A few weeks ago, carnivores collectively freaked out when the World Health Organization released a study showing that meats (especially processed meats like bacon) caused cancer. But it turns out that the way you COOK your steaks or burgers may hold the key to lowering (or raising) your risk, according to a study published in the journal Cancer.
Cooking meats at lower temperatures can decrease your risk of kidney, colon, and pancreatic cancer, the study found. The opposite--high-temperature searing--increases the chance of developing these cancers.
Here's why: When you cook meat at too high a temperature for too long, the chemical reaction between the meat and the heat forms chemical compounds that can damage the DNA in our cells, making them more vulnerable to mutations. Researchers found that those who ate more steaks or burgers cooked over an open flame (think: grilling) or pan fried until well done or charred had higher cancer rates.
If you're concerned or have a family history of cancer, eat your steak, burgers, or roast medium-rare--and broil, bake, or slow cook them instead of frying or grilling.
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