Sept. 5 is the Kick-Off! Sign Up for PCRM’s 21-Day Vegan Kickstart Today
In a little less than a week, PCRM will be providing all Kickstarters access to an abundance of resources for 21 days! Based on research by Dr. Neal Barnard, this program is designed for anyone who wants to explore and experience the health benefits of a vegan diet. Low-fat vegan—plant-based—diets are the easiest way to trim excess weight, prevent diabetes, cut cholesterol, lower blood pressure, prevent and reverse heart disease, and reduce cancer risk.
If you didn’t get the chance to join us in April, sign up today and take advantage of a wealth of nutrition resources and guidance to support you on your journey to better health. Receive tips from veg celebrities, view nutrition webcasts, access our 21-day meal plan, and get support from fellow Kickstarters in our community forum. Sign up today!
Teach Plant-Based Nutrition and Cooking Classes: Apply to Become a Food for Life Instructor!
Last month, we began accepting applications for our Food for Life fall training. With nearly three weeks left to apply (extended deadline is Sept. 19), we hope you will spread the word about this opportunity to individuals who may be interested in spreading the message of plant-based diets for disease prevention.
The Cancer Project will be holding the next Food for Life training from Nov. 2 through 4. The three-day training offers an exclusive opportunity to become certified to teach the award-winning Food for Life program. Through this unique experience you will be able to bring your passion for a plant-based diet for chronic disease prevention and control to your community, while putting your cooking, presentation, and entrepreneurial skills to use. The training will include the following: presentations by PCRM’s staff of nutrition experts including Dr. Barnard, tips and techniques on how to bring the program to your community, program resources and support, and more. Once accepted as an instructor, you will have access to ongoing programmatic support and resources from the Food for Life program team, as well as access to state of the art cookware from our partners Saladmaster and Vitamix.
This activity has been submitted to the Virginia Nurses Association and the Commission on Dietetic Registration (CDR) for approval to award contact hours. The Virginia Nurses Association is accredited as an approver of continuing nurses education by the American Nurses Credentialing Center’s Commission on Accreditation.
To learn more about the training and to apply, visit our website.
Labor Day Menu: Get the Grill Going with the Four Food Groups!
The warm weather we know all too well in summer is growing cooler, and with it go the zucchini, peaches, and tomatoes. With September here, Labor Day is a perfect opportunity to make use of what is left of nature's summery ingredients. We have a variety of high-fiber, low-fat recipes that can be added to any of your meals—many of which are from the new book by Neal Barnard, M.D., 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health. Check out our recipes and get to grilling!
PCRM’s Healthy School Lunches Seeks Golden Carrot Nominees
Each year, as part of the Physicians Committee for Responsible Medicine’s Healthy School Lunches Program, PCRM presents the Golden Carrot Awards to food service professionals who have developed and implemented a healthful and successful school lunch program. This award recognizes food service programs that offer schoolchildren a range of healthful options, especially a variety of vegetarian foods and nondairy calcium-rich beverage choices. The grand prize winner will receive $1,000 and a $3,000 check made out to her or his school or school district. Up to four additional awards will be given, with $500 going to the food service professional and $500 to benefit the school food service program.
PCRM is currently seeking nominations for its 2011 Golden Carrot Awards for outstanding school food service professionals. To nominate an outstanding school food service professional, please complete this form and email or mail it by September 1 to PCRM.
Former President Bill Clinton Goes Veg
At the age of 65, Bill Clinton now fills his plate with an array of foods from the Four Food Groups—vegetables, fruits, grains, and legumes. In a new interview with CNN’s Sanjay Gupta, Clinton shows off his sleek, healthy frame. The diet makeover, done with the advice of Dean Ornish, M.D., was designed to save his heart, and the weight loss and renewed energy were bonuses. To read more from Dr. Barnard's blog, visit our website.
Food for Life in the News: Whole Food Nutrition for a Cancer-Free Lifestyle
PCRM’s dedicated communications team makes regular coverage of the Cancer Project and the Food for Life program possible in newspapers, blogs, and television clips across the country.
This past spring, Charity Lighten joined nearly 20 other instructors at one of The Cancer Project's Food for Life instructor trainings. Since then, she has continued to spread the message about the benefits of a plant-based diet throughout her Salt Lake City community. Blogger at www.WholeFoodMommies.com and mother of four, Charity is a firm believer in the importance of a whole foods, plant-based diet for cancer prevention and survival. To read an article on one of Charity’s most recent classes in Deseret News, click here.
Diet and Ovarian Cancer
September is National Ovarian Cancer Awareness Month. At The Cancer Project, we try to understand the links between diet and cancer risk. Ovarian cancer is no exception, but much more research is needed to understand exactly how diet affects ovarian cancer risk.
Interestingly, scientists with the Harvard School of Public Health point to a few studies potentially linking ovarian cancer to lactose—the sugar in dairy products. Women consuming large amounts of lactose (about 30 grams or more) had a slightly greater risk of developing ovarian cancer. There is roughly 10 grams of lactose in one 8 ounce glass of cow’s milk. The U.S. Department of Agriculture continues to recommend three servings of dairy products per day despite this and other potential health risks. Harvard researchers recognize this disconnect.
Dairy intake is unnecessary for bone health, and evidence shows that more milk may also increase prostate cancer risk. Another study found that not only milk but all animal-derived foods (including meat and eggs) could have adverse effects on hormone-related cancers such as ovarian cancer. Conversely, cereals and legumes lessened ovarian cancer risk. Researchers were mainly concerned with cow’s milk, as dairy cows are kept pregnant thereby increasing their hormone levels. They explain that over the past 100 years factory farming techniques have drastically altered the quality of milk and dairy cows.
Other studies have explored the role of fruits and vegetables in ovarian cancer risk. Overall, fruits and vegetables may not significantly decrease ovarian cancer risk. But research in the European Prospective Investigation into Cancer and Nutrition study found that garlic and onions have a borderline significant reduction in ovarian cancer risk.
There are certainly no negative effects of consuming plenty of nutrient dense foods like fresh produce. And ovarian cancer risk aside, fruits and vegetables help protect against mouth and lung cancer, provide nutrients protective against heart disease and diabetes, and are rich in fiber which helps maintain a healthy body weight.
Researchers have attempted to pinpoint certain food patterns that increase epithelial ovarian cancer risk. The largest culprit was a meat and fat pattern. Women consuming the most meat and fat were most likely to develop ovarian cancer, compared with those eating the least. Alcohol and snack food patterns were also lumped into the category of increased risk. Interestingly, like other studies showed, fruits and vegetables were not identified with having a decreased risk of developing ovarian cancer. However, there were no signs that fruits and vegetable increased risk.
Far more research is needed in the field of ovarian cancer. But from what we know today, there are ways to help prevent and survive this disease. First, increase the amount of plant-based foods in your diet. Second, avoid or limit foods high in fat (especially saturated fat) and steer clear of fatty and processed meat products. Third, obtain healthful calcium sources from greens and beans, and ditch the dairy products. Fourth, maintain a healthy body weight and engage in some sort of physical activity. These healthful changes could help fight ovarian cancer and will also help you boost your immune system and stay healthy.
Kolahdooz F, Ibiebele TI, van der Pols JC, Webb PM. Dietary patterns and ovarian cancer risk. Am J Clin Nutr. 2009;89:297-304.
Genkinger JM, Hunter DJ, Spiegelman D, et al. Dairy products and ovarian cancer: a pooled analysis of 12 cohort studies. Cancer Epidemiol Biomarkers Prev. 2006;15:364–72.
Ganmaa D, Sato A. The possible role of female sex hormones in milk from pregnant cows in the development of breast, ovarian, and corpus uteri cancers. Med Hypotheses. 2005; 65:1028–37.
Bandera EV. Nutritional factors in ovarian cancer prevention: what have we learned in the past 5 years? Nutr Cancer. 2007;59:142-51.
Schulz M, Lahmann PH, Boeing H, et al. Fruit and vegetable consumption and risk of epithelial ovarian cancer: the European Prospective Investigation into Cancer and Nutrition. Cancer Epidemiol Biomarkers Prev. 2005;14:2531–35.
Nutrition expert Michael Gregor, MD, brings you a brand new online resource for nutrition news. The newly-launched site features a new, informative video every day. You can check it out at http://nutritionfacts.org.
New Food for Life Cooking and Nutrition Classes for September
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