Prevent Food Waste! Don’t Toss Those Cancer-Fighting Veggie Parts

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With the Thanksgiving feast behind us, you likely have a refrigerator stuffed with leftovers.

In the US, we waste almost a third of our food, with fruits and vegetables having the highest rates of waste. Here, we’re sharing one of our most popular articles on how to use those remnants you might normally toss.

For more about reducing food waste — what you can freeze, can, and store – the USDA has these resources.

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    5 Favorite Recipes, Cancer-Fighting Foods for Your Thanksgiving Table

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    Your Thanksgiving table is full of traditional foods that promote good health and reduce the risk of cancer. We’ve picked our 5 favorite recipes with cancer-fighting foods that the whole family will love. How many of these can you fit in your spread this year?

    1. Cranberries: These bright red gems contain vitamin C, dietary fiber and anthocyanins, compounds well-studied for their cancer-fighting properties. Read more… “5 Favorite Recipes, Cancer-Fighting Foods for Your Thanksgiving Table”

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      Sorghum, a new gluten-free grain for your risotto

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      If you’re from the South there’s a good chance you’ve heard of the grain that is showing up more in stores and products: sorghum. Southerners have been using sorghum syrup as a sweetener for years. Sorghum is an ancient grain that is a staple crop in India and throughout Africa. Here in the US, it’s gaining in popularity due to its strong health benefits and versatile uses.

      This grain has a nice mild flavor, is naturally gluten-free and packed full of nutrients.

      All sorghum is whole grain – containing higher levels of fiber, protein and minerals than most other grains. It’s also rich in phytochemicals that may protect against cancer, type 2 diabetes and heart disease. Sorghum comes in a range of colors with darker colored grains containing unique compounds. Read more… “Sorghum, a new gluten-free grain for your risotto”

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