In a heartbreaking case that has shocked many across the country, both a mother and her young child were diagnosed with liver cancer within just months of each other — and tragically, neither survived. The double tragedy left not only the family devastated but also raised serious concerns within the medical community. Upon closer investigation, doctors uncovered a disturbing link between the family’s daily eating habits and the development of their condition. A simple, everyday dish — porridge — was at the center of it all.

Porridge is often considered one of the healthiest and most comforting meals, especially for children, the elderly, and those recovering from illness. It's warm, easy to digest, and versatile. However, what many people don’t realize is that certain ingredients, when added to porridge, can become silent killers — especially when consumed frequently over a long period. Doctors now warn that there are three specific things that should absolutely never be added to porridge, as they may increase the risk of liver damage, and in extreme cases, even lead to liver cancer.

1. Spoiled or Moldy Ingredients (especially rice, beans, or peanuts)

Many households, especially in rural or low-income areas, try to avoid food waste by keeping and reusing old grains, beans, or leftover cooked porridge. Unfortunately, what looks safe to the naked eye may already be contaminated. When grains like rice or peanuts become moldy, they may develop aflatoxins — toxic substances produced by certain fungi. Aflatoxins are among the most potent liver carcinogens known to science. Even small, invisible amounts consumed over time can cause irreversible liver damage and significantly increase cancer risk.

In the case of the mother and child, it was discovered that they frequently used old rice and peanuts that had not been stored properly. Though the family meant no harm, their efforts to save money had devastating consequences.

2. Processed Meats or Preserved Ingredients (like sausage, pickles, or dried shrimp)

Some people like to make porridge tastier by adding processed meats, preserved vegetables, or dried seafood. While these may improve flavor, they are often loaded with nitrates, nitrites, and preservatives — substances that, under high heat, can form nitrosamines, which are known to damage liver cells and increase cancer risk.

These additives are especially dangerous when consumed frequently, and even more so when fed to children, whose organs are still developing. Doctors emphasize that porridge should be kept simple and natural, especially for infants and those with weak digestion.

3. Reused Cooking Oil or Leftover Fried Ingredients

Some families add fried shallots, garlic, or reused oil for flavor, unaware of the long-term risks. Reheated or reused oil contains oxidized fats and harmful compounds that are toxic to the liver. Over time, these toxins accumulate in the body and can trigger inflammation, fatty liver disease, or worse — cancer.

While it may seem harmless to reuse oil once or twice, repeated reheating, especially in high-temperature frying, creates a cocktail of dangerous substances that quietly erode health.

A Wake-Up Call for All Families

The tragic story of the mother and child should serve as a powerful reminder to all families: our daily cooking habits matter. Liver cancer is often called the “silent killer” because it shows few symptoms until it’s too late. By the time it’s diagnosed, the disease has often progressed to a fatal stage.

Doctors recommend that porridge be made with fresh ingredients only, free from preservatives or reheated oils. It’s best to use clean water, freshly washed grains, and simple additions like boiled vegetables or lean meats. Avoid flavor enhancers or shortcuts that may save time but cost health.

In the end, the most basic foods, when prepared properly, are the safest. What we feed our loved ones can either nourish life — or silently invite disease.