Summer Grilling Mistake Can KILL

By Jack Taylor Posted June 9, 2017

Dear Turapür Today Reader,

Summer is almost here. And if you’re like me, you’ve already fired up the grill a handful of times.

But I have to tell you… I’ve never really understood the desire to practically char meat until it looks like something you pulled out of a barn fire.

Who wants to taste a mouthful of ash — even if it’s covered in barbecue sauce?

If you’re someone who likes to cook things “well done,” it may be time to reconsider.

Because science now proves that… you may be literally cooking yourself to death!

Medical research shows that one way to dramatically reduce your risk of developing cancer is to avoid the tendency to consume overcooked foods.

We want everything fast in our culture, so cooking at high heat is very popular. But overcooking food actually produces cancer-causing compounds — and spending years eating this stuff puts your health at risk.

A group at the University of Minnesota reported that women who ate overcooked hamburgers had a 50% greater risk of breast cancer than women who ate rare or medium-cooked hamburgers.

And the famous Iowa Women’s Health Study found that women who consistently ate well-done steak, hamburgers and bacon increased their risk of breast cancer nearly fivefold!

You men out there are also at risk. A study published in 2012 found that men who ate 1.5 servings of pan-fried meat each week increased their risk of advanced prostate cancer by 30%.

Men who ate 2.5 servings of red meat cooked at high temperatures were 40% more likely to have advanced prostate cancer.

Considering that some of you guys out there are eating high-temperature, charred meat every single day may give us a clue about why prostate cancer rates are skyrocketing.

You see, cooking meats at high temperatures creates heterocyclic amines, and these chemicals cause the mutation of genes.

Heterocyclic amines have been linked to prostate, breast, colorectal, esophageal, lung and other types of cancer.

Fortunately, there is a way to neutralize dietary carcinogens. One of the most potent chemicals is indole-3-carbinol (I3C), which is found in cruciferous vegetables like cabbage, cauliflower, Brussels sprouts and broccoli.

Studies show that when you give I3C to rats before they are given cancer-causing chemicals, the number of tumors can be reduced by 96%.

So loading up on veggies at the family barbecue is probably a good idea. You can also buy I3C supplements on websites like pipingrock.com.

Do you have feedback you want to share? Click here to drop me a line.

Regards,

Jack Taylor
Department of Research, Turapür Products