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Anyone found an actual explanation for why? Not really present in the articles I have seen.
The Maillard reaction (the browning process when frying/searing food) creates a few compounds suspected to cause cancer. So.... eat a lot of steak, eat a lot of carcinogenic compounds.
That would mean that all browning would be an issue, be it tofu or beef.
If it is specific to red meat, it would have to be something in the muscle tissues.
Karma?
Pay for murder, get ass cancer.
Hi. Adults are trying to talk. We are not using magical thinking.
Any ideas on the biological pathway this takes place?