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

The document presented a hypothesis that the enzyme catalase (CAT), used in processed meats to prevent the bleaching effect of hydrogen peroxide, might contribute to cancerogenesis due to its emission of electromagnetic fields (EMFs). This hypothesis was based on previous research suggesting that EMFs emitted during cell respiration could cause DNA damage and trigger cancer. The study included experiments where catalase was shown to emit EMFs, potentially disrupting the metabolic process of human hair follicles. The authors proposed that these EMFs could be a factor in the increased cancer incidence associated with processed meat consumption.