Your Meat May Be Wrapped in a Cancer-Causing Chemical

Meat is perhaps the most persecuted of all food group. Over the years, humanitarians have ranted about animal cruelty. Health specialists have pointed to them as a contributing culprit to health problems such as high cholesterol, diseases such as salmonella, and even cancer. However, they have in many ways failed to show validating proof of these claims and meat-lovers everywhere have persisted. For example, here is an article from a couple of years back disputing the claim that meat causes cancer and pointing the finger at a particular researcher who seems bent on proving that meat does in fact cause cancer. However, even though the research does not point to meat causing cancer, new research suggests that a chemical used in the processing of meat may be to blame for a higher risk of cancer.

Now, I love my meat as much as anyone else. I go weak in the knees for great baby back ribs. If I could afford it (both in my wallet and my waist), the only kind of pizza I would order would be the meat-lovers topped with pepperoni, Italian sausage, bacon, ham, beef, and pork. However, my dreams of such meat-drenched decadence may have to go unsatisfied. The World Cancer Research Fund, after concluding an extensive evaluation of thousands of scientific studies on the links between nutrition and cancer has made a very startling conclusion. In accordance with the findings from their heavy research, they have announced that processed meats are hazardous to human health.