Anti-Cancer Recipes?

Rewriter
Rewriter Member Posts: 493
edited March 2011 in Uterine Cancer #1
I hope that some of you will be interested in sharing exactly how you follow an anti-cancer diet. For example, my breakfast often consists of a slice of spelt bread topped with warm olive oil, pepper, turmeric, and cucumber slices. My other main meals include recipes such as the following one for vegetable soup:

1. Saute two medium-sized onions in olive oil until they are translucent.

2. Cube yams, carrots, and turnips and add them to the onions. Cover with enough water to cook them.

3. When all of the root vegetables are cooked, puree a few cups of them and add back into the soup.

4. Add either freshly cooked or canned lima or navy beans and a can or two (depending on how much soup you're making) of organic tomatoes (Muir fire-roasted are great).

5. Chop a bunch of kale into thin strips and add to the soup. Cook until kale is wilted.

6. Season with pepper, turmeric, salt to taste (watch out for the salt; I use Mrs. Dash or salt-free hot sauce) and any fresh herbs you like.

I make enough to freeze and have this for lunch with a big green salad.

I'd be very interested to hear what others are eating.

Love,

Jill
«134

Comments

  • Rewriter
    Rewriter Member Posts: 493
    Kale Chips
    Remove the center ribs and stems from 1 bunch kale.

    Tear the leaves into 3-to-4-inch pieces.

    Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and 1/4 teaspoon salt.

    Spread on 2 baking sheets coated with a thin layer of olive oil.

    Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.
  • jazzy1
    jazzy1 Member Posts: 1,379
    Foods
    Jill,

    This is my area.... I love to learn more from others.

    I start my day with green tea mixed with lemon juice and cinnamon, adding on my almond milk with my scoop of Whey protein and flax seed powder drink. Regular oatmeal with fresh ginger and cinnamon with some fresh fruit on the side.

    To be honest, I do so much with vegies and fruits (do follow the "DIRTY DOZEN" list of vegies/fruits which should be "organic") and try different ways to marinade or saute. Also, add seafood (do follow the "SEAFOOD WATCH" list) and beans/lentils.

    Green tea (Japanese Sencha) -- try to drink 4 cups per day. Try it on ice with lemon juice and Stevia for a sweet drink...yummie!

    One receipe I love for snacking and breakfast --

    ~~GRANOLA~~

    1 C chopped dates or raisins
    1/2 C chopped walnuts
    1 C wheat germ
    1/2 C slivered almonds
    2 C sugar-free shredded coconut
    1 C sugar-free cranberries
    8 C rolled oats
    1 C frozen juice of choice
    1/4 C Agave Nectar

    Preheat oven 325. Mix all dry ingredients in bowel adding a mix of juice and Agave Nectar. Spread evenly on baking sheet and place in oven. Bake for approx 10 minutes and mix and continue until whole batch is a light brown. Allow to cool.

    Recipe suggests at this point adding the fruit, but I find when fruit is left with the dry ingredients they get hard. What I do is add the fruit as I eat the dry mixture as this way doesn't get dry and hard. I place in a sealed container and eat this on fruit, oatmeal, ice cream (yep have to splurge) or just out of the bag.

    NOTE: any type of fruit or nuts of choice work....go wild!

    Anxious to hear more recipes.

    Happy cooking ladies~
    Jan
  • Susanna23
    Susanna23 Member Posts: 66
    jazzy1 said:

    Foods
    Jill,

    This is my area.... I love to learn more from others.

    I start my day with green tea mixed with lemon juice and cinnamon, adding on my almond milk with my scoop of Whey protein and flax seed powder drink. Regular oatmeal with fresh ginger and cinnamon with some fresh fruit on the side.

    To be honest, I do so much with vegies and fruits (do follow the "DIRTY DOZEN" list of vegies/fruits which should be "organic") and try different ways to marinade or saute. Also, add seafood (do follow the "SEAFOOD WATCH" list) and beans/lentils.

    Green tea (Japanese Sencha) -- try to drink 4 cups per day. Try it on ice with lemon juice and Stevia for a sweet drink...yummie!

    One receipe I love for snacking and breakfast --

    ~~GRANOLA~~

    1 C chopped dates or raisins
    1/2 C chopped walnuts
    1 C wheat germ
    1/2 C slivered almonds
    2 C sugar-free shredded coconut
    1 C sugar-free cranberries
    8 C rolled oats
    1 C frozen juice of choice
    1/4 C Agave Nectar

    Preheat oven 325. Mix all dry ingredients in bowel adding a mix of juice and Agave Nectar. Spread evenly on baking sheet and place in oven. Bake for approx 10 minutes and mix and continue until whole batch is a light brown. Allow to cool.

    Recipe suggests at this point adding the fruit, but I find when fruit is left with the dry ingredients they get hard. What I do is add the fruit as I eat the dry mixture as this way doesn't get dry and hard. I place in a sealed container and eat this on fruit, oatmeal, ice cream (yep have to splurge) or just out of the bag.

    NOTE: any type of fruit or nuts of choice work....go wild!

    Anxious to hear more recipes.

    Happy cooking ladies~
    Jan

    food ideas
    Ladies - thanks for these ideas! I have replaced regular potatoes with sweet potatoes for baking, chips, mash. Also bought a juicer last week and experimenting with various combos of carrot, celery, ginger, apple, grapefruit, blueberries
    I do the powdered turmeric and black pepper combo but I grind it with an oil called Beauty Oil from Viridian - rather than olive oil - which is flax seed, avocado, pumpkin seed oil - supposedly a balanced mix of omega 3 and 6. I also eat picked turmeric which I get from the local Indian deli.
    I also eat dried cranberries, cherries and cinammon with no fat Greek yoghurt at breakfast.
    On another discussion, I am coming up to treatment 5 out of 6 of carbo/taxol for stage 1a uterine carcinosarcoma and I am not taking any supplements until I am four weeks out of my last treatment. So it is all about diet at the moment, though I am planning to start back on Vitamin D once I am clear of treatment.
    I am definitely going to try some of Jill's recipes. By the way, I have been vegetarian for many years (I do eat fish and dairy) and we eat a lot of Quorn (I don't know where this is in the anti-cancer list but there is one small study showing it lowers cholesterol)
    Take care
    Susan x
  • Kaleena
    Kaleena Member Posts: 2,081 Member
    jazzy1 said:

    Foods
    Jill,

    This is my area.... I love to learn more from others.

    I start my day with green tea mixed with lemon juice and cinnamon, adding on my almond milk with my scoop of Whey protein and flax seed powder drink. Regular oatmeal with fresh ginger and cinnamon with some fresh fruit on the side.

    To be honest, I do so much with vegies and fruits (do follow the "DIRTY DOZEN" list of vegies/fruits which should be "organic") and try different ways to marinade or saute. Also, add seafood (do follow the "SEAFOOD WATCH" list) and beans/lentils.

    Green tea (Japanese Sencha) -- try to drink 4 cups per day. Try it on ice with lemon juice and Stevia for a sweet drink...yummie!

    One receipe I love for snacking and breakfast --

    ~~GRANOLA~~

    1 C chopped dates or raisins
    1/2 C chopped walnuts
    1 C wheat germ
    1/2 C slivered almonds
    2 C sugar-free shredded coconut
    1 C sugar-free cranberries
    8 C rolled oats
    1 C frozen juice of choice
    1/4 C Agave Nectar

    Preheat oven 325. Mix all dry ingredients in bowel adding a mix of juice and Agave Nectar. Spread evenly on baking sheet and place in oven. Bake for approx 10 minutes and mix and continue until whole batch is a light brown. Allow to cool.

    Recipe suggests at this point adding the fruit, but I find when fruit is left with the dry ingredients they get hard. What I do is add the fruit as I eat the dry mixture as this way doesn't get dry and hard. I place in a sealed container and eat this on fruit, oatmeal, ice cream (yep have to splurge) or just out of the bag.

    NOTE: any type of fruit or nuts of choice work....go wild!

    Anxious to hear more recipes.

    Happy cooking ladies~
    Jan

    Thanks, Ladies, for the recipes and tips! I surely could use them. I do try to sprinkle turmeric on vegetables.

    I'm getting hungry!

    Kathy
  • Rewriter
    Rewriter Member Posts: 493
    Susanna23 said:

    food ideas
    Ladies - thanks for these ideas! I have replaced regular potatoes with sweet potatoes for baking, chips, mash. Also bought a juicer last week and experimenting with various combos of carrot, celery, ginger, apple, grapefruit, blueberries
    I do the powdered turmeric and black pepper combo but I grind it with an oil called Beauty Oil from Viridian - rather than olive oil - which is flax seed, avocado, pumpkin seed oil - supposedly a balanced mix of omega 3 and 6. I also eat picked turmeric which I get from the local Indian deli.
    I also eat dried cranberries, cherries and cinammon with no fat Greek yoghurt at breakfast.
    On another discussion, I am coming up to treatment 5 out of 6 of carbo/taxol for stage 1a uterine carcinosarcoma and I am not taking any supplements until I am four weeks out of my last treatment. So it is all about diet at the moment, though I am planning to start back on Vitamin D once I am clear of treatment.
    I am definitely going to try some of Jill's recipes. By the way, I have been vegetarian for many years (I do eat fish and dairy) and we eat a lot of Quorn (I don't know where this is in the anti-cancer list but there is one small study showing it lowers cholesterol)
    Take care
    Susan x

    Quorn--Question for Susanna
    I used to love Quorn and was surprised at the great taste. Would you mind telling me if the label indicates whether it contains soy? If it does not, I will look for it at the nearest health food store. One thing for me about being mostly vegetarian is that I always need to have either containers of frozen soup or other frozen veggie products for those nights when I don't feel like cooking.

    Good luck with the rest of your treatment. I'd love to hear how your juicing is going. I toy with the idea of buying a juicer, but just thinking about the work involved makes me feel too lazy.

    Jill

    xoxo
  • HellieC
    HellieC Member Posts: 524 Member
    Rewriter said:

    Quorn--Question for Susanna
    I used to love Quorn and was surprised at the great taste. Would you mind telling me if the label indicates whether it contains soy? If it does not, I will look for it at the nearest health food store. One thing for me about being mostly vegetarian is that I always need to have either containers of frozen soup or other frozen veggie products for those nights when I don't feel like cooking.

    Good luck with the rest of your treatment. I'd love to hear how your juicing is going. I toy with the idea of buying a juicer, but just thinking about the work involved makes me feel too lazy.

    Jill

    xoxo

    Quorn ingredients
    I think that Quorn is a mycoprotein, manufactured from a fungus (sounds weird when you realise how good it can taste)! I haven't read the labe, but I don't think it contains soy. I'll have a look next time I'm in the supermarket.
    Kindest wishes
    Helen
  • Rewriter
    Rewriter Member Posts: 493
    jazzy1 said:

    Foods
    Jill,

    This is my area.... I love to learn more from others.

    I start my day with green tea mixed with lemon juice and cinnamon, adding on my almond milk with my scoop of Whey protein and flax seed powder drink. Regular oatmeal with fresh ginger and cinnamon with some fresh fruit on the side.

    To be honest, I do so much with vegies and fruits (do follow the "DIRTY DOZEN" list of vegies/fruits which should be "organic") and try different ways to marinade or saute. Also, add seafood (do follow the "SEAFOOD WATCH" list) and beans/lentils.

    Green tea (Japanese Sencha) -- try to drink 4 cups per day. Try it on ice with lemon juice and Stevia for a sweet drink...yummie!

    One receipe I love for snacking and breakfast --

    ~~GRANOLA~~

    1 C chopped dates or raisins
    1/2 C chopped walnuts
    1 C wheat germ
    1/2 C slivered almonds
    2 C sugar-free shredded coconut
    1 C sugar-free cranberries
    8 C rolled oats
    1 C frozen juice of choice
    1/4 C Agave Nectar

    Preheat oven 325. Mix all dry ingredients in bowel adding a mix of juice and Agave Nectar. Spread evenly on baking sheet and place in oven. Bake for approx 10 minutes and mix and continue until whole batch is a light brown. Allow to cool.

    Recipe suggests at this point adding the fruit, but I find when fruit is left with the dry ingredients they get hard. What I do is add the fruit as I eat the dry mixture as this way doesn't get dry and hard. I place in a sealed container and eat this on fruit, oatmeal, ice cream (yep have to splurge) or just out of the bag.

    NOTE: any type of fruit or nuts of choice work....go wild!

    Anxious to hear more recipes.

    Happy cooking ladies~
    Jan

    Sugar-free Granola. YES!
    Jan--

    One of my out-of-town friends gives me homemade granola and peach-orange marmalade each Christmas. I go off my "diet" for a while and enjoy these delicious treats; then I go back to NOT having granola because I can't figure out how to eliminate all the sugar. THANK YOU so much for this recipe, which I will make soon and let you know. Do you know if Trader Joe's carries sugar-free shredded coconut?

    If you have any great bean recipes, I'd love for you to share them. I add lentils to so many dishes; but now that the weather is getting warmer here in NYC, I'm not sure I'll be in the mood for pots of lentil soup. Someone gave me a recipe for a baked black bean casserole.

    I'm getting hungry; I think I'll have some whole-grain hot cereal with cinnamon, mashed banana, and almond milk.

    Thanks, again.

    Jill
  • upsofloating
    upsofloating Member Posts: 466
    Rewriter said:

    Sugar-free Granola. YES!
    Jan--

    One of my out-of-town friends gives me homemade granola and peach-orange marmalade each Christmas. I go off my "diet" for a while and enjoy these delicious treats; then I go back to NOT having granola because I can't figure out how to eliminate all the sugar. THANK YOU so much for this recipe, which I will make soon and let you know. Do you know if Trader Joe's carries sugar-free shredded coconut?

    If you have any great bean recipes, I'd love for you to share them. I add lentils to so many dishes; but now that the weather is getting warmer here in NYC, I'm not sure I'll be in the mood for pots of lentil soup. Someone gave me a recipe for a baked black bean casserole.

    I'm getting hungry; I think I'll have some whole-grain hot cereal with cinnamon, mashed banana, and almond milk.

    Thanks, again.

    Jill

    As soon as the weather
    As soon as the weather warms, I switch from lentil and bean soups to lentil and bean salads. A family fave is a simple lightly cooked nd cooled lentils with diced tomatoes, green onions, parsley and/or other fresh herbs, tossed with olive oil, lemon juice, sprinkle with turmeric and black pepper. Variations are endless. Also, black bean, corn, tomato, green pepper, avocado, cilantro tossed with olive oil, lime juice and perhaps a pinch of cayenne.
    Thanks for all the other recipes!

    Annie
  • Rewriter
    Rewriter Member Posts: 493

    As soon as the weather
    As soon as the weather warms, I switch from lentil and bean soups to lentil and bean salads. A family fave is a simple lightly cooked nd cooled lentils with diced tomatoes, green onions, parsley and/or other fresh herbs, tossed with olive oil, lemon juice, sprinkle with turmeric and black pepper. Variations are endless. Also, black bean, corn, tomato, green pepper, avocado, cilantro tossed with olive oil, lime juice and perhaps a pinch of cayenne.
    Thanks for all the other recipes!

    Annie

    Black bean salsa!
    Hi, Annie--

    Thank you for these warmer weather ideas. I think I'm going to try the second recipe and use it as a side or a filling for some bean tacos. I'm trying to work now, but all I can think about are these wonderful and healthy recipes.

    How about cold cucumber soup?

    Jill
  • Rewriter
    Rewriter Member Posts: 493
    HellieC said:

    Quorn ingredients
    I think that Quorn is a mycoprotein, manufactured from a fungus (sounds weird when you realise how good it can taste)! I haven't read the labe, but I don't think it contains soy. I'll have a look next time I'm in the supermarket.
    Kindest wishes
    Helen

    Thank you for the information, Helen. I will check the ingredients as well. Quorn is delicious with a homemade tomato sauce and a bit of low-fat cheese.
  • jazzy1
    jazzy1 Member Posts: 1,379
    Rewriter said:

    Sugar-free Granola. YES!
    Jan--

    One of my out-of-town friends gives me homemade granola and peach-orange marmalade each Christmas. I go off my "diet" for a while and enjoy these delicious treats; then I go back to NOT having granola because I can't figure out how to eliminate all the sugar. THANK YOU so much for this recipe, which I will make soon and let you know. Do you know if Trader Joe's carries sugar-free shredded coconut?

    If you have any great bean recipes, I'd love for you to share them. I add lentils to so many dishes; but now that the weather is getting warmer here in NYC, I'm not sure I'll be in the mood for pots of lentil soup. Someone gave me a recipe for a baked black bean casserole.

    I'm getting hungry; I think I'll have some whole-grain hot cereal with cinnamon, mashed banana, and almond milk.

    Thanks, again.

    Jill

    Jill
    That peach-orange marmalade sounds yummie as well. I've purchased sugar-free coconut on line at www.iherb.com. They have a wonderful selection of foods, vitamins, facial products. I do so much comparison shopping at local stores such as Whole Foods and Trader Jo's but lower pricing for same products are found at iherb...try them. If you are interested in purchasing I'll give you a code which gives you $5 your first order.

    Not much in recipes with lentils, which is an area I really need to work -- BEANS!!! I do have one for black bean soup if interested. This is my fav~

    Keep those recipes coming ladies as I've gotten some grand ones from just this short posting trail.

    Jan
  • HellieC
    HellieC Member Posts: 524 Member
    Rewriter said:

    Thank you for the information, Helen. I will check the ingredients as well. Quorn is delicious with a homemade tomato sauce and a bit of low-fat cheese.

    Quorn ingredients
    Was just talking to someone who said that they thought that some Quorn products contained egg and milk protein too - so not good for those who are following strictly "no animal products" diets! Must get to the supermarket and check it out! But today is cold, wet and very windy here in England so I think it will have to wait another day! Brrrrrrhhhh!
  • Rewriter
    Rewriter Member Posts: 493
    HellieC said:

    Quorn ingredients
    Was just talking to someone who said that they thought that some Quorn products contained egg and milk protein too - so not good for those who are following strictly "no animal products" diets! Must get to the supermarket and check it out! But today is cold, wet and very windy here in England so I think it will have to wait another day! Brrrrrrhhhh!

    Cold, wet, and windy in NYC
    Hi, Helen--

    We are having the same kind of day here in NYC. I'm hoping that the rain is just feeding all those gorgeous flowers that should be blooming soon.

    Thank you for the information about Quorn. I am not so strict about "no animal products" that I will completely give up milk. Eggs, however, are another story. By not eating eggs at all, and following a mostly vegetarian diet, I lowered my cholesterol 60 points. Of course, an egg now and then will not make a difference.

    Let's keep sharing our ideas. I am about to look up a recipe for cold cucumber soup. Of course, that will likely include a dairy product--either yogurt or milk. I am going to trust that balance is what is most important. The copy of the alkaline diet that I have says to keep a 70 to 30 alkaline to acid ratio.

    Best,

    Jill
  • Rewriter
    Rewriter Member Posts: 493
    jazzy1 said:

    Jill
    That peach-orange marmalade sounds yummie as well. I've purchased sugar-free coconut on line at www.iherb.com. They have a wonderful selection of foods, vitamins, facial products. I do so much comparison shopping at local stores such as Whole Foods and Trader Jo's but lower pricing for same products are found at iherb...try them. If you are interested in purchasing I'll give you a code which gives you $5 your first order.

    Not much in recipes with lentils, which is an area I really need to work -- BEANS!!! I do have one for black bean soup if interested. This is my fav~

    Keep those recipes coming ladies as I've gotten some grand ones from just this short posting trail.

    Jan

    Cold Cucumber Soup
    It's not quite warm enough in NYC for cold soup, but I was wondering if I could find a mostly alkaline recipe for cucumber soup. This one, from Eating Well Magazine, fits the bill in so many ways. I wonder if apple cider vinegar could be substituted for the red wine vinegar? Both buttermilk and cucumbers are highly alkaline!

    http://www.eatingwell.com/recipes/cold_cucumber_soup.html
  • Susanna23
    Susanna23 Member Posts: 66
    Rewriter said:

    Cold Cucumber Soup
    It's not quite warm enough in NYC for cold soup, but I was wondering if I could find a mostly alkaline recipe for cucumber soup. This one, from Eating Well Magazine, fits the bill in so many ways. I wonder if apple cider vinegar could be substituted for the red wine vinegar? Both buttermilk and cucumbers are highly alkaline!

    http://www.eatingwell.com/recipes/cold_cucumber_soup.html

    Quorn and juices
    The allergy advice on all my quorn products does say contains wheat, egg, milk - but I am not strict about these things. I suppose you'd have to say it's a very highly processed food - and you know what they say about processed foods.....anyway, am going to carry on enjoying Quorn because although I eat fish I don't eat meat so it's a good protein substitute for me.
    Regarding the juicer, I timed myself the other day - to make the juice, wash up all the bits, dispose of the pulp and reassemble it for next time = 13 minutes! You have to clear up straight away or it's just too tedious to think about.
    I am experimenting with my own recipes - mainly carrot, ginger, apple, cucumber, celery - today I added a bit of kale. All delicious. My husband who is very into healthy eating (and, fortunately, also very healthy) didn't fancy vegetable juice so I made us some pink grapefruit and blueberry juice the other day - lovely!
    One recipe I adapted last week was beetroot tzatziki - blend two or three cooked beetroot with Greek yoghurt (0% fat if you like) cinammon, garlic. mint and chili flakes. Eat as dip with sweet potato chips and/or blue corn chips. Of course, tzatziki is traditionally a cucumber dish so there is that as well....
    Gosh, this is a lot more fun than thinking/talking about chemo, Ca125, prognosis, scans etc....
    All best wishes
    Susan
  • kkstef
    kkstef Member Posts: 688
    Chickpea and Tomato Curry
    I love seeing all of the new recipes. I am always trying to find more tasty vegetarian recipes.

    You might be interested in this one as it full of good things...ginger, garlic, curry/turmeric:

    Chickpea and Tomato Curry

    1 tbsp. olive oil
    1 medium chopped onion
    3 cloves of garlic, minced
    1 tbsp. minced fresh ginger
    1 tbsp. curry powder
    2 (15 oz) cans rinsed chickpeas (garbanzo beans)
    2 (14.5 oz)cans of undrained regular fire roasted diced tomatoes (Muir glen)
    1/2 c. chopped fresh cilantro or Italian Parsley
    1 Tbsp. fresh lemon juice
    1/2 tsp. coarse salt
    Plain yogurt for garnish - optional

    Heat oil in a Dutch oven on medium. Add onion, garlic, ginger and curry powder; cook 5 minutes or until the onions are softened. Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat: simmer uncovered 15 minutes, stirring ocasionally. Stir in cilantro, lemon juice and salt.

    Although there is turmeric in curry powder, I add some turmeric for good measure! I like to serve this with a side of couscous or quinoa.

    This makes a large amount so you have lots of left overs.

    Karen
  • Kaleena
    Kaleena Member Posts: 2,081 Member
    kkstef said:

    Chickpea and Tomato Curry
    I love seeing all of the new recipes. I am always trying to find more tasty vegetarian recipes.

    You might be interested in this one as it full of good things...ginger, garlic, curry/turmeric:

    Chickpea and Tomato Curry

    1 tbsp. olive oil
    1 medium chopped onion
    3 cloves of garlic, minced
    1 tbsp. minced fresh ginger
    1 tbsp. curry powder
    2 (15 oz) cans rinsed chickpeas (garbanzo beans)
    2 (14.5 oz)cans of undrained regular fire roasted diced tomatoes (Muir glen)
    1/2 c. chopped fresh cilantro or Italian Parsley
    1 Tbsp. fresh lemon juice
    1/2 tsp. coarse salt
    Plain yogurt for garnish - optional

    Heat oil in a Dutch oven on medium. Add onion, garlic, ginger and curry powder; cook 5 minutes or until the onions are softened. Stir in chickpeas and tomatoes. Heat to boiling. Reduce heat: simmer uncovered 15 minutes, stirring ocasionally. Stir in cilantro, lemon juice and salt.

    Although there is turmeric in curry powder, I add some turmeric for good measure! I like to serve this with a side of couscous or quinoa.

    This makes a large amount so you have lots of left overs.

    Karen

    Israeli Pepper Tomato Salad
    Hi. I have made this recipe a couple of times. It has a little kick to it from the jalapeno pepper. Its a great side or I even used it in a wrap, with scrambled eggs, etc.

    Israeli Pepper Tomato Salad

    6 medium tomatoes, seeded and chopped
    1 each - med red, yellow nad green pepper - chopped
    1 medium cucumber, seeded and chopped
    1 medium carrot - chopped
    3 green onions, thinly sliced
    1 jalapeno pepper, seeded and chopped
    2 tablespoons each - minced fresh cilantro, parsley, dill and mint
    1/4 cup lemon juice
    2 tablespoons olive oil
    3 garlic cloves - minced
    1/2 teaspoon salt
    1/4 teaspoon pepper

    In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yields 9 servings. One serving (1 cup) 72 calories

    I am always looking for recipes that gives you a lot of food for very little calories! There are so many different variations on this too.

    I can't wait to try everyone's recipes! Thanks girls for all the good recipes.

    Kathy
  • Rewriter
    Rewriter Member Posts: 493
    Kaleena said:

    Israeli Pepper Tomato Salad
    Hi. I have made this recipe a couple of times. It has a little kick to it from the jalapeno pepper. Its a great side or I even used it in a wrap, with scrambled eggs, etc.

    Israeli Pepper Tomato Salad

    6 medium tomatoes, seeded and chopped
    1 each - med red, yellow nad green pepper - chopped
    1 medium cucumber, seeded and chopped
    1 medium carrot - chopped
    3 green onions, thinly sliced
    1 jalapeno pepper, seeded and chopped
    2 tablespoons each - minced fresh cilantro, parsley, dill and mint
    1/4 cup lemon juice
    2 tablespoons olive oil
    3 garlic cloves - minced
    1/2 teaspoon salt
    1/4 teaspoon pepper

    In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yields 9 servings. One serving (1 cup) 72 calories

    I am always looking for recipes that gives you a lot of food for very little calories! There are so many different variations on this too.

    I can't wait to try everyone's recipes! Thanks girls for all the good recipes.

    Kathy

    Happiness Is a Delicious and Healthy Recipe
    Kathy, Karen, Susanna, and everyone who has shared a delicious recipe--Thank you, thank you. I am going to buy a juicer, make Israeli salad, and probably serve the curry to guests this weekend.

    I LOVE this thread, and I love all of you.

    Jill
  • Rewriter
    Rewriter Member Posts: 493
    Rewriter said:

    Happiness Is a Delicious and Healthy Recipe
    Kathy, Karen, Susanna, and everyone who has shared a delicious recipe--Thank you, thank you. I am going to buy a juicer, make Israeli salad, and probably serve the curry to guests this weekend.

    I LOVE this thread, and I love all of you.

    Jill

    Anti-cancer food list first posted by Claudia in 12/09
    I'm reposting this list because it contains so much valuable information. Thank you, Claudia.


    http://www.cancure.org/cancer_fighting_foods.htm

    Cancer Fighting Foods/Spices

    The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

    The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

    Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

    Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety.

    Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

    Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

    Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

    Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

    Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

    Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease. See Budwig diet for a specialized diet using flax seed oil and cottage cheese. For studies about flax seed and flax oil, go to our Important News or Archives Page.

    Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

    Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.Note I am a little conflicted about grapefruit as I have read not such stellar things about it elsewhere.

    Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.

    Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.
    Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

    Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.

    Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.

    Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.

    Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

    Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.

    Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

    Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

    Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - see http://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.

    Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

    Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

    Soy products like tofu contain several types of phytoestrogens — weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.

    Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.
    A QUICK NOTE ABOUT THE TEAS, GREEN TEA IS A MORE ALKALINE TEA, THEREFORE IT WON'T GIVE YOUR CANCER CELLS AN ACIDIC JUICE TO THRIVE IN LIKE THE BLACK TEA.

    Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer.

    Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.

    Tapioca is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus. However, funding for the project has run out. http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for more information on this. For a list of other foods that contain B17, go to our laetrile page.

    Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

    Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

    Turnips are said to contain glucose molaes which is a cancer fighting compound. I haven't confirmed this.

    Consumption of fruits and vegetables has been associated with decreased risk of cancers of the colon and rectum.
  • Kaleena
    Kaleena Member Posts: 2,081 Member
    Rewriter said:

    Anti-cancer food list first posted by Claudia in 12/09
    I'm reposting this list because it contains so much valuable information. Thank you, Claudia.


    http://www.cancure.org/cancer_fighting_foods.htm

    Cancer Fighting Foods/Spices

    The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

    The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

    Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

    Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety.

    Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli.

    Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

    Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

    Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

    Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven't seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

    Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease. See Budwig diet for a specialized diet using flax seed oil and cottage cheese. For studies about flax seed and flax oil, go to our Important News or Archives Page.

    Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn't show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

    Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.Note I am a little conflicted about grapefruit as I have read not such stellar things about it elsewhere.

    Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells - this appears to help slow the growth of tumors.

    Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.
    Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

    Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.

    Mushrooms - There are a number of mushrooms that appear to help the body fight cancer and build the immune system - Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.

    Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.

    Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

    Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.

    Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

    Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

    Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina's medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn't extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class "A" carcinogen which can actually cause cancer - see http://www.jrussellshealth.com/alccanc.html. You should probably switch to non-alcoholic wines.

    Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven't found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

    Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones - important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

    Soy products like tofu contain several types of phytoestrogens — weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.

    Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.
    A QUICK NOTE ABOUT THE TEAS, GREEN TEA IS A MORE ALKALINE TEA, THEREFORE IT WON'T GIVE YOUR CANCER CELLS AN ACIDIC JUICE TO THRIVE IN LIKE THE BLACK TEA.

    Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer.

    Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.

    Tapioca is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus. However, funding for the project has run out. http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for more information on this. For a list of other foods that contain B17, go to our laetrile page.

    Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

    Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

    Turnips are said to contain glucose molaes which is a cancer fighting compound. I haven't confirmed this.

    Consumption of fruits and vegetables has been associated with decreased risk of cancers of the colon and rectum.

    Thank's Jill for reposting
    Thank's Jill for reposting Claudia's earlier post. It is a great source of information when preparing meals!

    I hope you are having a fantastic day today! Still thinking SPRING!

    Kathy