Featuring more than 200 mouthwatering recipes, this cookbook translates the nutritional guidelines set forth by the American Cancer Society and the government's NCI into a 21-day diet plan that anyone can follow.
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Book Description
Editorial Reviews
From Publishers Weekly
When the National Research Council reported in 1982 that there may be a link between certain foods and cancer, it opened the door for a new genre of cookbooks. Today we're told to diet not only to lose weight or to avoid heart attacks but also to "prevent" cancer. Bohannon, president of the American Cancer Society, California chapter, admits in his introduction (apparently his main contribution to the book) that "research on the diet/cancer connection is still in its early stages" and "the recipes in this book are neither a cure for cancer nor a guarantee that you not contract it." Despite its specious title, the cookbook's guidelinesreduce fats, minimize cured meats and alcohol, increase fruits, vegetables and fibersare in keeping with basic healthy eating habits, and the tempting and varied recipes will take the monotony out of a restricted diet and can be easily incorporated into family meals. Weinstock is in the nutrition field and Wuerthner is a caterer. 35,000 first printing; $30,000 ad/promo; author tour.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
Approximately 35 percent of cancer deaths in the U.S. are attributable to diet alone. The more than 200 recipes in this handbook, first published in 1986 and revised extensively here to reflect recent research, follow guidelines set for cancer prevention by the American Cancer Society and the National Cancer Institute. The eight basic guidelines are listed briefly in the introduction. The authors, who include an oncologist, a professional chef, and a writer and researcher, offer creative substitutions to enhance flavor and texture and are realistic in their choice of not only popular preferences (meat, poultry, fish, and dairy products) but also ease of preparation. Fresh but common herbs appear in most recipes. Each recipe gives a nutritional analysis of calories, fat breakdown, cholesterol, fiber, and vitamins C and A. A "21-Day Menu Plan" and a protein combination chart conclude this no-nonsense aid to prevention nutrition. Penny Spokes
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