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The biology and biological systems and mechanisms behind the formation, progression and treatment of cancer.

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Causes Of Cancer? Red Meat, Chicken, Fish, HCAs  

http://www.encognitive.com Colon cancer, stomach cancer, breast cancer, liver cancer From Dr. Joel Fuhrman: "Red meat is not the only problem. The consumption of chicken and fish is also linked to colon cancer. A large recent study examined the eating habits of 32,000 adults for six years and then watched the incidence of cancer for these subjects over the next six years. Those who avoided red meat but ate white meat regularly had a more than 300 percent increase in colon cancer incidence. The same study showed that eating beans, peas, or lentils, at least twice a week was associated with a 50 percent lower risk than never eating these foods. Chicken has about the same amount of cholesterol as beef, and the production of those potent cancer-causing compounds called heterocyclic amines (HCAs) are even more concentrated in grilled chicken than in beef. Another recent study from New Zealand that investigated heterocyclic amines in meat, fish, and chicken found the greatest contributor of HCAs to cancer risk was chicken. Likewise, studies indicated that chicken is almost as dangerous as red meat for the heart. Regarding cholesterol, there is no advantage to eating lean white instead of lean red meat. " From a U.S. Department of Agriculture meat inspector: "Cattle are herbivores. Left to heir own devices they would never think of eating dead cows --or any other kind of meat. They prefer grass even to more dense nutrients such as grains. In 1988. scientists at CVL decided that animal feed practices were to blame for BSE. Manufacturers of the cattle feed (and most other animal feeds) added protein-rich material to grain-based feed with a view to increasing milk production and fattening the animals more efficiently. This added material, known as meat and bone meal (MBM) , was derived from cattle and other animals that for various reasons were deemed unfit for human consumption. The major reason that an animal would be so designed was that it was sick or had died of some disease rather than being slaughtered in the normal manner. Logic suggest that if you feed parts of cattle that have died to living cattle, there is an excellent change that whatever agent was responsible for killing the original cow will remain in the food chain and affect other cattle." From author Rupert Wheldon: "It is affirmed that 50 per cent of the bovine and other animals that are slaughtered for human food are affected with Tuberculosis, or some of the following diseases: Cancer, Anthrax, Pleuro-Pneumonia, Swine-Fever, Sheep Scab, Foot and Mouth Disease, etc., etc., and that to exclude all suspected or actually diseased carcasses would be practically to leave the market without a supply. One has only to read the literature dealing with this subject to be convinced that the meat-eating public must consume a large amount of highly poisonous substances. That these poisons may communicate disease to[Pg 16] the person eating them has been amply proved. Cooking does not necessarily destroy all germs, for the temperature at the interior of a large joint is below that necessary to destroy the bacilli there present." From the Physicians Committee For Responsible Medicine: "What's the matter with meat? With every bite of meat you take, whether chicken, beef, turkey, or fish, you're getting more fat than you'll ever need or want. These highly saturated animal fats wreak havoc from head to toe, adding weight, disrupting your hormones, and escorting carcinogens into your body. And if you thought that cooking helped, there are more frightening surprises in store: heating meat unleashes a whole new batch of cancer-promoting substances. " Cheyenne Ruether

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