Avoiding Meat - How Foods Fight Cancer

Numerous research studies have shown that cancer is more common in populations
consuming diets rich in fatty foods, particularly meat, and much
less common in countries with diets rich in grains, vegetables, and fruits.

Evidence suggests that this is partly due to the high-fat and fiber-free characteristics
of meat compared to plant foods. In addition, because meats are
cooked, cancer-causing chemicals called heterocyclic amines tend to form
within the meat tissue. The longer and hotter meat is cooked, the more these
compounds form. Will learn more about how meat is linked to cancer risk,
and also about vegetarian sources of protein, which are low in fat, high in fiber,
and loaded with cancer-fighting nutrients.