Even those who ate as little as 2 oz (55 g) of red meat a day had an increased risk of colon cancer.

Red meats and processed meats (especially) have also been linked to other health issues like hypertension and high cholesterol.

So cook it low and slow with indirect heat and avoid charring. You’ll minimize the cancer-causing chemicals when meats are charred.

Grilled or charred beef (and many meats) has been linked to increased rates of prostate cancer.

Sausage-lovers, if you’re going to eat sausage, don’t reach for the cheap brands. They’re more likely to contain cheap dye and sus

European Food Safety Authority recently found that a red food coloring in cheap sausages, called Red 2G, could cause cancer.

Grilled or charred beef has been linked to increased rates of prostate cancer. So cook it slow with indirect heat to avoid charring.

Hemoglobin and myoglobin that are found in all red meat are the cause of colon cancer to those who eat on a daily basis.

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