Cooked Meat and Cancer: What You Need to Know

Cooking animal flesh, especially at high temperatures, can produce harmful chemicals. According to the National Cancer Institute:

"Certain chemicals, called HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons), are formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods such as pan frying or grilling directly over an open flame. HCAs are carcinogens (substances that may cause cancer)."

These chemicals are linked to an increased risk of cancer. HCAs and PAHs form when the flesh's proteins and sugars react at high temperatures, a common occurrence during grilling or frying. These substances are considered mutagenic, meaning they can cause changes in DNA that may increase the risk of cancer.

True carnivores, like lions and tigers, consume flesh raw, which allows them to obtain all essential nutrients such as proteins, fats, vitamins, and minerals in their natural, unaltered state. This raw consumption ensures that they receive the full spectrum of nutritional benefits. When humans cook flesh, the process can degrade and alter these nutrients, making them less available or beneficial. For instance, certain vitamins may be destroyed by heat, and proteins can denature, reducing their nutritional quality and changing their structure.

But it's not just the loss of nutrients that's concerning.

While our bodies do have systems to detoxify and eliminate harmful substances, there is a limit to how much they can handle. The liver, kidneys, and lymphatic system work together to process and eliminate toxins, but constant exposure to harmful chemicals from cooked flesh can strain these systems. Over time, this can lead to a buildup of toxins in the body, increasing the risk of diseases, including cancer. This strain can also compromise the efficiency of our body's natural detoxification processes, making it harder for us to stay healthy and effectively fight off other potential threats.

It's important to be aware of the potential health risks associated with cooking animal flesh. Moderation or cutting back completely can help reduce or eliminate altogether the formation of these harmful chemicals. Incorporating a plant based diet of plenty of fruits, vegetables, and other nutrient-dense foods can support your body’s detoxification systems and overall health.

By making informed choices and adopting healthier cooking practices, we can reduce our exposure to these risks and support our long-term health.