This recipe is from
http://www.aicr.org. Pineapple chicken
is an old time favorite. This one
adds some extra veggies to the mix.
I'm a multitasker. While writing this column I'm reducing my risk of cancer by munching on a sweet, crisp Bosc pear. Who knew disease prevention could taste this good? The connection between food intake and a reduced risk of cancer has been in the news many times, but there's nothing wrong with a gentle reminder. I'm sharing the reminder I received at the recent Well Being/Being Well conference sponsored by the Sylvester Cancer Center.
Dr. W. Jarrard Goodwin, director of Sylvester, started the day with the positive message that lifestyle choices can prevent one-half of cancer deaths and that the way we live is more important than what we inherit. Tobacco is a major player, but food and nutrition choices make a difference, too. The American Institute for Cancer Research (AICR) and the World Cancer Research Fund provide a recipe for health in their Second Expert Report. The report's first recommendation is be as lean as possible within the normal range of weight. Just as obesity is linked to heart disease, so is an increased risk of cancer, particularly cancer of the colon, and probably the pancreas and endometrium.
The rest of the recommendations support the first. Avoid high calorie and highly processed foods and drinks, limit alcohol and eat more plant foods. The easiest way to meet these goals is to add a fruit or vegetable to your daily intake. If you're already having a salad with dinner, toss in an extra cup of greens. Instead of a carton of juice, grab a juicy tangerine. It's sweet and reasonably priced. Place your serving of lean meat over wilted spinach or sauté chicken with diced tomatoes and mushrooms for added protein power, and don't add any salt. These simple, tasty changes can make a difference.
For more, visit www.dietandcanort.org/?p=summary
