The most dangerous type of meat is meat from factory farms. This type of meat is often described as coming from confined animal feeding operations (CAFO). Animals in factory farms have high levels of pesticides, hormones, arsenic, and antibiotics (1).
If you do get meat, a major issue comes from cooking meat. Any time you cook meat at high temperatures, whether you’re grilling, frying, or broiling, dangerous chemicals are created (2, 3, 4), for example:
- heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are linked to cancer, and
- advanced glycation end products (AGEs) cause oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.