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.