(NaturalNews) Hot beverages over 149 degrees Fahrenheit may cause cancer of the esophagus, say researchers. The World Health Organization’s International Agency for Research on Cancer (IARC) has found some interesting connections to cancer, reporting that very hot drinks “probably” cause cancer. The IARC review, which was based on more than 1,000 studies, found links between hot beverages and esophageal cancer. The findings were published in The Lancet Oncology. The WHO report did mention that coffee and herbal drinks served at “normal serving temperatures” carry no cancer risk.
IARC made it clear that it’s the temperature of the drinks that can cause damage to the esophagus, not the constituents of the drinks themselves. “It is the temperature, rather than the drinks themselves, that appears to be responsible,” the report notes. IARC director Christopher Wild told the AFP News Agency: “These results suggest that drinking very hot beverages is one probable cause of esophageal cancer and that it is the temperature, rather than the drinks themselves, that appears to be responsible.”
The IARC study found that the intense heat of beverages, above 149 degrees Fahrenheit, can be “probably carcinogenic to humans.” Studies in China, Iran and South America ultimately brought IARC to these conclusions; these cultures typically consume tea at around 158 degrees Fahrenheit.
Herbal teas possess various therapeutic and medicinal properties for consumers who have digestive systems that are absorbing all the properties well. A cup of coffee a day isn’t bad either, and may protect against cancer, the IARC noted further. The 23 scientists who worked together on the IARC study dispelled any fears about consuming coffee, noting that they said there is “inadequate evidence” that coffee is a carcinogen. WHO raised fears in 1991, when they linked coffee to bladder cancer, but no such links have been confirmed since then.
Does high heat ‘burning’ of natural substances change their chemical makeup?
While the studies focused solely on temperature, they did not look into the chemical makeup of the drinks that these cultures regularly consumed. For example, black tea is significantly different to green tea. Black tea is actually green tea leaves that have been burned. Green tea’s natural chemistry contains copious amounts of wonderful antioxidants. When it is burned and turned into black tea, however, its great antioxidant profile is diminished, leaving potential carcinogens behind in its place. Temperature alone can change the very nature of plant-based medicines. IARC should take their findings to the next level, and investigate just what is happening when high heat is applied to healthy substances like green tea and coffee. Is the high heat causing carcinogens to be released into these beverages?
At the Forensic Food Lab, director Mike Adams plans to test the composition of popular tea products. His new book, Food Forensics, is already making waves, publishing groundbreaking, original findings on food chemistry that will forever alter your views about what you put into your body.