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eating well-done meat doubles your risk of developing bladder cancer
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you may want to think twice about cooking that meat well-done, according to a new study out of the university of texas. researchers there have found that charring meat by frying, barbecuing or otherwise heavily cooking it can lead to the formation of cancer-causing chemicals in the meat.
the study explains that people who eat well-done meat double their risk of developing bladder cancer when compared to people who eat meat on the rarer end of the spectrum. this is due primarily to the heterocyclic amines (hcas) that form when meat is cooked at very high heat.
researchers found that three different hca chemicals form during high-heat cooking that, collectively, raise a person's cancer risk by more than 250 percent. and in people who are genetically predisposed to developing the disease from the meat, the risk jumps nearly 500 percent.
the u.s. national cancer institute has identified a total of 17 different hcas that contribute to causing cancer, and prior research has already established that these char-induced chemicals increase pancreatic cancer risk. but now it appears that they contribute to bladder cancer as well.
the study sheds further light on the direct correlation between the foods we eat and our overall level of health.
"this research reinforces the relationship between diet and cancer," explained professor xifeng wu, lead author of the study, to the american association for cancer research.
the study team made very clear in its report that meat itself is not necessarily the culprit in increasing cancer risk, but rather the intense cooking methods by which it is prepared. and it is not just charred red meat - chicken, pork and even fish cooked heavily may also form cancer-causing hcas.
researchers did point out, however, that eating red and processed meat can increase one's risk of developing bowel cancer. but no distinction was made between grass-fed and grain-fed meat and whether or not animal husbandry methods play a role in the health factors of meat, so it is best to investigate this matter for yourself.
according to the u.k. food standards agency, keeping meat away from direct flames when barbecuing or grilling it will help to reduce the development of hcas and lower one's risk of developing cancer. slow-cooking meat is another way to inhibit hcs formation.
sources for this story include:
http://news.bbc.co.uk/2/hi/health/8...
Source :NaturalNews.com
Date :
13
August
2010
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very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new japanese research. the study, published by the american journal of clinical nutrition, suggests that a very low dietary intake of saturated fatty acids (sfa) is associated with an increased risk of stroke. \"sfa intake was inversely associated with mortality from stroke.
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china is to monitor the nutritional status of its population, with the ministry of health focussing on nutritional deficiencies and excesses, according to the people\'s daily online. the ministry of health released a regulation to boost the nutrition of the one billion inhabitants of china, with the law coming into effect on 1st september. according to people\'s daily online, the nation will be monitored for it food intakes, macro and micronutrient status, and deficiency of key micronutrients, including vitamin a, calcium, and iron.
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two new studies have added more reason for concern that high-fructose corn syrup causes significantly more harm to the body than its mere sugar content would suggest. high-fructose corn syrup contains 55 percent fructose and 45 percent glucose. in contrast, table sugar (also known as sucrose) contains a 50-50 split. in the first study, published in the journal pharmacology, biochemistry and behavior, researchers from princeton university found that rats consuming high fructose corn syrup gained more weight and developed more cardiovascular risk factors than rats consuming equivalent amounts of sucrose.
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spanish scientists from the universitat autonoma de barcelona have recently found that adding a little olive oil to your meal can help ward off breast cancer. the olive oil wards against breast cancer by attacking breast tumors in a number of different ways. the olive oil actually inhibits the growth of the tumor, and eventually causes the destruction of the tumor itself.the scientists were aware of previous links between olive oil and anti-cancer properties, but they wanted to discover the scientific reasoning behind the matter.
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around one million people in siyang county, china, are now benefiting from the capacity of poplar forests to restore marginal flood plains and stabilize the banks of the yellow, huai and yangtze rivers. large swaths of planted poplar trees now protect fields once ravaged by floods, wind, sandstorms and soil erosion, giving boost to agricultural activities.”poplars are very fast-growing and amazingly resilient,” said jim carle, leader of the forestry management team at fao.
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a new study suggests that a deficiency in alpha-linoleic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’. the study, published in the journal of lipid research, describes an increase in fat mass of mice over several generations when fed an ‘unbalanced western diet’. in addition to trans-generational weight gain, the research also observed the onset of metabolic disorders such as insulin resistance, and the expression of the inflammatory genes involved in obesity as generations advanced.
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consumers are being advised not to eat the traditional japanese seaweed hijiki following a european commission alert over arsenic levels. consumers are being advised not to eat the traditional japanese seaweed hijiki due to arsenic levels, but the company behind the tested product says levels did not exceed its own limits. hijiki is a dark-coloured shredded seaweed that has formed part of the traditional japanese diet for centuries and features on the menu of japanese restaurants as a starter or side dish.
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alpha lipoic acid, also sometimes known as \"ala\" or \"thioctic acid\", has a great many useful functions in the human body. it is perhaps best known for being a powerful antioxidant, but there are other properties this compound has that may prove useful for improved and preventive health.one of the unique properties of alpha lipoic acid is its ability to \"recycle\" other antioxidants, extending their life in the human body.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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we\'ve all heard about the dangers of eating too much 
a recent study on 186 