Five Things to Look for at our 25th Research Conference

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AICR’S 25TH research conference starts on Monday, and we are in the midst of final preparations. I am looking forward to welcoming everyone at our opening session. We have a packed program across three days, with a wealth of information.

Here are some highlights you don’t want to miss, whether joining the conference virtually or in person.

1. Presentations from experts in their field. The topics cover a wide range, from the microbiome to exercise during cancer treatment. We’ll be sending out highlights on our blog so – if you haven’t already – sign up for this blog to get the news. Read more… “Five Things to Look for at our 25th Research Conference”

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    AICR Conference: A Flaxseed Favorite

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    Next week at our conference, researchers will be talking about diet and the microbiome, portion control and other ways food and nutrition are related to cancer prevention.  So we help our attendees live the message of healthy eating with delicious and carefully planned meals and snacks.

    Researchers and dietitians tell us they look forward to AICR conference food! This year we’re serving Roasted Root Vegetable & Quinoa Pilaf, Black-Eyed Pea Salad and Avocado Toast with Blood Orange and Arugula among many other creative dishes. The menus follow AICR’s New American Plate which is based on AICR’s Recommendations for Cancer Prevention.

    We’re also serving a breakfast favorite you can enjoy even at home – our hearty and flavorful Flaxseed Raisin Muffins. Read more… “AICR Conference: A Flaxseed Favorite”

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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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