Food for Life: Cancer Project

(This class is Part 5 of a 7-part series, so we encourage participants to register for all 7 classes to get the full benefit.)

When cancer researchers started to look for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease. This in in part due to the high-fat, high-iron, and fiber-free characteristics of meat compared to plant foods, as well as the formation of carcinogens caused by cooking meat. These cancer causing chemicals, called heterocyclic amines, tend to form within the meat tissue when exposed to high temperatures. In this class, you will explore a variety of vegetarian sources of protein, all of which are low in fat, high in fiber, and loaded with cancer-fighting nutrients.

Class Format:

1. Welcome & Introductions

2. Physician-taught Video Lesson

3. Quiz & Discussion

4. Cooking Demonstration

5. Q&A