Date:   2/18/2005 8:34:11 PM ( 19 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=587216

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link: "The cancer risk may stem from nitrates or other preservatives in processed meat, and carcinogens produced by cooking meat at high temperatures in certain processed oils."

"Those who ate a piece of bologna five days a week or a similar amount of other processed meat were 50 percent more likely to develop colon cancer."

WOW!! This study is not being peddaled to the major media, of course. But by now, most health-conscious people should know that the way we treat our meat can be dangerous.

Its not MEAT that causes colon cancer, its the additives, the way it is raised, and can be from the way we cook it.

Cattlemen poke needles into our beef cows every week: anti-biotics, and growth horemone [no, it is NOT banned, that is just a rumour]. Also, they use deadly poisens for ticks and so onm on a regular basis. These are needed just to keep cattle alive for a few years under those crowded conditions of feedlots where most of our cattle comes from.

Are these cattlemen concerned? Will they do anything to protect their customers? Here is what they say:
"Mary Young, executive director of nutrition at the National Cattlemen's Beef Association, said [of] beef that "Everything ... is perfectly fine". {quote edited somewhat as per industry standard-K]

"Colon cancer is the third most common cause of cancer and cancer deaths in men and women, with 147,000 cases and 57,000 deaths last year, the cancer society says".

Studies: "...both surveys that [those who ate] the equivalent of a hamburger a day are 30 percent more likely to have cancer of the lower intestine than those who ate little or no meat."




Low temperature cooking can be very good. I use a stainless steel frypan on #2 setting.
If you use canola oil or soy oils there are added risks. Better choices are Olive oil, Almond oil {is really good tasting], and Grapeseed oil , and other natural oils that are not GM.

High-temperature cooking can produce acrylimide, a serious cancer hazard.
Dict. DEFn {2nd link]: "acrylamide n : a white crystalline amide of propenoic acid can damage the nervous system and is carcinogenic in laboratory animals; "they claimed that acrylamide is produced when certain carbohydrates are baked or fried at high temperatures".

The trans fats from hydroginated oils is more of an issue with processed foods and the oils that are used there.



other issues:
Those wonderfull non-sticky TEFLON pans are a huge cancer risk - ARE WE EVEN BEING TOLD THAT??? Nope.

I stopped eating meat for three months just now. I am aware of the Mad Cow issues, and the cancer risks, is why. I didn't notice any improvement to my bowel disease, as meat is actually easy to digest. Its more the deadly diseases , the toxic loading, that I am worried about.

Organic beef is likely perfectly fine if cooked sensibly. I just can't afford it right now, but soon I wil be able to and I think that will be a good addition to my diet.

Karlin

Remember - they create the problems and then offer the solutions

http://www.technewsworld.com/story/39600.html

http://dictionary.reference.com/search?r=2&q=acrylamide

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