MSI Press Blog

We love grilling. Carl had quite a reputation for grilling hamburgers, hot dogs, salmon, and more, a tradition carried on by his children (son Shawn in the picture) and grandchildren (granddaughter Neela in the picture). Friends, family, and neighbors always loved coming by for Carl's BBQs.  Then, Carl fell and was diagnosed with stage 4 Cancer of Unknown Primary , which is an aggressive cancer, leaving little time to cope with rapid changes , let alone grilling or any kind of final fun. His oncologist thought that the primary probably was in the GI tract. Carl had skipped his colonoscopy (no one should ever do that). He was treated with a generic mix of chemicals as well as a mixture for colorectal cancer. It was too late! What we never realized during all those years of grilling was the potential connection between grilling and cancer. Had we known that, maybe Carl would have grilled less or differently. Perhaps he would have been more diligent about getting his colonoscopy. By ...

  Cancer nutrition advice is a minefield. People want certainty, but the science rarely gives us clean lines. Still, some patterns are strong enough—and consistent enough—to take seriously. This post is about the foods that raise cancer risk, what kinds of cancer they’re linked to, and why the “dose” matters more than the headline. 1. Processed Meats: The Most Consistent Culprit Examples: bacon, sausage, hot dogs, deli meats, ham, pepperoni Linked cancers: colorectal, stomach The World Health Organization classifies processed meats as Group 1 carcinogens —the same category as tobacco, not because they’re equally dangerous, but because the evidence is equally strong. Why: Nitrites, nitrates, and high‑heat processing create carcinogenic compounds (nitrosamines, HCAs, PAHs). Moderation looks like: Occasional use, not daily or weekly Think “special brunch,” not “everyday breakfast” If you eat it, pair with fiber (vegetables, whole grains) to reduce nitrosamine formation 2. Red Meat...