Column #16

The World Health Organization (WHO) report, referencing 800 cancer studies, stated cured meats are carcinogenic and then concluded red meat is probably harmful too.

Cancerous gene mutations occur after birth and aren’t inherited. Science agrees certain conditions can cause gene mutations such as smoking, radiation, viruses, cancer-causing chemicals (carcinogens), obesity, hormones, chronic inflammation, and a lack of exercise. Causes from meat can only be from chemicals (carcinogens) and chronic inflammation.

Nutrition and biology scientists recognize certain facts. When one’s essential fatty acid (EFA) ratio of Omega-6 (n6) to Omega-3 (n3) fatty acids exceeds 2:1 the autoimmune system becomes increasingly compromised and cancers bloom. Ratios less than 2:1 restrict cancerous growths. High n6 levels and mycotoxins from fungi are inflammatory. Sugar and high glycemic foods accelerate cancerous growths. Charred meat is carcinogenic.

All meats are naturally zero glycemic. But EFA (n6 to n3) ratios in meat varies with what the animals ate. Grain-fed meats have EFA ratios of about 15:1 but grass-fed meats are below 2:1.

Grain-fed meats often have mycotoxins stored in the fat. Aflatoxin B1, a potent and naturally occurring carcinogenic mycotoxin, is produced by Aspergillus flavus. This fungus grows on stored grains, nuts, and peanuts. Grains are universally infected with fungi. Grain-fed livestock frequently host inflammatory mycotoxins.

The WHO report did not reveal if the meats in the studies were grain-fed or grass-fed, what other foods the participants ate, nor what ingredients were in the cured meats. Most meats are cured with sugars (which “feed” cancers) and other controversial ingredients such as sodium nitrate. Some studies suggest that when cooking cured meats, sodium nitrites combine with naturally present amines in the meat to form carcinogenic N-nitroso compounds.

According to WHO’s estimates, of the 8.2 million worldwide deaths caused by cancer in 2012 only about 34,000 can be attributed to diets high in cured meat. WHO did not indicate how much processed meat is considered high in a diet. With only 0.4% of the cancer deaths attributable to cured meats, and no deaths attributable to plain red meat, one must question their conclusions.

We wonder what else the participants ate because grains have very high EFA ratios and are high glycemic. Nuts and vegetable oils have very high EFA ratios. Both grains and nuts usually have mycotoxin loads from fungi. All high-heat fried foods and deep-fat fried foods like potato chips and french fries cause cancer. The fundamental compositions of grain, nuts, vegetable oils, potatoes, sugar and cooking methods are known as major contributors to cancers.

Red meat is a perfect nutritional anti-cancer food for man if it is grass-fed. Instead of looking at the additives in the cured meats and whether or not the livestock were grain-fed, WHO just assumed all meats are the same and determined that meat itself must be the reason for some cancers. By ignoring what else the participants ate how could WHO determine which of the many foods were bad? They couldn’t. So they guessed.

WHO wants to limit all foods to fruit and vegetables for “the health of the planet.” Contrary to the misguided beliefs of many, raising livestock on pastures is the most environmentally friendly and nutritious food to raise. Fruits and vegetables require the most invasive farming methods, the greatest number of inputs, more fossil fuels, and a lot of water – then nearly half of it is wasted.

To your health.

Ted Slanker

Ted Slanker has been reporting on the fundamentals of nutritional research in publications, television and radio appearances, and at conferences since 1999. He condenses complex studies into the basics required for health and well-being. His eBook, The Real Diet of Man, is available online.

For additional reading:

CNN Release

This is the release from WHO.

This is the response from the Beef industry.

Fundamental Peer-Reviewed Nutrition Reports

Background on Fungi