also home to the Tsavo red elephants, Amboseli elephant families in the shadow of Mount Kilimanjaro and millions of giant flamingos striding across shallow lakes. Africa is the last great wilderness where these creatures exist, and Kenya is the perfect place to respond to Africa’s wild call. Along with that are endangered species like the black rhino being hunted by poachers. Along with its awe-inspiring landscapes and wildlife, Kenya’s long history is particularly fascinating as it is home to some of Africa’s most famous peoples such as the Maasai, the Samburu, Turkana, Swahili, Kikuyu. Their long and lively history, coupled with their unique culture, will give you an unprecedented experience of the struggle to maintain tradition in an increasingly modern and crowded world, the war to survive in some of the harshest environments on earth, an ancient tension between settled farming and migratory tribes. Wildlife in Kenya especially attracts tourists. Tourism and conservation Coming to Kenya, visitors expect to see ancient and wild beauty. Kenya also identifies nature conservation as a national mission. The abundance of wildlife in Kenya is due to the collective efforts of the community. Kenya pioneered the use of armed rangers to protect rhinos and elephants. Kenya brought wildlife back after poaching in the 1970s and 1980s. What’s more, in places like Laikipia and Masai Mara, private and community sanctuaries combine tourism with Community development and wildlife conservation have achieved impressive results. For inspirational travel, few countries can match Kenya. The sanctuaries provide well-protected refuges for some of the most endangered wildlife on the planet, from lions and cheetahs in the southern Masai Mara to elephants and black rhinos in Samburu in the north. . Every year, between June and December, one of the world’s largest and longest animal migrations takes place in East Africa. More than two million wildebeest, zebras and other animals migrate across the Serengeti River to Kenya’s Masai Mara in search of greener pastures. The majority of Kenya’s tourists come between June and October to witness this “great migration”. The migration lasted from 800km to 1,600km. According to Kenya’s Minister of Tourism and Wildlife Najib Balala, August is one of the busiest months for the tourism industry, with arrivals during this period accounting for 10% of the country’s total annual visitors. Kenya, with about 250,000 visitors. Due to the impact of the Covid-19 epidemic, tourism in Kenya has been severely affected, and hunting tour companies in Kenya are facing unprecedented losses. However, this is an opportunity for nature to recover. Many types of animals have strong growth. For example, during the time of the pandemic, Kenya saw the arrival of more than 200 baby elephants, a miracle never before, they were called “Covid Gifts”. This Covid-19 “silent” also offers Kenya the opportunity to refine measures to help economic development go hand in hand with conservation more effectively when tourism reopens.

Resources: – 200 gr of beef fillet – Toad – 1 onion – Kumquat (kumquat) – Lettuce, cinnamon leaves – Chili peppers – Garlic, scallions, peanuts (peanuts) Making: Step 1: Toad, remove the peel, slice thin, mix toad with a little sugar to absorb. Step 2: Thin slices of onion soaked. Ice water, add 1/2 tablespoon of sugar. Mix well to reduce the pungent flavor. Kumquat squeezed water, leaving a little for slicing. The herbs washed, chopped. Step 3: Thinly sliced ​​beef, season in beef with 1 teaspoon of minced garlic, 1/2 teaspoon of oyster oil, 1/2 teaspoon of seasoning seeds. Marinate 10 minutes. After marinating, we put the beef in the pan and fry it to fragrant, if the beef is just cooked, take it out. Step 4: Put the toads, onions, herbs, beef, chili, sliced ​​kumquat in a large bowl. Add 2 tablespoons of sugar, 3 tablespoons of kumquat juice, and 2 tablespoons of fish sauce. Use your hands to mix well to absorb. Put the salad on the plate, add peanuts to the face. When eating with sweet and sour fish sauce. Sweet and sour toads Resources: Stomach toad: 1.5kg – Sugar: 150g Salt: 3 teaspoons – Chili powder: 3 teaspoons – Garlic, chili fruit – Wash and dry the glass jar Making: Step 1 Boil 350ml of water with sugar to dissolve the sugar. Let the sugar water cool, then add 2 teaspoons of salt, chili powder and fresh chili sliced ​​and crushed garlic, let rest for about 10 minutes. Step 2 Toad, wash, peel off the outer shell, soak in a bowl of boiled water to cool, add a little salt, soak for 15 minutes and then leave in the basket to drain. Step 3 Put the stomachs into a glass jar one after another, then pour the sweet and sour water mixture into the jar. Cover tightly to a dry place for about 1 day to use. When eating, you use chopsticks to pick each fruit into a bowl, you can cut small pieces if you want. The dish is crunchy and delicious, sour, sweet, spicy, and mildly salty. For a long time to use gradually, you store in the refrigerator cooler to use from 7 to 10 days. Pickled toad chili salt Resources: – 500gr green toad – 2 capsicum – 1 teaspoon chili powder – 70gr of sugar – 120gr fish sauce – 1 garlic bulb – 1 teaspoon of salt – 300ml of filtered water – Clean glass jar Instructions on how to: Step 1: Toad bought, washed, peeled, cut into bite-sized pieces, discarded seeds. Soak toad in a bowl of water with 1 teaspoon of salt and soak for 10 minutes, then take out to drain. Wash the chili, the garlic is peeled off and then grind the garlic and chili to puree or chopped well. Step 2: You put water, sugar, fish sauce into the pot and stir to dissolve the sugar, turn on the stove to boil the fish sauce mixture, then add minced chili, chili powder and stir well, turn off the heat, let cool. absolutely. Step 3: Put the chopped toad in a clean glass jar, then pour the cooled chili fish sauce mixture into it, then pour it. Cover and soak for about 1 day to eat. Pig ear salad Resources: – A pig’s ear
– 2 green mangoes
– 1 / 2kg of toads
– Sauce
– 10 capsicum
– 5 regular chili
– 10 tablespoons of white sugar
– 120ml fish sauce
– 1 lemon
– 5 kicks
– 3 lemongrass trees
– 1 ginger root
– Some laksa leaves
– 1/2 teaspoon of MSG
– 1 garlic bulb Making: Wash the pig’s ears thoroughly (with large seed salt, vinegar, close ginger to eliminate odors) and then boil with 30 grams of ginger, rinse and 15 ml of vinegar for about 10 minutes for the pig’s ears to ripen. After the pig’s ears are ripe, take it out, drop it in a bowl of ice water to make the pig’s ears crisp and white. When the pig’s ears are cool, take them out to drain and then cut them to taste. With chili, you should blanch in boiling water, then grind with peeled garlic, puree until you see them as smooth as soy sauce. Next, you put fish sauce on the stove and heat over medium heat, then add 10 tablespoons of white sugar, 1/2 teaspoon of MSG. Stir the mixture to dissolve and then continue to mince the dangerous peppers, the garlic chili mixture mixture is cooked in low heat, just cook and stir to avoid burning. Heat until mixture thickens. Use a large bowl or bowl, then add pork ears, toads, mangoes, peppers and sliced ​​lemongrass and mix. After you’ve mixed all the ingredients, sprinkle the previously prepared spicy sauce, then mix well until all of the seasoning is absorbed. Tieu Bao (Synthetic) Photo: Collectibles

I still remember the first time I saw him was during a shower in the beginning of Ha at a small bus stop on the way to town. That day he wore white glasses and a brown backpack on one shoulder. He was very beautiful that day, like a lacquer painting with harmonious overall lines, a blue shirt and mature black jeans, and his ears with headphones muttering to a song of unknown name.

The 15-year-old’s heart has been stolen since then.

There is a guy who stole my heart. (Artwork: Movie “Love Alarm”)

That summer was different from other summers. I quietly woke up early in the morning, waiting for the bus to go to school with him in town. He followed from the bus stop to the school he attended, and then faltered until his shadow was lost from the crimson phoenixes.

Fortunately, your school is next to mine, and since then I went to school very early so I took advantage of studying before going to class. Romance so grows up by day, according to the cicadas on the tall branches of the trees carry sad songs to the heart.

This summer is special when not only the showers bring nostalgia but also the golden sunny days at the bus stop. The lovely bus trips carry the silhouette of a young man, although he has never been known by his name. I still hold that figure in the deepest corner of my heart, to feel more peaceful than ever. The times when he was tired of eating a loaf to make it in time for the car to run, the mornings when his face was cold and pale from sleep, was the textbook he held in his hand to take advantage of to review the lesson before the important exam. school …

No one falls in love because of being loved, or falling in love just because of rejection. (Artwork: Movie “Love Alarm”)

My best friend once said, “Are you going to love unrequitedly forever?”. I just smile because I don’t understand myself. Love is sometimes the inexplicable arguments of the heart. No one falls in love because of being loved or falling in love just because of rejection. My love is simply seeing you every day, no noise, no flashiness. My love is quiet but sincere like long sand on the sea but by no means not strong or deep. I like you and I wish you happiness. When I see him happy, I feel happy, when he is sad, I can feel the sadness present on myself. You are the gift that God has given me and whether I am lucky or not I still accept it with all my sincerity.

Then, Ha gave way to the Autumn winds that enveloped the town, and I took a new level of education.

Fate set us up with a new story. (Artwork: Movie “Love Alarm”)

The high school was so close to home that I no longer needed to go to the bus stop to pick up the bus every day. I don’t see you on the bus anymore. But fate arranged for us in an unexpectedly random way.

You are right beside me right now, your hand is in mine. Maybe I couldn’t believe the guy I had been looking forward to all summer was my tablemate when I was in 10th grade.

Destiny not only unites us at the bus stop, but also our future lives. He was also surprised when the girl sitting at the table was the same old girl waiting for the same bus. You said you noticed when I followed you to school. At first, I felt annoyed, but later I got used to it. And now we will continue to write our life story for the coming summers. Those were summers without loneliness, because we were together.

And the coming summers will no longer be lonely. (Artwork: Movie “Love Alarm”)

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