4 ms·
As far as I'm aware pathogens in meat aren't the main issue- it's the compounds formed when the meat is cooked. https://www.cancer.gov/about-cancer/causes-prev
by jrm5100 7y ago
As far as I'm aware pathogens in meat aren't the main issue- it's the compounds formed when the meat is cooked.
https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet#what-are-heterocyclic-amines-and-polycyclic-aromatic-hydrocarbons-and-how-are-they-formed-in-cooked-meats https://www.cancer.gov/about-cancer/causes-prevention/risk/d...
Fish cooked at high temperatures is also not good.
- dogma1138 7y agoI’m talking about studies such as this: https://www.ncbi.nlm.nih.gov/m/pubmed/22212999/ https://www.ncbi.nlm.nih.gov/m/pubmed/22212999/ Which link various pathogens native to the species consumed to cancer in humans as apparently the compounds that arise from cooking or processing meat which also appear in poultry and fish do not increase cancer risk by as much (or at all) as mammalian meat especially beef and pork despite having the same or even higher concentration of these compounds.