In this episode we provide context about the link between meats and cancer in part due to the formation of toxic chemicals formed during the process of cooking, known as heterocyclic amines. However, studies have proven that seasoning meats with specific ingredients prior to cooking reduce the formation of these chemicals by up to 95% in some instances. We also answer audio questions sent in from Nigeria and the UK.
You can also listen to the full episode on YouTube, iTunes & SoundCloud.
Hosted by Dr. Yemisi Bokinni – A trained medical doctor, researcher, and long-standing promoter of public health. Dr. Bokinni graduated with a Medical degree and BSc in Human Genetics from King’s College London. She also has postgraduate training in nutritional genomics and personalised medicine.