Experimental studies show that all thermolyzed (ultra-heated) proteins can promote colon cancer and so do thermolyzed carbohydrates and fried fat.
Thermolyzed casein in particular has shown to cause the growth of aberrant crypt foci (ACF tumors) and colon cancer.
Ultra-heating makes proteins less digestible as a consequence of cross-linking and racemization – which involve formation of unnatural peptides and amino acids.
As a result of decreased digestibility, more proteins escape from the stomach to the large bowel, where they're fermented into tumor promoting waste products such as ammonia and a variety of toxic phenols.
The colonic protein fermentation could explain several known associations between diets rich in fried food, roasted meats or ultra-heated cheese and colon cancer.
There is growing evidence that conventional household cooking preparations of protein play a major role in the pathogenesis of colon cancer. Exposure of food to high cooking temperatures (over 180ºC) such as with oven roasting or frying can lead to the formation of toxic carcinogenic compounds which include aromatic hydrocarbon, benzopyrene and heterocyclic amine.
Our society likes roasted and fried food. We like grilled meats, French fries and pizza. We like to caramelize or "brown" our food when we cook, particularly our proteins.
Studies sponsored by the National Cancer Institute, Toronto, Canada, indicated that the number of colon cancers increase threefold in animals consuming a diet in which approximately one half of the protein has been heated to a golden brown color. Note that in the typical diet, most of animal flesh and marine protein foods are heated to a golden brown color. Scientists suggest that heat treatment of proteins can lead to isomerization, deamination and other modifications of amino acids. The most obvious cancer promoters are heterocyclic amines which could result from racemization of proteins into d-amino acids and cross linking of proteins into unnatural peptides such as lysinoalanine.
Technically, heated proteins get carcinogenic due to changes in their molecular integrity; reduced digestibility and increased nitrogen waste. The reduced digestibility of cooked proteins increase the load of nitrogenous waste material reaching the colon via fermentation to ammonia and phenols – both of which are cancer promoters.
Note that colon cancer is the third deadliest cancer in the U.S. According to the American Cancer Society, an estimated 150,000 people will be diagnosed with colon cancer every year and 55,000 will die as a result of the disease during that time period.
The good news is that starches resistant to digestion (such as digestive-resistant maltodextrin) and other natural water soluble fibers serve as substrates to feed gut flora (friendly gut bacteria) and increase colonic carbohydrate fermentation. This then increases the level of energy reaching the friendly bacteria and thereby REDUCES the level of colonic protein fermentation along with the risk of colon cancer formation.
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