May 8, 2007 in FOTD, vegetable
Here is an amazing fact from SELF Magazine:
Devour veggies! People who eat more than two servings a day have brains that function as if they were five years younger!
So eat up to get younger & smarter! 
May 4, 2007 in FOTD
Here are some amazing stats I have recently learned – those of you with kids are going to be stunned (& horrified)!
These statistics make me ill. 
The solution is so simple and right in front of all of us. More fruits and vegetables and less processed foods. Small changes in diet can make profound life changes.
April 28, 2007 in FOTD
Do you know the 5 crops that are subsidized by the US Farm Bill?
Isn’t it crazy – no fresh fruits and vegetables?
April 22, 2007 in FOTD, trans fat
The final tip in our series on Cancer Prevention from
Limit saturated fat and trans fat
Saturated fats are found in animal-based foods, including beef, butter, lard, whole-milk dairy products (including regular yogurt, cheese, and ice cream), fried foods, fatty marbled meats (including hamburgers, hot dogs, salami, pastrami, and spareribs), and poultry skin.
Trans fats, developed to improve the shelf life of processed foods, are found in most stick margarines, some packaged baked goods and snack foods, fried foods, and fast food dishes that use or create hydrogenated oils. (All food labels must now list the amount of trans fats, right after the amount of saturated fats—good news for consumers.).
The role of saturated and trans fats in cancer is not entirely clear – but they’re generally bad for your health and should be dramatically limited by everyone. A few studies have shown an increased risk of breast cancer and prostate cancer… and we know that these unhealthy fats can increase levels of inflammation throughout the body, which may cause cellular damage over time. In addition, a healthy body means a healthy, cancer-fighting immune system.
April 21, 2007 in FOTD
Today is Tip #4 in the series from Today nutritionist Joy Bauer.
Limit meats cooked at high temperatures
Cooking meats at high temperatures produces chemicals called heterocyclic amines (HCAs), which have been linked to an increased risk of cancer of the stomach, colon, pancreas, and breast. Studies have shown that the risk is higher among people who eat meat (specifically beef) four or more times per week, and who cook their meats more thoroughly. The most HCAs are found in meats that have been fried, broiled, or barbecued—all cooking methods which typically use high temperatures.
Roasting and baking produce fewer HCAs, and poaching, stewing, or boiling meat produce the least. I recommend limiting your intake of red meat altogether (aim for no more than 3 times each week), and cut back on your consumption of meat cooked at high heat. When you do grill steak,…. just be sure to trim excess fat, flip often, and cut off charred or burnt parts of food before eating them (you may also want to cook meat slightly in the microwave or oven first, to lessen high-temperature cooking time).
April 20, 2007 in FOTD
Ready for Tip #3 in the series from Today nutritionist Joy Bauer? Here you go!
Tip #3: Limit salty, pickled and smoked foods
Excessive salt is thought to increase the risk of stomach and esophageal cancers by damaging the lining of the throat and stomach. Also, salt allows Helicobacter pylori bacteria to thrive, which can increase the risk of stomach cancer. If you like salty, pickled foods, eat them only in moderation. This includes salt itself, sauerkraut, pickles, all pickled vegetables and fish, and salt-cured fish and meats. Depending on the type and brand you buy, the following meats may be cured: bacon, sausage, bratwurst, pepperoni, salami, pastrami, hot dogs, bologna, and cured ham. Be sure to check the label to see how it’s prepared.
Smoked meats, including smoked ham and sausages, and fish such as smoked lox and whitefish also seem to increase the risk of stomach cancer. These foods, too, should be eaten infrequently.