April 15, 2025
Dr. Colin Zhu is a board-certified physician who realized that prescriptions weren’t enough — so he went to culinary school to help people heal through everyday food. He shares the simple shifts that make a big difference: from what to eat when you’re dealing with fatigue or high blood pressure, to how to grocery shop without falling into the processed food trap.
Comment from @georgewilson7808
The potential cancer risk associated with red meat consumption is linked to several components and factors:
Heme Iron: Red meat contains heme iron, which can promote the formation of N-nitroso compounds (NOCs) in the gut. These compounds have been associated with an increased risk of colorectal cancer.
Saturated Fats: High levels of saturated fats found in some red meats may contribute to cancer risk, although the relationship is complex and not fully understood.
Cooking Methods: Cooking red meat at high temperatures (e.g., grilling, barbecuing, or frying) can produce harmful chemicals:
Heterocyclic Amines (HCAs): These are formed when meat is cooked at high temperatures and have been shown to be mutagenic (capable of causing changes in DNA).
Polycyclic Aromatic Hydrocarbons (PAHs): These compounds can form when fat drips onto hot surfaces, creating smoke that can deposit PAHs onto the meat.
Preservatives: While this is more relevant to processed meats, some red meats may also contain preservatives like nitrates and nitrites, which can form carcinogenic compounds during cooking or digestion.
Microbial Activity: The gut microbiome can also play a role in how red meat is metabolized, potentially leading to the production of carcinogenic compounds.