Breast cancer and the connection to meat
We know that alcohol is one of the – if not THE – biggest causes of breast cancer but most people are not aware of the direct connection that meat has to breast cancer.
How is meat connected to breast cancer?
- In 1939 it was shown that there were cancer-producing substances called ‘heterocyclic amines’ in roasted meat
- The National Cancer Institute explains these as “chemicals formed when meat, beef, pork, fish or poultry, is cooked using high-temperature methods, such as pan frying or grilling...”
- PhIP is one such compound which:
- Causes DNA mutations (starting cancer)
- Promotes cancer growth (growing and feeding cancer growth)
- Increases cancer invasiveness (spreading cancer growth)
- PhIP is present in cigarette smoke, diesel fumes and incinerator ash but the highest levels in foods are found in cooked meats
- Humans are 50 times less able to detoxify these carcinogens than animals
- One study found women eating grilled, fried, barbecued, and smoked meats have up to 400% higher risk of developing breast cancer
- Another study found that more than 85% of breast cancers are attributable to long-term exposure to environmental or dietary carcinogens such as meat
- Researchers found normal breast cells can be transformed into breast cancer cells just by dripping PhIP on them at the levels found in cooked meat
- Researchers in Canada measured the levels of PhIP in the breast milk of meat-eating women and it showed significant cancer growth activation
- One woman in this study showed zero detection for breast cancer. She was the only vegetarian…
Taken from an article posted by huffingtonpost.com on February 1, 2013.