That was a question by Leony in our Science class. She came up with this
question after examining cow's lungs. The class searched for the
answer in the internet, and this is what they found from
http://www.oprah.com/health/Dr-Oz-Answers-Your-Questions-Health-Advice-Column#ixzz2b9sMRz5D :
"Just like us, chickens and cows can develop cancer. But cancer is
largely a disease of the aging process, and animals raised for food are
slaughtered while they're young. If, by some chance, a meat product does
contain cancerous cells, cooking it will kill them. And even if your
steak tartare came from a cancer-afflicted cow, there's no evidence to
suggest you'd suffer any ill effects. Of much greater concern is eating
too much red and processed meat, which are linked to cancers of the
digestive system. You should also avoid meat cooked at very high
temperatures (such as pan-fried or flame-grilled), because the extreme
heat produces carcinogens."
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