If you go out to lunch with a skimpy eater, you’ll probably eat a small amount too – even if you are used to eating more, says a new study.
In this study, the authors analyzed 38 studies that looked at how much – or how little – diners’ eating habits affected their dining companions’ portions.
Studies like this can help increase our understanding of the many factors that influence how much people eat and can help you develop effective strategies to achieve a healthy weight. That’s important for cancer prevention because overweight and obesity increases risk for 10 cancers, including colorectal, postmenopausal breast and liver. Continue reading →
When you get a grocery store food sample, do you end up purchasing that item or something similar? If so, join the crowd – many people do. And now, says a new series of studies, if you think that food sample is healthy – whether it is or not – that can prime you to fill your grocery cart with healthier foods.
For supermarkets, the studies offer insights into helping their customers towards the healthier foods. But the study also offers some important take aways to help “prime” your home environment to shape healthier choices for your family, including more cancer fighting vegetables and fruits.
The authors conducted a series of studies to determine if food samples can set people up to make choices for either healthy or less healthy food items. In the first study 120 participants received an apple, cookie or no sample at the beginning of their shopping. The researchers then counted the number of fruits and vegetables samplers purchased at the end of shopping and found that apple samplers purchased more vegetables and fruits than cookie and no samplers. Continue reading →
In honor of St. Patrick’s Day and the arrival of Spring, try our new cancer-protective recipe that will make your burritos green.
Beans and Greens Burritos are green in color and environmentally friendly (because they’re meatless). These burritos have only 120 calories each yet 6 grams of cancer-fighting fiber. Lightly cooked, collard greens have large leaves that are soft enough to chew yet firm enough to hold the black bean, brown rice and corn stuffing.
Including dark leafy greens in a meal once a day is a terrific health booster. Cook tougher greens like collards, kale, chard or spinach by steaming them or putting them in soups, stews and sauces. Expand your salads with arugula, watercress or baby spinach. You’ll get cancer-preventive carotenoids like lutein, plus calcium, potassium and some iron.
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