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Cancer Fund Raising and Donations – An Event Severely Lacking in Common Sense

Mar 17, 2009 by TacticularCancer.com

Authors’ Quotes on Cancer and Bbq

Below, you’ll find selected quotes from noted authors on the subject of Cancer and BBQ’d meat.

Grilling and excessive cooking of meats produces cancer-causing compounds, and frequent eating of grilled or barbecued meats may increase the chances of getting cancer of the stomach or esophagus. Safer cooking methods include baking, roasting, and broiling.
- The Natural Pharmacist: Your Complete Guide to Reducing Cancer Risk by Richard Harkness

A recent Swedish study found colon cancer more prevalent in people who eat meat grilled or fried. Here is Dr. Adamson’s anticancer advice for cooking meat: Stew, boil and poach meats more often. Eat beef medium rather than well done. (Longer cooking produces more HAAs.)
- Food Your Miracle Medicine by Jean Carper

Studies from Japan have shown that in areas where green tea is drunk with regularity, the incidence of cancer in general — and of stomach, esophageal, and liver cancer in particular — is considerably lower than in areas where people drink no green tea. Eating grilled, charcoal-broiled, and fried foods may contribute to colon cancer. Either eliminate these foods from your diet or reduce the amount of them you eat. When you do eat such foods, pick lower fat meats and trim any excess fat from the meat before cooking. Never eat meat that is charred.
- Smart Medicine for Healthier Living : Practical A-Z Reference to Natural and Conventional Treatments for Adults by Janet Zand, LAc, OMD, Allan N. Spreed, MD, CNC, James B. LaValle, RPh, ND

Pancreatic cancer is greatest among populations that consume the most fat. But that may be due more to meat itself than to the fat. Numerous studies show that too much fried or grilled meat, as well as smoked and cured pork products, boost chances of pancreatic cancer. As noted previously, in the Louisiana study of Cajun populations, cured bacon, ham, sausage, cold cuts and unprocessed fresh pork dramatically elevated the odds of pancreatic cancer. In Japan, eating meat at least once a day boosted the pancreatic cancer risk by 50 percent.
- Food Your Miracle Medicine by Jean Carper

Surgeon General called for the reduction of dietary fat as a top priority for the prevention of chronic diseases, including cancer. Prevention is the most important and most reliable cancer-fighting tool that exists today, and there is much that an individual can do to prevent cancer. A diet which consists largely of organically grown fresh fruits, vegetables, and whole grains, with little or no fat or meat (particularly grilled, charred, smoked, or cured meats), is highly recommended, especially for women who wish to decrease their risk of breast cancer.
- Alternative Medicine the Definitive Guide, Second Edition by Larry Trivieri, Jr.

This effect can be very useful in preventing certain types of cancer. Curcumin has been found to inhibit carcinogens, such as benzopyrene (the carcinogen found in charcoal-broiled meat), from inducing cancer in several animal models. It appears that the curcumin exerts its anti-carcinogenic activity by lowering the activation of carcinogens while increasing the detoxification of those that are activated. Curcumin has also been shown to directly inhibit the growth of cancer cells.
- Textbook of Natural Medicine 2nd Edition Volume 1 by Michael T. Murray, ND

Charcoal broiling, grilling, oven cooking, and pan frying: In the 1700s, soot containing polycyclic aromatic hydrocarbons (PAHs) was linked to scrotal cancer in chimney sweeps. Today, grilled meat is the major source of PAHs in food. Heavy charring of meat produces high concentrations of carcinogenic PAHs such as benzopyrene.
Some eighteen different PAHs have thus far been found in food. Although the data are not entirely conclusive, researchers believe that at least five and perhaps as many as twelve of these eighteen PAHs cause cancer.
- The Politics of Cancer Revisited by Samuel S. Epstein, M.D.

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