“Again with the onions,” you’re probably screaming. Continue reading
Anti-Cancer Onions: Plantastic Kitchen®’s Peeling Tips
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Category Archives: Cooking Tips
Anti-Cancer Strategies: 3 Better Ways of Eating Berries
Berries are a must for your anti-cancer kitchen, but how you eat them is key.
- Raw or cooked?
- Combined with what spices?
- As desserts or snacks?
Anti-Cancer Foods: How to Handle Garlic, Part 2
What’s wrong with this picture? 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 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 Recipes: How to Handle Garlic, Part 1
Yearning to know the best ways of preserving garlic’s anti-cancer properties? Continue reading
Anti-Cancer Recipes: Should you Cook Cabbage?
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 any way you want as long as you eat a little raw crucifer in the same meal. Radish, mustard, watercress, wasabi–any raw crucifer will do.
Most people will tell you to eat cabbage for its anti-cancer compounds, but they don’t explain that how you prepare it is key. If you want to get the anti-cancer benefits from cabbage, then heed this advice: Continue reading
Anti-Cancer Foods: Crucifer Cooking Tips, Take Two
What to do–and NOT to do– with this bounty of kale?
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.
University of Warwick scientist Dr. Paul Thornalley explains: Crucifers contain compounds called glucosinolates that, when mixed with an enzyme (myrosinase), get converted to another compound (isothiocyanates )with high cancer prevention activity. Talk about a mouthful… Continue reading
Anti-Cancer Foods: Holy Crucifers The Key is How you Cook them
Broccoli and particularly its powerful baby sprouts are among the reigning monarchs in the crucifer family
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, watercress, rutabaga and radishes.
The reason:
Anti-Cancer Foods: Garlic Breath and Onion Sense
Meet the Allium family: garlic, onions, leeks, scallions, shallots and chives.
When it comes to cancer, they’re incendiary–packed with sulphur containing molecules that ward off disease. And no wonder they’re so powerful. They originated in central Asia north of Afghanistan—as pests go, a tough neck of the woods.
The ancient Egyptians, Chinese and Greeks all cherished Alliums for their medicinal value, and in the mid 1800s Louis Pasteur proved them right. He showed that garlic fights bacteria. Continue reading
Eat and Beat Cancer 