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Food and Recipe of the Month

October - Foods to Help Combat Cancer

Researchers agree that most cancers have a 10 to 20 year interval between their carcinogenic stimulus and the appearance of a developing tumor. Food you eat and lifestyle habits are likely to influence the state of your health a decade or two from now. A diet of refined foods laden with chemicals and deficient in many nutrients is currently thought to be the greatest contributor to cancer development. According to the world cancer research fund, you can reduce your risk of developing cancer by 40% just by lowering fat, and consuming a higher percentage of whole foods and vegetable. Photo-chemicals or phytonutrient compounds in food that provide significant protection against cancer are not present in processed foods. Cancer fighting substances that number in the thousands are found in whole grains, beans, vegetables and fruit.

In the early 1900's, two thirds of the carbohydrates in the U.S. diet came from complex sources, such as whole grains, grain products, and vegetables. Today, half of all carbohydrates consumed come from refined and concentrated simple sugars. Sugar consumption has risen more then 1500% in the last 200 years! In only two generations ten million new chemicals have been invented and randomly released into our environment, many are known carcinogens. It is no wonder our health is suffering. Five of the most common cancers, lung, breast, stomach, colorectal, and prostate, were practically unheard of before the early 20th century, The escalation of cancer parallels the industrialization and chemicaliztion of our world. The more developed the country, the higher the cancer rates.

A cancer cell is an out of control invader, setting its own course of gradual multiplication in any organ, gland, or body system. It continues to divide until as a mass, it breaks apart to invade other parts of the body (metastasis). Cancer devastates the most important part of the cell, the DNA, which controls the cell's function.

Foods that help fight and prevent cancer are foods that are eaten in their whole form, right from the Earth with no chemicals spread on them. Some of the best being: brown rice, all whole grains, sea vegetables, miso, soybeans, kale, collards, cabbage, broccoli, dandelion tea, bok choy, root vegetables, aduki beans, and all beans.

Recipe of the month:

Aduki Bean and Roasted Vegetables

1 1/2 cups aduki beans (soaked overnight)
1 (4 inch) piece kombu
1 onion (diced)
2 cups rutabaga
1 carrot (diced)
2 cups daikon (diced)
4 cups butternut squash
5 garlic (minced)
4 T. olive oil
2 tsp. sea salt
4 T. water

Place kombu in a pot, and put drained aduki beans over the top. Add just enough water to cover half way up the beans. Bring to a boil, reduce to a simmer and cover. Cook for one hour. Every 15 minutes add 3 ice cubes to the pot. Check to make sure you have enough water in the pot. The object is to cook the beans using as little water as possible. Place all the vegetables in a bowl. Sprinkle the olive oil, water, and 1 tsp. sea salt over them and mix all together. Spread the vegetable on the cookie sheet. Bake at 400°for 45 minutes, stirring every 15 minutes. When both the beans and vegetables are done, add the remaining 1 tsp. sea salt and mix all together and serve.

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