The Link Between Meat and Cancer : After reading this article I believe that it is very well written and contains a plethora of accurate information; however, it still does not change my beliefs in veganism.
To begin, the explanation on how increased heme, the iron containing compound that gives meat its red color, increases the risk of cancer is very true. The greater the amount of red meat one eats, as opposed to fish meat or white meat, such as chicken, does in fact increase the heme in the gut which overall causes several problems in the digestive tract; although the chlorophyll in plants does override this abundance of this heme, the author did not specifically state how much of which vegetables work best against red meat in order to suppress the pro-cancer effects of heme. Furthermore, the author also speaks about L-carnitine, an amino acid, which is also abundant in red meat, and how it eventually gets converted into a compounded named trimethylamine which enters the bloodstream and has been strongly linked to …show more content…
Neu5GC is known to be a foreign molecule which cause our bodies to launch an immune response and thus lead to the process of inflammation, which itself increases the rise of cancer; nevertheless, the author also mentions how other body functions such as inadequate sleep patterns, poor gut health, and low stress management can all as well be risk factors of cancer. The last factor the author discusses is the concept of mutagens from cooking, such as high temperature, which can overall generate dangerous compounds such as heterocyclic amines and polycyclic aromatic hydrocarbons- both known to actually mutate one’s DNA itself and increases the risk of disease such as cancer, and several others. The author does however mention that multiple studies indicate that several starchy vegetables can suppress tumors indicated by the factors mentioned in the
To begin, the explanation on how increased heme, the iron containing compound that gives meat its red color, increases the risk of cancer is very true. The greater the amount of red meat one eats, as opposed to fish meat or white meat, such as chicken, does in fact increase the heme in the gut which overall causes several problems in the digestive tract; although the chlorophyll in plants does override this abundance of this heme, the author did not specifically state how much of which vegetables work best against red meat in order to suppress the pro-cancer effects of heme. Furthermore, the author also speaks about L-carnitine, an amino acid, which is also abundant in red meat, and how it eventually gets converted into a compounded named trimethylamine which enters the bloodstream and has been strongly linked to …show more content…
Neu5GC is known to be a foreign molecule which cause our bodies to launch an immune response and thus lead to the process of inflammation, which itself increases the rise of cancer; nevertheless, the author also mentions how other body functions such as inadequate sleep patterns, poor gut health, and low stress management can all as well be risk factors of cancer. The last factor the author discusses is the concept of mutagens from cooking, such as high temperature, which can overall generate dangerous compounds such as heterocyclic amines and polycyclic aromatic hydrocarbons- both known to actually mutate one’s DNA itself and increases the risk of disease such as cancer, and several others. The author does however mention that multiple studies indicate that several starchy vegetables can suppress tumors indicated by the factors mentioned in the