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Editorial Reviews
Amazon.com
"A growing body of scientific evidence clearly shows that most cancers can be prevented, not through new medical breakthroughs or miracle drugs, but simply through the way we live," writes the American Institute for Cancer Research (AICR), which has been conducting cancer research and education programs since 1982. "Researchers now estimate that 60 percent to 70 percent of all cancers are directly linked to the foods we eat and related lifestyle factors, including smoking, exercise, and obesity." Stopping Cancer Before It Starts distills the research findings into changes you can make to reduce your risk. Does exercise have to be 30 minutes of aerobics? Does protein increase cancer risk? What's the big deal about fiber? What is a serving of fruits and vegetables, anyway? Each chapter topic or subtopic ends with "the take home message" which helps you translate the information into action. Plenty of self-tests and charts personalize the information. The book ends with 100 recipes to help you "go for the adventure" of expanding your healthful-food repertoire. Intriguing recipes include Carrot and Red Lentil Pâté, Kidney Bean and Quinoa Chowder, Confetti Meatloaf (made with ground turkey), Sicilian Spaghetti with Swordfish, and Stuffed Portobello Mushrooms (stuffed with kasha, potatoes, and onion). Unfortunately, nutritional breakdown is skimpy, including only calories and fat grams. --Joan Price
From Publishers Weekly
Balanced and sensible, this volume provides a clear and informative introduction to cancer; it contrasts cancer facts and fictions, then reviews optimal lifestyle choices for disease prevention. Its recommendations: regular physical movement (not necessarily formal "exercise") and the maintenance of energy equilibrium, a less well-known but potentially powerful strategy that requires persons to eat only enough calories to maintain their basal metabolic rate. The book's final two segments offer a general discussion of how to mitigate cancer risk by eating properly, as well as specific recipes and menus. Though the menu section is hardly comprehensive and the book sometimes offers more detail about the mechanics of biochemistry than a reader may need, it is notable for its combination of scientific accuracy with common sense and warmth. Throughout, it presents heartening evidence that most cancers are not caused by either irreversible genes or single lethal toxins but rather by a combination of forces that typically take decades to produce malignancy and can be halted at many points along the way. In fact, the AICR argues that, while there is no single miracle cure, healthy lifestyle choices and a varied, nutritious diet play a powerful part in stopping the disease before it starts. In the end, the authors emphasize, "for most of us, much of our cancer destiny is in our own hands." (Apr.)
Copyright 2000 Reed Business Information, Inc.
See all Editorial Reviews
"A growing body of scientific evidence clearly shows that most cancers can be prevented, not through new medical breakthroughs or miracle drugs, but simply through the way we live," writes the American Institute for Cancer Research (AICR), which has been conducting cancer research and education programs since 1982. "Researchers now estimate that 60 percent to 70 percent of all cancers are directly linked to the foods we eat and related lifestyle factors, including smoking, exercise, and obesity." Stopping Cancer Before It Starts distills the research findings into changes you can make to reduce your risk. Does exercise have to be 30 minutes of aerobics? Does protein increase cancer risk? What's the big deal about fiber? What is a serving of fruits and vegetables, anyway? Each chapter topic or subtopic ends with "the take home message" which helps you translate the information into action. Plenty of self-tests and charts personalize the information. The book ends with 100 recipes to help you "go for the adventure" of expanding your healthful-food repertoire. Intriguing recipes include Carrot and Red Lentil Pâté, Kidney Bean and Quinoa Chowder, Confetti Meatloaf (made with ground turkey), Sicilian Spaghetti with Swordfish, and Stuffed Portobello Mushrooms (stuffed with kasha, potatoes, and onion). Unfortunately, nutritional breakdown is skimpy, including only calories and fat grams. --Joan Price
From Publishers Weekly
Balanced and sensible, this volume provides a clear and informative introduction to cancer; it contrasts cancer facts and fictions, then reviews optimal lifestyle choices for disease prevention. Its recommendations: regular physical movement (not necessarily formal "exercise") and the maintenance of energy equilibrium, a less well-known but potentially powerful strategy that requires persons to eat only enough calories to maintain their basal metabolic rate. The book's final two segments offer a general discussion of how to mitigate cancer risk by eating properly, as well as specific recipes and menus. Though the menu section is hardly comprehensive and the book sometimes offers more detail about the mechanics of biochemistry than a reader may need, it is notable for its combination of scientific accuracy with common sense and warmth. Throughout, it presents heartening evidence that most cancers are not caused by either irreversible genes or single lethal toxins but rather by a combination of forces that typically take decades to produce malignancy and can be halted at many points along the way. In fact, the AICR argues that, while there is no single miracle cure, healthy lifestyle choices and a varied, nutritious diet play a powerful part in stopping the disease before it starts. In the end, the authors emphasize, "for most of us, much of our cancer destiny is in our own hands." (Apr.)
Copyright 2000 Reed Business Information, Inc.
See all Editorial Reviews
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