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July 9, 2012
Antimutagenic Activity of Green Versus White Tea
The ability of green versus white tea to protect against in vitro DNA damage caused by a cooked chicken carcinogen (heterocyclic amine).
April 9, 2012
Chicken Dioxins, Viruses, or Antibiotics?
The association between poultry and cancer may be explained by the presence in chickens' and turkeys' flesh of industrial carcinogens such as dioxins, oncogenic (cancer-causing) viruses, and/or the...
March 27, 2012
Breast Cancer Survival, Butterfat, and Chicken
Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.
September 10, 2010
Best Cooking Method
Which are the gentlest cooking methods for preserving nutrients and which vegetables have more antioxidants cooked than raw.
November 18, 2009
Fast Food Tested for Carcinogens
Chicken from seven fast food outlets were tested to see which had the highest levels of carcinogenic heterocyclic amines.
November 17, 2009
Carcinogens in Roasted Coffee?
If there are carcinogens created when you roast chicken, what about roasted coffee beans?
November 13, 2009
Carcinogens in Roasted Chicken?
Our bodies are less efficient at detoxifying heterocyclic amines—carcinogens formed from cooked muscle tissue—than once believed.
August 20, 2007
Industrial Carcinogens in Animal Fat
The buildup of industrial toxins in the meat and dairy supply may in part account for the relationship between animal fat consumption and disease.
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