You’ll find curries in Indian restaurants and noodles in Chinese restaurants, but you may not find curried noodles unless there’s a Malaysian place in your neighborhood. If not, we offer AICR’s healthy version of Singapore Noodles, a dish that blends Chinese, Indian and Malay influences in a cancer-fighting dish using whole-grain brown rice noodles.
Like Singapore, an island nation that grew up as a multicultural trading post in the Southeast Asia next door to Indonesia, Singapore Noodles is a mixture of diverse ingredients. Vegetables, rice vermicelli, shrimp, egg and chicken are sautéed with curry powder. Curry itself is yet another mixture of spices ranging from ginger and turmeric to pepper and cardamom. In this recipe, we add a little more turmeric, a mild-tasting spice that is related to ginger. Both are anti-inflammatory spices that studies indicate may help to reduce cancer risk.
The health-protecting spicy red onion, bell peppers, scallions and cabbage are commonly used in Singapore Noodles. Adding egg to stir-fries is also a feature of Malaysian and Indonesian cooking. To include the egg’s bit of saturated fat, we’ve changed the traditional bits of pork (a red meat) in this dish to chicken or turkey breast and used a few small shrimp to produce an authentic flavor. A touch of sesame oil at the end makes it perfect and still lower in fat than you’d find this dish to be in most restaurants.
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Last week’s release of our latest report from the Continuous Update Project, on liver cancer, received excellent press coverage, for which we are grateful. We know how tough it can be to bottom-line the sometimes complicated findings from scientific research, and we appreciate the good work of those in the media who do so on a daily basis.
Any reporter will tell you that they write the story, but it’s their editor who writes the headlines. And today, headlines do the heavy lifting of driving web traffic and reader engagement. They are the gatekeepers who determine whether or not you click to get the full story, on skim past to the next headline. Which is why, when they’re misleading, they can do real damage.
An analysis of worldwide research on diet, weight, physical activity and liver cancer has found strong evidence that consuming approximately three or more alcoholic drinks a day causes liver cancer. Published today, the finding provides the clearest indication so far of how many drinks actually cause liver cancer.
As a member of the independent panel of scientists that reviewed the worldwide research, this is a significant finding that I hope will help reduce the global number of cases of liver cancer. Currently, it’s the second most common cause of death from cancer worldwide, accounting for 746,000 deaths globally in 2012.
How alcohol causes liver cancer
Excessive alcohol consumption over a period of time can cause damage to the liver and lead to cirrhosis (scarring and hardening of the liver), which is known to increase the risk of this cancer. We know that 90-95% of liver cancer cases have underlying cirrhosis. Alcohol consumption is also carcinogenic to humans, has tumor-promoting effects, and is associated with increased body fat. The latter is a concern because obesity is a risk factor for accumulation of fat in the liver, which may lead to cirrhosis and also increase liver cancer risk. Continue reading →