A Genetic Link Between Overcooked Meat and an Increased Risk of Cancer

By Jon Herring

Spring is here, and summer is right around the corner. For many, that means pulling the cover off the grill, inviting friends over, and firing up some steaks. But too much of that "char-grilled" flavor could very well endanger your health.

For years, researchers have reported that overcooking meat causes the formation of heterocyclic amines, which are known to trigger colon cancer. The government's National Toxicology Program recently confirmed this - and they found that some people may be at MUCH higher risk due to a genetic trait.

Heterocyclic amines can cause DNA damage. Your body has a number of defenses against this, and one of the most important is regulated by two particular genes (MLH1 and MSH2). However, in many people these genes do not function properly from birth ... or they can malfunction later in life. The end result is that these individuals lack the appropriate defense against these cancer-causing agents.

There is a genetic test that can tell you if you're one of them. But here's a better idea: Do not char or overcook your meat. Instead, cook it on low heat for a longer period of time. There is an oven which provides the  best and most convenient way I have ever found to cook meat (and fish and poultry). Because you can control the time and temperature precisely, it is very easy to cook meat slowly at a lower temperature. 

Contact us for more information on the oven