CATALASE INTRINSIC EMISSIONS OF ELECTROMAGNETIC FIELDS AS PROBABLE CAUSE IN CANCEROGENESIS FROM CONSUMPTION OF RED AND PROCESSED MEAT

In 2015, reports by The International Agency for Research on Cancer warned of a high incidence of cancer due to processed meats intake. At present, the etiologic factor(s) behind this cancer genesis (is)(are) unknown. The purpose of this manuscript is to introduce a hypothesis linking the protein enzyme catalase (CAT) added to processed meats during manufacturing as a probable cause for the higher cancer incidence. CAT is added during the processed food manufacturing for esthetic reasons, to avoid the “bleaching effect” by hydrogen peroxide. Supporting the hypothesis are prior experiments linking electromagnetic fields (EMFs) emissions during cell respiration, as causing DNA damage and triggering cancer. In that research (CAT) was briefly reported to emit electromagnetic fields (EMFs). This manuscript reintroduces and emphasizes the ubiquitous enzyme catalase as possible cause in cancer genesis reported from processed meat consumption. Additional experiments are presented where a Prussian Blue Solution (PBS) was mixed with two parts of fine iron particles 2000 nanometers (nm) in diameter. Control experiments had human hairs mounted on a slide and then exposed to the liquid PBS. A slide assembly was constructed that EMFs emissions by catalase proper disrupting the metabolic process of the human hair follicle. CAT is shown to be an independent emitter of EMFs and therefore hypothesized as cancerogenic to the human body.


Introduction
In 2015, reports by The International Agency for Research on Cancer warned of a high incidence of cancer due to processed meats intake (1). At present, the etiologic factors behind processed foods and the cancer genesis are unknown. The purpose of this manuscript is to introduce a hypothesis linking the protein enzyme catalase (CAT) that is added to processed meats during manufacturing as a probable cause. CAT is added during the processed food manufacturing for esthetic reasons, to avoid the "bleaching effect" by hydrogen peroxide. Supporting the hypothesis are prior experiments linking electromagnetic fields (EMFs) emissions during cell respiration, as causing DNA damage and triggering cancer genesis (2,3). In those papers (CAT) was briefly reported to emit electromagnetic fields (EMFs). This manuscript reintroduces and emphasizes the ubiquitous enzyme catalase as possible cause in cancer genesis reported in processed foods. Prussian Blue Solution (PBS) was mixed with two parts of fine iron particles 2000 nanometers (nm) in diameter (4). Control experiments had human hairs mounted on a slide and exposed to the liquid PBS (5). A slide assembly was constructed that confirmed EMFs emissions by catalase proper disrupting the metabolic process of the human hair follicle. CAT then, as an independent emitter of EMFs could disrupt the homeostasis of the eukaryotic cell. In the USA catalase used in processed foods are regulated, not inspected.

The Hypothesis
The Electromagnetic Fields emitted by the protein enzyme catalase ubiquitously present in processed meat products are identified as probable factor in cancer genesis.

Experiments supporting the Hypothesis
In this manuscript we expand the research on the disruptive effect of the diamagnetic protein enzyme catalase (CAT) EMFs penetrating a glass barrier on a biological tissue sample. The discovery of in vitro EMFs emitted during CAT dissociation of H2O2; led to a paper linking Reactive Oxygen Species reactions (EMFs) and cancer. In this manuscript the role of CAT proper as an emitter of EMFs is reintroduced, and hypothesized to be a factor in cancer genesis when introduced in the human digestive system via processed food.
The human hair follicle has been described as a mini-organ with complex cellular divisions, its own circulatory system and metabolic activity (6). The metabolic process entails energy (electron movement) that according to Faraday' law and the Hall effect (7) induces electromagnetic fields (EMFs). The human hair follicle biomagnetism was introduced by D. Cohen in1980 (8). Additional experiments in 2016 demonstrated the hair follicle EMFs penetrating vertically through a 1 mm glass barrier [9]. Also shown, were metabolic disruptions of fronted hair follicles when imbedded in a diamagnetic (repulsive) solution (10). As aforementioned, EMFs emitted during cell respiration were proposed to be an additional factor in cancer genesis as cited in (3).

Materials and Methods
Prussian Blue Stain solution was prepared by using two parts of Potassium Ferrocyanide, one part HCl 2.5% and two parts of a solution containing fine iron particles of a mean diameter of 2000 nanometers (nm). This mix was dubbed (PBS Fe2 4K)

Controls
A human scalp hair was placed in the center of a 25x75x1mm glass slide, two drops of the PBS Fe2 4K covered the hair n=10. The preparation was allowed to evaporate for one hour. Images were recorded (Figs 1,2)

Ancillary Testing Blocking the CAT EMFs
A slide assembly was developed to allow for the blocking of EMFs (emitted by CAT) by antimagnetic paint (Fig 3). One 25x75x1mm slide was coated halfway with antimagnetic black paint (Less EMR Inc. 4 OZ can. Shielding up to 99%). Human hairs were mounted on both sides on coverslips (24x50x1 mm) and covered by drops of PBS Fe2 4K; then allowed to dry. Images recorded. Note: Levels 2 and 3 have been manually separated (shifted downward 3 mm) for demonstration purposes.

Recording Equipment
After evaporation, images were viewed and recorded in the normal mode (no filters) x10 and x40 magnifications. Equipment used was a video-microscope (Celestron LCD Digital Microscope II model #44341, Torrance, California, USA). All pictures downloaded and labeled by using an Apple Inc. iPhoto 8.1.2, App.

Results and Discussion
The endogenous EMFs emitted during cell respiration had been proposed as an additional factor in cancer genesis (3). In previous experiments, a small fragment of processed meat were used as EMFs generator, How? By adding H2O2 to the sample bubbling ensued due to the action of catalase present. This bubbling lasted approximately one hour, thus showing a significant reservoir of catalase present (2).
Since previous experiments have shown that EMFs could penetrate glass barriers (9), a slide assembly was designed to evaluate the effect of EMFs on the intact hair follicle (Fig 4). The experiment was validated by additional testing as shown in Figure 5 below.

Conclusions
• The experiments have shown a change in the crystals deposition surrounding the hair follicle. This is attributed to the EMFs emitted by the enzyme catalase through a 1 mm glass barrier on the normal crystals accretion (read EMFs) surrounding the hair follicle. The crystals surrounding the hair are a reflection of the intrinsic hair follicle biomagnetism. • Endogenous EMFs during cell respiration had been suggested to be cancerogenic. This by causing DNA changes. • Exogenous catalase consumption may be a factor in cancer genesis.
• The United states Department of Agriculture (USDA) through its Food Safety and Inspection Service (FSIS) department stated when asked (Incident Case # 151219-000012) dated December 12, 2015 as follows: • Question: Is the level of catalase "regulated" or "inspected" by your department (either during manufacturing or as a final product) in processed meats? • Answer: Yes, is regulated as indicated in the listing in FSIS Directive 7120.1 • Question: I have also read that catalase levels are inspected in "cooked meat" since it is always present in raw foods. • Answer: Catalase test is conducted on cooked meat products for detecting underprocessing when the product is scheduled to be heated to the proper temperature.
In conclusion, when reading the answers, one may interpret that catalase levels are inspected in "cooked" meat products only. In "processed meat products" catalase is regulated.
• The data presented is in support of the hypothesis as stated: The Electromagnetic Fields emitted by the protein enzyme catalase ubiquitously present in processed meat products are identified as probable factor in cancer genesis.

Addendum
Since the data introduced showed the presence of catalase in the processed meat samples tested, such as Salami, it behooves to find out whether there are governmental inspections (in my case the USA) monitoring this area: The following questions were asked via an email dated December 22, 2015 and addressed to the United States Food Safety and Inspection Services (FSIS). Original communication on file.
Question: Is the level of catalase "regulated" or "inspected" by your department (either during manufacturing or as a final product) in processed meats? [ Answer: Yes, is regulated as indicated in the listing in FSIS Directive 7120.1 Question: I have also read that catalase levels are inspected in "cooked meat" since it is always present in raw foods. Answer: Catalase test is conducted on cooked meat products for detecting under-processing when the product is scheduled to be heated to the proper temperature.
By reading the answers, one may interpret that catalase levels are inspected in "cooked" meat products only. In "processed meat products" catalase is regulated.