In a tragic and unsettling case that has shocked many across the nation, a mother and her young child were both diagnosed with liver cancer within months of each other — and heartbreakingly, neither survived. This devastating double tragedy not only left the family in grief but also raised serious concerns within the medical community. Upon further examination, doctors discovered a concerning link between the family’s regular eating habits and the onset of their condition. At the center of it all was a common dish — porridge.

Porridge is widely regarded as one of the healthiest and most comforting meals, particularly for children, the elderly, and those recovering from illness. It is warm, easy to digest, and can be made in various ways. However, what many do not realize is that certain ingredients added to porridge can become harmful — especially when consumed consistently over a long period. Medical professionals now caution that there are three specific things that should never be added to porridge, as they can increase the risk of liver damage and, in extreme cases, lead to liver cancer.

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

In many households, particularly in rural or low-income areas, there is a tendency to avoid wasting food by reusing old grains, beans, or leftover porridge. Unfortunately, what may seem safe to the eye could already be contaminated. When grains like rice or peanuts become moldy, they may harbor aflatoxins — toxic substances produced by certain types of fungi. Aflatoxins are among the most potent carcinogens for the liver known to science. Even tiny, invisible amounts consumed over time can lead to irreversible liver damage and significantly elevate the risk of cancer.

In the case of the mother and child, it was discovered that they frequently used rice and peanuts that had been improperly stored. While their intent was to save money, their actions had tragic consequences.

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

To enhance the flavor of porridge, some people add processed meats, preserved vegetables, or dried seafood. While these may make the dish taste better, they are often packed with nitrates, nitrites, and preservatives — substances that, when exposed to high heat, can form nitrosamines. Nitrosamines are known to harm liver cells and increase cancer risk.

These additives pose particular risks when consumed frequently, and even more so when given to children, whose organs are still developing. Doctors recommend keeping porridge simple and natural, especially for infants and those with sensitive digestion.

3. Reused Cooking Oil or Leftover Fried Ingredients

Some families add fried shallots, garlic, or reused oil for added flavor, unaware of the long-term dangers. Reheated or reused cooking oil contains oxidized fats and harmful compounds that are toxic to the liver. Over time, these toxins accumulate in the body, leading to inflammation, fatty liver disease, and, in severe cases, cancer.

Although it may seem harmless to reuse oil once or twice, repeatedly reheating it, particularly in high-temperature frying, creates a mix of dangerous substances that quietly damage health.

A Wake-Up Call for All Families

The heartbreaking story of the mother and child should serve as a powerful wake-up call to all families: the way we prepare our food matters. Liver cancer is often referred to as a “silent killer” because it shows few symptoms until it’s too late. By the time it is diagnosed, the disease has often progressed to a point where it is fatal.

Doctors strongly advise making porridge with fresh ingredients, free from preservatives or reheated oils. Use clean water, freshly washed grains, and simple additions like boiled vegetables or lean meats. Avoid shortcuts or flavor enhancers that might save time but compromise health.

Ultimately, the most basic foods, when prepared properly, are the safest. What we feed our loved ones can either nourish them or, unknowingly, contribute to disease.