Tselani
Previously written for Regence BlueCross BlueShield
According to the American Institute for Cancer Research, the foods we consume each day are one of the most important factors in protecting us from cancer. By choosing a diet rich in plant foods, exercising 30 minutes a day, and managing our weight, we can arm ourselves against naturally-occurring cancer risks each day.
Here are some ingredients to add to your plate:
Berries
Not only are berries high in Vitamin C and fiber – two cancer-fighting agents themselves – but they also contain a special acid. Research shows this acid acts like an antioxidant and helps slow cancer cell reproduction. Take a bite of my Blueberry Oatmeal Crisp for a simple finish to any meal.
Beans
All beans contain special compounds that protect our cells from cancer damage and inhibit tumor growth. This means that every forkful of three bean salad, baked beans, or warm lentil salad protects you from the inside out.
Cruciferous Vegetables
Vegetables like broccoli, cauliflower, cabbage and Brussels sprouts made me turn my nose up at the table when I was a kid. But now that I know they can lower my risk of cancer, I’m trying them in new dishes. Check out my recipe for Roasted Brussels Sprouts and Shallots. Even your kids may like them!
Tomatoes
I probably eat my weight in tomatoes each summer. But during winter months, I feel a bit deprived of their rosy red hue and bright acidity. In my recipe for Whole Wheat Pasta with Roasted Tomato Sauce, I slow roast the tomatoes to concentrate their flavor. Not only does it taste like summer, it can protect from prostrate cancer too.
Garlic
Studies show eating more garlic probably protects against certain types of stomach cancer. I throw garlic into almost every dish I make, but my favorite way to eat it is roasted. Simply brush a head of garlic with a little olive oil, wrap it tightly in foil and bake it in a 350 degree oven until the cloves are soft. Spread the roasted cloves on bread, add it to soups, toss it in pasta, or sauté it with vegetables.
No one food can give us all the vitamins and nutrients we need or protect ourselves from cancer. But by adding more fresh fruits and vegetables to our diet, we can fight cancer one forkful at a time. Happy eating!
According to the American Institute for Cancer Research, the foods we consume each day are one of the most important factors in protecting us from cancer. By choosing a diet rich in plant foods, exercising 30 minutes a day, and managing our weight, we can arm ourselves against naturally-occurring cancer risks each day.
Here are some ingredients to add to your plate:
Berries
Not only are berries high in Vitamin C and fiber – two cancer-fighting agents themselves – but they also contain a special acid. Research shows this acid acts like an antioxidant and helps slow cancer cell reproduction. Take a bite of my Blueberry Oatmeal Crisp for a simple finish to any meal.
Beans
All beans contain special compounds that protect our cells from cancer damage and inhibit tumor growth. This means that every forkful of three bean salad, baked beans, or warm lentil salad protects you from the inside out.
Cruciferous Vegetables
Vegetables like broccoli, cauliflower, cabbage and Brussels sprouts made me turn my nose up at the table when I was a kid. But now that I know they can lower my risk of cancer, I’m trying them in new dishes. Check out my recipe for Roasted Brussels Sprouts and Shallots. Even your kids may like them!
Tomatoes
I probably eat my weight in tomatoes each summer. But during winter months, I feel a bit deprived of their rosy red hue and bright acidity. In my recipe for Whole Wheat Pasta with Roasted Tomato Sauce, I slow roast the tomatoes to concentrate their flavor. Not only does it taste like summer, it can protect from prostrate cancer too.
Garlic
Studies show eating more garlic probably protects against certain types of stomach cancer. I throw garlic into almost every dish I make, but my favorite way to eat it is roasted. Simply brush a head of garlic with a little olive oil, wrap it tightly in foil and bake it in a 350 degree oven until the cloves are soft. Spread the roasted cloves on bread, add it to soups, toss it in pasta, or sauté it with vegetables.
No one food can give us all the vitamins and nutrients we need or protect ourselves from cancer. But by adding more fresh fruits and vegetables to our diet, we can fight cancer one forkful at a time. Happy eating!
Email Article to Friend
Reader Comments (1)