Foods That Fight Cancer: Preventing Cancer through Diet

by Denis Gingras, Richard Béliveau
Preface by Pierre Bruneau

May 23, 2006 | Trade Paperback

Foods That Fight Cancer: Preventing Cancer through Diet is rated 5 out of 5 by 6.
The stunning bestseller from Quebec, coming in English in May. Over 138,000 French-language copies sold!

Within this book is the perfect recipe for success: An author who is one of the world’s foremost experts in the groundbreaking area of how food chemistry can fight cancer. A highly accessible and practical text. A beautifully designed package accompanied by full-colour illustrations.

According to the Canadian Cancer Society, an estimated 149,000 new cases of cancer occurred in Canada in 2005. While this statistic is alarming, current research is showing convincingly that elements in particular foods may significantly reduce the risk of cancer in healthy individuals and slow its progress in those already suffering from the disease. We can help ourselves and our families through healthy eating. But the information coming through the popular media is confusing and often hard to understand. Just what should we be eating and in what combinations? Do all cancer-fighting foods work the same way? Do they all fight all kinds of cancers?

In Foods That Fight Cancer, leading biochemist Richard Béliveau teams up with Denis Gingras to describe the science of food and which properties of particular foods are the active cancer-fighting elements. They deftly explain how different foods work to protect the body against different cancers and show which foods will be most effective. By understanding the science behind these therapeutic benefits, we come to realize not only why it is so critical to add these foods to our diet, but how easily it can be done.

Format: Trade Paperback

Dimensions: 216 pages, 8.45 × 8.4 × 0.5 in

Published: May 23, 2006

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771011350

ISBN - 13: 9780771011351

Found in: Health and Well Being

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Reviews

Rated 5 out of 5 by from How to link diet and health Very detailed source of information about foods that fight cancer, with the right level of science, illustration and studies, helping our daily grocery shopping, to go towards a healthier diet.
Date published: 2012-11-27
Rated 5 out of 5 by from It's About Time! I am a RHN, and am so pleased to see a Canadian-based medical research team acknowledge what we've been preaching for a long time now. What you put into your mouth can [and does] have a profound effect on your overall health and put you at risk for the development of various cancers and other chronic diseases. This book, plus it's sister cookbook should be required reading for everyone. It's time for the public to take responsibility for their own health and the health of future generations by getting back to eating whole foods and leaving processed and packaged foods on the shelf, as very few have any place in a healthy diet.
Date published: 2008-02-16
Rated 5 out of 5 by from A Must Read This is a beautifully designed book with stunning full-colour illustrations. It is easy to read and has a vast amount of groundbreaking information about the chemistry of food and its relation to cancer. This book is very detailed with a lot of technical information but it is well worth wading through.
Date published: 2008-02-13
Rated 5 out of 5 by from Foods That Fight Cancer I highly recommend this book to anyone who wishes to eat healthy. The explanations are technical but the authors have given lots of analogies and examples to elucidate the medical terms. Whether you are considering controlling cancer, preventng cancer, losing weight, preventing age related diseases such as diabetes, heart problems,etc, this is an excellent source to understand all other future readings. I have read other health books and I put this at the top of my list.
Date published: 2007-11-22
Rated 5 out of 5 by from Specific and easy to read This book is true to its title. It is a book about preventing cancer by using the foods that are proven to reduce the risk of cancer. It is based on a research performed by the author at University of Montreal. The author does not suggest any supplements but he focuses on foods containing well defined active anticancerous molecules. The book is very specific and goal oriented. Take the time to read the book if you want to prevent yourself from this terrible disease. The book is easy to read, and understand with a load of practical information. Another great book in this category is "Cure the Incurable".
Date published: 2007-11-10
Rated 5 out of 5 by from Must-Read Book This is a life-altering book. Anyone interested in improving their health needs to read it! It's a little technical, but in an era of "quick fixes" and fad-diets, I found it refreshing to read a book based on extensive research and empirical scientific data. Most encouraging is that the foods that have been shown to be so helpful to improving our ability to defend against cancer are good too - berries, tomatoes, cruciferous veggies & citrus fruits to name a few. Read this book - your health and the health of our nation will improve as a result!
Date published: 2006-06-09

– More About This Product –

Foods That Fight Cancer: Preventing Cancer through Diet

by Denis Gingras, Richard Béliveau
Preface by Pierre Bruneau

Format: Trade Paperback

Dimensions: 216 pages, 8.45 × 8.4 × 0.5 in

Published: May 23, 2006

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771011350

ISBN - 13: 9780771011351

Read from the Book

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
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From the Publisher

The stunning bestseller from Quebec, coming in English in May. Over 138,000 French-language copies sold!

Within this book is the perfect recipe for success: An author who is one of the world’s foremost experts in the groundbreaking area of how food chemistry can fight cancer. A highly accessible and practical text. A beautifully designed package accompanied by full-colour illustrations.

According to the Canadian Cancer Society, an estimated 149,000 new cases of cancer occurred in Canada in 2005. While this statistic is alarming, current research is showing convincingly that elements in particular foods may significantly reduce the risk of cancer in healthy individuals and slow its progress in those already suffering from the disease. We can help ourselves and our families through healthy eating. But the information coming through the popular media is confusing and often hard to understand. Just what should we be eating and in what combinations? Do all cancer-fighting foods work the same way? Do they all fight all kinds of cancers?

In Foods That Fight Cancer, leading biochemist Richard Béliveau teams up with Denis Gingras to describe the science of food and which properties of particular foods are the active cancer-fighting elements. They deftly explain how different foods work to protect the body against different cancers and show which foods will be most effective. By understanding the science behind these therapeutic benefits, we come to realize not only why it is so critical to add these foods to our diet, but how easily it can be done.

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.