Eating meat, does it raise your risk of colon cancer

OK red meat is NOT a good source of protein for those "at risk" or battling colon cancer. Most definitely stay away from any and ALL processed meats! This includes; sausages, pepperoni, hot dogs, ham, etc. The term "processed" refers to ~ anything preserved by smoking, curing, salting, or by the addition of preservatives which are cancer causing "carcinogens" can be formed. This damages the cells in the body leading to development of cancer!

According to the American Institute of Cancer Research ~ The evidence from the expert report that red meat is a cause of colorectal cancer is convincing. This evidence is much stronger now than it was in the mid-1990s. Red meat contains substances that are linked to colon cancer. For example, heme iron, the compound that gives red meat its color, has been shown to damage the lining of the colon. 

• Consume turkey, chicken and fish more often than beef, pork, and lamb. But remember to keep portions of meat small. The emphasis of our meals should be on plants. We learned in my last article that at least ⅔ of our plates should be filled with cancer protective plants (fruits, vegetables, whole grains, legumes).
• Instead of using preserved deli meats for sandwiches, try roasting fresh chicken or turkey breasts in the oven. Save the leftovers for your sandwiches.
• Use chicken, fish, beans or roasted vegetables for tacos instead of ground beef.
• Use lean ground turkey as a substitute for ground beef in burgers.
• Make a meatless entree at least once a week.  

  The AIRC recommends to reduce the cancer risk; eat no more than 18oz of read meat a week  ~ thats cooked weight not the weight prior to cooking. The AIRC finds that most people who have a high intake of meat tend to eat less of their plant based foods, therefore they aren't getting the benefits from the cancer-protective properties of their veggies.