Red scare
Keep your red and processed meat consumption to a minimum to avoid an increased risk of cancer, says a new study by the U.S. National Cancer Institute in the Public Library of Science Medicine.
Researchers found that people who ate the most of these specific types of meat had the highest risk of developing colorectal and lung cancers. Evidently, compounds created during cooking or the digestion of these types of meat damage DNA and in many cases result in the growth of tumors.
To help minimize your risk, the best -- and most obvious way -- to do so is to cut back on the amount of red and processed meat you consume. Researchers suggest sticking to around 3g per 1,000 calories you eat.
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Reader Comments (Page 1 of 1)
5-09-2008 @ 10:49PM
marcie0305 said...
This is very true, I think the colorectal cancer link is obvious, I think the lung cancer link has more to do with people who lead an overall unhealthy lifestyle. I also think it's commercial meats that should be avoided, because of the hormones, antibiotics, pesticides, and the fact that these animals are fed grain or corn in order to fatten them up quickly for slaughter instead of a grass-fed (grazing) diet that is more natural and beneficial to humans that consume meat.
If you want to eat meat, I say choose organic grass-fed and LOCAL as much as possible.
~Marcie
http://feedingblackmail.blogspot.com
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