 What's going on guys? I thought I was gonna go into this colon cancer thing and summarize it pretty quickly But this got complicated fast and honestly guys my head is starting to hurt So I'm gonna try to explain this as quickly and easily as possible to you guys There are four main topics we have to touch the first one is the hydrocarbons and carcinogenic compounds that are formed Allegedly when meat is heated at high temperature the second and third things are intertwined It's how meat in general is related to colorectal cancer in studies and how the actual reason for that is like processed meat and nitrates and nitrosamines and The fourth thing is the heme iron which is and is another topic in entirety to discuss. So first Well, we'll go over this real quick Heterocyclic amines and polyocyclic aromatic hydrocarbons are formed when meat is heated at high temperature But what they pretty much did was they isolated this compound and they fed it in Like thousands of times what would normally be in a diet to rats So I'm surprised the rats didn't just die on the spot to be honest because if you injected anything humans would normally eat You know in thousands of amounts then they probably die from it whether it's even like injecting someone with salt or potassium They would die so this is you know taking the chemical out of the context of its natural state It's not like they fed these rats smoked brisket for two weeks I'm sure those rats would be very happy if they were eating smoked brisket for two weeks So that first thing concerned about cooking meat creating carcinogens is is not practical in regards to how they came to that conclusion. So The second part we have to first understand that there are different types of colorectal cancer. There's colorectal cancer. There's rectal cancer there's distal colon cancer and there's proximal colon cancer and they all occur in various parts of the large intestine and This is where it gets fishy because colorectal cancer is the only risk that's increased by consuming meat None of the other colon cancers are increased by consuming even processed meat. So Now that we know there's different types We have one study here Red and processed meat consumption colorectal cancer a systematic review and meta analysis and The important thing to note here is that when we're talking about red meat and processed meat We're talking about beef pork lamb mutton beef burgers veal horse liver Bacon bacon rashers lunch meat ham sausage salami hot dogs smoked meat salt and meat and Honestly guys, what do people eat out of this? beef burgers here bacon lunch meat ham salami the other meats that are mentioned salt and meats whole beef pork and the art is consumed nearly as much as the processed meats and The smoked meats and those that have the chemicals in them and not to mention they lump these all together for this study So it's not like they're isolated and this study pretty much found that Colorectal cancer risk was increased, but none of the other colon cancer risks were increased. So Definitely something interesting there the next study Pretty much came to the same conclusion. It analyzed some things and it pretty much said that Red and processed meat significantly, but moderately increased CRC risk by 20 to 30 percent But once they isolated the meats by subtype in different countries They got drastically different results in the Netherlands for example There were weak associations between beef and wild type and colon tumors and an inverse Association with pork and colon and rectal tumors. So people that ate pork actually had less cancer and This inverse association cannot be explained and requires further replication and study Maybe you should stop lumping in processed meats with regular meat. So in another trial Colorectal cancer risk was Increased with pork and lamb, but not with beef and veal So, you know, definitely some factors we could talk about there that I won't touch on the main point I'm focusing on here is these studies are finding drastically different and contradictory results I could try to explain that but in regards to like how they feed the animal Maybe the pork is typically processed and lamb, but we're not talking about that now Two studies from Japan investigated the effect of red meat subtypes They concluded that not only any type of red meat, but also total red meat consumption was not a risk factor For colorectal cancer, but guess what? Second study from Japan says women have a high risk of colon cancer when they eat pork and beef. So very contradictory Denmark another study saying that the risk for rectal cancer was elevated for pork and Substitution of fish for red meat was associated with significantly lower risk of colon cancer, but not rectal cancer You know another study they stated that beef consumption was associated with increased risk, but no association with rectal cancer Lamb consumption was also associated with increased risk of colorectal cancer no association observed for pork and They recommend further analysis, especially regarding the role of pork. So these these results are drastically drastically different And what we can surmise from that is that heme iron might play a role in the people that are consuming the red meats Although red meat in the context of this study is every meat under the umbrella. Just summarize this study first they say that They pretty much say that there's so much variable data that we need to do further Investigations and then they just recommend that, you know, you should consume all these foods moderately in a balanced diet So the next study processed meat and colorectal cancer The conclusion here. I'm referencing the nitrosamine thing what they say here is that These toxic compounds are not specific to processed meat, but it's likely that the nitrate curing enhances the toxicity So nitrite binds to the heme iron and the nitrosil heme could yield more toxic lipoperoxides and or cytotoxic agents that Native myoglobin-bound heme. So I'm gonna try to explain this guys. This is way above my pay grade This is like biochemistry stuff, but I will try to explain it as well as I can So this study says that there are some interactions between heme iron and nitrosil compounds this the next study uh Associating between Remi consumption and colon cancer We're not with this study pretty much says and again guys I'll link all these studies in the order I talk about them is that we're not showing meat consumption in the context of a healthy diet and we're not Looking at other factors in people's diets So it's not really, you know, even in the context where they're only looking at meat consumption outside of processed meat consumption It's still not in the context of a healthy diet or in a normal situation So we'll talk about nitrosil means first because my heme iron is more of a theory. So What happens is in dry heated model systems when you heat Make sure of amino acids creatinine glucose similarly in the composition of six different kinds of meats We're dry heated to simulate the formation of heterocyclic amines and meats this pretty much says that These reactions occur to these meats in this specific cooking method Nitrosodium methylamine has been shown to be formed in certain foods as a result of the direct fire drying process And nitrosamines are chemical compounds of an amine most nitrosamines are carcinogenic So what I'm going to summarize is that this dry direct dry fire heating process is so these gigantic heating elements When you put this is what they're heating the foods in And the nitrates that are in these foods it reacts with this specific drying process That's using nitrogen and it forms these carcinogenic nitrosamines. So that is my understanding of why processed meats are a problem It's it's not necessarily the nitrates. It's when they're heated in this certain way They cause these problems so Basically to tie this all together All the previous studies I talked about that are that say that colorectal cancer risk is increased And that include and they all include the processed meats This is the reason colorectal cancer risk rate is increased because these carcinogenic compounds made from this direct fire drying process with nitrates is Is why so that that nitrate thing the processed meat thing? I think I tied all of that together, but the heme iron thing is is very complicated because My understanding of the reason that heme iron is a problem and I haven't been able to Find any I mean the data shows what I'm about to say, but it's not conclusive So heme iron when you don't have enough of certain vitamins and minerals in your body Particularly vitamin A and calcium and especially vitamin D3 you can't absorb iron in your body properly So what's happening is these people that have very high levels of heme iron in their diet from consuming processed meats Aren't getting the vitamins that are supposed to be in those meats They're getting the iron, but maybe those meats weren't on pasture. Maybe they're not high quality Maybe they're not eating organ meats. You need to consume vitamin a you need to get the sun for vitamin D3 You need to get calcium you need to get a bunch of other vitamins and minerals in order to metabolize iron properly So it's safe to say these people have inflammatory diets They cannot metabolize the diet the iron properly. They're missing vitamins So there's definitely some tie-ins to heme iron inflammation lack of other vitamins in the diet It's not a problem with heme iron in itself. It's a deficiency of other things I think I've touched on all of these points. Hopefully I've summed this up for you guys I will link these studies. I know this video is a complete mess and very confusing, but Guys I recorded this at least five times like this is this is the best I got so Hopefully this can Get so basically to sum this up any study that shows Association should we meet and colon cancer is not isolating actual fresh meat. We're eating It's always processed meats and in regards to the heme iron problem in actual meat. We're eating It's more of a problem of not getting nutrients and vitamins from other parts of the animal and properly raised animals and the nitrate Nitrosamine thing ties into the processed meat It's you know that that specific process and curing of the meats with those chemicals and the dry fire heating process is the problem