The ubiquitous enzyme catalase is reintroduced and emphasised in this publication as a likely source of cancer genesis in processed meals. Two parts of Prussian Blue Solution (PBS) were combined with two parts of fine iron particles with a diameter of 2000 nanometers (nm). The goal of this paper is to present a theory that links the protein enzyme catalase (CAT), which is introduced to processed meats during the production process, as a possible reason. The International Agency for Research on Cancer issued findings in 2015 warning of a high incidence of cancer linked to the consumption of processed meats. The etiologic factor(s) behind this cancer genesis is (are) unknown at this time. The goal of this paper is to present a hypothesis that links the protein enzyme catalase (CAT), which is added to processed meats during the production process, to a greater cancer incidence. To avoid the "bleaching effect" caused by hydrogen peroxide, CAT is added during the processing of processed foods. Prior investigations linking theorised electromagnetic fields (EMFs) emissions during cell respiration as causing DNA damage and inducing cancer support the hypothesis. That study (CAT) was briefly reported with evidence of electromagnetic fields being emitted (EMFs). The ubiquitous enzyme catalase is reintroduced and emphasised in this publication as a likely cause of cancer genesis linked to processed meat consumption. A Prussian Blue Solution (PBS) was combined with two parts fine iron particles 2000 nanometers (nm) in diameter in additional trials. Human hairs were placed on a slide and subjected to liquid PBS in the control studies. EMFs are emitted by catalase, affecting the metabolic process of the human hair follicle, according to a slide assembly. Because CAT has been proved to be an independent emitter of EMFs, it is thought to be carcinogenic to humans.
Author(S) Details
Abraham A. Embi
13442 SW 102 Lane, Miami, Florida, 33186, USA.
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