For decades, we’ve been told that choosing chicken over beef is the “smart” health decision. It’s leaner, lighter, and supposedly safer. But unsettling new research exposes a serious hidden danger that too few people are discussing.
It turns out that Campylobacter jejuni, a common bacteria found in chicken, may be doing much more than causing a few days of food poisoning. It could be accelerating the development and spread of colon cancer—especially among younger people who were never thought to be at high risk. We have seen in the news lately that colon cancer and digestive cancer rates have increased significantly in people under 50; this may be part of the equation.
Around the world, Campylobacter is seen as the most widely known source of food poisoning– often contracted through the handling and consumption of undercooked chicken. It primarily causes short-lived symptoms such as vomiting and diarrhea. However, recent developments suggest that certain variations of the bacterium are known to produce a toxin known as cytolethal distending toxin (CDT), which has the potential to lead to DNA damage, predisposing it for cancer to grow and subsequently spread.
The Study on Eating Chicken
In a study tracking 70 colon cancer patients, researchers discovered that those whose cancer metastasized had significantly higher levels of Campylobacter jejuni than those whose cancer stayed localized. Experiments on mice with human cancer tissue confirmed what they suspected: the bacterial toxin accelerated tumor spread. A new study has also linked white meat consumption and overall meat consumption to an increased risk of gastrointestinal cancer and all-cause mortality.
While this study didn’t claim Campylobacter is the sole cause of the surge in early-onset colon cancer, it adds yet another piece to a concerning puzzle: our modern food supply may be undermining gut health and increasing cancer risk more than we ever realized. Recent nutrition research notes that increased consumption of poultry and other meats has been associated with higher rates of gastrointestinal cancers and other causes of death. Eating patterns and overall nutrition play a significant role in cancer risk.
Why Chicken May No Longer Be a "Safer" Protein
The bad news doesn’t stop there. Fecal contamination is a significant issue in chicken processing, with many samples testing positive for fecal matter. This highlights the need for stricter regulations and better practices in the poultry industry to ensure consumer safety.
An Italian study just reported that people who ate over 300 grams of poultry a week—about three servings—doubled their risk of dying from digestive cancers, compared to people who ate less than one portion per week. This risk is significant when compared to eating the same portion of red meat or pork, and highlights the importance of moderation in poultry consumption as well as other meats consumed in the diet.
The concern isn’t just the bacteria in the meat—it’s also what’s happening behind the scenes:
- These birds are exposed to antibiotics, hormones, pesticide-laced feed, and stressful, unnatural living conditions which create an environment where harmful bacteria thrive and where the actual nutrient density of the meat declines.
- The toxins accumulate in the tissues, and when we eat those tissues, we are exposed to those toxins that can trigger inflammation, oxidative stress, and eventually chronic diseases like cancer.
- The toxins furthermore cause leaky gut, which means the intestinal lining integrity is compromised, diminishing nutrient absorption of the little nutrients that are in the chicken meat and further compromising the gut’s health.
- The crowded living environments for these animals creates misfolded proteins called amyloids. When we consume amyloid proteins, they can strengthen gut bacteria like E. Coli and Salmonella even more. Furthermore, our bodies cannot break these proteins down into usable amino acids for building muscles and tissues in the body.
- Many samples of retail chicken are contaminated with antibiotic-resistant microorganisms, raising concerns about the safety of consuming such products.
- Skinless chicken breasts and thighs are often consumed for their convenience and health benefits, while chicken bones are commonly used to make stocks and stews, adding flavor and nutrients to traditional dishes.
Chicken is often served in popular dishes like tacos and stew, showcasing its versatility across different cuisines. The cooking method, such as BBQ or cooking at high temperatures, can affect the healthfulness of the cooked meat, as these methods may produce harmful compounds. Juices released during cooking can impact both the flavor and safety of the dish. The use of spices in chicken preparation not only enhances flavor but can also provide additional health benefits. Processed poultry products, however, can have negative health outcomes due to high sodium and preservation chemicals, making it important to choose fresh and minimally processed options whenever possible.
Eggs play a significant role in poultry farming, and concerns have been raised about antibiotic use in eggs to prevent infection in hatchlings. Both chickens and turkey are common sources of poultry consumption worldwide. Eating chicken is popular globally, and it is often compared to other meats in terms of health, nutrition, and how it is served. Nutrients found in chicken, such as vitamin B12 and choline, are important for brain health and cognitive function.
A recent article discusses the risks of poultry consumption, including how chicken is prepared and served in different cultures, and highlights the importance of considering cooking methods and dietary balance.
And unfortunately, as our food supply is becoming worse and worse, the U.S. Department of Agriculture recently backed away from reforming a clean up plan aimed at reducing Salmonella in poultry—essentially making it easier for contaminated chicken to reach your plate.
More Bacteria, More Gut Health Risk
Campylobacter isn’t the only threat. Scientists have also uncovered connections between colon cancer and:
- Helicobacter pylori: A stomach bug that disrupts the gut microbiome and promotes inflammation. This bug loves to thrive in a gut with low stomach acid, which many suffer from, and is also connected to Acid Reflux.
- Fusobacterium nucleatum: A bacteria now strongly related to the advancement of colon cancer.
- Certain E. coli strains: Producing a toxin known as colibactin which sculpts a cancerous imprint on the DNA and particularly targets young individuals.
We are facing a perfect storm: a toxic food supply, a gut microbiome attacked by not only chicken, but all GMOs, processed foods, heavy metals, and other chemicals, and a growing population struggling with weakened immunity and poor detoxification. This is why rates of not only digestive cancers are on the rise but most diseases across all age groups are skyrocketing.
Selecting the Right Protein Source
As depressing as this may be, you can be smart and strategic to help protect your health against bacteria found in chicken and other ‘dirty meats’.
The first step is to choose clean, wild animal protein whenever possible. This means:
- Wild-caught fish like salmon, sardines, and mackerel.
- Grass-fed, grass-finished beef—never grain-fed.
- Wild game like elk, venison, lamb, or bison.
- Stay away from the chicken; even if it is organic.
Wild animal proteins haven’t been injected full of antibiotics, hormones, or cheap industrial feed. They live natural lives the way nature intended, and eat natural diets, and as a result, their meat supports health instead of undermining it. Wild animal protein is the most nutrient-dense food on the planet.
Supplements to Support Gut Health, Immunity, and Detoxification
As hard as you try, you won’t be able to avoid these toxins in your diet. That is where targeted supplementation can make the difference between staying resilient or falling victim to hidden threats.
Here’s exactly how the right supplements help:
Accelerated Cellular Detox® Powder
The combination of natural binders including organic micronized zeolite, activated charcoal, slippery elm, chitosan, and triphala is capable of trapping and removing toxins, heavy metals, endotoxins, and harmful bacteria prior to them getting through the gut lining and entering the bloodstream. It then coats the stomach lining and helps reduce inflammation in the gut, helping with conditions like Leaky Gut, Colitis, Crohn’s, and diverticulitis.
Organisms like Campylobacter, salmonella, and E. Coli, alongside their toxins, can lead to systemic inflammation and disrupt DNA. The ‘molecular mop’ of today, Accelerated Cellular Detox® Powder, absorbs threats before they destroy the cell and do widespread damage.
Healthy Gut HCL Guard
HCL Guard increases stomach acid with betaine HCl, pepsin, and intrinsic factor.
Most people are unaware that they have low stomach acid, and it gets worse as they age. Perpetual lack of acid means the body won’t effectively destroy Campylobacter, salmonella, and E. Coli germs before they get to the intestines. HCL Guard fixes that first line of defense, making it livelier than ever.
Acceleradine® Iodine
Acceleradine® Iodine supplies one single-atom organic, non-GMO iodine in 100% bioavailable form, the body’s cells get to utilize it at its peak. Without a doubt, precession helps cells function infinitely better.
Iodine serves as an antimicrobial, antiviral, and DNA repair weapon. It doesn’t merely act on the thyroid—iodine neutralizes intrusive free radicals along with oxidative stress, defending the body from infections and devastating cell damage that could trigger cancer.
Microbiome Labs MegaSporeBiotic™ Probiotic
MegaSporeBiotic is a distinct type of probiotic formulated with spores that can withstand stomach acid and replenish the gut with essential bacterial flora.
Following any harmful bacterial insults such as those from Campylobacter or E. coli, the gut requires robust support. MegasporeBiotic contributes to restoring homeostasis, enhancing the intestinal barrier, and soothing inflammation. It populates the gut with what the gut needs, and not with too much of a “good thing” like most probiotics. It helps build resilience in the microbiome to defend itself against these types of pathogens.
Where Do We Go From Here
The reality is, modern food supply is not on your side. Our regulators aren’t doing enough to protect us, and industrial farming practices are introducing more risks than ever before. Chicken consumption has grown globally, representing more than half of the increase in meat production since 2000, further emphasizing the need for sustainable and safe farming practices.
Take the following steps today:
- Prioritize wild, untainted sources of protein.
- Strengthen your gut barrier to block infections.
- Detoxify daily to keep ahead of the overwhelming chemical and toxic overload.
- Support your immune system naturally so you don’t just survive—you thrive.
Health today isn’t about perfection; it’s about being smart, consistent, and proactive. With clean food choices, the right supplements, and the right lifestyle choices, you can lower your risk tremendously—not just for food poisoning, but for serious long-term diseases like colon cancer.
Your body is designed to heal itself; Give it the tools it needs and it will become the “miracle.”
Sara Banta
Sara Banta is a Stanford University Graduate with a Degree in Economics and Psychology, and a certified Natural Supplement Expert & Graduate of the Institute for Integrative Nutrition. Sara is the Founder of Accelerated Health Products and host of the health & wellness podcast, Accelerated Health Radio.
