Still struggling to find a simple jicama recipe for your anti-cancer diet? f you read the post on fermentable fiber, you know that Continue reading
Anti-Cancer Recipes: Jittery Cook’s Jicama Sticks
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Author Archives: hsugarmill
Anti-Cancer Recipe Challenge: Let’s Make Ketchup
What’s wrong with buying ketchup for your anti-cancer diet?
Anti-Cancer Foods: Which Crucifers are Best Raw?
If you’ve been following this anti-cancer food blog, you know all about the crucifer dilemma and the recent research solving it: Continue reading
Anti-Cancer Foods: How to Pick Unseasonal Berries
How should you go about picking berries for your anti-cancer diet when you can’t get fresh ones from the ‘hood? Continue reading
Anti-Cancer Foods: Serve Up Some Fermentable Fiber
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 out. If you haven’t read through it in a while, you might want to do so.
Just when you thought you could tell the differences among various kinds of fiber, scientists start dishing out a brand new term for our anti-cancer diets: fermentable fiber. Continue reading
Anti-Cancer Recipes: Indalian Onions
This anti-cancer recipe is like one of those research trials they stop early because the results are just so fantastic. Continue reading
Anti-Cancer Diets and the Pitfalls of Plants: Copper and Zinc
Update: The same researchers who’ve found that onions and garlic can increase the bioavailability of zinc in plants have found that the following foods also help: beta-carotene rich vegetables (such as carrots). lime, ginger, red and black pepper.
Yes, a plant-based diet is great for fighting cancer because plants contain all sorts of anti-cancer compounds, but heed the traps: Too much copper and too little zinc, often a result of plant-only diets, can fuel cancer—as well as make you tired. Continue reading
Anti-Cancer Diet: And then there was Smoking
The View from Here…Periodical Rants
I once heard a geneticist claim that the changes to genes induced by smoking have been traced forward for three generations. Continue reading
Anti-Cancer Diet: Which Foods Target Cancer Stem Cells?
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. Continue reading
Anti-Cancer Recipes: Bombshells about Crucifers and Why Red Radishes Rule
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: Continue reading
Anti-Cancer Recipes: Groundbreaking News about Crucifers
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: Continue reading
Anti-Cancer Foods: A New Meaning for Mushroom Tea
Update: Since this article was first published, Australia’s senior research scientist, Dr. Peter Roupas, has stated publicly that it’s fine to eat button mushrooms raw. The research showing potential toxins in raw buttons was flawed, he says. That’s good news for readers who have cancer. Raw buttons (white, brown and portabello) contain a compound that binds to cancer cells and keeps them from growing, says the UK’s Dr. Yugang Lu; cooking on high heat inactivates that compound. If you do cook buttons, simmer on very low heat –not greater than 140F/60C–and consume the cooking water. The ABL seems to migrate there, Lu says.
Looking for some synergy in your anti-cancer diet? Then, take these two ingredients and—no, don’t make a tea with them. Continue reading
Anti-Cancer Outrage: Let us Eat Cake?
Ready for some anti-cancer nonsense? This weekend, the Quebec Breast Cancer Foundation is sponsoring– get this– the Montreal Cake Show! Last time I checked the anti-cancer diet books, cake was definitely off the menu.
In fact, the esteemed World Cancer Research Fund/ American Institute of Cancer Research panel of scientists just issued this proclamation: Continue reading
Your Anti-Cancer Kitchen: What to do about all that Plastic?
If you’re trying to create an anti-cancer kitchen, then remember these three numbers: Continue reading
Anti-Cancer Foods: Radishes are more than they’re cracked up to be
What’s so great about this week’s anti-cancer food–plain, pungent radishes? Let’s talk methylation, for starters.
Anti-Cancer Foods: How to Handle Garlic, Part 2
What’s wrong with this picture? Continue reading
Anti-Cancer Foods: Microgreens, Baby Green Warriors
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 :
Anti-Cancer Foods: A Yellow Tea to Enhance your Green
What’s on your anti-cancer diet menu this morning? Oat bran and green tea? How about combining the green leaves with these yellow buds for some special effects? Continue reading
Anti-Cancer Recipes: Nancy’s Triple-Star Tabbouleh
Before you head out to the market today, take a peek at this sample anti-cancer recipe from my upcoming book, “How to Create Your Plantastic Kitchen.” Try this simple, tasty, refreshing salad– all ingredients in perfect proportions (just like the recipe’s creator).
Continue reading
Anti-Cancer Update: Should you Worry about Fish from Japan? Summer 2013
Every so often in this anti-cancer food blog, I update you on Japan’s food supply post Fukushima. Not surprisingly, the inspection results are showing that certain fish are troublesome. Want to know which ones? Continue reading
Anti-Cancer Foods: An “Unusual Vegetable”
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. Continue reading
Anti-Cancer Recipes: What’s Wrong with Dr. Oz’s Beet Juice?
Dr. Oz’s raw beet juice may lower your blood pressure, but the recipes he’s flagging have no place in your anti-cancer kitchen.
For example? Continue reading
Anti-Cancer Outrage: Thirdhand Smoke
Every so often in this anti-cancer blog, the science propels us to deviate from our nutrition and cancer focus and report to you on compelling research.
Remember secondhand smoke—the kind you get from nearby smokers? Now it turns out that thirdhand smoke, which clings to surfaces long after the source has departed, is also deadly—maybe even more so. Continue reading
Anti-Cancer News: Did you see the New York Times?
Dear followers,
Had to share this news with you: My latest anti-cancer article for Zester Daily made the New York Times! Continue reading
Anti-Cancer Strategies: Top 10 Foods to Decrease Inflammation
Note: Since this article first appeared in 2013, research has revealed that the amino acid methionine may fuel cancer. Uniquely among amino acids, it causes cells to produce free radicals of oxygen as they burn it for energy. Researcher Dr. Paul Cavuoto suggests that people with cancer should limit methionine to 1 gram a day max. That means restricing animal foods, even those with high omega 3 content. One 3 oz portion of cooked salmon has almost 700 mg–comparable to poultry and meat. Brazil nuts are also high in methionine. For more on the methionine story, read this piece, written in early 2016.
“One of the most significant medical discoveries of the 21st century is that inflammation is the common thread connecting chronic diseases,” writes Dr. Mark Hyman, author of several books on health and wellness. The conditions he’s talking about include diabetes, heart disease, obesity and even cancer, all driven by inflammatory foods in your diet. But the good news is Continue reading
Anti-Cancer Celebrations: World Ovarian Cancer Day
courtesy of http://www.peggyannturner.ca
Today is World Ovarian Cancer Day, and I have one word for you: flavonoids. These compounds give plants their color, and many appear to be anti-cancerous. Continue reading
Anti-Cancer News Flash: Pesticides and Teas
Dear fellow Anti-Cancer Warriors,
I’ve got some bad news and a silver lining. Remember the Celestial Seasonings Bengal Spice herbal tea my friends and family adore? Continue reading
Anti-Cancer Recipes: Should you Cook Onions?
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: Continue reading
Anti-Cancer Recipes: Where’s the Healthy Fat in Salmon? Surprise!
So you’ve splurged on an exquisite hunk of wild sockeye for your anti-cancer dinner–or maybe you’ve just sprung open a can, also good if you select the right brands. But you must, must, must eat the fat in salmon in order to get its anti-cancer benefits.
Do you really know what that fat looks like? Continue reading
Anti-Cancer Recipes: Which Onions are Winning their Civil War?
Pity the poor Vidalia. She’s southern and mellow, which you might find charming in a mate, but when it comes to onions and their anti-cancer and other health benefits, the harsh northern types are far superior. Continue reading
Anti-Cancer Strategies: Wine, Women and Breast Cancer
Experts have been warning us for a long while. Now there’s another study that’s even more scary: Continue reading
Anti-Cancer Strategies: Bring on the Leftover Carbs!
Want to sneak a few satisfying starches into your anti-cancer diet– say some hot, mushy sweet potatoes ?
Here’s how:
Anti-Cancer Strategies: What Foods help Lower your Blood Sugar?
Can you name 10 foods that help lower your blood sugar and thus belong in your anti-cancer diet? Continue reading
Anti-Cancer Strategies: Fats and Fasting, a Revolutionary Weapon for an Aggressive Enemy
Could coconut fat help turn the tide in the anti-cancer battle?
Update: Ketogenic diets may not offer the solution that scientists hoped for, but looking at how cancer cells burn fuel for energy is for sure generating insight into how cancer grows and spread. Since this article was published, some scientists have found that cancers can switch to feeding on ketones, which are generated by fat. They’ve also added some fatty acids to the list of nutrients that cancer cells may feed on. Palmitic acid, which is in coconut, may feed cancer, especially in people with certain genetic profiles. The good news is that scientists have also identified phytonutrients that keep cancer cells from using fatty acids as fuels. Among them, luteolin–present in radicchio, thyme, sage, parsley, celery flakes and seeds–is key.
Is the war on cancer now witnessing its own D-Day, a turning point in the anti-cancer fight that will change the world for good?
With the recent settlement of a major lawsuit among scientists over who owns the rights to new revolutionary approaches to managing cancer, all the experts in the field are presumably now free to talk openly—and what they’re talking about is a radical new view of the disease.
Anti-Cancer Recipes: How to Brew the Perfect Cup of Tea
So you’ve read “Anti-Cancer Recipes: Have a Berry Merry Tea Party” and have chosen the finest tea leaves. How do you prepare the perfect cup? Continue reading
Anti-Cancer Recipes: Have a Berry Merry Tea Party!
Now that the holidays are behind us, let’s get back to celebrating life with some simple, health-promoting anti-cancer recipes. Instead of wine and canapés, treat yourself to a Berry Merry Tea Party—a handful of goji berries along with a cup of the finest tea. Here’s the black and white—and green and red—on your tea choices.
For any of you with cancer, please read the last three questions first. Continue reading
Anti-Cancer Recipes: How to Make Turmeric More Potent and Tasty
Here’s your pot of gold at the end of the rainbow: an anti-cancer recipe for a Turmeric Concoction. Continue reading
Anti-Cancer Recipes: So Many Alternatives to Cow’s Milk
Now that you’re eliminating mammary secretions on your anti-cancer diet, how do you decide which alternative to buy? It took a spreadsheet to figure out the answer. Continue reading
Anti-Cancer Recipes: How to Handle Garlic, Part 1
Yearning to know the best ways of preserving garlic’s anti-cancer properties? Continue reading
Fukushima Update: Still Fishy
A year and a half post disaster and contamination levels in nearby fish are not declining as should be expected, reports marine chemist Dr. Ken Buesseler in an article for Science magazine. We need to know why, the Woods Hole Oceanographic Institute scientist has been stating publicly for months now.
Eat and Beat Cancer 