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
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
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
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
If you’re trying to create an anti-cancer kitchen, then remember these three numbers: Continue reading
What’s so great about this week’s anti-cancer food–plain, pungent radishes? Let’s talk methylation, for starters.
What’s wrong with this picture? Continue reading
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 :
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
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).
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
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
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
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
Dear followers,
Had to share this news with you: My latest anti-cancer article for Zester Daily made the New York Times! Continue reading
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
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
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
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
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
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
Experts have been warning us for a long while. Now there’s another study that’s even more scary: Continue reading
Want to sneak a few satisfying starches into your anti-cancer diet– say some hot, mushy sweet potatoes ?
Here’s how:
Can you name 10 foods that help lower your blood sugar and thus belong in your anti-cancer diet? Continue reading
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.
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
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 of broccoli, please. Continue reading
Bush-whacking the environment. That’s the best way to describe Prime Minister Stephen Harper’s George W. Bush-esque approach: When you can’t change the laws with public approval, just go ahead and do it any way you can. Continue reading
This article first appeared in Huffington Post Canada.
And the winner is…
Good news for consumers: Pink salmon — yes, the cheap, trash salmon you buy in cans — is tops when it comes to cleanliness, according to research by Dr. Michael Ikonomou of Canada’s Department of Fisheries and Oceans. And if you don’t like pink, then sockeye — yes, even in cans — is also a healthy choice, assuming you select the right cans. Continue reading
This week scientists announced they’d found small amounts of Fukushima radiation in tuna caught off California’s coast. Any reason to worry?
Read the long answer in my piece on Huff Post Canada.
The short one? Continue reading
Ever notice how all the veggie juice recipes have you throwing in something sweet? Apples? Beets? Loads of carrots? Well, toss that taste for sweet out of your lifestyle. On the contrary, we’re trying to ignore our addiction to sugars and carbs til it vanishes. Kaput.
If you haven’t yet subscribed to Glowing Older, ® here’s a delicious anti-cancer recipe you’re likely missing:
Winter 2014 Update: Dr. Kristine Monroe’s most recent study (discussed briefly in the post below), which looks at the effects of grapefruit and its juice on healthy postmenopausal women, has just been published. She found that the whole fruit led to an increase in “the major form of circulating estrogen in postmenopausal women,” that grapefruit juices had no effect on that form of estrogen, but that they did lower another very potent form of estrogen.
“The take-away message from this pilot study is that the process of hormone metabolism and absorption is complicated,” Monroe said, and more research is clearly needed.
The few studies on grapefruit—and whether it has an anti-cancer benefits or promotes cancer—are definitely at odds.
It’s clear that grapefruit juice contains natural substances that can inhibit an enzyme system (called CYP3A4) responsible for metabolizing certain meds. The result: an increase of medication circulating in the blood, with potentially toxic side effects.
But can grapefruit also increase your estrogen? Continue reading
photo courtesy of http://www.jitterycook.com
The greatest quality is seeking to serve others. –a Buddhist thought
And serving them salmon patties for breakfast is the greatest way to kick the morning carb habit. Salmon for breakfast? It’s a Martha Stewart favorite.
Loads of recipes are awaiting you in cyberspace. Here’s a good one: Continue reading
January 2016 update: New research suggests that restricting the amino acid methionine may be a very important anti-cancer and anti-aging strategy. “ If I had cancer, I would certainly seek to restrict methionine in my diet, probably to 1 gram a day ” says Australian researcher Dr. Paul Cavuoto. Animal muscle is rich in methionine. A half a small can of salmon has around 700 mg. If you have cancer, limit animals, including salmon.
Pink salmon–yes, the trash salmon you find in cans– is the cleanest species, according to research by Canadian scientists, and two small cans a week will satisfy omega 3 recommendations.
How about canned sockeye? Continue reading
And the winner is?
January 2016 update: New research suggests that restricting the amino acid methionine may be a very important anti-cancer and anti-aging strategy. “ If I had cancer, I would certainly seek to restrict methionine in my diet, probably to 1 gram a day ” says Australian researcher Dr. Paul Cavuoto. Animal muscle is rich in methionine. A 3.5 ounce portion of salmon has just under 800 mg. In other words, if you have cancer, limit animals, including salmon.
At last! Here are my recommendations for which salmon to choose and how much of it. If you’re in a rush, just skip down to the “Final Answer.”
Photo courtesy of http://www.jitterycook.com
Now let’s turn this anti-cancer investigation to farmed Atlantic salmon and the countries that produce it: Norway, the largest producer, Scotland, Ireland and other European countries, Chile, Canada and to a smaller degree, the US. All of these countries are producing farmed Atlantic salmon, and unlike wild Pacific salmon, this choice is available year round.
How healthy—or not—is your farmed Atlantic salmon? Remember we’re talking human health impact here. Its environmental impact gets plenty of attention elsewhere. Continue reading
Author’s Note: This piece was posted in March 2012. Since that time, we have been learning more and more about the extent of damage caused by the March 2011 Fukushima disaster. I am revisiting the effects of that devastating incident on our Pacific Ocean fish supply and will update that info periodically.
SUMMARY So far, in this anti-cancer investigation, we’ve been talking about pollutants from industry, which concentrate in fat. Our conclusions:
Is wild Alaskan really the best?
With all the hoopla that surfaced in the mid 2000s about PCBs in farmed salmon plus the concerns about its environmental impact, health guru Dr. Andrew Weil and many others have been touting wild Alaskan salmon as your premium choice. But is the answer really that simple? Bear with me; it’s taken 6 months of this anti-cancer investigating to find out. Continue reading
Eat and Beat Cancer 