Red Meat might Have a Lower Cancer Risk if Cooked the Right Way

After the WHO released information regarding the high risk of cancer that red and processed meats have, people have been wondering if red meat might have a lower cancer risk if cooked the right way in order to still enjoy eating God’s great gift to mankind, bacon.

Because red meat, along with processed meat, consumption increases the chances of cancer if consumed in large amounts, some researchers are trying to find if there is a way through which preparing said meats in order to risk their high degree of RCC, renal cell carcinoma. This RCC is the most common kidney cancer found in adults, being culpable of 95% of kidney cancer cases. This cancer is extremely problematic because it produces visible symptoms only after it has already reached advanced levels, making the research focused on finding ways in which RCC can be avoided very important.

Unfortunately for meat lovers worldwide, preparing meat on an open flame, either by grilling it or barbecueing it, almost doubles the risk of kidney cancer due to the increased concentration of the cancer-causing heterocyclic amine called MelQx. But the glass is not completely empty. The study has found that by cooking on a low flame for a longer period of time, this can be circumvented, but not completely. At least you can still enjoy bacon, even though you can no longer make it sizzle in the pan if you value your health.

One of the issues that people have with the study conducted by the World Health Organization is that they connected red and processed meat consumption to cancer only if large amounts of it are consumed on a daily basis. Considering that basically everything that you consume in high amounts can lead to your death, water and oxygen included, have made people a bit skeptical. The fact that in order to have a healthy life you need to exercise moderation in all the aspects of your lifestyle still remains valid up to this day.

On the other hand, processed meats still come with a high risk of colorectal cancer, which makes doctors advise people to even halt their consumption of this type of meat completely. At least you still have bacon if you bake it or cook it on a low flame. If you feel up to the challenge, you can also try sous-viding it, which means locking the meat in an airtight bag and heat it with a warm water bath.

Because red meat might have a lower cancer risk if cooked the right way, you breakfast could still be made out of bacon and eggs, but that bacon won’t really be the same as it once was, unfortunately.

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