I know it sometimes feels like a sin to suggest anything’s wrong with beef around here…but I still have some residual concerns. Some studies, and interpretations of studies, have created a belief that there is a linear relationship between red meat consumption and colorectal cancer. Since such forms of cancer occured in my grandfather and great-grandfather, I can’t just ignore the problem (even though they smoked and drank excessively and daily, which I don’t do). Every web search I attempt just brings up more and more conflicting information. Can anyone here who might have thoroughly researched this issue point me in the right direction to understand what’s known about this possible connection, if it even exists?
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The studies I’ve read point to the carcinogens formed during the grilling of the meat…the more well done and black or “charcoal like” on the outside of the meat…the more carcinogens. Studies have also shown that certain marinades prevent the formation of the carcinogens during cooking. Vinegar or lemon juice base marinades will prevent this. I have been brought to believe it is all in how you cook the meat as to the danger of digestive cancers caused by meat in the diet. Also, excess fat dripping onto hot coals can also form carcinogens that will be redeposited on the meat…so trim excess fat or use lean cuts and marinade in vinegar or lemon juice based sauces and enjoy.
I would suggest that you look at it as an individual thing, as most people should. Yeah, beef can be good for you, but if your family has a history of risks associated with beef, eat extra fiber and get checked by a doctor.