For years it was taken for granted in the scientific community that the consumption of red meat increased the risk of colon cancer. According to David Khayat, this thesis is not necessarily true. “Everything depends on the meat and how to cook,” he explains. The specialist examined the various international nutrition studies published in recent years and reached the conclusion that almost all, at least the most widespread, were based on the eating habits of the U.S. population.
He compiled several international studies comparing vegetarians and nonvegetarians consumers, involving a total of 76,000 volunteers. If on one hand the data indicated that vegetarians had less myocardial problems, but it was found that the risk for colon cancer was equal to that of non-vegetarians. But is that all other studies that pointed to red meat as a carcinogen were wrong? The French oncologist checked the details. In fact, one problem was the raw material base. 3.5 Oz. (100 gr.) steak U.S. beef has 300 calories, and if it is of European origin has only 150 on average. The steak in Europe is 28% protein on average and U.S. 16%. But the biggest difference lies in the lipids (fats): 4% for Europe and 24.9% for the U.S.
One explanation for the association of the meat to the cancer risk is related to the way it is cooked. In U.S. studies most consumers ate meat grilled or fried. These methods of cooking can burn the surface, forming carcinogens – PAH’s – especially if the traditional steak is well done. When you eat boiled or steamed the risk is considerably lower. Then you need to consider the issue of side dishes. “Large consumers of red meat tend to eat fewer vegetables and fruit, prefer fries and fatty sauces, typical of fast food, but with such great potential carcinogen,” says French expert.
Another way to reduce the risks associated with red meat is to avoid the blood. Here, the key is hemoglobin, rich in iron, which is implicated in the formation of carcinogenic
compounds, such as nitrates and free radicals as well as in inflammatory processes of the body which are also associated with disease. Further, iron is essential for the formation of abnormal blood vessels ranging food tumors. The trick is to let the meat rest and drain the blood. Who likes rare steak can still resort to another trick: eat a food rich in calcium (such as yogurt desert) or a calcium supplement at the end of the meal, because this element “helps counteract the action of blood on the intestinal mucosa,” explains David Khayat. When the question are the white meats such as pork, chicken and turkey, the French oncologist has no doubt that is not implicated in cancer (from that drain the blood and remove the skin fat). The same is true for the eggs: “From the point of view of the risk of cancer are neutral. Eat what you want, do not hesitate.”
What should you do?
Drain the blood to prevent excess iron with a potential carcinogen. Wash the meat before cooking or taking a pill supplement of calcium phosphate after consuming a lot of blood products which cancels the effect of iron. Prefer to broil, stewed or boiled. Avoid too much well done grilled meat (especially the burnt areas) and exposed to smoke. Broil instead traditional BBQing/grilling methods. Prefer Grass Feed meats!
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