Meat And Cancer
December 23, 2008
Scientists linking meat with cancer causing ingredients caused many a man to lose a heartbeat when they broke this news on national television a week ago. In an increasingly health-conscious world, there was bound to be research into the most healthy foods and when one is pro-fitness, they have no choice but to make informed decisions about being what they eat. So, you need to watch what you eat as its been proven you become what you eat – and you really wouldn’t want to be dead-meat, now, would you?
The connection between meat and cancer was made in the early 1990’s when many large European populations were studied for the purpose of developing reports that would help dieticians and state nutritionists discover which are the best foods for helping people control diet and other lifestyle factors to promote healthy eating practises in a generation that was growing obese and ridden with disease. Ever since, the link has been investigated thoroughly to find some very compelling evidence that indicates meat can be dangerous because of certain side effects it produces in eaters, who also exhibit symptoms of early cancer victims, according to the research data.
Primary reasons for linking meat with cancer is because meat doesn’t contain fibre or phytochemicals or even the other nutrients, like antioxidants that protect humans against cancer and also because it contains high-fat, which further leads to excessive hormone production that makes it more likely to meat-eaters to be riddled with hormone-related cancers (e.g. breast or prostate cancer).
Meat is also protein-packed; protein breaks down into ammonia that can be carcinogenic for humans beside cooking of meat requires high temperatures, which further lead to production of carcinogenic compounds like HCA and PAH, which have proved to be fatal for mice, rats and other non-human primates on whom this was tested during lab studies. That aside, since most red meats (pork, beef and lamb etc.) are salt-preserved, smoked our cured typically to prepare them for consumption, these contain N-nitroso compounds and are thus considered carcinogenic threat for humans and thus put off-limits for most men wanting a healthier, longer life by nutritionists.
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