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.
Every issue of AICR’s biweekly e-publication, Cancer Research Update, delivers exactly what its title promises: Quick summaries of the latest research on diet, physical activity, weight and cancer, delivered straight to your inbox.
The latest issue of CRU is a special edition: We present highlights from last week’s AICR Research Conference on Food, Nutrition, Physical Activity and Cancer – including the study that won top honors at our poster session.