If you’ve been following this anti-cancer food blog, you know all about the crucifer dilemma and the recent research solving it:
At the American Institute of Cancer Research’s 23d annual conference of scientists throughout the world who study the anti-cancer effects of foods, a few plants took top honors:
Remember all those cautions to eat crucifers raw in order to maximize their anti-cancer properties? Detest raw cauliflower and broccoli? Then this new research will change your life:
November 2013 update: Please read the groundbreaking news about crucifers! Along with vegetables from the Allium family, cruciferous ones TOP the list of foods that fight cancer: Broccoli sprouts and broccoli, Brussels sprouts, cauliflower, cabbage, kale, collards, mustard greens, arugula, … Continue reading
The evidence is clear, says the American Institute of Cancer Research (AICR), the team of scientists who’ve been studying nutrition’s role in cancer for more than three decades. Excess body fat, particularly the kind that accumulates around the belly, … Continue reading
Psst, men–and all of you who care about men, growing boys or your own hormonal balance. How’s your DHT? That’s the powerful male hormone driving adolescent acne, then early hair loss, then later in life,
As if Brazil didn’t have enough to worry about, now comes a new study that exposes the shady side of selenium. The selenium in Brazil nuts, it turns out, is not the kind associated with anti-cancer qualities.
July 2016 update: A new study in mice and 19 men by longevity researcher Luigi Fontana found that restricting daily protein to 7 to 9 percent of calories improved their metabolic health. Legumes–beans, peas and lentils — are the #1 … Continue reading
Note: Like radishes, watercress is one of the few crucifers that should be eaten raw. In this complex world of anti-cancer diets, some cruciferous vegetables may actually be more powerful than other fellow crucifers. It all comes down to two words … Continue reading
Check out some of my articles on nutrition and cancer published by Zester Daily, an award-winning website out of Los Angeles, California. How to Get the Most out of Alliums (made the New York Times Diner’s Journal, What We’re Reading) … Continue reading
2018 Update: For a fascinating look at how milk’s software disrupts key genes and thus drives the uncontrolled cell growth that we call “cancer,” read this interview with German dermatologist Dr. Bodo Melnik as well as his recent publication. I’ve … Continue reading
October 2015 update: Scientists are continuing to identify various food sources of fermentable fiber, including sources of “pre-biotic” fermentable fiber–the kind that provides the healthy bacteria for your gut to ferment. I’ll be updating this list as new studies come … Continue reading
This anti-cancer recipe is like one of those research trials they stop early because the results are just so fantastic.
Here’s your 2014 New Year’s bounty: a heads up on what I’m betting will become one of the hottest topics in anti-cancer research– foods and dietary components that can alter cancer stem cells.
What’s so great about this week’s anti-cancer food–plain, pungent radishes? Let’s talk methylation, for starters.
Have you added microgreens to your anti-cancer foods list? They’re not cheap, but ounce for ounce, these tiny first leaves of edible seedlings boast lots more nutrients than their mature counterparts. And the best part :
This week’s New York Times Diner’s Journal called it an “unusual vegetable,” but they didn’t tell you about the anti-cancer value of this stranger.
Now that your anti-cancer kitchen is brimming with small red and yellow onions, the obvious question is: Should you cook them or eat them raw? The short answer:
November 2013 update: Please read the groundbreaking news about crucifers! Scientists have recently discovered that lightly steamed cabbage has more anti-cancer compounds than raw cabbage (with one exception: qing gin cai is best raw)–and that you can cook any cabbage … Continue reading
Sure, we’re trying to stick to an anti-cancer diet, but we still have to enjoy ourselves, right? And that means eating in restaurants every so often, indulging in some Kaeng Red (Red Thai curry, pictured here), but hold the chicken, lots … Continue reading
We’re almost there. “How to Create Your Plantastic Kitchen®” will be launching soon in digital format. Think of it as your clove-scented fire extinguisher to extinguish the underlying inflammation that causes modern disease. You’ll get Plantastic Superstars–How to Choose and Use Them … Continue reading
Like other fermented foods, sauerkraut contains hefty amounts of beneficial bacteria—and those bacteria turn the fiber you eat into butyrate, a powerful fatty acid.
Next time you need a nibble on something sweetish, grab a handful of fresh tart cherries. They could help control your estrogen levels.
Today, we’re adding a new feature to the site: We give you the anti-cancer ingredient; you give us your best recipe. This week, the star is watercress, a crucifer with a strong bite, both nutritionally and in its peppery taste.
November 2013 update: Please read the groundbreaking news about crucifers! Cruciferous veggies may seem tough on the outside, but as we talked about in the first post on these anti-cancer wonders, they’re highly sensitive to boot. If you don’t handle them properly, their magic powers could literally evaporate. … Continue reading
Taking CT scans or radiation treatments? Confused about what to eat in the wake of Japan’s quake? ● For starters, try miso soup, prescribed by Japanese doctors for radiation poisoning after Hiroshima and Nagasaki. Miso is made by fermenting barley, … Continue reading
A tasty dinner, in 20 minutes … Forget the pasta. It’s loaded with carbs, which wreak havoc with your blood sugar–and you probably know by now that sugar metabolism has been linked to cancer growth. Here, broccoli flowers stand in … Continue reading