Red and processed meats belong to the group of carcinogenic foods, the World Health Organization (WHO) recently confirmed. The study, which involved twenty-two scientists from ten countries, looked at red and processed meat separately.
Processed meat belongs to the ‘most dangerous’ group of carcinogens, the same as asbestos, cigarettes, benzene, nuclear precipitation, plutonium, X-rays. It is pork, beef or other red meat that is additionally salted, smoked or smoked and to which nitrates and nitrites are added, which are also carcinogenic.
Unprocessed red meat belongs to another, less dangerous, but still carcinogenic group. It also includes glycophosphates, petroleum products, chemicals in hairdressing salons and chemicals that are formed during frying at high temperatures. When we talk about red meat, we mean beef, veal, pork, lamb, sheep, horse or goat meat.
The study demonstrated a link between the high prevalence of colon cancer and processed meat. According to the study, the risk increases with the amount of meat consumed (red or processed). For every 100 grams of red meat, the risk increases by 17 percent, for every 50 grams of processed meat consumed, the risk of colon cancer increases by 18 percent. The chances of a person getting colon cancer are 1 in 33,000. This is far behind cigarettes, where the chances of cancer are 20 times higher.
When we buy meat, we are careful to buy the meat of grazing animals that did not receive antibiotics, hormones and other medicines during breeding. We do not prepare it on the grill, as this creates a new group of carcinogens – heterocyclic amines. Eat medium or less roasted, with lots of vegetables rich in antioxidants. Red meat has a lot of vitamin B12 and other B vitamins, zinc, heme iron (easily metabolized, unlike iron from plant sources). If we eat healthy, organic meat, we also get vital omega-3 fats and CLA (conjugated linoleic acid), which burns fat. If we already eat processed meat, marinate it in herbs and spices for several hours to eliminate the carcinogenic effects of processed meat.