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DCL
We are constantly inundated with studies and information regarding food that is potentially cancer causing, as well as foods that we should avoid eating to reduce the likelihood of the disease. When studies conflict, it becomes difficult to know what to believe. Richard Beliveau and Denis Gingras are taking the opposite tack and are writing about foods that we should be including regularly in our diet. They wrote Foods That Fight Cancer (McClelland & Stewart) in 2006, and have followed it up with Cooking with Foods that Fight Cancer (2007, DK Adult), which discusses which foods are important and how they fight cancer. The authors then provides a number of easy recipes.
Beliveau is a professor of biochemistry and the chair in the prevention and treatment of cancer at the University of Quebec at Montreal. Gingras is a researcher in the Molecular Medicine Laboratory of UQAM-Sainte-Justine Hospital in Montreal. Together, they have come up with a common-sense book which carefully outlines the properties of these foods and why they are so efficacious.For instance, cruciferous vegetables and members of the garlic family have phytochemical compounds that accelerate the elimination of carcinogens in the body. Berries have molecules which prevent tumours from forming. Oranges and soy disrupt the enzymes involved in developing precancerous cells.
There are, of course, no guarantees in life and the authors understand that the risk of developing cancer cannot be entirely controlled. They point out, however, that both the World Cancer Research Fund and the American Institute for Cancer Research suggest that the incidence of stomach, colorectal, and esophageal cancers can be lowered by as much as 75 percent and liver cancer by 66 percent by eating a diet rich in plant materials and also by controlling your weight.
Over the next couple of weeks, I will highlight individual foods included in the book and provide you with recipes to try.
Difficulty level: Easy
