bacon

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• February 1, 2013
  Meat Fumes: Dietary Secondhand Smoke

  The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development and increase the risk of cancer.
• January 30, 2013
  Prolonged Liver Function Enhancement From Broccoli

  The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
• January 28, 2013
  Cancer, Interrupted: Garlic & Flavonoids

  Garlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
• January 25, 2013
  Cancer, Interrupted: Green Tea

  Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
• January 21, 2013
  Reducing Cancer Risk In Meateaters

  Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
• January 4, 2013
  Flesh and Fructose

  Meat and sugar increase uric acid levels, which are associated with increased risk of gout, hypertension (high blood pressure), obesity, prediabetes, diabetes, kidney disease and cardiovascular..
• August 24, 2012
  Fat Burning Via Arginine

  The arginine content of nuts may explain their metabolism boosting effects, though in a list of the top food sources of arginine, nuts don't even make the top ten.
• April 27, 2012
  Preventing COPD With Diet

  Chronic obstructive pulmonary disease is now the third leading cause of death. The good news is that in addition to smoking cessation there are dietary interventions that can help prevent COPD.