Barbecue
Grill aficionados, beware: “High intake of meat, particularly well-cooked meat, has been associated with increased risk of cancers,” says Mia Gaudet, PhD, scientific director of epidemiology research for the American Cancer Society (ACS). The problem seems to be that cooking meat on a grill leads to the production of carcinogenic compounds known as PAHs, she says.
Essentially, the mouthwatering char marks on a flame-broiled burger or steak are the sign of chemicals that may not be as good for you as they taste. In studies, rodents that were fed high amounts of these compounds developed cancerous tumors.
Even burnt toast has some, but in much smaller amounts, says Gaudet. So if you regularly cook your meat at very high temperatures, you may want to consider alternate methods.
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