Healthy Eating for Life to Prevent and Treat Cancer

Healthy Eating for Life to Prevent and Treat Cancer

Language: English

Pages: 256

ISBN: 047143597X

Format: PDF / Kindle (mobi) / ePub

a simple new dietary approach to cancer prevention and treatment

Current research has shown that what you eat is one of the strongest factors in preventing cancer. You can take advantage of this fact to safeguard your health-and this book shows you how. Drawing on the latest medical and dietary research, Healthy Eating for Life to Prevent and Treat Cancer presents a complete and sensible plant-based nutrition program that can help make cancer less likely-and also help those already diagnosed to heal.

Showing how you can put food to work against today's most common forms of cancer (including lung, breast, prostate, ovarian, cervical, and digestive tract cancers), this book provides detailed nutritional guidelines that have been carefully drafted by Physicians Committee nutrition experts. The book includes over 80 delicious, easy-to-make recipes to help you put these healthy eating principles to work right away. Healthy Eating for Life to Prevent and Treat Cancer contains important information on:
* Antioxidants, omega-3 fatty acids, and other protective weapons
* Foods that boost the immune system
* Nutrition during cancer treatment
* Exercise and weight management
* Stress-reduction techniques
* And more

Whether you are looking to prevent or heal cancer, this book will give you the crucial knowledge you need to take charge now- of your diet, your health, and your life.

Also available:

Healthy Eating for Life to Prevent and Treat Diabetes (0-471-43598-8)
Healthy Eating for Life for Children (0-471-43621-6)
Healthy Eating for Life for Women (0-471-43596-1)

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Week in a Day













vitamin C reduce the likelihood that lung cancer will start. In other words, you can protect the delicate linings of your lungs against pollutants with vitamin C–rich fruits and vegetables at every meal. Both nonsmokers and smokers benefit from these foods. Let’s compare two fifty-five-year-old smokers, Veggie Vic and Pretzel Pete. Vic’s typical menu on any given day looks something like this: oatmeal with fresh berries, a slice of cantaloupe, and a cup of tea for breakfast, a banana and orange

with thousands of biological and chemical interactions occurring every second. Each cell is working hard to control the use of oxy- N EW P OWER AGAINST C ANCER 5 gen and various nutrients, communicate messages, create new substances, and build new cells. In any given day, there are more of these regulatory interactions occurring within one cell than there are interactions among people in New York City. At every moment of our lives, without our knowing it, the trillions of cells in our

or alternatives. “NotDogs” and veggieburgers are easy-to-find, tasty alternatives to hot dogs and hamburgers. You’ll be amazed to find how many manufacturers tailor products to the meat- and dairy-free consumer. Risk for prostate cancer clearly increases with consumption of dairy products, saturated fats, and animal fats, and drops with consumption of vegetables, especially tomatoes. By eating a variety of foods from the New Four Food Groups described throughout this book, the risk of prostate

lowsodium varieties. For an even quicker meal, vegetarian baked beans, chili beans, and refried beans are available in the canned food section of most supermarkets. Recently a few companies have introduced precooked, dehydrated beans. These cook in about five minutes. Pinto beans, black beans, split peas, and lentils are some of the varieties available. Check your local natural food store for these. Note the following tips for cooking dried beans: ● Sort through the beans, discard any debris, then

Serve these potatoes with Black Bean Chili (page 186) and spicy salsa for a real eye-opener breakfast. For a more traditional breakfast, try them with Zucchini Scramble (page 153). 4 large red or Yukon Gold potatoes 1⁄2 cup water 4 teaspoons reduced-sodium soy sauce 1 onion, chopped 1 teaspoon chili powder 1⁄8 teaspoon freshly ground black pepper Scrub potatoes, but do not peel. Cut into 1⁄4-inch-thick slices and steam over boiling water until just tender when pierced with a sharp knife, about

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