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Entries in Dr. Darria Gillepsie (1)

Thursday
Jun142012

Brookline TV Segment: Top Cancer-Fighting Foods 

The Brookline Access Television studiosA few weeks ago I posted about the unnerving experience of speaking in front of video cameras for the Nasoya project. My saving grace was lots of takes and a great video editing team! My latest on-screen venture was yet more unnerving: live, no cue cards, no second takes, and no editing. However, I did have the awesome pleasure of working with Dr. Darria Gillespie for her show OnCall with Dr. Darria. Darria is an ER physician on the faculty of Harvard Medical School and Beth Israel Deaconess Medical Center...did I mention she has an MBA too? Geez, I was expecting a really uptight high-strung person but she is seriously one cool chick, super calm and a real pro. Check out her website for interviews with health and medical experts covering a wide range of topics—from smoking cessation to weight loss to migraines. I especially enjoyed a practical, highly informative segment with Dr. Thomas Gill, an orthopedic surgeon at Massachusetts General Hospital and medical director for the New England Patriots, discussing sports injuries and how to avoid common injuries such as of the shoulder and knee.

Darria expertly guided me through our segment on top cancer-fighting foods. After a few awkward pauses on my part, more than a few "so um, and...um"s, and having to cut out info due to time slipping away, it was over in less than 10 minutes and we were out the door! I'm kinda liking the short and sweet benefits of video though I definitely couldn't do this every day. Below the video is a quick summary of my choices for Top 5 Cancer-Fighting Foods.

 

Top 5 Cancer-Fighting Foods

  1. Broccoli/Cauliflower—Contain highest levels of phytochemicals sulforaphanes and indoles from the cruciferous family of vegetables that also includes kale, Brussels sprouts, cabbage, collard greens, bok choy and watercress. Stops the growth of or destroys cancer cells directly. Eat raw or quickly cooked (steamed, microwaved, stir-fried) to best retain phytonutrients. 
  2. Berries—Highest in antioxidant activity of all fruits and vegetables. Also rich in the phytochemicals anthocyanins, ellagic acid, and catechins. Stops growth of and "starves" cancer cells. Fresh or frozen are great choices when added to smoothies, hot or cold cereals, yogurt, desserts and muffin/pancake batter.
  3. Green Tea—Contains catechins (specifically EGCG or epigallocatechin gallate) that boost immunity and directly fight or starve cancer cells. Steep tea for 5-10 minutes and drink within one hour. Decaffeinated tea processed by effervescence will retain catechin content.
  4. Mushrooms/Garlic—Potent immune boosters. Garlic contains phytochemical allicin, also found in onions, chives and scallions, which has been shown in research to reduce the risk of stomach, colorectal, pancreatic, breast and prostate cancers. Saute garlic and mushrooms in a little olive oil and season with herbs and spices to flavor whole grains like rice, quinoa and millet.
  5. Turmeric—Contains active ingredient curcumin, which is the subject of at least a dozen clinical trials being conducted by the National Cancer Institute. Promotes cancer cell death, inhibits tumor growth and may enhance the effectiveness of certain cancer treatments like chemotherapy. Mixed with black pepper and dissolved in a little olive or canola oil can improve absorption in the stomach. Add to soups, salad dressings, vegetables and meats.