A Delicate Balance: The Truth Page #3

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long-term health and well-being.

One of the most comprehensive

studies ever conducted

in the history of medicine

took place in China.

It started in 1983 and

involved 6,500 people.

It compared what they ate

with the appearance of disease.

Doctor T. Colin Campbell from

Cornell University was one

of the principal researchers who

participated in this China study.

Animal protein, either

directly or indirectly,

it contributes to increases in the

risk for a wide variety of diseases.

Most notably cancer, heart

disease, diabetes, Alzheimer's,

a number of auto-immune

diseases and so forth.

The basis for this lies in

the chemistry of the effects

which animal proteins and fats

have on the individual cells

as well as the whole body interactions.

First and most importantly, cancer

causing chemicals are produced

whenever any animal, bird

or fish tissues are cooked.

One of the most worsen

aspects of a meaty diet...

and when I say that I mean

not only beef and pork,

but also chicken and fish,

is that when you cook it,

cancer causing chemicals form

on the surface of that meat

and they're called

heterocyclic amins, or HCA.

And they're not in

the meat at the store.

They form when you put it in your

oven, in your fry pan, on your grill,

and between the temperature and the

amount of time that it takes to cook

these carcinogens form. The higher

the temperature, the more they form.

Now, well, should we just

eat meat raw? Obviously not.

(?) Because you have

salmonella and ??? back there

and the other infectious bacteria that

the cooking is there and knock out.

So, the meat is obviously

not safe if you under cook it.

It is also very risky

if you over cook it.

And the best thing

to do is set it aside.

These heterocycle amins and

some other carcinogens too

are very often found in meat products

and I'm encouraging people to recognize

that some of the cases of cancer

that we're seeing: breast cancer,

colon cancer and other

forms are known to be linked

to these chemicals that we

get when we're eating meat.

There are also other

cancer causing chemicals

found in meat processed products

which are used as preservatives.

We have quite a few epidemiologic

studies that have looked

at the relationship between

consumption of beef and cancer risk.

The one side where the

relationship is seen most consistent

is for colon rectal cancer.

And in this case, there seems to be

an overall association with red meat,

but that relationship is particulary

stron for processed meat, meaning

sausage, bologna and hot

dogs and those kinds of foods.

According to professor Willet,

the optimum amount of red meat

we should consume is zero.

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