red meat and colon cancer

So here we have a nice article with good science done:

https://medicalxpress.com/news/2021-06-biological-links-red-meat-colorectal.html

In short they find that the consumtpion of red meat leads to the alkylation damage (in fact it is the nitroso-compounds found there which cause the effect).

It seems that 150 g/day red meat is a level where you can expect this to happen (depending on your personal condition of course).

Lets see if there will be some follow up for that.

@Ponderable
I have given up on beef for the most part. I went to the store yesterday, saw the prices and was glad that I have.

Here is a tid bit about red meat and your kindeys

People consuming the highest amounts of red meat had a 40 percent increased risk of developing end-stage kidney disease, compared with people who ate the lowest amounts, the study found. No association was found with poultry, fish, eggs or dairy products, while soy and legumes appeared to be slightly protective.

---Here is an explation why...

Wesson explains that when humans eat animal proteins such as red meat, the body metabolizes these proteins into acids. The kidneys produce substances to help the body rid itself of this acid, but these substances can hurt kidney function if they remain at high levels in the body over long periods of time.

@Eladar

That's very interesting. I have read many times that in a battle against cancer it is important to try and keep the body as alkaline as possible, and that to come off meat altogether is a good strategy. Your post appears make sense of that direction.

@medullah

I think that red meat is the biggest offender. I read other links that said pork, chicken and fish do not have the same bad effect as red meat.

Personally, I have started eating wild caught Alaskan Salmon for lunch almost everday and only consume beef at most once or twice a week. Pacific Salmon does not have as long as life cycle as Atlantic salmon so not as much of a mercury risk.

@medullah said
@Eladar

That's very interesting. I have read many times that in a battle against cancer it is important to try and keep the body as alkaline as possible, and that to come off meat altogether is a good strategy. Your post appears make sense of that direction.

@Rajk999

Lots of things come into play. There is daily exercise, the types of oil and spices we consume as well as natural vitamin D production based on the type of sunlight available.

But this thread was just about red meat.

@Eladar
Does that mean meat like lamb also? or pork?

I stopped eating meat 4 years ago and I'm still alive now..

@sonhouse said
@Eladar
Does that mean meat like lamb also? or pork?

@Eladar
Why would acidity have anything to do with morbidity?
The stomach is full of hydrochloric acid to digest food.
I know red meat is bad for you if you eat too much of it but it seems to me there is more going on than just the idea of a PH level as a cancer cause.

@sonhouse

The stomach acid stays in the stomach, the acid from red meat is in the blood stream.

@eladar said
All meats are acidic when digested, but beef is the worst.

@Rajk999

It is well documented how the beneficial lifestyles of the Europeans can be. My in-laws are from Scotland (Europeans) but eating square sausage like my BIL does just can't be good for the arteries.

I think how much of a risk for cancer there is for eating meat depends on your diet in general, not just the consumption of one food type. If you eat meat with potatoes and drink milk it might counter the risk factors for example. Somebody created a thread about it a while back, but forgot the term associated with this affecting risk. I recall noticing that I like to eat potatoes with meat and I drink milk with every meal and that theoretically helped according to what I looked up.

It also depends on what the animals you are eating were exposed to.

Wild animals are generally healthier for you than those raised on corn and pumped with hormones and antibiotics.