Bacon = Death?

Researchers are still trying to pin down exactly how red and processed meat cause cells to become cancerous, but the main culprits seem to be certain chemicals found in the meat itself. Cooking meat at high temperatures, such as grilling or barbecuing, can also create chemicals in the meat that may increase the risk of cancer. These chemicals are generally produced in higher levels in red and processed meat compared to other meats. Various meats rank alongside cigarettes as a major cause of cancer. The World Health Organization said that they are placing cured and processed meats in the same category as asbestos, alcohol, arsenic, and  tobacco. It places red meat in group 2A, as “probably carcinogenic to humans”. Eating red meat is also linked to pancreatic and prostate cancer, the IARC says. While this statement seems really life threatening, you have to look at all the facts. It technically only increases your chances by hundredths of a percent. So for all those meat lovers out there, we’re pretty sure you’ll still be alright eating your daily fix. What do you think? Comment below!

Written by Billy Coles

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