Anti-breast Cancer Cookbook: How to Cut Your Risk with the Most Powerful, Cancer-fighting Foods

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Sunrise River Press, Jan 15, 2013 - Cooking - 221 pages
9 Reviews
Breast cancer is the most common type of cancer diagnosed among women in the United States. It is second only to lung cancer as a leading cause of cancer death in females. The National Cancer Institute estimated that 230,480 women were diagnosed with breast cancer in the US in 2011 and 39,520 women died from it.

And the scary part is anyone can get cancer. There is no single diet, food, or nutrient that will keep you from getting cancer. However, in the same way that wearing a seatbelt may protect you from being injured in a car accident, eating certain types of food may help to protect you from developing many cancers, including breast cancer.

Dr. Julia Greer - cancer expert and author of "The Anti-Cancer Cookbook" - pulls together everything you need to know about breast cancer and the foods you should eat to protect you from developing breast cancer. She shares her collection of more than 200 recipes for sauces, main courses, sandwiches, breads, desserts and beverages - many of which are vegan or vegetarian and over half are gluten free.

All of the recipes are made from common everyday ingredients chock-full of powerful antioxidants that may significantly slash your risk of developing breast cancer.

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User Review  - nfmgirl2 - LibraryThing

This book extensively describes the connection between an unhealthy diet and breast cancer, and what you can do to change this, and includes recipes for preventing breast cancer, or even shrinking ... Read full review

LibraryThing Review

User Review  - Iudita - LibraryThing

I found this book to be very informative. I have tried and really enjoyed many of the recipes and especially enjoyed the breakfast recipes. I appreciated the symbols at the beginning of each recipe ... Read full review

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About the author (2013)

Julia B. Greer, MD MPH, is an epidemiologist whose work focuses on pancreatic, ovarian, and breast cancers. She was educated at Phillips Exeter Academy, Princeton University, Mount Sinai Medical School, Georgetown University Hospital, and the Graduate School of Public Health in Pittsburgh, Pennsylvania. In addition to being a physician and an accomplished writer, she is presently a faculty member of the University of Pittsburgh Medical Center's Department of Gastroenterology, Hepatology, and Nutrition. And she is one darned good cook.

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