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Barbequed Meat Increases Prostate Risk
Originally published in icon Issue 2 2006
Yahoo News, April 3 2006, reports that a compound PLIP, formed when meat is cooked until it burns or chars increases genetic mutations in the body. Rats fed charred meat within their diets for eight weeks had such mutations in their intestines, spleens and prostates. (Ed: In previous issues we have covered the problems associated with barbeques like the formation of carcinogenic nitrosamines - linked to increases in colon cancer - and cooking to high temperature and the formation of acrylamides).