Contrary to what one might think, the most dangerous way to eat meat is not rare, but well-done!
Could the method of cooking be a carcinogenic factor?
When food is cooked, it is put through a transformation process. According to the Canadian Cancer Society, high cooking temperatures promote the creation of chemicals such as heterocyclic amines and polycyclic aromatic hydrocarbons. The latter are believed to promote the development of colorectal cancer cells. High heat should therefore be avoided when cooking.
A negative impact on the brain
Toxic substances are created with the intense heat associated with cooking. These are called glycotoxins, and they promote dementia and diseases such as Alzheimer's or Parkinson's.
Finally, eating overcooked meat increases the risk of allergies, diabetes, arthritis, osteoarthritis, and kidney infections.
The ideal way to eat meat is to cook it until it is rare, or medium-rare, but never well done. As for the cooking method, make sure to use low-temperature methods such as a slow cooker, or in the oven.