Don't Believe the Myths

Cancer Nutrition Myth of the Week:   Today we are addressing the myth that sugar feeds cancer. The Myth: Sugar feeds cancer. The Truth: Sugar feeds ALL cells, both healthy cells and cancer cells. Sugar feeds ALL cells Sugar (aka glucose) comes from all carbohydrate foods. All cells use glucose for energy. We can't control which cells get the glucose. Carbohydrates and other sources of glucose are an important part of a healthy diet. If we don't provide our body with enough carbohydrates through food, our bodies are forced to make it in order to meet the needs of all cells. Making glucose can result in muscle loss and a weakened immune system, which is the last thing you want during treatment! Whenever possible, it is best to provide food sources of carbohydrates regularly throughout the day. Why does cancer glow on a PET scan? It's not that the sugar (glucose) is only reaching the cancer cells. It's the increased activity of the cancer cell that is detected on a PET scan. The PET scan detects metabolic activity. ALL the bodies cells are getting glucose, but the cancer cells are metabolizing it quickly, which is what "glows" on the PET scan. Cells use sugar the way cars use gas. Normal cells use a reasonable amount of gas, but cancer cells are gas guzzlers. We like how Angelea explains it! "During cell division, more glucose is used, much like an accelerating car uses more gas. Normal cells divide at varying rates, some every 3 days and some every 3 months, or more. After cell division, it returns to more of an idling state, using less glucose. Cancer cells are like cars with the accelerator stuck to the floor, using glucose at high rates because they are dividing at much faster rates than normal cells." - Angelea Bruce, RD, CNSC, CSO, Board Certified Specialist in Oncology Nutrition.  What's the difference between added sugar and natural sugar? Added sugars are simple sugars (table sugar, brown sugar, honey, agave, maple syrup, etc). We add them to foods like coffee or tea, or they are added to processed and prepared foods by food manufacturers. Naturally occurring sugars are found in whole, unprocessed foods such as milk, fruits, vegetables, and grains. They are usually called complex carbohydrates. Complex carbohydrates also get broken down into simple sugars before they are absorbed, but the digestive process happens slower because it takes more work. These foods also contain fiber, vitamins, minerals, and phytochemicals, all of which are important to overall energy, health, and immunity, Currently, there is insufficient evidence to show a direct link between sugar intake and cancer growth. Current evidence suggests that consuming a diet high in simple and added sugars increases the risk for diabetes, and diabetes is linked to increased risk of cancer, but there has not been a direct link between sugar intake and cancer growth. What's the recommendation? When choosing carbohydrates, eat mostly complex carbohydrates and limit simple sugars. During treatment: Depending on your type of cancer, you may need more calories and protein. For those not having trouble eating, eat a diet where 2/3 of your foods are plant based foods and 1/3 of your foods are from animal sources. For those who are having trouble eating or are losing weight, ask your doctor or oncology dietitian for strategies to get adequate nutrition. Remember, all your cells need sugar (aka glucose), so it's important to eat carbohydrates regularly throughout the day. - Julie PS: For more information on eating during cancer treatment, view my free webinar Fighting Cancer with Your Fork.  PPS: To learn more about sugar and cancer, check out my blog posts on this topic: Why You Should Stop Saying "Sugar Feeds Cancer" The Mystery of Sugar: How Your Body Digests It and the Difference Between Simple Sugars and Complex Carbs. Does Sugar Feed Cancer? It's not a simple question! Insulin, Sugar and Cancer: The Facts The Connection Between Diabetes and Cancer Does Sugar Feed Cancer? Part II Does Sugar Feed Cancer? Part I PPPS: You can also read more in these Cure Magazine articles: The Sweet Truth Sweet and Vicious: Sugar and Sugar Substitutes PPPPS: I also did a podcast episode on this topic! Check it out here!  Can you tell this is one of the most common questions I get? :-P Don't miss the other 'Cancer Nutrition Myths' topics! Week 4 - Do superfoods prevent cancer? Week 5 - Should breast cancer survivors should avoid soy and flax?

Copyright © 2019 Cancer Services, All rights reserved. Julie is sending you this email because you requested to receive information about breast cancer nutrition myths. Thanks for your interest!! Our mailing address is: Cancer Services 3175 Maplewood Ave Winston Salem, NC 27103-3903 Add us to your address book

CCFM Market Morsels - September 10, 2018

Soaking up Summer | September 10, 2018

FRESH & LOCAL: Soaking up Summer While the rest of the country celebrates the end of summer, our reality is not much changed here in southeastern Louisiana. But, little things are beginning to signal the changing of the seasons. School zone lights are flashing, our daily September rains have returned, and the first of the greens have made their appearance at market and are all signs that our summer season is relenting. Spotted recently at market are crisp and bracing mizuna and first of the season mustards. After a long summer of squash, peppers, eggplant and okra, fresh greens are a welcome sight, and these are just the harbingers of the kale, collards and chard of full on fall. If you keep a garden, you are probably intimately aware of this imminent change, as you’re putting in seeds for fall and winter brassicas - broccoli, cauliflower, and cabbage in addition to planting for a fall crop of squash, cucumbers, peas and beans. If you struggle with starting from seed or don’t have your summer garden cleared though, do not fret. Not only are we so thrilled this week to welcome back to the Tuesday market Jim Mizell the plant man, but we’ll have vegetable, herb and other plant starts available at all of our markets within the next month or so.

PICKS OF THE WEEK: Crescent City Farmers Market Backyard BBQ Join us at Central City BBQ on Sunday, October 7th for this family-friendly fundraiser benefiting the Crescent City Farmers Market. The Backyard BBQwill feature New Orleans’ finest local farm-supporting restaurants, local beers, garden-to-glass cocktails, music, silent auction presented by Fidelity Bank, and fall themed kids activities.

Your support will help to preserve and grow our city’s local food economy and sustain the mission and programs of the Crescent City Farmers Market. Featured restaurants include: Beth Biundo Sweets, Bittersweet Confections, Boucherie, Carmo, Central City BBQ, Echo’s Pizza, Frencheeze Food Truck, Gabrielle Restaurant, LUVI Restaurant, Marjie’s Grill, Revel Cafe & Bar, Saba Restaurant, Squeezed NOLA… and more! Beer provided by: Second Line Brewing and Urban South Brewery Purchase all inclusive tickets here!

Partnering for Community Food Security We know that shopping on a budget is already tough, and that making healthy meals (especially in New Orleans) can be even tougher! We’re excited to be partnering with Robert Fresh Market and Second Harvest’s Jacqueline Futch to provide in-store nutrition education this month at Robert’s St. Claude location (2222 St. Claude Ave). Robert Fresh Market opened its beautiful St. Claude store at the end of 2017 with help from the New Orleans Fresh Food Retailer Initiative in a neighborhood lacking grocery options, and they began operating Market Match at all of their stores in 2018. Market Match is a Market Umbrella program that provides incentives to SNAP shoppers to purchase more fruits and vegetables. We are fortunate to have great community partners like Robert and Second Harvest that enhance our programs, increase access to healthy foods, and provide information about how to prepare them. We’ll be at the St. Claude location every Thursday in September from 6:00-8:00pm providing nutrition education and free samples.

Every Kid Can Cook Join us at market this Thursday 9/13 for a cooking demo brought to you by the The Kid Ambassador Program, a culinary leadership opportunity for kids who love to cook! During the 12-month program, Kid Ambassadors: host cooking demonstrations and a class in their community, complete fun, healthy community projects, create healthy recipes, learn about healthy eating and leadership, and develop and improve their cooking skills with the help of a local chef. All recipes used by the Kid Ambassadors are healthy, require no electricity, and are free of all common allergens! The Kid Ambassador program is a program of Every Kid Can Cook which is a non-profit organization that teaches kids how to be culinary nutrition leaders, connects them with cooking opportunities in their community, and supports schools and families with programs that empower kids with healthy culinary experiences. For more information about the Kid Ambassador Program and Every Kid Can Cook, please visit: www.healthylittlecooks.com

VENDOR OF THE WEEK: Leo’s Bread We’re excited to welcome Leo’s Bread back to CCFM! Once a Thursday market vendor, Kate of Leo’s Bread took some time off to open the highly acclaimed Echo’s Pizza in Mid-City. Now that the restaurant is established, she is returning to the market on her day off with a bounty of homemade treats. All of her breads, croissants, and focaccia are baked in Echo’s wood fired pizza oven, giving them a crisp and balanced flavor sure to have you coming back for more. You can find Kate and her scrumptious breads on Tuesdays at the market from 9-1pm.

TUESDAY’S GREEN PLATE SPECIAL: Bua Thai Kitchen This Tuesday Bua Thai Kitchen will be out at the Green Plate Special tent. Bua Thai Kitchen offers authentic tastes and experiences of Thailand through creative, healthy plant-based dishes. Inspired by her experience living in Thailand, and by the power of plants, chef Ashley Weinstein Berner creates dishes using local produce. Most items are gluten-free. Everything will be available to go so you can stop by and grab your breakfast, lunch, or dinner. This week’s menu will feature a red curry lentil & quinoa bowl and a mango salad.

RECIPE OF THE WEEK: Sautéed Mustard Greens with Garlic and Lemon Scoop up some of the first of the season greens and cook ’em down with this no-frills Southern Living recipe. Greens are a staple in every Louisiana kitchen and every southerner should know how to prepare them. Try this simple version or opt for your Mawmaw’s family recipe that includes ham or bacon fat. Either way, they will be delicious! What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook or even Twitter and it might be featured in our weekly newsletter!

UPTOWN Tuesday September 11, 2018 | 9 am - 1 pm 200 Broadway Street near the River FRENCH QUARTER Wednesday Summer Break 1235 N. Peters St. in the French Market MID-CITY Thursday September 13, 2018 | 3 pm - 7 pm 3700 Orleans Avenue near the Bayou DOWNTOWN Saturday September 15, 2018 | 8 am - 12 noon 750 Carondelet Street at Julia Street RIVERTOWN Saturday Summer Break LaSalle’s Landing at Williams Boulevard and the Mississippi River

Crescent City Farmers Market, 200 Broadway Street, Suite 107, New Orleans, LA 70118 SafeUnsubscribe™ cmsimone1@gmail.com Forward email | Update Profile | About our service provider Sent by markets@marketumbrella.org in collaboration with Try it free today

In the Kitchen for Cinco De Mayo? A few things you need to know

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In the Kitchen for Cinco De Mayo? A few things you need to know by New Focus Daily Happy Cinco De Mayo and for those preparing festive munchies,  don't forget these food safety tips from the Centers for Disease Control and Prevention.  It's as easy as cook, clean, separate, and chill.  Find out more by visiting the link and help keep you and those celebrating with you healthy and safe. Some of the […] Read more of this post New Focus Daily | May 5, 2018 at 9:50 am | Categories: Food + Recipes | URL: https://wp.me/p7szYo-1h9 Comment    See all comments

Spaghetti Squash Lasagna with Spinach

Spaghetti Squash Lasagna with Spinach

Ingredients

• 2 small spaghetti squash (about 1 1/2 pounds each)
• 2 teaspoons olive oil
• 4 garlic cloves, thinly sliced
• 1 (8-ounce) package fresh baby spinach
• 1/2 cup part-skim ricotta cheese
• 1/8 teaspoon kosher salt
• 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
• 8 ounces 93% lean ground turkey
• 1 1/2 cups lower-sodium marinara sauce (such as Dell’Amore)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions

1. Preheat oven to 350°.
2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.
4. Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
5. Increase oven temperature to 425°.
6. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.

Cooking Light

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Liz Cabrera, RD, CSO, LDN, CNSC, is the Lead Clinical Dietician for Touro Infirmary with over 25 years experience. Liz has advanced education and extensive experience in nutrition for a broad range of health conditions for which she provides nutrition support. Liz provides comprehensive nutrition care for inpatient and outpatient departments at Touro. In addition, Liz leads monthly healthy lifestyles community seminars and a nutrition after cancer cooking class.

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