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Healthy Eating for Prostate Care, by Margaret Rayman
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A much-needed cookbook designed to make the male population more aware of the dangers of Prostate cancer, the most common non-skin cancer in America. Scientists have found that there is a link between diet and the development and spreading of Prostate cancer and that eating the right foods can make all the difference - here are over 100 delicious recipes from leading chefs, endorsed by The Cancer Research Association.
- Sales Rank: #100816 in Books
- Brand: Brand: Kyle Books
- Published on: 2009-08-16
- Original language: English
- Number of items: 1
- Dimensions: 8.82" h x .54" w x 8.44" l, 1.46 pounds
- Binding: Paperback
- 160 pages
- Used Book in Good Condition
From the Inside Flap
Prostate cancer is the most common non-skin cancer in America to affect men, with 1 in 6 men suffering from the disease. Yet there is evidence that the health of the prostate can be helped by eating the right foods and avoiding the harmful effects of others. This book sets out the latest research in jargon-free language and defines clearly the link between diet and prostate cancer. A detailed introduction looks at the scale of prostate cancer and its risk factors. It looks at how eating diets rich in certain foods can help prevent the development of the disease and how it spreads. Why is diet so important? How might these foods work? And which are the best sources of polyphenols, lycopene, selenium, vitamin D, vitamin E, and cruciferous and Allium vegetables that can help protect the prostate? Chefs such as Antony Worrall Thompson, Cyrus Todiwala, Raymond Blanc, Alex Mackay, and Gino D'Acampo have contributed over 100 recipes. Simple to prepare and made from easily accessible ingredients, these recipes provide the essentials for a diet that can help prevent the development of prostate cancer and may hinder its progression. Above all they are extremely tasty and healthy.
About the Author
Margaret Rayman is the creator of the first university-level degree program on Nutritional Medicine in the UK. She is highly involved in the development of Nutritional Medicine as a subject and regularly gives lectures and speeches across England. She has also been a judge on BBC Food & Farming awards for four consecutive years. Kay Gibbons is a nutrition researcher specializing in prostate cancer and the correlation between diet and disease risk. Kay Dilley is a registered dietician who studied under Professor Rayman.
Excerpt. © Reprinted by permission. All rights reserved.
Tuna Stir-Fry
This is a quick and easy meal to make. Try experimenting with different fish, e.g., salmon, and a variety of different beneficial vegetables. This dish has been adapted from a recipe by Jamie Oliver.
SERVES 4
14 ounces fresh tuna steaks
3 tablespoons soy sauce
2-inch piece fresh ginger, peeled and grated
small bunch of cilantro, finely chopped, keep some for garnish
2 fresh chilies, seeded and finely chopped
3½ ounces dried egg noodles
1 teaspoon sesame oil
1 tablespoon canola oil, plus a little extra to cook the tuna
4 scallions, finely sliced
1 garlic clove, peeled and finely sliced
1 carrot, peeled and shaved into strips with a peeler
handful of sugar snap peas, sliced lengthways
1 red pepper, cut into strips
½ Chinese cabbage, thinly sliced
large handful of fresh bean sprouts
Place the tuna in a bowl with the soy sauce, ginger, cilantro, and one of the red chilies, cover, and refrigerate for at least 20 minutes. Cook the noodles according to the package instructions, rinse with cold water, drain well, and toss in the sesame oil.
Remove the tuna to paper towels and reserve the marinade. Rub the tuna lightly with a little canola oil. Heat the grill pan and place the tuna in when hot. Cook on each side for 1-2 minutes, transfer to a plate, and keep warm.
Heat the canola oil in a wok. Add the scallions and garlic, and cook for a few seconds. Add the carrot, sugar snap peas, red peppers, cabbage, and bean sprouts. Stir-fry until slightly softened. Add the noodles and warm through. Add the leftover marinade and cook for a few seconds. Sprinkle with cilantro for serving.
Good source of oily fish and selenium. Source of Allium vegetables, cruciferous vegetables, legumes, and vitamin D
PER PORTION: 332 KCAL, 11.2G FAT, 2.3G SATURATED FAT
Most helpful customer reviews
11 of 12 people found the following review helpful.
mostly anti-cancer, not hyperplasia
By Taxodium
If you have cancer of the prostate and want to slow its progress or you would like to reduce your chances of getting cancer of the prostate, this is worthwhile purchase. Although my favorite book regarding diet and cancer is Richard Beliveau's Foods to Fight Cancer, Healthy Eating for Prostate care has several items of information that Beliveau's book doesn't...and it has recipes. Actually, unless you are really strapped for cash, I would recommend purchasing both books and maybe even a couple of others because, for some reason, not all the information regarding diet and cancer gets equal treatment from one book to another. For instance, green tea is more beneficial if some lemon is added to make it slightly acidic. I found this in only one book. Likewise, tomatoes and broccoli work better together.
I just received this book and have yet to try the recipes, but most of the ingredients are easy to come by and the number of ingredients in each recipe is not overly large. Actual sources for the recipes are listed. Some of the recipes have not been modified, but others have been adapted form existing recipes [to make them more healthful I suppose].
A complaint I do have is that the analysis of the recipes is limited to three things: Calories, grams of fat and grams of saturated fat per serving. There is no mention of protein, carbohydrate, or sugar.
Forty plus of the 176 pages discuss the various foods that should enhance prostate health. With each food or food group there is an explanation of how particular compounds in the foods work as anti-cancer agents.
At times there have been studies with seemingly conflicting conclusions. These are mentioned rather frequently in the book rather than just using the results from one study. The reader may have to make up his own mind or do more research. This is a fact of life because although there is definitely interest in the subject of diet and cancer and there are lots of correlations that strongly suggest diet has roles both in causing and in preventing or slowing cancer. Actual double-blind controlled studies with human subjects are few and far between because of the cost of doing such studies and lack of profit to finance them.
There is a two-page glossary and an index which could have been bigger and better.
If you do purchase an anti-cancer book and want to learn more, I would suggest taking a term such as "phytanic acid" -- it's on page 44, but not in the index-- and adding "cancer" and "NIH" to make up the search string "phytanic adcid cancer NIH".
The reason I didn't give this five stars is the missing protein component for the recipes. There was plenty of room and diet analysis programs are pretty common.
2 of 2 people found the following review helpful.
You'll be peeing like a champ in no time!
By Ceska
Nice cookbook. Explains foods to stay away from and others that are beneficial for prostate health. Delicious and simple recipes for every meal, and snacks too!
2 of 2 people found the following review helpful.
Prostate Cancer Patient
By Lynn Simmons
Valuable info but different approach to certain foods than other books. Each book on this subject has different key points which makes reading them worthwhile
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