From Publishers Weekly
Under the auspices of the Susan G. Komen for the Cure foundation, Flynn, a research dietitian at the Miriam Hospital and assistant professor at Brown Medical School, studied the effects of a plant-based olive-oil diet ("PBOO") for overweight women who had undergone breast cancer treatment, compared to a low-fat diet recommended by the National Cancer Institute. Her conclusion--that the plant-based olive oil diet is both more effective and more satisfying--is the basis for this combination research/recipe book, penned with the help of Barr, a cookbook author formerly associated with Julia Child. The authors explain that the PBOO diet concentrates primarily on foods that women should eat in order to lower their risk of breast cancer or to ward off its recurrence, while omitting foods associated with risks; the focus on olive oil and veggies leads to improvement in blood lipids, blood sugar, and insulin, all biomarkers for breast cancer. Part II presents a 1,500-calorie diet that includes 150 simple, affordable, and enticing recipes, ranging from breakfasts, salads, and sandwiches to main courses and desserts. This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health.
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Publishers Weekly, 8/16/10
“This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health.”
Library Journal, 8/2/10
“[A] reasonable plan, even if you just want to maintain a healthy weight.”
“Offers breakfasts, side dishes, main dishes, and—best of all—desserts (including cranberry/almond biscotti)…Bottom Line: Would I buy The Pink Ribbon Diet? Yes, it is filled with recipes designed to satisfy the healthy Mediterranean in me.”
“[The Pink Ribbon Diet] offers some delicious dishes.”
January, October 2010
“An interesting—and surprisingly rationale—book…Authors Mary Flynn and Nancy Verde Barr’s guide to diet, weight loss and food is sane and approachable.”
Books and Chocolate blog, 12/6/10
“This book…should be shared with any woman who is a breast cancer survivor, has been recently diagnosed, or who wants to lower her risk of getting the disease.”
Healthy Magazine (UK), January 2011
“If you’ve been diagnosed with breast cancer, are recovering from treatment or have a family history, this could be the book for you, with 150 recipes to help you stay lean and reduce your cancer risk.” 4 out of 5 stars.
Tucson Citizen, 1/19/11
“A delightful cookbook…The plan is convenient and flexible and serves up delicious choices for every meal and snack of the day. Not only is the ‘Pink Ribbon’ program more promising than the conventional, recommended low-fat diet, it also is an eating plan that women find more satisfying and can sustain for life.”
Today’s Dietitian, March 2011
“Nutrition professionals will want to add this innovative book to their shelf.”
About the Author
Mary Flynn, PhD, RD, LDN
, is an assistant professor at Brown Medical School and a research dietitian at The Miriam Hospital. She lives in Rhode Island.
Nancy Verde Barr served as executive chef to Julia Child and is a James Beard Book Award winning cookbook author. She lives in Massachusetts.