A SUGAR MOLECULE IN RED MEAT FOUND TO BE CAUSE OF ELEVATED CANCER RISK!

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While scientists have known for years that consumption of red meat is linked to elevated cancer risk, a new study by University of California San Diego (UCSD) scientists found that the culprit is a sugar molecule called Neu5Gc. Found in animals such as cows, pigs and sheep, this chemical is unnatural to human biology.

The study concludes that when people consume beef, pork, lamb and bison, a sugar molecule called Neu5Gc from those meats gets fully incorporated into human tissue. The immune system then attacks that substance leading to tissue inflammation and a higher lifetime risk of cancer.

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