Cooking with Foods that Fight Cancer

Cover of "Cooking with Foods That Fight C...

Cover of Cooking with Foods That Fight Cancer

Even though I have already identified over 100 “healthiest” foods and developed a year’s worth of dinner recipes, I keep an eye out for ways to improve my data base. I just read and recommend Cooking with Foods that Fight Cancer by Robert Beliveau and Denis Gingras.
They analyzed the diets of countries with the lowest cancer rates in the world. Although the culinary culture of the countries studied varies, they have one thing in common – their diets are largely based on plant foods.Most of the foods have already been identified as healthy and are included in my strategy. The ideas that were new to me are:
Seaweed (Nori, Kombu, Arame, Wakame, Dulse)

Seaweed farm in Indonesia

My initial reaction is “ugh” … but I may look into seaweed, if I can find it easily

Seaweed is rich in essential minerals (iodine, potassium, iron, and calcium), proteins, all of the essential amino acids, vitamins, and fibre. It is also low in fat and has Omega-3 in the ideal 1:1 ratio with Omega-6.

Mushrooms (shiitake, emaciate, maitake, oyster)

Shiitake Mushrooms

We already enjoy white button mushrooms and sometimes include large-capped mushrooms in our celebrations. It’s risky however, since several family members won’t touch them.

The Portobello & Mozzarella Sandwich recipe on page 136 was excellent and will be included in the next post.



Flax Seeds

This is the best plant source of linolenic acid, an omega-3 fat, used by cells to make EPA and DHA, two anti-inflammatory substances. Two tablespoons provide 140% of the recommended daily allowance of omega-3!

You should avoid buying pre-ground seeds since Flax seeds must be ground to increase absorption of omega-3 fatty acids and to favour the transformation of lignans into active phytoestrogens. Purchase whole grains and grind as needed with a normal coffee mill. Store the flaxseed meal in a hermetically sealed container in the refrigerator for at most two weeks.

Turmeric needs to be stabilized in oil before it can be absorbed by the body. Other important spices are ginger, chile pepper and clove.


The already-identified categories discussed are: Probiotics, Cabbages, Garlic, Soy, Tomatoes, Berries, Citrus Fruits, Herbs and Spices, Green Tea, Red Wine, and Chocolate.

Seaweed (Nori, Kombu, Wakame, Arame and Dulse)


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