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Cancer Prevention Tips Saline MI

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.

Swati Dutta, MD
313-572-3596
5301 E Huron River Dr
Ann Arbor, MI
Salam Ahmed Jafar, MD
313-572-3596
5301 E Huron River Dr
Ann Arbor, MI
Walter Michael Sahijdak, MD
313-572-3596
5301 East Huron River Drive
Ann Arbor, MI
Anthony John Bowdler, MD, PHD
734-663-0387
4609 Sawgrass Dr E
Ann Arbor, MI
Charles Frederick Gehrke, MD
800-453-3784
Ann Arbor, MI
Philip Jeffery Stella, MD
734-712-1000
PO Box 995
Ann Arbor, MI
Miljenko Pilepich, MD
734-712-2436
5301 East Huron River Drive
Ann Arbor, MI
Robert Gordon Ause, MD
734-327-3400
PO Box 995
Ann Arbor, MI
James Arthur Thomas
(734) 973-8700
2345 S Huron Pkwy
Ann Arbor, MI
Frances E Bull, MD
3467 Craig Rd
Ann Arbor, MI
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Connection Between Red Meat and Cancer

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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