Kresser mentions that the proposed mechanisms thought to be behind processed meat causing cancer are N-nitroso compounds, heme iron, TMAO, Neu5GC, and heterocyclic amines formed from cooking.

Kresser 提到，加工过的肉类食品包含了这些致癌因素，亚硝基、血红素铁、氧三甲胺、羟乙神经氨酸以及在烹调过程的杂环胺。

And when it comes down to the specifics of why meat is bad, compounds in meat are often investigated — things like heterocyclic amines, TMAO, Neu5GC, Arachadonic acid, and the list goes on.

当涉及到为什么肉不好的具体原因时，通常会对肉的进行调查——比如杂环胺、TMAO、Neu5GC、花四烯酸等，还有很多。