The World Health Organization has identified meat, both red meat and processed meat, as a cause of cancer. It lists Processed Meat as a Group 1 carcinogen and Red Meat as a Group 2A carcinogen. In this episode Michelle Adams shares her understanding of the science as to why these meats are linked to cancer.

Further, if the meat we eat causes cancer, how can we continue to eat it safely and prevent disease? Michelle shares her tips, based on the science, as well as what she does in her own life.

Essentially, while the science doesn't appear to be definite yet, there is strong evidence to suggest the nitrogen preservatives in processed meats turn carcinogenic when cooked at high temperatures. With respect to red meat, the haem, which is the pigment that makes the meat red, breaks down in the gut where it forms harmful compounds that damage the DNA of the digestive tract. However, it has been discovered that the chlorophyll in plants helps to block the breakdown of haem in the gut.

All of this means that if you continue to eat meat:

1. Look for processed meats without the harmful nitrate/nitrite preservatives;

2. Cook the processed meats at low temperatures and not on a charcoal grill;

3. When eating red meat (and processed meats) try to eat well-rounded meals that include green fruits and/or vegetables.

References: WHO; https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat

Green Vegetables, Red Meat & Colon Cancer: https://pubmed.ncbi.nlm.nih.gov/15550456/

https://pubmed.ncbi.nlm.nih.gov/11023550/

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