turkey

Watch videos about turkey

• 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 23, 2013
  Heterocyclic Amines in Eggs, Cheese, and Creatine?

  Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
• 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.