High heat and long heating of meats, especially red and processed meats but all animal protein, produces HCAs, which in 7 of 10 large studies (as of late 2010) 3x-5x the rate of colorectal cancer.
It may not be meat, it may be how it is cooked.
As usual I am answering reader FAQs as I would were they in the room with me, and I suggest a recipe to help with ChefMD and on drjohnlapuma.com.
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