POSTED BY Pink Ribbon Cooking / July 23, 2014
While there is no way surefire way to prevent breast cancer, there are many steps you can take to lessen your chances and put your body in the best position to avoid cancer.
POSTED BY Pink Ribbon Cooking / July 15, 2014
The connection between inflammation (particularly chronic inflammation) and cancer and other serious health issues is well known. Inflammation releases free radicals that can cause significant damage to cells. When cells are weakened or can’t perform the way they are supposed to, the body is naturally more susceptible to disease, including cancer.
POSTED BY Pink Ribbon Cooking / June 18, 2014
Curious aboutthe relationship between antioxidants and breast cancer?
Antioxidants are molecules that inhibit oxidation – the chemical reaction that sees the transfer of electrons or hydrogen from one substance to an oxidizing agent. Free radicals, formed during these reactions, can initiate chain reactions that can damage or even kill cells. Antioxidants work to terminate such reactions by in essence removing the free radical.
POSTED BY Pink Ribbon Cooking / May 27, 2014
Phytoestrogens, a group of food-based compounds commonly associated with soy products and available in oral supplements, are connected with a wide range of health benefits, including lowered risks of breast cancer, heart disease, and symptoms of menopause. Some research indicates potential downsides to the introduction of phytoestrogens to a diet when taken in supplement form – none of which are currently regulated by the Food and Drug Administration.
POSTED BY Pink Ribbon Cooking / November 30, 2013
Pink Ribbon Cooking™ was recently featured on the University of Vermont Extension's Across the Fence program to share some healthy holiday tips. We shared with Judy Simpson and the viewers an example of a healthy option that could easily be prepared and served at your own party.
Also we would like to share some simple tips that can make the holidays healthier and help continue to fight cancer deliciously.
POSTED BY Pink Ribbon Cooking / November 19, 2013
Recently the University of Vermont's Across the Fence program re-aired our October segment where we featured many simple and healthy foods suited for those battling cancer and the affects of cancer treatment. Please share this as a resource for those you love battling cancer.
POSTED BY Pink Ribbon Cooking / October 31, 2013
Chef Curtiss Hemm of Pink Ribbon Cooking Joined Judy Simpson, of the University of Vermont's Across the Fence television program, to share some advice of nutrition and recipes for cancer patients.
POSTED BY Pink Ribbon Cooking / October 29, 2013
The best kind of diet is not a diet. That's right, diets are not permanent solutions. At least not fads and diets-of-the-day eating trends.
POSTED BY Pink Ribbon Cooking / July 5, 2013
Join us as we are doing a guest appearance on TREATMENT SOS with show host and author Joni Aldrich (www.jonialdrich.com) on Thursday, July 25th, 2:00-2:50 p.m. EST www.W4WN.com (Women 4 Women Network) and www.W4CS.com (Cancer Support Network). No downloads or Apps needed to listen. Treatment decisions are absolutely critical! These include setting goals for treatment and proactive next steps after diagnosis. (If you miss it, catch the rebroadcast on the Sat. after the show at 5:00 p.m. EST on both networks.)
POSTED BY Pink Ribbon Cooking / June 20, 2013
Tuesday's adoption of obesity as a disease prompted me to open a post I had been working on about the reflections of Jean Anthelme Brillat-Savarin, A court of Appeals Judge in France and a well respected gastronomic voice in early 1800's Paris and France.
In this post I reflect on a book Brillat-Savarin wrote called Physiology of Taste. The Physiology of Taste is a reflective piece, where Brillat-Savarin shares his thoughts, referred to as meditations, on the pleasures or connoisseurship of food. These mediations explore our physiological and psychological desires for food, liquids and how these drive our appetite. Along the way he shares several conversations with friends and dialogs with himself.
Physilogy of Taste is often thought of as the most important book written about food. Given our ever expanding dialog about food and the quality of research, education and contributors in recent years I can't agree with that but, without exception, this is one of the most defining and relevant explorations about our relationship with food and how it affects our behaviors and life.
POSTED BY Pink Ribbon Cooking / April 27, 2013
It is nice to think without borders!
POSTED BY Pink Ribbon Cooking / April 15, 2013
Spring is a wonderful season, especially for those of us that spend time at the markets and in our kitchens. The essence of Spring is rejuvenation and new life. We can capture this for ourselves with the foods we eat.
POSTED BY Pink Ribbon Cooking / March 28, 2013
Romaine, a member of the Cos lettuce family, is a powerful ingredient, both for its culinary personality and its nutritional value.
Cos lettuce is a tight head lettuce with leaves that grow vertically around a center head. The leaves are elongated, with dark green to a slightly yellowish coloring and a central ridge or spine along the middle of the leaf.
POSTED BY Pink Ribbon Cooking / March 21, 2013
Bánh Mì is a classic Vietnamese sandwich that merges the cultures of France and Vietnam, and now America. We are representing a healthy version of the sandwich by replacing the pate with avocado, allowing us the rich and creamy texture, while taking in good sources of fat and phytonutrients.