Cancer Prevention Tips Billings MT

Eating red meat increases cancer risk. Why is red meat so bad? Recent research revealed at least part of the answer as chronic inflammation. Read on to find out more information on the connection between red meat and cancer.

Patrick W Cobb
(406) 238-6290
2900 12th Ave N
Billings, MT
Specialty
Hematology, Hematology / Oncology

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Dr.Patrick Cobb
(406) 238-6290
Ste 160W, 2900 12Th Ave
Billings, MT
Gender
M
Education
Medical School: Tulane Univ Sch Of Med
Year of Graduation: 1985
Speciality
Oncologist
General Information
Hospital: St Vincent Hosp &
Accepting New Patients: Yes
RateMD Rating
4.0, out of 5 based on 1, reviews.

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David B Myers, MD
(406) 245-6982
2900 12th Ave N
Billings, MT
Gender
Male
Education
Medical School: Wv Univ Sch Of Med, Morgantown Wv 26506
Graduation Year: 1968
Hospital
Hospital: St Vincent Hosp & Health Ctr, Billings, Mt; Deaconess Billings Clinic, Billings, Mt
Group Practice: Billings Surgical Group

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James M Burke
(406) 238-2500
2825 8th Ave N
Billings, MT
Specialty
Hematology / Oncology

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John G Terry
(406) 238-2212
1041 N 29th St
Billings, MT
Specialty
Radiation Oncology

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Brock P Whittenberger, MD
(406) 238-2500
PO Box 35100 2825 8th Ave N
Billings, MT
Specialties
Oncology (Cancer)
Gender
Male
Education
Medical School: Washington Univ Sch Of Med, St Louis Mo 63110
Graduation Year: 1979

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Donald I Twito, MD
(406) 238-2544
2825 8th Ave N
Billings, MT
Specialties
Oncology (Cancer), Internal Medicine
Gender
Male
Education
Medical School: Univ Of Mn Med Sch-Minneapolis, Minneapolis Mn 55455
Graduation Year: 1970
Hospital
Hospital: Deaconess Billings Clinic, Billings, Mt
Group Practice: Deaconess Billings Clinic

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Roger G Santala
(406) 238-2500
2825 8th Ave N
Billings, MT
Specialty
Hematology / Oncology

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William Thomas Purcell
(406) 238-2500
2825 8th Ave N
Billings, MT
Specialty
Internal Medicine, Hematology / Oncology

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David Christianson
(406) 238-6290
2900 12th Ave N
Billings, MT
Specialty
Hematology / Oncology, Medical Oncology

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Connection Between Red Meat and Cancer

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By Beth Bence Reinke

Yet another study—this one including more than half a million people—confirms what our docs have been warning us about: Eating red meat increases cancer risk. So we can’t help but wonder, Why is red meat so bad? Recent research revealed at least part of the answer as chronic inflammation. Scientists discovered that red meat introduces a certain sugar molecule that the body doesn’t recognize, therefore causing an inflammatory immune response. This response leads to chronic inflammation—a known risk factor for cancer. But there is good news: As the inflammation goes down, so does the risk. Speaking of chronic inflammation, instead of using nonsteroidal anti-inflammatory drugs (NSAID) to reduce it, simply reach in your spice cabinet. According to Bharat Aggarwal, PhD, professor of cancer medicine at the University of Texas MD Anderson Cancer Center, natural anti-inflammatories like curcumin (found in turmeric and curry powder) are effective against chronic inflammation without the side effects of prescription or OTC drugs. Aggarwal recommends taking 500 mg of curcumin a day.
—Beth Bence Reinke

Author: Beth Bence Reinke

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