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Foods That Fight Cancer: Preventing Cancer through Diet Paperback – May 23 2006


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Product Details

  • Paperback: 216 pages
  • Publisher: McClelland & Stewart; 1 edition (May 23 2006)
  • Language: English
  • ISBN-10: 0771011350
  • ISBN-13: 978-0771011351
  • Product Dimensions: 21.3 x 1.3 x 21.5 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: #69,476 in Books (See Top 100 in Books)

Product Description

About the Author

Richard Béliveau is a leading authority in the field of cancer research. He holds the Chair in the Prevention and Treatment of Cancer at the Université du Québec à Montréal, where he is a professor in the Chemistry and Biochemistry Department. Dr. Béliveau is the director of the Molecular Medicine Laboratory of UQAMHôpital Sainte-Justine (Centre de cancérologie Charles-Bruneau).

Frequently called on to talk about his research, he is a regular commentator on local and national radio and television programs.

Denis Gingras is a researcher in the Molecular Medicine Laboratory of UQAM-Hôpital Sainte-Justine (Centre de cancérologie Charles-Bruneau) and the Université du Québec à Montréal.

Excerpt. © Reprinted by permission. All rights reserved.

Cancer prevention facts to add to your diet

-Approximately one third of all cancers are directly related to diet.

-A diet containing three or four weekly servings of broccoli, nothing too excessive, was shown to be sufficient to protect individuals from colon polyps.

-Cruciferous vegetables (brussel sprouts, broccoli, cabbage, cauliflower, kale) should be lightly cooked and thoroughly chewed when eaten in order to fully benefit from their anti-cancer potential. Chewing releases the active molecules.

-Freshly crushed garlic is by far the best source of anti-cancer compounds and should be preferred over supplements.

-The key to benefiting from the anti-cancer effects of soy lies in consuming about 50 grams per day of the whole food, such as raw (edamame) or dry roasted soybeans. Supplements containing isoflavones are not an acceptable alternative to the whole food and should be avoided.

-Colon cancer appears to be one of the cancers on which curcumin may have the greatest positive impact. The daily addition of a teaspoon of turmeric to soups, salad dressings, or pasta dishes is a simple way of providing curcumin intake sufficient to prevent the development if cancer.

-Green Tea contains large amounts of catechins, compounds that boast many anti-cancer properties. To maximize the preventative effects afforded by tea, select Japanese green teas, allow for an eight-to-ten minute brewing period and always drink freshly brewed tea, and avoiding Thermoses.

-Eating cranberries should be preferred over drinking cranberry juice.

-The best way to increase omega-3 levels in diet is to eat fatty fish (wild salmon, sardines, and mackerel) once or twice a week or add one tablespoon of freshly-milled flax seeds to your breakfast cereal.

-Eating two tomato sauce-based meals per week may lower your risk of developing prostate cancer by up to 25%.

-Citrus fruits are essential foods in cancer prevention: for their capacity to act directly on cancerous cells as well as their potential for enhancing the anti-cancer effects of other phytochemical compounds present in diet.

-The resveratrol present in red wine possesses powerful anti-cancer activity which may be responsible for the beneficial effects of wine on the prevention of certain cancers. Grape juice and cranberry juice contains resveratrol but at levels ten times less than red wine.

-The daily consumption of 40 grams of dark chocolate (chocolate containing 70% cocoa mass) may have definite health benefits and should replace or reduce that of sugar- and fat-filled candies with no phytochemical content.

-Many herbs and spices used as seasonings, in particular ginger contain large quantities of molecules that act as anti-inflammatory compounds, which also reduce the risks of developing certain chronic diseases.

-Instead of replacing butter with margarine, use olive oil as much as possible as a source of dietary fat; you will benefit from its healthful lipids knowing that it also possesses anti-cancer properties of its own.

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Customer Reviews

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15 of 15 people found the following review helpful By Irene on July 26 2006
Format: Paperback
I purchased this book thinking it was going to provide me with a general rundown of why certain foods are good vs. bad, generally encouraging me to take care of my body to prevent cancer, and maintain health. In fact, I am extremely fond of this book. Reading it is like holding a meeting with myself about how to be healthy, how to feel better, how to fuel and care for my body, not just what to feed it, but why. It is a very informative text loaded with practical information based on real scientific experimental findings, not just magazine-type information loaded with blanks and subjectivity. For anyone fighting cancer, fearing cancer, or simply looking to take care of themselves with what is available in the supermarket, please take the time to look at this book. It is easy to read, chunked up into chapters with recaps and easy to understand diagrams. It is a true bridge between the scientific community, and the behavioral options we have. Check out the Authors as well, as they are very credible sources for the information they are providing. My book is currently being passed around in my family like a big hug.
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10 of 10 people found the following review helpful By K. Wilson on Feb. 26 2009
Format: Paperback
This book gives you just enough science/biology info to understand WHY certain foods prevent/fight cancer, and why others encourage cancer. Photos and diagrams break up the reading and provide welcome illustrations of the principles discussed. Very clear and concise reading. I've given away 2 copies of it, and now need to buy a few more to give away again.

I will say, however, that I purchased the companion Cooking book, and was very disappointed with it. Sugar is included in many recipes, and sugar was clearly indicated in Foods That Fight Cancer as being lethal. So while I'd highly recommend Foods That Fight Cancer, I'd like to dissuade anyone from purchasing the companion cook book.
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7 of 7 people found the following review helpful By Melinda Vale on July 7 2006
Format: Paperback
This book is a good summary of what cancer is, how conventional medical treatments work, and how nutrition can be used to block the development of tumours. The authors present their information in an attractive format with lots of nice graphics. It's very cool to read about the specific types of molecules in each food and how these molecules prevent and/or fight tumours.
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5 of 5 people found the following review helpful By YEMANA on Jan. 29 2007
Format: Paperback
This is an excellent book that describes in simple terms why each food selected is good to fight and prevent cancer. Although written with "cancer" in mind, the recommendations in this book would apply to anyone who wants to choose a diet for health.

The same authors have also written a recipe book, based on their findings, "Cuisiner avec les aliments contre le cancer". The recipes in this second book, prepared by the best Chefs of the Province of Quebec, are fantastic and easy to prepare. If you want healthy "Haute Cuisine" made simple, you won't find a better book. This book now only available in french, should be available in english very soon.

Both books would be a valuable addition to your library.
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6 of 6 people found the following review helpful By Peter on Aug. 23 2006
Format: Paperback
This book ,is bound to change and enhance the lives of so many.

In Foods That Fight Cancer; the authors tell us, the how and why of good eating habits. Presented in clear concise words, photos, and illustrations.

A meaningful work of science; that people can easily understand.

In time I would hope that this message will be spread far and wide.

Peter, Thornhill
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4 of 4 people found the following review helpful By I. Dobson on Jan. 27 2007
Format: Paperback Verified Purchase
As other reviewers have noted, this glossy, well illustrated book provides a good balance of scientific research and easy to understand explanations of the facts. Unlike other popular cancer books, the authors clearly separate facts from conjecture and are actively involved in legitimate research projects. As a physician I was amazed at how many misconceptions I had about cancer and diet, and have already made significant changes to my lifestyle as a result of this book. As a parent I was equally amazed at the role of diet in childhood as it relates to the development of adult cancer.

70% percent of cancers are potentially preventable. If all Canadians applied the information in this book to their own lives, imagine how many deaths would be prevented and how much money we would save our health care system.
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3 of 3 people found the following review helpful By A. C. Potvin on Feb. 8 2007
Format: Paperback
Do you like to breathe filthy, polluted air? Your lungs and your brain immediately tell you to avoid it. Our relation to food is more complex, dealing with emotions. The impact of bad food on our system takes a longer path than air in our lungs. But it's time for us to take ownership of our diet.

Almost a third of all cancers are diet-induced.

Dr Béliveau explains in clear and simple terms how our food and certain molecules work to clean, protect and enhance our body. He sheds light on the complex chain of chemical processes that take place after our intake of food. The more you read, the more you feel in control and ultimately, everything makes perfect sense: after all, weren't we always told "what you eat is what you are"? Yes, the food we eat is transformed into flesh, blood and... life. We should take our responsibility towards our body more seriously.

And everybody rejoice: the food that helps us is also beautiful and delicious! To sum it up: eat tons of fresh fruits and vegetables every day. But there is much, much more to be discovered in this essential book.
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