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Dr. Gregory Pais, ND
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Home arrow Blog arrow GRILLING MEAT AND CANCER
GRILLING MEAT AND CANCER
American Institute for Cancer Research April 30, 2008
In an April report, the American Institute of Cancer Research urged everyone to consider the link between cancer and grilling meat. They analyzed almost 7,000 studies and concluded that grilling any meat-whether white, red, or fish-produces potent carcinogens.

The high heat of grilling affects the proteins in red meat, poultry and fish, creating heterocyclic amines (HCAs), which are linked to cancer. Another group of cancer-causing toxins, polycyclic aromatic hydrocarbons (PAH), are formed when juices from the meat drip and hit the heat source. They then rise up in the smoke and can adhere to the meat.

The Institute closely examined processed meats like hot dogs, bacon, ham, sausages, salami, pastrami, and any meat that has been salted, cured, or smoked. The preservatives and other chemicals used in the meat processing increase the production of cancer-causing compounds, no matter how the meat is cooked.

The Institute's report said it "could find no amount of processed meat that is safe to eat."

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