Tag: nutrition and cancer

Reduce Your Exposure to Toxins from Grilled Meats

PAHs (polycyclic aromatic hydrocarbons), found in grilled, charred, pan-fried, and smoked meats, are drawing increasing concern over their potentially toxic effects on health.

What are PAHs? PAHs are a group of over 100 different chemicals formed by the incomplete burning of meat, as well as coal, oil, gas, tobacco, and garbage.

The Acrylamide-Cancer Link

Humans have been eating acrylamide, a chemical that forms in some foods when they are exposed to high heat, for as long as we have been cooking, but it wasn’t until 2002 that its presence in foods was discovered. The Maillard reaction, a naturally occurring reaction between specific proteins and

Eating to Prevent Ovarian Cancer

More than 21,000 U.S. women may expect a diagnosis of ovarian cancer in 2015, making it the fifth most common cause of cancer death among women. Ovarian cancer often has no symptoms at early stages, so the disease is generally advanced when diagnosed, with only a 45 percent rate of

Meet Sorghum

The folklore. Sorghum is an ancient grain with an 8,000 year-old history, and it’s the fifth-most-important cereal crop in the world. And it’s probably not in your pantry—yet. Unlike other countries—including Africa and parts of Asia, where sorghum is grown for human consumption—the U.S. grows it mainly for livestock feed

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