jeudi 26 décembre 2019

mercredi 25 décembre 2019

Meat: how to increase your cancer risk by transforming real meat: burning, nitrating...

1/ cook but don't burn or char, try tartare too

https://buzzly.fr/manger-de-la-viande-trop-cuite-peut-etre-tres-mauvais-pour-votre-sante.html
Ce n'est pas une question de viande trop cuite c'est une question de viande carbonisée à la flamme.
https://l-express.ca/cuisson-au-barbecue-et-cancer-evitez-de-carboniser/

2/ Processed meat is mainly nitrating it

https://www.healthline.com/nutrition/why-processed-meat-is-bad

https://www.mdpi.com/2072-6643/11/11/2673

Nutri-Score and MTL: the costly failure of front-of-package food labels

https://www.ncbi.nlm.nih.gov/pubmed/31605724

https://www.ncbi.nlm.nih.gov/pubmed/31113448

https://www.ncbi.nlm.nih.gov/pubmed/31533256

Is your Doctor more ignorant of nutrition than you? Probably yes.

https://www.cardiovascularbusiness.com/topics/lipids-metabolic/doctors-ignorance-nutrition-affecting-patients?utm_source=newsletter&utm_medium=cvb_weekend&fbclid=IwAR2Qx5VMWBsbYOGpHGPx7Lu_XTbQg2sV0kfcC5XkEcRMvhJulZUI9xYdQyE

Indeed you are obviously more aware of your genetical susceptibilities and issues with foods.