Processed meat was classified as an IARC Group 1 carcinogen in 2015. Evidence is mounting that not just processed meat but all meat (in fact, all animal products) are carcinogenic! Possible mechanisms include HCA, PAH, AGEs, TOR overactivation, TMAO, heme iron, viruses, Neu5GC, methionine & leucine overconsumption, and so on.

Do animal products — meat, fish, eggs and dairy — cause cancer? Dr Peter Rogers outlines 30+ direct and indirect mechanisms that link animal products and cancer.

Does meat consumption during pregnancy contribute to increased stress levels, obesity, diabetes, cancer and impaired cognitive functioning in children?

Do we live shorter lives if we consume meat? A collection of Dr Greger videos on the theme.

Dr Greger has a few videos on additives of questionable value added to industrially produced meat. These additives include salt, meat glue, viral meat spray and maggot meat spray.

Bugs are being suggested as an alternative to meat.

Dr Greger explains that undercooked meat exposes us to the risk of food poisoning. On the other hand, well-cooked meat may expose us to carcinogens! In one of his videos, he suggests that boiling meat allows non-vegetarians to mediate their risk of both.

"Nitrites in processed meat form nitrosamines, a class of potent carcinogens found in cigarette smoke, which may explain why hot dog consumption has been associated with the two leading pediatric cancers, brain tumors and childhood leukemia." — Dr Greger

Processed meat was classified as IARC Group 1 carcinogen in 2015 because of compounds like N-nitroso-compounds (NOC). How harmful are these compounds? How are they produced? Dr Greger explains.

In 2012, Dr Greger published a 7-part video series summarizing the role of Neu5Gc, a molecule in meat that promotes inflammation and tumor growth.