Study, omega-3s from fish and lower mortality from colorectal cancer

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A recent study finds an intriguing connection between omega-3 fatty acids from fish and survival of colorectal cancer, the third most common and third deadliest cancer.

There is a lot of research on cancer prevention and omega-3 fatty acids, which come from fatty fish along with plant foods sources — like walnuts and flaxseed. This study focused on omega-3s from fish and cancer survivorship.

Garlic Salmon with Black Bean Sauce: Photographs by Heather Victoria Photography
Garlic Salmon with Black Bean Sauce: Photographs by Heather Victoria Photography

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    The Sauce That Makes Summer Grilled Foods Sing

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    For summer weekends, I like meals that are easy and expandable in case friends ask to bring a guest. I also like weekend food that makes good leftovers, in case of cancellations that happen, too.

    Grilling makes filling the center of the plate easy, especially serving turkey burgers or kebabs. I can add fillers to either of them to accommodate a growing head-count—blending some cooked quinoa into the burgers, along with chopped spinach, or threading more tomatoes and mushrooms between the chicken chunks for kebabs.

    For side dishes, I focus on make-aheads, usually tabbouleh and some kind of slaw. Both are good made even two days ahead and are colorful. They work with nearly any main dishes and bring lots of vegetables and, with tabbouleh, some whole-grain to a meal, as well. Read more… “The Sauce That Makes Summer Grilled Foods Sing”

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      Balsamic grilled veggies, simple, quick and packed with flavor

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      With summer in full swing and July 4th right around the corner, now’s the perfect time for grilling. Although grilling is a great way to add a smoky flavor to food, there are some downsides to this cooking method. Barbecue grills are mostly used to cook meat, and the high heat and smoke can cause harmful substances to form in these foods. Carcinogens and compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed during grilling may increase your risk of cancer.

      For tips to minimize the risks of grilling, follow AICR’s guide to healthy grilling. Even more importantly than how you cook your food, I like to focus instead on what foods to eat more of. Grilling vegetables does not produce HCAs, and eating more plant-based foods will actually help lower your risk of cancer. Read more… “Balsamic grilled veggies, simple, quick and packed with flavor”

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