A lean cut of pork, tenderloin absorbs the fruity flavors of cherry and pomegranate, both rich in protective phytochemicals, in an easy-to-make sauce. Shallots, a cancer-preventive member of the onion family, plus healthful thyme and mustard are simmered together in fat-free, reduced sodium chicken broth and the pomegranate-cherry duo.
Gently cooking the meat in this sauce yields a satisfying dish that goes great with other cancer-fighting foods filling at least two-thirds of your plate, like steamed spinach, carrots and broccoli plus a whole grain like wild or brown rice. That’s the New American Plate model for your meals that AICR recommends.
For more excellent cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.
You may already limit red meat and avoid processed meat to lower risk of colorectal cancer per AICR’s recommendation. But do you puzzle over calories, fat or what 85% lean means when trying to choose “lean meat and poultry”? If so, the new meat labeling law may help you out.
As of March 1, you’ve been able to see calories and grams of fat in fresh ground meats right on the package. For “major cuts of meat” (meat that isn’t ground), you’ll find the information either on the package or on a poster or brochure near the meat.
Yesterday, a study suggesting your hot dog may lead to an earlier death made a lot of news.
Many stories focused on the grim finding that red and processed red meat increases the chances we will die earlier from cancer, heart disease or other causes. But the study authors also provided positive findings for prevention, and one that strengthens the recommendations of AICR: replacing that daily hot dog with a healthier protein lowered the risk of an earlier death by almost ten percent.
The study was from Harvard University and it was a large one, with data drawn from about 120,000 participants. Everyone was cancer and heart disease free when the study began, either in 1980 or 1986.