Prolonged Liver-Function Enhancement from Broccoli
The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
All Videos for PhIP
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Cancer, Interrupted: Garlic and Flavonoids
Garlic and flavonoid phytonutrients found in fruits, vegetables, nuts, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
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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.
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Heterocyclic Amines in Eggs, Cheese, & Creatine?
Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
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Reducing Cancer Risk in Meat-Eaters
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.
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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 invasiveness.
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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.
