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Colon Cancer Spurred By Processed Meats

You may remember an article I posted a couple of months ago about increasing your risk of diabetes by eating processed meats. New research claims red meat (which includes beef, veal, pork, hot dogs, sausages and bologna per day) increases one's risk of colorectal cancer. By the numbers:

  • People who eat a hamburger a day were about 30 percent to 40 percent more likely to develop cancer of the colon or rectum than those who ate less than half that amount.
  • Long-term consumption of high amounts of processed meat increased the risk of colon cancer by 50 percent.
  • Some experts estimate as many as 4 million cancer cases could be prevented worldwide annually merely through healthy eating and lifestyle changes.
  • More than 3 ounces for men and 2 ounces for women is considered a "high" daily intake.
  • Annual per capita consumption rose to 114 pounds of red meat -- including 64 pounds of beef -- in 2000.

Meat consumption isn't the only concern. Scientists found other lifestyle factors, like the lack of physical activity, doubled the risk of colorectal cancer too. (Exercise is one of the key foundations to protecting and building your optimal health.)

Meat consumption may also be a problem if you are a carb nutritional type. This is one third of the population that should really be avoiding meat to stay healthy. One of the most obvious signs that you are a carb type is that after you finishing eating meat, it feels like you have a brick in your stomach. If this happens to you, consider this a major "clue" and stay away from meat, even healthy meat.

As I've said before, your safest bet is to stay away from most commercial meats. Most of the meat you find in grocery stores comes from grain-fed cattle full of hormones and antibiotics and preservatives. If you want to obtain the nutritional benefits you need from red meat without fearing the health risks involved, I suggest seeking sources for grass-fed meat whenever possible.

Grass-fed meats not only provide a better balance of omega fats, but the animals are healthier, and the risk of acquiring an infection from a healthy animal is very remote.

Sun-Sentinel.com January 12, 2005

Journal of the American Medical Association Vol. 293 No. 2, 172-182, January 12, 2005

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