The meat of animals is composed primarily of muscle protein, which is made up of smaller subunits known as "amino acids." It also contains creatine, an important substance that muscles use for energy. As you know, protein and amino acids are essential to health, and so is creatine. However, when animal protein is cooked, especially at high heat, structural changes occur in the protein, amino acids, and creatine—changes that create dangerous new carcinogens. A study from Uruguay found that red-meat protein is associated with a 220 to 770 percent increased risk of breast cancer!
Saturated animal fats (a type of lipid) from red meat and dairy products are poisonous to your body. These lipids make the cells in your body more resistant to insulin. As a result, your insulin levels go up. High insulin levels are lethal. In fact, they are one of the biggest risk factors for breast cancer. Research shows that women with the highest insulin levels have a 283 percent greater risk of breast cancer. There are two other ways that saturated animal fat can raise your risk of breast cancer, as well. First, saturated animal fat is converted into a carcinogenic substance by the bacteria in your colon. Second, oxygen free radicals have a tendency to attack and damage these types of fats, changing them into powerful stimulators of inflammation, and inflammation fuels the growth of breast cancer. Worse yet, inflammation and oxygen free radicals engage in a deadly dance with each other, each one increasing the numbers and power of the other. Inflammation produces more oxygen free radicals, and oxygen free radicals, in turn, spark the fires of inflammation.
Red meat is a storehouse of concentrated toxins including pesticides, antibiotics, hormones, and growth stimulators. In the United States, livestock are regularly fed and injected with growth hormones and stimulators to make them grow bigger and faster and to increase their production of milk. When a cow is injected with rBGH, its body produces large amounts of insulin-like growth factor–1 (IGF-1). At higher concentrations, IGF-1 is extremely dangerous because it becomes an extraordinarily potent stimulator of breast cancer. In fact, scientists believe it may be the most potent stimulator of breast cancer known. Women with the highest levels of IGF-1 in their bodies have a 700% increased risk of breast cancer! Eating conventionally raised beef and dairy products is the principal way that excessive amounts of IGF-1 get into your body. Environmental toxins, such as pesticides, herbicides, chemical fertilizers, and industrial chemicals, accumulate, concentrate and store in animal fat. Many of these toxins have estrogenic effects. In other words, they act like estrogen in the body and accelerate cell division. Many studies have shown that these pesticides can trigger breast cancer and that those women who have high levels of these pesticides in their bodies have a much higher risk of breast cancer.
When red meats are cooked at high temperatures, additional carcinogens known as "heterocyclic amines" are formed. These sinister molecules attack DNA, destroying its vital code in a way that seriously increases the risk of cancer. Frying and grilling are the methods of cooking that use the highest temperatures to cook meat, and they are associated with the highest risk of breast cancer. The higher the cooking temperature, the more carcinogenic heterocyclic amines form. How long you cook your meat makes a difference, too. The more well done your meat is, the more heterocyclic amines it will have, and the more carcinogenic it will be. Research shows that of the women who eat red meat, those who eat both the most grilled and the most well-done red meat have the highest risk of breast cancer. A study from Vanderbilt University published in 2002 found that women who consumed large amounts of red meat, especially cooked well done, had a significantly higher risk of breast cancer. If the women were also overweight, their risk was even greater. Another study, done at the Medical College of Ohio and published in the journal Carcinogenesis in 1999, found that an enzyme in breast tissue called "N-acetyltransferase" activates the carcinogens in well-done red meat and in cigarette smoke. The study also identified several different subtypes of the N-acetyltransferase enzyme. The risk of breast cancer in women who had one particular subtype of this enzyme was extremely high. The women who had this dangerous subtype and who also smoked, ate a lot of red meat, or ate well-done red meat were found to have a 400 percent higher risk of breast cancer. In short, eating well-done red meat is always risky, but it is exceptionally risky for certain women.
Research shows that the types of foods that support your health the most are fresh whole organic plants—fruits, vegetables, and whole grains. So try to favor these foods.