Tag Archives: From the AICR Research Conference

Red Cabbage Plays Well with Apples

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Scientists and health professionals gathering at AICR’s 2011 Research Conference in Washington, DC later this week will be eating healthful meals that fit a cancer-preventive diet. This week’s Health-e-Recipe is a variation on one conference lunch item: Red Cabbage with Apples.

Simple, seasonal and delicious, the red cabbage in this recipe can also add a beautiful fall color to your table. At home, you can serve it with steamed baby carrots, spiced chicken breast, a whole-grain and unsweetened applesauce — a lineup of healthful foods that’s similar to the conference menu.

Cabbage is a cruciferous vegetable along with broccoli, Brussels sprouts and cauliflower — and full of cancer-fighting phytochemical sulforaphane and other protective compounds. For more delicious recipes for these and other healthful vegetables, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

(Photo credit: fotolia.com)

Sea salt: A healthier salt?

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As a dietetic intern, I often find myself noticing people’s mealtime habits.  One of these is the use of sea salt. People are loading on the sea salt because they believe it’s the better-for-you version of table salt – lower in sodium and higher in healthful minerals.

What’s the truth? Is sea salt better for you? Let’s check it out.

Salt, Sodium – What’s the difference?

Table salt is sodium chloride. Salt is added to many processed and fast foods causing most Americans to consume too much salt and therefore too much sodium. And too much sodium can contribute to high blood pressure and increase risk of stomach cancer.

What’s the difference between Sea Salt and Table Salt?

One serving size of sea salt is larger in volume than one serving size of table salt because sea salt is coarser than table salt and its crystals are much larger. Here’s how they compare gram for gram:

sea salt = 320 mg of sodium

table salt = 388 mg sodium

The difference is not significant.  The problem here is that we are consuming too much sodium,* not what type of salt we’re eating.

Is there any reason to choose sea salt?

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