It is grilling season once again in the United States and many Americans have plans for backyard summer events. Read what AICR knows when it comes to grilling and cancer risk.
“Research shows that diets high in red and processed meat increase risk for colon cancer,” said AICR’s Senior Director of Nutrition Programs, Alice Bender. “And grilling meat, red or white, at high temperatures forms potent cancer-causing substances. But by keeping five simple steps in mind, it is possible to make this summer’s backyard grilling both healthier and more flavorful.”
Salads, although not essential for a healthy meal, do still make sense in winter! It’s an opportunity to try different ingredients than what you use in a summer salad.
Winter Salads: Rethinking Ingredients Greens: Today’s grocery stores stock all types of lettuce year-round, so you don’t have to switch up your greens for winter. For more seasonal fun, however, try kale or the winter versions of spinach, which stand up well to hearty flavors. These greens are high in beta-carotene, lutein, and vitamin C, and spinach is a good source of the B vitamin folate that helps protect our DNA.
I love finding unusual fruits and vegetables to incorporate into my daily routine – changing up the types of vegetables provides your body with the right balance of nutrients and encourages you to get creative with cooking.
The most recent unique vegetable I’ve incorporated into my meal planning is rutabaga. This lesser known round root vegetable originated as a cross between turnips and cabbage. It is nutty and mildly sweet tasting and can be roasted, sautéed, baked, boiled, mashed, or added to soups and stews. It is a popular dish around the world, with various native preparations. In the Netherlands, it is traditionally served boiled and mashed served with sausages. In Australia, rutabaga is known as swede, and is used in casseroles, stews and soups to enhance flavor. Read more… “New Year, New Food”
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