Meat And Cancer
January 30, 2009
For most people, meals tend to center around meat. Now it has shockingly been discovered that there is a connection between meat and cancer. Experts at the University of Texas M.D. Anderson Cancer Center says that today every person should focus his meal on fruits and vegetables to avoid the risk of cancer.
Meat and Cancer
Meats lack nutrients which are a protection against cancer. Meat is rich in fat, thereby increasing hormone production, which can lead to breast cancer or prostate cancer. Meat contains a lot of protein, which can also be cancerous. When meat is cooked in high temperatures, carcinogenic compounds are formed, which is also dangerous. Preserved meat contains N-nitroso compounds which are also likely to cause cancer.
Dangerous Red Meat
Studies have shown that red meat, like pork, beef or lamb, has the highest risk of cancer. 18 ounces or a little more than a pound of red meat consumed every week, increase person’s risk of getting colorectal cancer. The compound heme iron, that gives the meat its color, increases the risk of developing colon cancer.
A study by international scientists has also found out that red meat increases the risk of bowel cancer.
According to a study published in the Archives of Internal Medicines young women who regularly eat red meat have an increased risk to develop breast cancer.
Men who consume large quantities of red meat are likely to get prostrate cancer.
Consumption of hotdogs is also a cause of leukemia in children.
How can I reduce my risk of cancer?
Try various methods of cooking. Don’t make gravy from the meat drippings as they contain HCA’s. Microwave the meat more often.
Don’t avoid, but reduce the intake of processed red meat because Red meat is rich in iron, proteins, minerals, zinc, phosphorous and vitamins. It is also rich in Alpha Lipoic Acid, a powerful antioxidant.
Well to end, increase your consumption of vegetables, fruits and fish.
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