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
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.
2018 may be seen as a Battle of the Diets year, as it also has been a year of growing interest in viewing diet “quality” through a different lens. Researchers and health professionals are moving beyond defining eating as healthful based on a particular component — such as sugar content, fat type, or organic certification – and increasingly paying attention to a broader consideration of what diet quality means. Read more… “2018: A Year of Defining Diet Quality”
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American Institute for Cancer Research
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