Defend Against Cancer with September Ovarian Cancer Awareness Month
Learning the facts and recognizing the signs are vital in the defense against cancer. This month is September Ovarian Cancer Awareness Month. The month is dedicated to raising awareness of the deadliest gynecologic cancer, ovarian cancer. Early detection gives you the best outcome for cancer treatment success. Though research remains unclear on how nutrition and physical activity may be related to ovarian cancer, the American Cancer Society outlines several tips. These tips for cancer prevention help to reduce your risk. My new 15 year anniversary edition of Eating Well Through Cancer: Recipes & Tips to Guide You Through Treatment and Cancer Prevention includes nourishing foods. The recipes focus on the foods best tolerated to ease common side effects. These side effectsinc may[analytify-stats metrics=”ga:users” permission_view=””] be nausea, sore mouth and throat, taste changes, neutropenia and weight loss.
Reduce Your Risk with Cancer Prevention
- Maintain a healthy weight.
- Get regular physical activity.
- Eat plenty of fruits and vegetables. Try for at least 2 ½ cups per day.
- Choose whole grains
- Limit how much alcohol you drink. (if you drink at all)
- Protect your skin.
- Know yourself, your family history, and your risks.
- Get regular check-ups and cancer screening tests.
- Avoid tobacco.
Start September Ovarian Cancer Awareness Month with Healthy Eating
Great Garden Salad from Holly Clegg’s Eating Well Through Cancer cookbook
This recipe is Vegetarian, Diabetic Friendly and Gluten free! Color equals nutrition. This salad is overflowing with flavor, color and garden fresh favorites. According to the American Cancer Society some studies have found a possible link in eating soy foods and lowering ovarian cancer risk. However, not all studies have found this. Most importantly, this recipe is delcious and simple to make. Always adjust the recipe to your taste buds.
1 1/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame, cooked according to directions and drained
1/2 cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
1. In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.
2. In a small bowl, whisk together lime juice and oil. Toss with corn mixture. Season to taste.
Nutritional information per serving: Calories 92, Calories from fat 42%, Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 9 mg, Carbohydrate 12 g, Dietary Fiber 3 g, Sugars 3 g, Protein 3 g, Diabetic Exchanges: 1/2 starch, 1 vegetable, 1/2 fat
Terrific Tidbit: Look for frozen shelled edamame in the grocery. You might find edamame in the frozen vegetable section.
Nutritional Nugget: Tomatoes are one of the best sources of lycopene. Lycopene is a powerful antioxidant. It helps reduce the risk for heart disease and some cancers.
Easy, Affordable and Family-Friendly Recipes In Eating Well Through Cancer
Find more cancer recipes on my blog. I am excited as my new edition of Eating Well Through Cancer cookbook includes new recipes! Don’t just think about healthy food during September Ovarian Cancer Awareness Month. Think about it year round. Over the years, this cancer cookbook has been an invaluable recipe source for cancer prevention. Nutrition is important to maintain energy and also important for good health for cancer prevention. I create recipes that are better tolerated during treatment. All the recipes in my book will feed the family and not just the cancer patient.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
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