If you love pesto sauce but can’t find pine (pignoli) nuts, relax. Today’s Health-e-Recipe for Pesto Toastini from AICR uses blanched almonds for the nuts – one of several substitutions that still gives you a great-tasting pesto. (Walnuts are another great swap for pine nuts).
Baby spinach and parsley add variety and phytochemicals to green basil. And in olive oil, scientists continue to find healthy compounds – not only polyphenols and carotenoids, but also oleocanthal, which has anti-inflammatory benefits, according to the Monell Chemical Senses Center in Philadelphia.
The New York Times says so, in a front-page article on the status of cancer prevention research.
But experts at the major national and international cancer research organizations — including many who attended the 2009 AICR Research Conference (a scientific meeting devoted entirely to the study of lifestyle’s role in cancer prevention, treatment and survival) — strongly disagree with the article’s characterization of the science.
Read the latest AICR Fact Check to find out what the NYT‘s reporting didn’t cover.
Dr. June Stevens is the American Institute for Cancer Research/World Cancer Research Fund Distinguished Professor at the AICR/WCRF Institute for the Advanced Study of Diet, Nutrition and Cancer at the University of North Carolina at Chapel Hill. She oversees AICR’s Marilyn Gentry Fellowship Program, which seeks to develop tomorrow’s leaders in nutrition-cancer research.
Last week, she chaired a session at the 2009 AICR Research Conference called, “From Policy to Action in Cancer Prevention.” We caught up with her at lunch to ask her about the session, and about the research that’s revealing how best to translate the findings from laboratory studies and clinical trials into practical, actionable advice for the public.
We fund cutting-edge research and give people practical tools and information to help them prevent–and survive–cancer.
American Institute for Cancer Research
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