Kennewick Food for Life Nutrition and Cooking Four Class Series for Cancer Prevention and Survival October 5, 12, 19 and 26; 6-8pm
Wednesday, October 5, 2011 at 6:00 PM (PDT)
Food for Life Cooking and Nutriton Four Class Series
How Foods Fight Cancer
Wednesday October 5, 2011: Introduction to How Foods Fight Cancer
6:00pm-8:00pm Certain diet patterns seem to have a major effect in helping people diagnosed with cancer to live longer, healthier lives. The National Cancer Institute research shows that as much as 50 percent of cancer risk may be related to diet. In this class, you will learn about the right food choices that can help reduce the risk of developing cancer as well as overcome the disease after it has been diagnosed.
Wednesday October 12, 2011: Fueling Up on Low-Fat, High-Fiber Foods
6:00pm -8:00pm Steering clear of meat, dairy products, fried foods, and other fatty fare is an important first step in preventing and surviving cancer. Dietary fat not only hinders the immune system, it also drives hormone production, which can result in higher rates of hormone-related cancers such as breast and prostate cancer. The easiest way to be healthy is to build your meals from foods that are naturally low in fat and to use cooking methods that do not require added fats or oils. In this class, you will learn how to prepare delicious, low-fat dishes made from whole grains, legumes, vegetables, and fruits.
Wednesday October 19, 2011: Discovering Dairy and Meat Alternatives
6:00pm- 8:00pm When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat and dairy products were much less likely to develop the disease. Consuming dairy causes worrisome biological changes in the body, including an increase in the amount of insulin-like growth factor 1 (IGF-1) in the bloodstream. Scientific studies have shown elevated IGF-1 levels to be a catalyst for the growth of breast and prostate cancer cells. Meat is another food that may be linked to cancer and other illnesses. This link is in part due to the high fat and fiber-free characteristics of meat compared to plant foods, as well as the formation of carcinogens when meats are cooked. These cancer-causing chemicals, called heterocyclic amines, tend to form within the meat tissue when exposed to high temperatures. In this class, you will explore a variety of vegetarian sources of protein, all of which are low in fat, high in fiber and loaded with cancer fighting nutrients.
Wednesday October 26, 2011: Cancer-Fighting Compounds and Healthy Weight Control
6:00pm-8:00pm Both antioxidants and the body's immune system are critically important in fighting cancer. Cancer fighting compounds, such as antioxidants, mainly found in fruits and vegetables assist in halting free radical damage, which can otherwise lead to cancer development. Healthy weight control is also essential for warding off a variety of chronic diseases. Studies have shown that slimmer people are less likely to develop cancer compared to their heavier counterparts. Trimming excess weight may also improve survival after cancer has been diagnosed. In this class, the instructor will discuss and demonstrate healthy dishes loaded with immune boosting nutrients such as beta-carotene, lycopene, vitamin C, and zinc - helping you discover how to easily and naturally maintain a healthy weight and a cancer fighting nutritional regimen.
Merchandise - book
The Cancer Survivor’s Guide will give you important insights into what researchers have proven: Food choices can help prevent cancer and, when cancer has been diagnosed, nutrition can improve survival. These links between diet and cancer are nothing short of dramatic. And now you can learn how certain dietary patterns help people diagnosed with cancer live longer, healthier lives. Over 100 pages of simple to prepare recipes. Available to borrow until October 26 or purchase for $20 at class
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