Assessment of Catalase Intrinsic Emissions of Electromagnetic Fields as a Probable Cause in Cancerogenesis from Consumption of Red and Processed Meat

The manuscript proposes a hypothesis that the enzyme catalase (CAT), used in processed meats to prevent the "bleaching effect" of hydrogen peroxide, may contribute to cancer development. This is based on the idea that CAT emits electromagnetic fields (EMFs) during cell respiration, which could cause DNA damage and trigger cancer. The study references previous research that documented CAT as an EMF emitter and presents additional experiments involving Prussian Blue Solution and iron particles to support this hypothesis. The findings suggest that CAT's EMF emissions might disrupt metabolic processes, such as those in human hair follicles, and potentially be carcinogenic.