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A higher rate of cancer deaths among those that handle and process meat is attributed to infection with viruses, and chronic exposure to animal proteins.
Cancer-causing viruses in poultry may explain increased risks of death from liver and pancreatic cancers.
Now officially incorporated into the Centers for Disease Control STD Treatment Guidelines, the topical application of phytonutrients from green tea on external genital warts results in an astounding 100% clearance in more than half the patients tested—a testament to the power of plants.
Avian leukosis/sarcoma virus has been found in 14% of retail egg samples.
The largest study to date on poultry workers found a significantly increased risk of dying from penile cancer, thought to be due to exposure to oncogenic (cancer-causing) chicken viruses, which raise consumer concerns as well.
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 drugs that were fed to the birds.
In a study of a half million people, which was most associated with the risk of developing lymphoma? Red meat, processed meat, poultry, offal, eggs, or milk?
Meat consumption may increase one’s risk of a variety of blood cancers.
Is having a cat or dog associated with a higher or lower risk of developing non-Hodgkin’s lymphoma?
