Last week I wrote about the importance of eating vegetables and fruit for health and cancer prevention. It’s the peak of summer garden produce now – a great time to load your plate with delicious, fresh and seasonal veggies and fruit.
If you’re a gardener, friends with a gardener, or a member of a CSA (Community Supported Agriculture), that means there’s a good chance you have a kitchen full of zucchini and summer squash.
You’ll benefit from your these foods’ vitamins, minerals and cancer protective phytochemicals, but also get the bonus of filling up on low calorie and fiber-packed dishes. AICR’s expert report and continuous updates found that non-starchy vegetables, like summer squash, lower risk for cancers of the esophagus, stomach, mouth, pharynx and larynx.
After you’ve steamed, stir-fried and made zucchini bread, you may be wondering what else you can do with these summer staples. Here are some of AICR’s tested recipes to help you use that bounty in a healthy and delicious way: Continue reading
If you’ve been working hard to eat more broccoli or blueberries, headlines like “Fruits and vegetables don’t lead to weight loss, study says” can drive you crazy. You may wonder if it’s worth the effort. I certainly hear from people questioning whether they can trust any nutrition and weight loss messages when they see headlines like these.
Make no mistake about it, fruits and vegetables are a key part of a cancer-preventive diet. And they can play a role in getting to and staying a healthy weight – important for lowering risk for eight cancers and other chronic diseases. Even the authors of that recent study acknowledge that in their paper. So why the confusing messages?
Here’s what that study was about: The authors say that health organizations promote increasing veggies and fruit for weight loss without explaining the need to also decrease overall calories. So they looked for studies that tested the idea that simply adding vegetables and fruit to your diet will lead to weight loss. Continue reading
Most of us need to eat at least one meal or make some food choices while we’re on the job, whether putting in an 8 hour day at an office, doing shift work at night or working at home. Those seemingly minor daily food choices add up to make a big difference in our health and weight – affecting our risk for cancer and other diseases like type 2 diabetes and heart disease.
If you have a cafeteria or local shops and restaurants with healthful choices at prices that work for you, that convenience makes it easier to stick to a healthy eating plan while on the job. But for many, the choices can be bleak, uninspiring and unhealthy.
I like to carry my own lunch, because it’s healthier and more satisfying. But I have challenges packing a lunch consistently – getting all the components into a state for ready-to-pack is often a big barrier for me.
What’s helping me now are my workplace pantry tools – here are some examples of my stash: Continue reading