October 11, 2010

Red and processed meats and cancer

You've heard it before -- eating red meat causes cancer. Well, a huge study by the World Cancer Fund has found a convincing link between red meat consumption and elevated risk of colon cancer, as well as a likely link with cancers of the lung, stomach, pancreas, esophagus, prostate and uterus.

The study is huge because it's based on 7,000 health reports selected from a worldwide pool of 500,000 health reports spanning five decades! Wow. That really is huge!

Want to know why? Let's go back to our lesson about Biochemical Oxygen Demand. This is the relative demand on available oxygen of everything we eat, drink, breathe (and smoke). The molecules of meat, sugar, starch, protein, nicotine, vitamins, fatty tissue, etc. MUST be metabolized into elemental form -- all requiring varying degrees of oxygen. Grean leafy vegetables don't require much oxygen but a big old Porterhouse requires a ton.

More oxygen spent on metabolic activity means less oxygen to bathe cells in healing, healthful oxygen. More oxygen spent on metabolic activity means less oxygen for detoxifying each cell. More oxygen spent on metabolic activity means less oxygen for vital organ function.

We are all about the why here @ Oxygen Orchard.

Cheers and wellwishes,
Teri
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