Stand Up To Cancer (SU2C) announced the formation of a “Dream Team” of top researchers to take on one of the toughest challenges in cancer research and treatment: colorectal cancer, which is expected to claim the lives of more than 50,000 Americans this year.
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My dad used to always say, “If God can keep getting it through you, He will keep giving it to you”. I’ve lived my life like that. Let this be a motivation to you tonight that you can be an inspiration to someone and that God will continue to bless you. – Daniel Bennett (36 years old)
Click here or on the video to hear Daniel’s story of hope.
Radiation and chemotherapy, which are used to fight mesothelioma and other cancers, can alter the patient’s sense of taste and appetite, making some foods unappetizing. Other patients experience difficulty swallowing and must only eat pureed foods.
Also, those treatments can be draining on a persons body and energy level. Making sure a cancer patient eats the right kind of foods before and after undergoing treatment is extremely important to their overall health.
While it may seem like a daunting task, reworking tasty, cancer-fighting superfoods like mushrooms, pumpkins and cranberries into your Thanksgiving menu is easier than it sounds. By adding a few key items, you’ll make your feast patient-approved, while preserving Thanksgiving tradition.
Mushrooms and pomegranates contain substances that help block the hormones that make breast cancer grow and spread. According to the American Cancer Society, shiitake mushrooms fight the development and progression of cancer by boosting the body’s immune system.
They contain a compound called lentinan, which some studies show can stop or reduce tumor growth. Other studies show activated hexose-containing compound, also found in mushrooms, can reduce tumor activity and lessen the side effects of cancer treatment.
Food for Thought: Try marinating some shiitake mushrooms and including them as a Thanksgiving side dish or prepare them into savory mushroom gravy. Gravy by itself does not provide much nutritional value, but adding mushrooms boosts health benefits. Plus, it makes a delicious topping on biscuits or brown rice.
Antioxidant-rich pomegranates also can help those battling cancer. A study published in Cancer Prevention Research shows doctors discovered six compounds in pomegranates that may prevent breast cancer growth by blocking aromatase, an enzyme that plays a key role in most breast cancers.
Researchers show compounds in pomegranate juice may slow the growth of prostate and breast cancer cells.
Food for Thought: Did you know that one serving of cranberries provides at least 10 percent of the recommended daily amount of vitamin C and fiber, both of which are linked to reducing the risk of esophageal and colon cancer? Consider adding pomegranates to your homemade cranberry sauce or as a topping on a spinach salad. If youre looking for a unique healthy beverage to add to your menu, try pomegranate juice.
While this fall squash is most commonly associated with Halloween, delicious-tasting lattes and seasonal beer, research shows pumpkins have many health benefits for cancer patients.
Beta-carotene, the pigment responsible for pumpkins bright-orange color, is a powerful antioxidant praised for its possible cancer-fighting power. Research shows people who eat a diet rich in beta-carotene may have a lower risk of colon, prostate and lung cancer.
Pumpkin also contains high amounts of vitamins A and C, antioxidants that help boost your immune system, and it’s rich in fiber, which slows down digestion and keeps you feeling fuller longer. Additionally, pumpkin seeds contain phytoestrogens, a plant compound that mimics estrogen and can help prevent breast cancer.
Food for Thought: Instead of serving traditional pumpkin pie, try incorporating creamy pumpkin and curry cashew or a simple fresh pumpkin puree.
Sweet potatoes contain powerful antioxidants known as carotenoids, which boost your immune system and provide vitamin A. Experts say eating one cup of sweet potatoes a week could help reduce your risk of skin, prostate and lung cancers.
Food for Thought: Why not try making a sweet potato casserole with cinnamon and nutmeg? Cinnamon gives your dish added flavor. It’s also used to treat Type 2 diabetes and reduce the risk of colon cancer.
Blueberries are among the best disease-fighters out there. Researchers have shown that pterostilbene, found in high quantities in blueberries, has cancer-fighting properties.
They have the ability to control tumor growth, prevent the spread of cancer and kill off triple-negative breast cancer cells. Blueberries, cranberries and raspberries are good sources of vitamin C and fiber. According to the American Institute for Cancer Research, foods high in vitamin C probably protect against cancer of the esophagus, while foods containing dietary fiber probably decrease colorectal cancer risk.
Food for thought: With its disease-fighting components, an apple blueberry crisp would be the perfect dessert to complete your cancer-fighting menu.
Believe Big Invites You to Join Us for a Hands-on Private Cooking Class Fundraiser
Chef John Walsh will guide you in preparing four delicious recipes using the best organic ingredients. You will learn that eating healthy doesn’t have to be boring and it is easy to do! Enjoy a fun evening out while helping patients face, fight and overcome cancer. All guests will receive personal instruction, a recipe booklet of what was prepared and an exclusive Believe Big apron.
Seating is limited, reserve your seat today.
Time: 6:00 PM – 9:00 PM
Cost: $250 / Ticket
Two ways to rgister:
1. Visit www.BelieveBig.org/Cook
2. Contact Jill Merriman at jill@believebig.org or 888-317-5850
Register early as each class is limited to 60 guests
