Considering Diet in Cancer Prevention

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Written by Staff Reporter

Thursday, 25 March 2010

I did an interesting cookery demonstration for 8 women in a Dublin home this weekend. What made it interesting is that they asked me to tailor the demo around the area of cancer prevention. Many of them were recovering from surgery or treatment and wanted to know what they could do in terms of their diet.

Probably the super heroes of cancer prevention are fresh fruits and vegetables, containing high levels of anti-oxidants and phytonutrients (i.e. even more powerful anti-oxidants) which act as defenders of cells and organs against attack. Green leafy vegetables, like spinach, kale, broccoli and cabbage which grow so well here in Ireland, are especially linked with helping the body to detox potentially dangerous substances. The salad below is a great start.

Another important thing to consider is the method of cooking. Char grilling, cooking at high temperatures and processing foods, for example, smoking can increase the number of carcinogens or cancer exacerbating substances.

Asian Broccoli Salad

oz broccoli heads
oz mange tout or green beans
spring onions
oz almonds
tablespoon of sesame seeds

Dressing:

tablespoons soy sauce
tablespoons extra virgin olive oil
tablespoons cider or Mirin vinegar
teaspoon sugar
clove garlic
teaspoons of freshly grated ginger

Cut the broccoli florets from the stalks. Remember that you can use the stalk as well just as long as you cut into even sizes. Top and tail the mange tout. Slice the spring onions. Toast the almonds by putting them in a pan or grill and leave for around 5 mins.

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