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Eating too much red meat, especially processed due to cancer-causing substances added to it, meat amended its shelf-life or change its taste to increase both
Using smoked or cured or salted or add preservatives or colored her
Such as sausages, mortadella and bacon.
These additions are those that can cause cancer. And it can result in exposing the meat to high temperature during the barbecue
For example, to be chemicals causing cancer of the colon or rectum or stomach
Or intestines.
The chemical additives are the reason for the increase in cancer risk, but not the meat itself.
