At the recent gathering 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
Looking for some synergy if 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
Before you head out to the market today, take a peek at this sample anti-cancer recipe from our upcoming digital book, launching this fall. 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
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
Had to share this news with you: My latest anti-cancer article for Zester Daily made the New York Times! Continue reading
“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
Can you name 10 foods that help lower your blood sugar and thus should be incorporated into your anti-cancer diet? Continue reading
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
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
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
Resolved to cut carbs? Good idea. Carbs are linked to high blood sugar, which in turn is linked to diabetes, heart disease, fat and even cancer.
Here are some creative substitutes:
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 N.D., a naturopath by training; the other, a PhD in nutrition. Both believe in working with conventional medicine as well. Continue reading
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.
Exactly how do foods impact our ability to fight cancer? We started talking about that in Part I of The Basics. I owe you a better explanation. Continue reading
Sardines, anchovies, mackerel and herring are all good sources of healthy omega 3 fats—small fish that feed low on the food chain, hence less susceptible to accumulating pollutants. But whoa! Continue reading
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
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
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, soybeans and/or brown rice with salt and a fungus loaded with enzymes and probiotics. According to Japanese researchers, it helps protect the body from absorbing radiation. Continue reading
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 for pasta and give you cancer-fighting nutrients to boot. Continue reading
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
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.
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