Author Topic: My genetics textbook describes cooked meat and how it creates CANCER causing HCA  (Read 1787 times)

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Offline bharminder

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Hey what's up everybody,

In my genetics class, we have a textbook and in a chapter on gene mutation, it says:

"Another group of chemicals that cause mutations are known as adduct-forming agents. A DNA adduct is a substance that covalently binds to DNA, altering its conformation and interfering with replication and repair. Two examples of adduct-forming stances are acetaldehyde (a component of cigarette smoke) and heterocyclic amines (HCAs). HCAs are cancer-causing chemicals that are created during the cooking of meats such as beef, chicken, and fish. HCAs are formed at high temperatures from amino acids and creatine. Many HCAs covalently bind to guanine bases. At least 17 different HCAs have been linked to the development of cancers, such as those of the stomach, colon, and breast. " pg 383 Concepts of Genetics 10th edition, by Klug, Cummings, Spencer, and Palladino

This is interesting because this textbook is part of a mainstream science curriculum at a university. Pretty cool since it gives credence to raw paleo foods (or abstinence from meat). Although a family member pointed out that it didn't describe in this passage what high temperatures were.

Offline Projectile Vomit

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There's plenty of tidbits like this out there. The challenging part is getting people to connect the dots and end up with the conclusion that we shouldn't be cooking those foods. Most people are so thoroughly socialized to cook their food that their worldview leaves no room for an alternative lifestyle.

Offline TylerDurden

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Afaik, HCAs and all other heat-created toxins are formed at even low cooking temperatures, such as boiling. It is merely that such toxins become much greater in amount once the cooking becomes quite fierce.
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