Red Meat has more Problems!

Eating three strips of bacon a day (50g) could raise the risk of dying from heart disease by 24 percent, concluded a review of several different studies. It also increases the risk of diabetes by 32 per cent and the risk of dying from cancer by eight per cent. Eating more than 100g of unprocessed meat a day increases the risk of advanced prostate and bowel cancers by 19 percent and 17 percent respectively, death from heart disease by 15 percent and breast cancer by 11 percent.

The Karolinska Institute research in Stockholm Sweden comes on the heels of the World Health Organization’s announcement last October that processed meat is “probably carcinogenic to humans.”

The new research studied the dangers of eating red meat such as beef, veal, pork, lamb and mutton as well as processed meats such as ham sausages, bacon, frankfurters and salami.

Apparently, cooking meat at high temperatures results in the production of dangerous chemicals called heterocyclic amines, which are believed to be carcinogenic. Processed meats contain much more salt, nitrites and chemical additives that add to the risks as well as the shelf life.

Professor Alicja Wolk, who led the study, said: “Overall it’s plausible to conclude – taking into account the available scientific evidence – that high consumption of red meat and especially processed meat is associated with the increased risk of several major chronic diseases and preterm mortality.”

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