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THE NEWS YOU NEED | January 2012
Year-End Matching Gift Challenge »  Mark Your Calendars: Food for Life Training May 9-11 »  New Year, New Me Menu: Recipes for a Healthier You »  Bring in a Healthier New Year with PCRM’s Next 21-Day Vegan Kickstart »  Food for Life in the News »  Food for Life Instructor Spotlight: Joanne Irwin  » Diet and Cancer Research Update »
Question of
the Month

Do whole grains really contain more antioxidants than refined?


Year-End Matching Gift Challenge

A generous donor has offered to match up to $100,000 in gifts through the end of December. There’s no better time than now to make a tax-deductible gift to support PCRM’s crucial work of promoting nutrition policies and practices that will help people prevent or survive cancer, diabetes, and other life-threatening conditions, and conducting and advocating for ethical research.
Make a gift today! >>

Mark Your Calendars: Food for Life New Instructor Training May 9-11

PCRM will be holding its Spring 2012 Food for Life training from May 9th to the 11th.

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 presentations by PCRM’s staff of nutrition experts, tips and techniques on how to bring the program to your community, program resources and support, and more!

This program has been approved by the Commission on Dietetic Registration for 20.0 Continuing Professional Education Units (CPEU).

The VNA-CEA approval number is 11-09-05S for 20.0 contact hours of Continuing Nursing Education (CNE). This continuing nursing education activity was approved by the Virginia Nurses Association, an accredited approver by the American Nurses Credentialing Center's Commission on Accreditation.


Wednesday, May 9 – Friday, May 11, 2012


PCRM/ FFL Headquarters
5100 Wisconsin Ave., NW
Washington, DC 20016







$599 independent “freelancer” (teaching at various venues in community)

$899 an educational institution; corporation; medical, wellness or fitness center; cancer organization; culinary school; or faith group with a demonstrated commitment to health (teaching exclusively at the institution, not at other venues in the community)
     $149 per additional team member*
     $249 per additional team member* with continuing education credits

*These individuals will be added to a wait list and will be invited should space be available.


Nurses, dietitians, other health care professionals, cancer survivors, those with a health, cooking and/or nutrition interest


Apply on our website by February 10, 2012

Space is limited to just 20 participants, so don’t miss this opportunity to get certified to teach the Food for Life classes in your community.

Sign up to receive updates! >>

New Year, New Me Menu: Recipes for a Healthier You

New Year, New Me Menu

The new year calls for resolutions and when making yours this year, consider adding healthful eating to the list! With help from PCRM, you’ll have a wealth of low-fat, high-fiber, plant-based recipes at hand to make healthful meal planning an enjoyable experience. Avoiding the heavy, dairy- and meat-laden meals will help you maintain a healthy weight and a high energy level throughout the season. Featured in this menu are several recipes from by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D., including a red cabbage slaw with cranberries and apples – delicious! View the New Year New Me menu >>

Join the Kickstart today!

Bring in a Healthier New Year with PCRM’s Next 21-Day Vegan Kickstart

In anticipation of the New Year, many will draw up resolutions to “lose weight” or “eat healthier,” but how do you lose weight and keep it off? What are the foods to eat and how do you turn them into delicious, health-promoting meals? The 21-Day Vegan Kickstart is your guide to feeling better on the inside and looking just as great on the outside. Join the PCRM team and gear up for another 21-Day Vegan Kickstart on January 2! Based on research by Neal Barnard, M.D., 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 September, 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 for the January Kickstart today!

Food for Life in the News

Fighting Cancer with Food from The Gazette
This past June, 18-year old Kimmie Dubinsky, of southern Maryland, was diagnosed with ovarian cancer. Shortly after her surgery to remove a mass in one of her ovaries, her mother, Page, discovered The Cancer Survivor’s Guide, a resource developed by the Cancer Project of PCRM. Kimmie, mother Page, her sister Katie, brothers Zack and Sam, and their father Dave, decided as a family to reevaluate their diets and adopt healthier lifestyles for the family’s betterment as a whole. To learn more about Kimmie’s story, view the news article on The Gazette’s website.

Meet Irene: An Unlikely Vegan, A Documentary
Irene Carroll is the focus of a new documentary titled, “An Unlikely Vegan,” where she decides to try a vegan diet and along with this decision, participates in PCRM's 21-Day Vegan Kickstart. The film follows her experience adapting to this new lifestyle. To learn more about the film and watch the trailer, visit the film’s website.

Food for Life Instructor Spotlight: Joanne Irwin

This month’s featured Food for Life instructor is Joanne Irwin, who teaches classes both on Cape Cod in Massachusetts, and in Naples, Fla. Here is her story.

Food for Life instructor, Joanne Irwin

If anyone suggested that I’d one day morph to following a plant-based lifestyle, I would have suggested they have their heads examined. However, at my yearly physical in 2006 I received not only a wake-up call, but a life-changing challenge from my personal physician. My LDLs (the bad cholesterol) had risen to an alarming 199. I was shocked and wondered how could this have happened. My wise, lifestyle medical practitioner spoke of the current research on the relationship between nutrition and disease, and asked if I’d be willing to give up beef, pork, lamb, and dairy products. Eager to do anything to naturally lower my numbers and remain free of the pharmaceutical stranglehold, I agreed. The China Study by Professor T. Colin Campbell, Ph. D., Dr. Neal Barnard’s Food for Life, and Prevent and Reverse Heat Disease by Dr. Caldwell Esselstyn, were some of the first books I absorbed on how plant-based foods not only prevent disease but heal many chronic illnesses.

The kitchen became my personal laboratory where new ingredients and recipes were tried, tested, rated, and more often than not, relished. Plant-based cookbooks replaced the old stand-bys, and researched data was absorbed with the zest and tenacity of my student days. Even my Irish-born hubby, who initially kept one foot in the carnivore world, admitted that the foods were delicious! After four months of total plant-based eating my LDLs dropped to 69, but another unexpected surprise was experienced. The progressive osteoarthritis in my right wrist, which had bothered me since ’99, seemed to melt away. I felt overjoyed. I celebrated by raking leaves for two days, painting my kitchen, and shaking my wrist in complete abandon. For me, this was a clear and tangible affirmation that "we are what we eat"!

Food for Life instructor, Joanne Irwin

My passion for health and wellness entered a new domain. I began offering private plant-based cooking classes in my home. The overwhelming response to local news articles about the classes communicated the public’s interest in a plant-based lifestyle. I was asked to do a cooking demonstration at a health fair organized by my physician’s medical practice and found out Dr. Caldwell Esselstyn was going to be the keynote speaker. Dr. Esselstyn and his wife, Anne, were most gracious and stayed to watch the cooking demonstration. Afterward, I casually mentioned to Anne that I had applied to PCRM’s Cancer Project to be a Food for Life instructor. Anne looked at me and said, “You need to be doing this. I’m going to email Neal (Dr. Barnard) right away and tell him to bring you on.” The rest is history.

I became a Food for Life instructor in November 2008 and have had the privilege of teaching this lifesaving and life-enhancing program both on Cape Cod and in Naples, Florida. Teaching the program has complemented my professional career prior to post retirement. I had been a teacher, social worker, and school counselor. Those skills of educating, listening and motivating have transitioned to helping people understand the solid, scientific information on how foods fight disease, as well as giving them concrete skills to help them prepare healthy plant-based meals at home. Having the opportunity to teach these classes connects me with wonderful people, many of whom are living with chronic disease and illness. Life for them is painful. However, when they hear the solid, researched, scientific information and the stories of renewed health and healing, they’re given hope, inspiration, and the motivation to jump in and take the road less travelled – the plant-based path. One woman reported that her cholesterol was lowered by 80 points after just five weeks of eating totally plant-based; another celebrated losing twelve pounds and being taken off one of his diabetes medications, and a young grandmother delighted in effortless weight loss and renewed energy. Seeing people excited and hopeful over their renewed health and listening to their experiences are what keep me going. I never tire of spreading the word and teaching people about the health benefits of a plant-based lifestyle. The health of our country and that of our children, our greatest natural resource, is at stake.

Joanne is teaching a four-class series at the Cancer Alliance of Naples beginning Jan. 11. To sign up for classes, visit our website. You can also learn more about Joanne on her website, Plant-Based Nana.

Diet and Cancer Research Update: Dietary Fiber from Whole Grains Decreases Colorectal Cancer Risk

Dietary fiber found in whole grains decreases the risk of colorectal cancer, according to a new study published in the British Medical Journal. This study was part of the World Cancer Research Fund’s Continuous Update Project (CUP), which is an ongoing review of cancer prevention research focused on nutrition. From the 2011 CUP, researchers found fiber to be so protective that they needed to upgrade previously published data assessments in 2007 from "probable" to "convincing." Currently, it is the position of the World Cancer Research Fund/American Institute for Cancer Research that there is convincing evidence that fiber decreases colorectal cancer risk.

Researchers found that for every 10 grams of fiber consumed from whole grains, there was a decrease in colorectal cancer risk by 10 percent. Those consuming three servings of whole grains per day could decrease their risk by 17 percent, compared with those who ate the least. One serving of whole grains counts as one slice of whole grain bread, a half cup of oatmeal, or a half cup of brown rice. Several mechanisms may be responsible for the decrease in risk from whole grains, including the fiber's ability to produce more frequent bowel movements, dilute carcinogens, boost antioxidants, and produce good bacteria that help balance the digestive tract. Although researchers cannot pinpoint the exact mechanism for a decreased risk, they agree that fiber from whole grains can be a great way to help prevent colorectal cancer. Whole grains contain many vitamins, minerals, and plant-chemicals known to not only decrease the risk of colorectal cancer but heart disease and diabetes, as well.

Aune D, Chan D, Lau R, et al. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. BMJ. 2011; 343:d6617.

New Food for Life Cooking and Nutrition Classes for January

View cancer prevention and survival classes here >>
View diabetes prevention and treatment classes here >>



Anchorage: Alaska Family Medicine Center (1/9, 1/16, 1/23, 1/30, 2/6, 2/13, 2/20)


Lodi: Lodi Memorial Hospital (1/11, 1/18, 1/25, 2/1)
Long Beach: St. Mary Medical Center (1/30, 2/6, 2/13, 2/20)
San Diego: Cooking 4 Life (1/23, 1/30, 2/6, 2/13)
Santa Cruz: New Leaf Community Markets (1/25, 02/1, 2/8, 2/15)


Cape Coral: Cape Coral Hospital (1/31, 2/7, 2/14, 2/21)
Naples: Cancer Alliance of Naples (1/11, 1/18, 1/25, 2/1)
Naples: Cancer Alliance of Naples (3/7, 3/14, 3/21, 3/28)
Naples: Cancer Alliance of Naples (4/11, 4/18)


Rockport: The Picker Family Resource Center (1/12, 1/19, 1/26, 2/2)
Rockport: The Picker Family Resource Center (4/26, 5/3, 5/10, 5/17, 5/24, 5/31)
Rockport: The Picker Family Resource Center (7/12, 7/19, 7/26, 8/2)
Rockport: The Picker Family Resource Center (9/20, 9/27, 10/4, 10/11, 10/18, 10/25)


Marblehead: Energy Within Fitness Studio (2/9, 2/16, 2/23, 3/1)

North Dakota

Fargo: Skaff Apartments (1/25, 2/29, 3/28, 4/25)

South Carolina

Charleston: Roper Saint Francis Cancer Center (1/19, 1/26, 2/2, 2/9)


Richardson: Methodist Richardson Cancer Center (1/23, 1/30, 2/6, 2/13)


Salt Lake City: Orson Gygi (1/5, 1/12, 1/19)


Redmond: Redmond PCC via The Cancer Lifeline (6/6, 6/13, 6/20, 6/27)



Anchorage: Providence Family Medicine Center (1/10, 1/17, 1/24, 1/31, 2/7, 2/14, 2/21)


Santa Cruz: New Leaf Community Market (3/12, 3/19, 3/26, 4/2)


Birmingham: Grow UK Ltd. (1/7)
Stoke on Trent: Healthier By Farr (1/4)

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