Cooking Up Cancer Prevention
Simple changes in your diet could mean the difference between illness and well-being.
Food for Thought
- Go local. Visit farm stands and outdoor markets for an abundance of inexpensive produce. You can also subscribe to local produce deliveries. To learn more visit southernliving.com/localmarkets.
- Eat in season. “If it’s not available to you now, then maybe you shouldn’t be eating it,” says Janet. Enjoy seasonal fruits and vegetables while they’re at their nutritional peak. “I always stock up and freeze some for later,” she adds.
- Grow your own. What your body needs might be in your own backyard. Homegrown veggies and herbs offer the same amount of cancer-fighting antioxidants as store-bought produce but without the pesticides and high prices.
- Shop smart. Nowadays, most major grocery stores and superstores offer organic products. Though some items tend to be more expensive, not all are. Shop around--you might be pleasantly surprised.
- Deep, rich color in produce is a key indicator of vital, cell-protecting nutrients. Eating at least five servings of various fruits and veggies a day can greatly reduce the risks of developing cancer and other diseases.
- Eating foods low in saturated fat--such as lean meats, olive and nut oils, legumes, and whole grains--can help keep estrogen levels down, inhibiting the growth of cancer cells.
Tip If you can boil water, then you can poach salmon. First, create a flavorful poaching liquid by adding garlic, herbs, and lemon to water in a large skillet. Then simply bring the water to a slight boil, add the salmon fillets, and reduce heat to a simmer. You’ll have a heart-healthy main dish in minutes.