Red Meat and Cancer

A sugar that naturally occurs in animals but not humans could be the reason why people are at higher risk for cancer when they consume red meat, researchers at the UC San Diego School of Medicine reported Monday.

The scientists found that feeding the sugar Neu5Gc to mice engineered to be deficient in it — like humans — significantly promoted spontaneous cancers. Their study did not involve exposure to carcinogens or artificially inducing cancers, further implicating Neu5Gc as a key link between red meat consumption and cancer, according to UCSD.

Consider the Source

 Consider the First Source!


In the beginning was the Word, and the Word choreographed an assembly of amino acids into an exquisite array of specific proteins. Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.” In so doing God demonstrated a penchant for genomic writing, preceeded by an amazing series of prebiotic events, in a highly orchestrated presentation of evolutionary overcontrol.

More about God’s Handiwork!

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