A study report on 50,000 vegetarians has caused a great sensation in cancer research. This report points out that the cancer rate among this group is surprisingly low. Compared to people of the same age and gender, the incidence of all types of cancer in this group was significantly reduced. The research report shows that they can apparently live longer. A report on Mormon Californians indicates that this group has a 50% lower cancer rate than the general population. Mormons are characterized by eating less meat.
Why are meat-eaters more prone to cancer? One reason might be that when animal meat is left for a few days, it turns a sickly bluish-gray. To prevent this discoloration, butchers add nitrates, nitrites, and other preservatives. These substances give the meat a bright red color. However, in recent years, there have been continuous reports that these substances contain carcinogens.
Dr. William Linkins, who specializes in cancer research at the National Oak Ridge Laboratory in Tennessee, said: "I wouldn't even feed my cat anything containing nitrates."
Scientists in Britain and America compared the 'intestinal microflora' of meat-eaters and vegetarians and found significant differences. The microorganisms in the intestines of meat-eaters, when reacting with digestive fluids, produce chemicals that are believed to cause cancer. This may explain why colorectal cancer is very common in meat-based regions such as North America and Western Europe, but rarely occurs in vegetable-based regions like India. For example, in the United States, colorectal cancer is the second most common (after lung cancer); Scots, who eat 20% more beef than the English, have one of the highest rates of colorectal cancer in the world.