24 11 11 - 06:48
The men in the study who ate about two servings of hamburger or meat loaf per week were more than twice as likely to have been diagnosed with aggressive prostate cancer as the men who ate none. But most of that increase in risk can be attributed to how the meat was cooked.
When the researchers looked only at the members of the burger-loving group who ate their meat grilled or barbecued, the numbers told a different story: The men who preferred their burgers well-done had double the cancer risk, while those who liked them medium (or rarer) had a negligible increase in risk -- just 12 percent. A similar pattern was seen with grilled or barbecued steak.
When meat is cooked -- and charred -- at high temperatures over an open flame, a reaction occurs that causes the formation of two chemicals: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). In animal studies, these chemicals have been shown to cause several types of cancer, including prostate cancer. - CNN
"Science": the mastery of assigning details of correlation to a causal role.
More likely, there's a lifestyle correlation here. People who don't like to taste meat are generally unwell.
But in the meantime, I'm going to continue to enjoy blood-dripping meat straight from the kill.
My only wish is that we could eat (the dumb and delusional, cruel and selfish) humans instead of these otherwise decent animals.