Rhonda Patrick· PhD
Simple mechanical processing (such as grass-fed beef burgers) doesn't carry the same risk, though high-heat cooking still generates carcinogenic compounds.
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
Simple mechanical processing (such as grass-fed beef burgers) doesn't carry the same risk, though high-heat cooking still generates carcinogenic compounds.
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Processed meats are specifically those preserved by curing, salting, smoking, or fermenting, producing carcinogens like N-nitroso compounds and polycyclic aromatic hydrocarbons.
Processed meats are particularly problematic due to their preparation methods, which generate known carcinogenic compounds, including N-nitroso compounds, polycyclic aromatic hydrocarbons, and heterocyclic amines.
Processed meats are particularly problematic due to their preparation methods, which generate known carcinogenic compounds, including N-nitroso compounds, polycyclic aromatic hydrocarbons, and heterocyclic amines.
And that's not something that's new. I mean, there are dozens and dozens of studies that have been published over the last few decades that have shown not only correlative data where they're looking at people that are eating processed meat and cancer incidence, which is always ridden with many different errors, I mean, because correlations never show a causation, right. But there's also the mechanistic studies where they've doven into what's in the processed meat.