Jonathan Wilhoite Blog: Turning Down the Heat when Cooking Meat

Tuesday, November 24, 2015

Turning Down the Heat when Cooking Meat

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Just last month, the World Health Organization labeled processed meat, such as bacon, ham and sausages, as “possibly carcinogenic to humans.” They have been linked to prostate and pancreatic cancer.

Processed, even red meat, contains added salt, spices, sugar and fats, which all makes it taste better than the regular. However, these harmful additives contribute a lot to the potential harm meat poses into human health.

It seems like no one can stop the avid eaters, no matter how many studies come out. Well, it’s not shameful to say that you love animal products, and you can still reduce your risk of cancer by turning down the heat when cooking them. Read more in this report by Allison Aubrey on NPR:

Turning Down The Heat When Cooking Meat May Reduce Cancer Risk

Remember the headlines a few weeks back, when the World Health Organization categorized red and processed meats as cancer-causing? Read more…

In conclusion, turning down the heat when cooking meat, at a shorter time, may help reduce cancer risk, so you may want to prepare it through baking or broiling. That’s the safest way if you’re not ready to give it up in general.

In addition to that, you may want to buy organic or grass-fed animal products, as they were fed natural food. Grain-fed animals, on the other hand, may have been fed with antibiotics that may cause infection of antibiotic-resistant bacteria in humans.

Image Credit: Turning Down The Heat When Cooking Meat May Reduce Cancer Risk – NPR

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from NUTRITIONCLUB http://nutritionclub.ca/turning-down-the-heat-when-cooking-meat/