Another study finds proof that meat may be dangerous…
If you’re an average person, you probably enjoy meat in its many forms. There’s nothing quite like a chicken Teriyaki skewer, a good BBQ Kielbasa sausage, or a proper grilled steak. The rich, hearty flavors of meat are what make eating so enjoyable.
But did you know that meat can actually be dangerous? In the past, studies have found that meat (red meat, especially) can increase your risk of certain types of cancer, particularly when the meat is charred on a grill. Now, one new study has found that meat may cause kidney cancer–or, at the very least, increase your risk of developing cancer in your kidneys.
A team of scientists at the University of Texas MD Anderson Cancer Center compared 660 patients suffering from kidney cancer to 700 patients without kidney cancer, examining the lifestyle habits, diet, and other factors that could contribute to their cancer. Specifically, they looked at these patients’ meat-eating habits.
They examined what kind of meat they ate (red meat vs. poultry, fatty vs. lean cuts, etc.), how they cooked it (fried, grilled, broiled, etc.), and how much they ate. They also examined the genetics of the patients to determine if their genes played any role in their likelihood of developing cancer.
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The study found that the people who ate the most grilled meat had the highest risk of kidney cancer. Some of the patients studied had genetic mutations that already put them at risk of kidney cancer. When those people ate meat, their chances of developing the cancer skyrocketed. The study also found that people who developed kidney cancer often ate less raw foods than others.
But here’s the kicker: it wasn’t just RED meat that increased the kidney cancer risk, but grilled chicken had the same effect on the body as beef and pork.
You see, the problem lies in the grilling itself. When you throw that hot slab of steak onto the grill, you are exposing the fat and meat to high heat. Too hot, and you can burn or char the meat. That blackening of your meat can cause carcinogens to form, and when you eat that meat, you bring those carcinogens into your body. That ingestion of carcinogens increases your risk of developing cancer, not just kidney cancer, but a number of other similar cancers.
The sad truth is that the American diet is VERY meat-heavy. The average person will eat bacon, sausages, steak, chicken, pork, and other meats on a daily basis. But they’ll often eat less fruits and veggies than they should, leading to an imbalance in their diet. The lack of fiber, vitamins, and minerals only available via raw food means that their bodies aren’t getting enough of the nutrients needed to balance digestion and fight off carcinogens and free radicals. When you add MORE carcinogens via your meat, you continue to overwhelm your body’s ability to fight off the toxins. The result: a higher risk of cancer.
So what’s the solution? Simple: stop grilling your meat.
That may sound sacrilegious to many BBQ fans, but if it meant you had a lower risk of cancer, wouldn’t you consider it? Or, if you absolutely HAVE to grill, make sure to cook over a lower flame. Never cook over an open flame, as that will increase the risk of charring and blackening. Set the grill to high heat to get it nice and hot, then turn it down to a medium heat for cooking. Don’t let the meat blacken or get charred, but take it off the flame before it turns carcinogenic!
