One of our latest recipes, Chickpea and Butternut Squash Fritters, is a restaurant-quality vegetarian dish that uses a unique combination of healthy cancer-preventive ingredients.
A lot of people are familiar with chickpeas in the deep-fried chickpea balls called falafels. But they are usually high in fat and calories. Chickpeas themselves are naturally low in fat; nutty and buttery-tasting. Like all legumes, they provide protein, vitamins, fiber and minerals that make them a staple in dishes ranging from Indian channa masala to Middle Eastern hummus.
Butternut squash is also rich in fiber as well as the antioxidant phytochemical beta-carotene, another cancer-preventive compound. The other ingredients – green onions, garlic, sage, cumin and red pepper flakes – taste great with the nutty chickpeas and subtly sweet squash and offer their own phytochemicals. Add the egg and whole-wheat flour and you get perfect fritters. Continue reading →
One of the best ways to prevent cancer is via healthy lifestyle. We have a love/hate relationship with diet apps, they help us on the road to success but recording everything you eat and do can get…exhausting. When we hit “app fatigue” we end up cutting corners and actually getting less out of the app. Here are a few tips for keeping up the motivation for app’ing so that it is more effective than stressful.
1. App Vacations! At some point most people will hit “app fatigue,” because we know this is going to happen, it is best to plan for it. If you know you quit after 2 weeks, then schedule a planned break on week 3. This allows you to practice your portion control without the assistance of the app, a skill that the app is really supposed to be helping you build. If you keep losing weight and meeting your exercise goals, then resume the app once you hit a plateau. Continue reading →
Little is currently known about the role of nutrition in preventing lung cancer in female nonsmokers, but research recently published in the International Journal of Cancer suggests that getting enough vitamin E from foods may lower risk for nonsmoking women, especially those exposed to secondhand smoke. However, vitamin E supplements may increase lung cancer risk in these groups.
This study’s authors used data from 65,000 Chinese women who had never smoked and followed them for an average of 12 years to see if they developed lung cancer. They found that women who consumed enough vitamin E from foods to meet Chinese guidelines at the start of the study had a lower risk of developing lung cancer compared to women who did not consume enough vitamin E. Continue reading →