When cooked at high temperatures or over open flames, according to accumulating evidence, compounds in red and processed meats undergo biochemical reactions that produce carcinogenic compounds capable of altering the eater’s DNA.
When cooked at high temperatures or over open flames, according to accumulating evidence, compounds in red and processed meats undergo biochemical reactions that produce carcinogenic compounds capable of altering the eater’s DNA. Michael Tercha TNS
When cooked at high temperatures or over open flames, according to accumulating evidence, compounds in red and processed meats undergo biochemical reactions that produce carcinogenic compounds capable of altering the eater’s DNA. Michael Tercha TNS

Health News

June 12, 2017 10:57 AM

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