Nature gives us a treasure trove of health protectors in the foods we eat. In fact, plant-based foods can stimulate the immune system, decrease or slow the growth of cancer cells and prevent the DNA damage than can lead to cancer. In this video, cancer nutritionist Danielle Karsies, M.S., R.D., CSO discusses plant-based foods and their potential for reducing your cancer risk.
February is National Cancer Prevention Month and one of the best prevention strategies is to eat a variety of plant based foods. The vitamins, minerals and phytochemicals in these foods demonstrate anti-cancer effects. Their low-calorie, high-fiber content provides further anti-cancer benefits by helping to achieve and maintain a healthy weight. Including these foods into your plan for healthy eating can be easy. Follow these five simple tips to dramatically boost the nutrition and flavor of your favorite dishes and reap the cancer preventative benefits too.
Easy additions with great benefits
- Add walnuts to hot or cold cereal or to salads
- Add beans to stews, soups, casseroles and salads.
- Add berries as a topping to salad, yogurt, cereal and muffins.
- Chop a garlic clove and add it to meat, sauces and dips. Make sure to use fresh garlic, not jarred or dried garlic.
- When making a salad choose dark leafy greens over iceberg lettuce. Incorporate dark leafy greens in your favorite foods such as spinach in macaroni and cheese or lasagna, or kale in soups. Continue reading