I spent Wednesday afternoon in the San Francisco public library researching a magazine feature I’m writing about foods that help prevent cancer. Although I got most of the information I needed in a little over an hour, I spent close to three hours researching the subject because I found it to be so fascinating.
Did you know that eating a healthy diet, combined with daily exercise and weight management, can decrease a person’s odds of developing cancer by 30-40%? According to many doctors and nutritionists, diet is the most important factor in preventing many types of cancers. I found these statistics to be uplifting because they show that people can play an active role in protecting their health.
There are lists of specific foods that are thought to reduce a person’s risk of developing cancer, but the American Institute for Cancer Research boils it down to one easy-to-remember sentence: Two-thirds of your plate should be filled with vegetables, fruits, whole grains and beans.
If you’re looking for recipe ideas to incorporate these foods into your diet, here are a few recommendations that come directly from my recipe archive:
One of my favorite ways to eat brown rice is in a sauté, as the grains develop an irresistible tender-chewy texture while eliminating excess starch. For a delicious recipe, try my Brown Rice Sauté with Tarragon and Wild Mushrooms.
For another yummy whole-grain side dish, try my Mediterranean-inspired Lentil and Rice Pilaf with Caramelized Onions.
Cabbage is listed at the top of many cancer-prevention food lists, so why not try my Spicy Summer Slaw? I named it so because I made this recipe in August, but all of the ingredients are currently in season, so go ahead and give it a try.
It’s not too late to try my Delicious Thanksgiving Salad. You may have trouble locating persimmons, but you can certainly substitute Asian pears or apples.
What better time is there to start eating for your health than during January? Happy cooking!
Excellent ideas. Thank you.