Processed and Red Meats cause Cancer

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Cancer is not a disease and it is not a series of diseases, either. Contrary to what most people think, cancer is nothing else than the body’s expression of massive toxicity. This is why chemotherapy and radiation are not effective tools to treat or cure cancer. Neither chemotherapy nor radiation end toxicity. In fact, they increase it. The origin of body toxicity usually originates in the liver’s incapacity to get rid of substances that enter the human body. Preventing cancer can be as easy as cleansing your body, more specifically, cleansing your liver. When people do not carry out frequent cleansings of the liver as well as other organs and, in addition, consume food products that are loaded with chemicals, GMOs, estrogen mimickers, pesticides and herbicides, among others, that the body cannot excrete, these chemicals bioaccumulate to a point where they cause a chain reaction of cellular over multiplication and overgrowth. The result is the apparition of bulks of tissue that are better known as tumors. Many of the ingredients that may cause cancer are found in processed foods and red meat. Red meat, although for a different reason, also promotes body toxicity which may or may not develop into disease such as cancer, but that may also manifest as fatigue, flu-like symptoms, stomach pain or cramps, and a host of other warnings. So-called genetic predisposition, a supposed conditioned understood by many as a death sentence, may or may not be a trigger to develop cancer during a person’s lifetime. Just because relatives have suffered from cancer does not mean a person is destined to have the same outcome. As of today, genetic testing to detect alleged predisposition to cancer or other diseases is non-conclusive at best. What has been scientifically proven up until today is that the ingredients contained in processed meats and frequent consumption of red meat do serve as preconditions to develop diseases such as cancer. According to the International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization, thorough review of scientific literature does show enough proof that red meat is a probable trigger of colorectal cancer in humans. In addition to colorectal cancer, literature also shows associations between consumption of red meat and pancreatic cancer and prostate cancer. “The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%,” says the press release published by the WHO. “For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed. In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance,” explained Dr. Kurt Straif, Head of the IARC Monographs Programme. Meanwhile, says Dr Christopher Wild, Director of IARC said that ”these findings further support current public health recommendations to limit intake of meat.” He emphasized that the results of the latest review of literature are important because they enable people to conduct risk assessments, which in turn may result in a clear path towards balancing the risks and benefits of eating red meat. The most recent evaluation from the WHO also makes a clear distinction about what is considered red meat, so that people have a clear understanding about which meats they should avoid. “Red meat refers to all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse, and goat.” An important differentiation was also made about processed meats, which the report identifies as that which has been “transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation.” According to the WHO, over 8 million people die every year from cancer. Cancer deaths account for about 13% of all deaths worldwide. IARC expects that cancer rates increase by 70% in the next 2 decades.    

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