The Dangers of Red Meat Include Bowel Cancer

Introduction

Research showing the dangers of red meat are many, and they date back to the late 1990s. The most serious danger is the association between red meat and cancer. Diabetes has also been linked to red meat consumption.

Studies have linked pancreatic cancer in men to red meat consumption. A higher risk of developing breast cancer in women has been linked to high intakes of red meat. Other cancers associated with red meat are: lung, colorectal, liver, and esophageal.

Colorectal or colon cancer is a cancer of the large bowel.

The cancer dangers don't just apply to red meat however. Processed meats such as luncheon meats (salami, bologna, pastrami, etc.), sausages, bacon, ham, and hot dogs pose cancer risks too.

What is Red Meat?

In gastronomy (the relationship between culture and food), red meat is darker-colored meat. Red meat is synonymous with mammal meat in the field of nutrition.

The USDA (United States Department of Agriculture) defines red meat as: all meats from livestock. Generally speaking, red meat is considered to be beef, lamb, and pork.

Red Meat Unhealthy

Not only do the dangers of red meat lead to the development of various cancers, but eating red meat is unhealthy because it is strongly acidic. Chronic diseases such as cancer, heart disease, osteoporosis, and diabetes begin and thrive in an acidic environment.

Meat is high in iron. Iron has been demonstrated to promote cancer development and the spread and growth of existing cancer. The iron in meat is highly absorbable (80% to 90% absorbed.)

How much red meat is allowable in a daily diet? Common consensus is that no more than 18 ounces of red meat should be eaten in a week. The amount of red and processed meat consumption which poses a high risk for men is 3 ounces per day; for women it is 2 ounces per day.

A study shows that minimal risk for colon cancer for men is realized when they eat less than 1.5 ounces of red meat a day; minimal risk for women occurs when they eat less than 1 ounce of red meat a day.

What Is It About Red Meat That Causes Cancer?

One factor about the dangers of red meat seems to be inherent. Haem, the pigment that is in hemoglobin which gives the red color to our blood, is also present in 'red' meat.

Scientists in the United Kingdom have discovered that when haem is broken down in our guts, it forms chemicals called N-nitroso compounds. These compounds damage the DNA of the cells which line our digestive system. Damage to DNA is the initial step which leads to cancer.

When the digestive lining sees that it has been damaged, it reacts by signaling the cells to divide faster to produce new cells. Scientists believe that the extra cell division might also increase the risk of cancer developing. Every time a cell multiplies, it runs the risk of making a copying error in its DNA.

I believe that this inherent trait is confined to factory-farmed meat. Not only are these animals caged instead of being allowed to roam in the open, but they are also fed pesticide-laced grain (See also...), hormones, animal products, and given antibiotics to combat sickness.

On the other hand, animals raised organically and allowed to graze in the outdoors, do not produce flawed meat. These animals are fed/eat their natural diet. Because they are organically raised, they are healthy and have no need for antibiotics.

Eat only 100% organic, free range meat!

The World Cancer Research Fund (WCRF) came to the conclusion that processing boosts the levels of N-nitroso compounds in luncheon meats, sausages, hot dogs, etc. These meats are processed with sodium nitrite.

High temperature cooking has been shown through multiple studies to produce carcinogenic compounds. These compounds are known as PAHs (polycyclic aromatic hydrocarbons) and HCAs (heterocyclic amines.)

PAHs are created when the meat being cooked absorbs the smoke produced. The smoke comes from the fat dripping onto the hot coals; HCAs are formed when meats are overcooked-producing the blackened 'char.'

Cooking Red Meat the Safe Way

The dangers of red meat can be minimized by observing the following procedures. You don't have to give up your outdoor barbecues. As far as outdoor cooking is concerned, if you use propane instead of charcoal, the number of carcinogens produced will be reduced by a large amount. Less smoke and a lower temperature is produced when propane is used.

(1) When you marinade meat not only do you enhance the flavor and tenderness, but you also reduce the production of HCAs by up to 90%. Make sure the marinade includes extra-virgin olive oil. While factory-farmed red meat damages colon cells, extra-virgin olive oil protects them.

(2) Use smaller pieces of meat. Try kabobs. Include veggies such as cherry tomatoes, peppers, mushrooms, and onions.) This is another way to remove the dangers of red meat.

(3) Don't buy packaged hamburger meat. Buy organic, free range ground meat and mix in one teaspoon of wheat bran per pound.

(4) Precook meat on the stove, and complete cooking it on the grill.

By observing the precautions detailed above, you will eliminate the dangers of red meat.