Building an Active Community

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This spring, prioritize the types of physical activity that allow you to be in community with others. Getting regular moderate physical activity (at least 150 minutes weekly) and avoiding being sedentary is one of AICR’s cancer prevention recommendations. Here are some easy ways to do just that:     

Walking
Going on a walk is a great way to begin getting active. Catch up with a friend in your neighborhood, explore a new city on a group walking tour while traveling or grab a colleague for a brisk walk to clear your mind after a stressful day at work. Set a goal to walk at least 30 minutes per day at moderate intensity—meaning your heart rate is elevated but you can still carry on a conversation.

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Savoring Spring Vegetables

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As we enter the first full month of spring, we eagerly look forward to a profusion of spring vegetables and take one step closer to warm summer days full of sunshine and abundant fresh produce. This is a great time to boost your veggies – both amount and variety – and help fill at least 2/3 of your plate with plant foods.

Common Spring Vegetables

Artichokes
Argula
Asparagus
Fiddlehead Ferns
Garlic Scapes
Green Beans
Green Garlic

Pea Shoots
Peas
Radishes
Ramps
Rhubarb
Spring Onions
Watercress

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Reducing Colorectal Cancer Risk by Cutting Red Meat

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The latest research shows that eating more than 12 to 18 ounces of red meat per week increases the risk of colorectal cancer. AICR recommends limiting the amount of red and processed meat in your diet to reduce the risk of cancer. When you hear this recommendation, it may be hard to imagine what else you would eat if these are currently mainstays in most of your meals. If you have been eating beef, lamb and pork beyond the recommended limit of 12 to 18 ounces a week – which is about 4 to 6 deck-of-cards sized portions – perhaps it seems like your only alternative is eating more poultry. But here are a few tips on cutting back on that red meat from your daily diet.

Read more… “Reducing Colorectal Cancer Risk by Cutting Red Meat”