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[Graknorke]

It's true, did you know that length of life directly correlates with _^lifetime chance of getting cancer? Scary.

[miauw62]

Life is carcinogenic these days, seems like.

Air pollution = breathing in air increases your chances of cancer. 

[Orange Wizard]

Anyway, the mechanism that causes problems with processed meats is mitigated by not charring the meat

So the only people who need to worry about it are people who like burnt meat? That's almost laughable.

[TheBiggerFish]

Apparently bacon and other processed meats are now considered cancer-causing agents, according to a few news sources. My local news said it is worse than eating asbestos.

Doesn't everything get labelled as one with enough studies? Not sure if they're actually serious.

...Aaaaand xkcd.

[Frumple]

So the only people who need to worry about it are people who like burnt meat? That's almost laughable.

... or not. Depends on how burnt burnt is. Light char or near-char is pretty common in cooking, from what I've seen. Done right it's part of some freaking tasty stuff, though you sometimes don't eat the charred bits.

[GiglameshDespair]

Apparently bacon and other processed meats are now considered cancer-causing agents, according to a few news sources. My local news said it is worse than eating asbestos.

Doesn't everything get labelled as one with enough studies? Not sure if they're actually serious.

...Aaaaand xkcd.

Add it to the list, along with children, childlessness, being a man, and being a woman.

[TheDarkStar]

I opened the cupboard. Then a cockroach jumped onto my head.

[Loud Whispers]

I have fond memories hunting roaches as a kid

[Rubidium]

instead of an "403 forbidden error message" kitawiki now makes you input a username and password... which i don't know.
i miss kitawiki.
it hosted my old avatars (not the element ones)

[Akura]

I opened the cupboard. Then a cockroach jumped onto my head.

At least it wasn't a hissing cockroach.

I think my hair is falling out. I've been losing a bunch of strands in the shower these days, and I've barely hit my twenties.

Welcome to the hair-loss club for men. Top of my head is going bare since the same age.

[Loud Whispers]

Maybe you have high testosterone from being uncontainably manly

[Orange Wizard]

So the only people who need to worry about it are people who like burnt meat? That's almost laughable.

... or not. Depends on how burnt burnt is. Light char or near-char is pretty common in cooking, from what I've seen. Done right it's part of some freaking tasty stuff, though you sometimes don't eat the charred bits.

'Round here it's at least a little rare to see much char in cooking. More of an American thing AFAIK.

...

I think my hair is falling out. I've been losing a bunch of strands in the shower these days, and I've barely hit my twenties.

Stress, among other things, will do that to you. Such is life.

[Baffler]

I think my hair is falling out. I've been losing a bunch of strands in the shower these days, and I've barely hit my twenties.

Stress, among other things, will do that to you. Such is life.

It may well just be thinning out, it's not unheard of for that to happen in early adulthood, especially if it was relatively thick to start with. Mine did the same when I was 19, and eventually just stopped. My circumstances have not changed significantly since then, and only the barber can tell the difference.

[Bauglir]

'Round here it's at least a little rare to see much char in cooking. More of an American thing AFAIK.

the maillard reactions you get to brown the surface also contribute a little, maybe? it's been a while since toxicology (4 years, wow). i do know that we're not talking full-on charcoal crust or anything, though, you'll get the necessary reactions from pretty much any process that blackens bits of the surface in places. same thing to a lesser extent with unprocessed meat, too.

basically, though, if you want to be absolutely paranoid you should boil all your meat, or bake it completely submerged under a sauce or something.

of course, i'm no doctor so please don't ever actually trust me for medical advice. and i certainly don't pay it much mind m'self. i'm here to live well, not long.

[Orange Wizard]

the maillard reactions you get to brown the surface also contribute a little, maybe? it's been a while since toxicology (4 years, wow). i do know that we're not talking full-on charcoal crust or anything, though, you'll get the necessary reactions from pretty much any process that blackens bits of the surface in places. same thing to a lesser extent with unprocessed meat, too.

O... kay...

* Orange Wizard boils bacon with impunity.