Fun Cancer-Prevention Living Tips for Parents, Families

­Overweight and obesity are responsible for about 120,000 cases of cancer in the United States each year. Nearly 1 in 2 Americans develops cancer at some point in their lives. http://www.dreamstime.com/stock-photo-happy-boy-eating-salad-broccoli-inside-home-image30044420

Although cancer touches many of us, many parents and health educators are unaware that prevention starts early – in childhood, or even in utero! Diet can affect not only your health, but that of generations to come. Last month, I spoke about healthy eating strategies for parents and educators in a webinar, working with AICR.

Here are some highlighted tips for cancer prevention:

  • Eat more beans. They’re packed with phytochemicals and fiber –both, which can play a role in disease prevention. To cut back on sodium in canned beans, rinse them first. It decreases the sodium content by as much as 40%.
  • Find creative ways to move more! Have a “dark party” with your kids and their friends. Buy a pack of Glow-sticks and give each child a couple, crank up the volume on their favorite dance tunes and turn off the lights!

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Make Your Burritos Green

collard-greens-burrito croppedIn honor of St. Patrick’s Day and the arrival of Spring, try our new cancer-protective recipe that will make your burritos green.

Beans and Greens Burritos are green in color and environmentally friendly (because they’re meatless). These burritos have only 120 calories each yet 6 grams of cancer-fighting fiber. Lightly cooked, collard greens have large leaves that are soft enough to chew yet firm enough to hold the black bean, brown rice and corn stuffing.

Including dark leafy greens in a meal once a day is a terrific health booster. Cook tougher greens like collards, kale, chard or spinach by steaming them or putting them in soups, stews and sauces. Expand your salads with arugula, watercress or baby spinach. You’ll get cancer-preventive carotenoids like lutein, plus calcium, potassium and some iron.

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What Chefs Don’t Throw Away That May Surprise You

Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables.celery

Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?

Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on. Continue reading