Yerba mate (see also here), french fries, some artificial red dyes, sodium benzoate in some brands of soda, cell phones, conventional apple juice, Indonesian tofu made with formaldehyde, animal products, meat (see also here), processed meat (see also here, here, here, here, here, here, here), roasted meat (see also here), grilled and smoked meat (see also here), cigarette smoke, fast food, deep frying, putrescine, lutein supplements, poultry wart viruses, tanning beds, and scented household products may be carcinogenic. Avocados may be harmful based on in vitro (test tube) experiments, but more research is required.
Apples, broccoli, and white tea may contain “anti-carcinogens” and protect against cancer. Citric acid is harmless.
Topic summary contributed by Denise.
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Watch videos about carcinogens
January 30, 2013
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 23, 2013
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 18, 2013
PhIP: The Three Strikes Breast Carcinogen
The cooked meat carcinogen PhIP found in fried bacon, fish, and chicken may not only trigger cancer and promote tumor growth, but also increase its metastatic potential by increasing its
January 16, 2013
Estrogenic Cooked Meat Carcinogens
DNA-damaging chemicals formed when meat is cooked stimulate breast cancer cells almost as much as pure estrogen and can infiltrate the ducts where most breast cancers arise.
January 2, 2013
Miocene Meteorites and Uric Acid
Human beings lost the ability to detoxify uric acid millions of years ago. What implications does this have for our health today?
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