Food for Life: Cancer Project

4-CLASS SERIES; Thursdays Nov 9 - Nov 30 6 pm - 8 pm. Each class includes handouts, cooking demonstration of 3 or 4 recipes, a video from the Physicians Committee for Responsible Medicine, and an interactive discussion.

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Nov 9 INTRODUCTION TO HOW FOODS FIGHT CANCER

Certain diet patterns seem to have a major effect in helping people diagnosed with cancer to live longer, healthier lives. Numerous studies have shown that a diet built from plant foods offers the most cancer-fighting protection of any diet plan. The research from the American Institute for Cancer Research shows that as much as 40% of cancer risk may be related to diet.1 In this class, you will learn about the right food choices that can help reduce the risk of developing cancer as well as overcome the disease after it has been diagnosed.

Nov 16 FUELING UP ON LOW-FAT, HIGH-FIBER FOODS

Dietary fat not only hinders the immune system, it also drives hormone production which can mean higher rates of hormone-related cancers such as breast and prostate cancer. Fiber helps your body rid itself of toxins, waste hormones, excess cholesterol, chemicals, and other undesirables. It is especially important in helping the immune system function properly as well as facilitating the removal of waste from the body. Without fiber in the diet, these excess compounds are often reabsorbed into the bloodstream, leading to a possible increased risk of cancer. Steering clear of meat, dairy products, fried foods, and other fatty fare is an important first step in preventing and surviving cancer. Learn how to prepare delicious, low-fat dishes made from whole grains, legumes, vegetables and fruits.

Nov 23 DISCOVERING DAIRY AND MEAT ALTERNATIVES

When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat and dairy products were much less likely to develop the disease.

Consuming dairy causes worrisome biological changes in the body, including an increase in the amount of insulin-like growth factor 1 (IGF-1) in the bloodstream. Scientific studies have shown elevated IGF-1 levels to be a catalyst for the growth of breast and prostate cancer cells. Meat is another food that may be linked to cancer and other illnesses. This link is in part due to the high fat and fiber-free characteristics of meat compared to plant foods, as well as the formation of carcinogens when meats are cooked. These cancer-causing chemicals, called heterocyclic amines, tend to form within the meat tissue when exposed to high temperatures. This class allows you to explore a variety of vegetarian sources of protein, all of which are low in fat, high in fiber and loaded with cancer-fighting nutrients.

Nov 30 CANCER-FIGHTING COMPOUNDS AND HEALTHY WEIGHT CONTROL

Both antioxidants and the body’s immune system are critically important in fighting cancer. Cancer-fighting compounds, such as antioxidants, mainly found in fruits and vegetables assist in halting free radical damage, which can otherwise lead to cancer development. Healthy weight control is also essential for warding off a variety of chronic diseases. Studies have shown that slimmer people are less likely to develop cancer compared to their heavier counterparts. Trimming excess weight may also improve survival after cancer has been diagnosed. Healthy dishes loaded with immune-boosting nutrients such as beta-carotene, lycopene, vitamin C, and zinc are demonstrated—helping you learn and discover how to easily and naturally maintain a healthy weight and a cancer-fighting nutritional regimen.