Working parents and their children can sit down to a nutritious dinner 20 minutes after arriving home by following three simple steps: Plan, Prepare and Participate. Marjorie Fitch-Hilgenberg, associate professor of dietetics at the University of Arkansas, offers practical advice to make meal preparation easier and more satisfying, including instructions for her proven-popular spinach quesadillas.
Tomatoes do not effectively prevent prostate cancer, revealed by researchers recently. Earlier studies reported usefulness of tomatoes and broccoli in preventing prostate tumors.
Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.
Isothiocyanates (ITC) are compounds found in cruciferous vegetables such as broccoli, cauliflower, kale, turnips, collards, Brussels sprouts, cabbage, radish, turnip and watercress.
Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.
Eating low-calorie soup before a meal can help cut back on how much food and calories you eat at the meal, a new Penn State study shows.
Chemicals in cruciferous vegetables, such as broccoli, watercress, cabbage and cauliflower, appear to not only stop human prostate cancer cells from growing in mice but also may cut off the formation of blood vessels that “feed” tumors, says a University of Pittsburgh Cancer Institute study.
A study of food consumption in 183,518 residents of California and Hawaii has found that a diet high in flavonols might help reduce pancreatic cancer risk, especially in smokers.
Eating such foods as broccoli and soy are believed to offer some protection against cancer, but how this occurs is not well-understood.
The Food and Drug Administration (FDA) published a draft final guidance advising processors of fresh-cut produce how to minimize microbial food safety hazards common to the processing of most fresh-cut fruits and vegetables, which are often sold to consumers in a ready-to-eat form.