Discovering Dairy and Meat Alternatives

When cancer researchers started to look 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 products 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 partly 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, form within meat tissue when exposed to high temperatures and charred. In this class, you will explore a variety of plant-based sources of protein, all of which are low in fat, high in fiber, and loaded with cancer-fighting nutrients.

Certain dietary patterns and foods have been linked to a reduced risk of developing certain types of cancer, while others may increase the risk.  It’s important to understand the distinction and adjust your lifestyle accordingly. 

Here’s What You’ll Get From This Class:

• Cancer-fighting science and nutrition made simple
• A cooking demo of delicious, plant-based, and health-promoting dishes. 
• Easy, affordable, and delicious recipes that everyone can prepare at home
• A safe and caring environment, guidance, and support
• Resources to help deepen your learning
• Free access to monthly whole food, plant-based support meetings