Salmon Says, an Anti-Cancer Investigation What Kind is Healthiest? Part 5: Conclusions!

Posted on April 16, 2012 by hsugarmill

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.”

Continue reading →

Salmon Says, an Anti-Cancer Investigation: Part 4. How Healthy is Farmed Atlantic? Organic?

Posted on April 13, 2012 by hsugarmill

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 →

Salmon Says, an Anti-Cancer Investigation: Part 3. Radiation and the Wild Pacific

Posted on March 27, 2012 by hsugarmill

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:

Continue reading →

Salmon Says, an Anti-Cancer Investigation: What Kind is Healthiest? Part 2. A Look at the Wild Pacific

Posted on March 23, 2012 by hsugarmill

anti cancer salmon says: wild canned from Alaska

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 →

Salmon Says, an Anti-Cancer Investigation: What Kind is Healthiest? Part 1. Meet the Many Species

Posted on March 16, 2012 by hsugarmill

Oh were it only so easy. Figuring out which salmon to buy is more like attempting your first round of Trivial Pursuit—the Slovakian edition. You need lots of obscure background information to succeed. Continue reading →

Anti-Cancer Foods: Canned Beans?

Posted on January 23, 2012 by hsugarmill

Is it safe to add beans from a can to your anti-cancer pantry? Are some brands better than others?

Continue reading →

Anti-Cancer Resources: Complementary Practitioners

Posted on January 19, 2012 by hsugarmill

Want advice about complementary approaches?

September 2018 update Add to the list the following naturopaths who take a metabolic approach to cancer:

Dr. Natasha Winters

Dr. Kara Fitzgerald

You or someone you know facing a cancer diagnosis? Need help getting through treatments? Want to know which supplements might be beneficial or harmful? I’ve researched this thoroughly for my own well-being and guarantee that these resources are tops. One’s an M.D; one’s an N.D., a naturopath; the other, a PhD in nutrition. They all believe in working with conventional medicine as well. Continue reading →

Anti-Cancer Recipe/Contest: Watercress

Posted on January 13, 2012 by hsugarmill

What’s a good way to store watercress? Read on…

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.

Continue reading →

Alcohol and Cancer

Posted on January 9, 2012 by hsugarmill

What does kale have to do with alcohol? You’ll have to read to the end to find out.

For a brief update on alcohol’s link to breast cancer, click here.

The proof keeps getting stronger and stronger: Alcohol increases your risk of getting cancer, especially certain common kinds. Continue reading →

Anti-Cancer Foods: Crucifer Cooking Tips, Take Two

Posted on December 20, 2011 by hsugarmill

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 Recipes: Holly’s Great Greek Beans

Posted on December 15, 2011 by hsugarmill

Beans are not just good for your heart, as the saying goes. Their high-fiber content helps control your blood sugar and moves foods through your gut, binding carcinogens on the way. That makes them good for preventing other chronic conditions, including diabetes and cancer.

Montreal’s Jittery Cook/blogger Holly Botner has a great recipe for Greek lima beans, inspired by the wealth of great Greek restaurants in Montreal. I like to add some oregano for extra flavor as well as its cancer-fighting properties. Continue reading →

Anti-Cancer Foods: Turmeric’s Many Talents

Posted on June 14, 2011 by hsugarmill

Turmeric concoction with chickpeas

Turmeric, the yellow spice that gives curry its bright color and peppery flavor, has been revered in India and China for thousands of years for its wide range of medicinal properties.

Its active ingredient, curcumin, is arguably nature’s most powerful anti-inflammatory and has shown great promise in many studies as an anti-cancer agent —reducing tumor growth and metastases, helping stimulate cancer cells to commit suicide and enhancing the effectiveness of chemotherapy. Continue reading →

Eat and Beat Cancer

Anti-Cancer Advice from the World's Top Experts

Tag Archives: cooking

Salmon Says, an Anti-Cancer Investigation What Kind is Healthiest? Part 5: Conclusions!

Salmon Says, an Anti-Cancer Investigation: Part 4. How Healthy is Farmed Atlantic? Organic?

Salmon Says, an Anti-Cancer Investigation: Part 3. Radiation and the Wild Pacific

Salmon Says, an Anti-Cancer Investigation: What Kind is Healthiest? Part 2. A Look at the Wild Pacific

Salmon Says, an Anti-Cancer Investigation: What Kind is Healthiest? Part 1. Meet the Many Species

Anti-Cancer Foods: Canned Beans?

Anti-Cancer Resources: Complementary Practitioners

Anti-Cancer Recipe/Contest: Watercress

Alcohol and Cancer

Anti-Cancer Foods: Crucifer Cooking Tips, Take Two

Anti Cancer Recipes: Holly’s Great Greek Beans

Anti-Cancer Foods: Turmeric’s Many Talents

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