Cancer Project

Food For Life Cancer

September Series

Where: Boulder City, NV

Day: TBA January 2018

Time: TBA January 2018

Price: Full Series – $25/ Class
or Individual – $30 / Class

Class Schedule

  • Class 1 : TBA January 2018
  • Class 2 : TBA January 2018
  • Class 3 : TBA January 2018
  • Class 4 : TBA January 2018
  • Class 5 : TBA January 2018
  • Class 6 : TBA January 2018
  • Class 7 : TBA January 2018

Cancer Project Registration
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Class 1: Introduction to How Foods Fight Cancer

Certain diet patterns seem to have a major effect in helping people diagnosed with cancer to live longer, healthier lives. The National Cancer Institute research shows that as much as 50 percent of cancer risk may be related to diet. In this class, you will learn about the right food choices that can help reduce the risk of developing cancer as well as overcome the disease after it has been diagnosed.

Class 2: Fueling Up On Low-Fat Foods

Steering clear of meat, dairy products, fried foods, and other fatty fare is an important first step in preventing and surviving cancer. Dietary fat not only hinders the immune system, it also drives hormone production, which can result in higher rates of hormone-related cancers such as breast and prostate cancer. The easiest way to be healthy is to build your meals from foods that are naturally low in fat and to use cooking methods that do not require added fats or oils. In this class, you will learn fiber vs colon cancer, how many grams of fiber per day, a quick fiber check, how to prepare delicious, low-fat dishes made from whole grains, legumes, vegetables, and fruits.

Class 3: Favoring Fiber

Fiber helps your body rid itself of toxins, waste hormones, excess cholesterol, chemicals, and other undesirables. Without fiber in the diet, these excess compounds can get reabsorbed into the bloodstream, leading to a possible increased risk of cancer growth. Additionally, fiber is especially important in helping the immune system function properly, as well as facilitating the removal of waste from the body. Building your diet from fiber-rich plant foods is important for cancer prevention and survival as well as overall health. In this class, learn alternative calcium sources, about carcinogens, replacing meat, cancer-fighting compounds and immune-boosting foods, and enjoy a fiber-rich meal as you work toward your goal of 40 grams of fiber per day.

Class 4: Discovering Dairy Alternatives

When humans consume dairy products it causes worrisome biological changes in the body, including a rise in the amount of insulin-like growth factor 1 (IGF-1) in the bloodstream. Scientific studies have shown elevated IGF-1 levels to be a catalyst for the growth of breast and prostate cancer cells. In this class, you will learn about the wonderful benefits of avoiding dairy products as well as an array of possible dairy-product alternatives that provide ample calcium and other nutrients for a healthful diet and enjoy tastes of a meal with delicious dairy alternative.

Class 5: Replacing Meat

When cancer researchers started to look for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease. This is in part due to the high-fat and fiber-free characteristics of meat compared to plant foods, as well as the formation of carcinogens caused by cooking meat. These cancer causing chemicals, called heterocyclic amines, tend to form within the meat tissue when exposed to high temperatures. In this class, you will explore a variety of vegetarian sources of protein, all of which are low in fat, high in fiber, and loaded with cancer-fighting nutrients, phytochemicals, meal planning and a enjoy delicious dishes using nutrient filled meat alternatives.

Class 6: Cancer-Fighting Compounds and Immune-Boosting Foods

Both antioxidants and the body’s immune system are critically important in fighting cancer. Cancer-fighting compounds such as antioxidants, mainly found in fruits and vegetables, assist in halting free-radical damage, which can otherwise lead to cancer development. This class will explore foods that are rich in protective compounds and immune-boosting nutrients such as beta-carotene, lycopene, vitamin C, and zinc. It is important to be generous with a variety of vegetables and fruits as you plan your menu. Studies have demonstrated the ability of diets rich in vegetables and fruits to boost immunity and to reduce the likelihood that cancer will develop in the first place. Based on scientific research, vegetarians have approximately double the natural killer cell activity (natural killer cells engulf and destroy cancer cells) compared to nonvegetarians. Enjoy a colorful, scrumptious, immune-boosting food tasting.

Class 7: Maintaining a Healthy Weight / Potluck Graduation Celebration

Healthy weight control is essential for warding off a variety of chronic diseases. Studies have shown that slimmer people are even less likely to develop cancer compared to their heavier counterparts. In addition, trimming excess weight may also improve survival after cancer has been diagnosed. This class will discuss hormones, days it takes to adapt to a new to new tastes, high protein diets and demonstrate fiber- and nutrient-rich dishes that will help you maintain a healthy weight. The last class in the series is a delicious potluck with foods brought by each participant.

Bonus Class (8): Foods and Breast Cancer Survival

This bonus class looks at the research behind increased prevention and survival rates for those individuals diagnosed with breast cancer. Factors discussed include reduced fat intake, increased consumption of vegetables and fruits for a greater fiber intake, and exercise. In the lecture, Dr. Neal Barnard highlights various studies like the Women’s Healthy Eating and Living (WHEL) Study, which reported greater protection from breast cancer when women consumed at least five vegetable and fruit servings daily. Enjoy a food demonstration and tastes of high-fiber, allium, high antioxidant fruits, and cruciferous vegetables.

Bonus Class (9): Foods and Prostate Cancer Survival

In this bonus class, discussion and lecture topics focus on the research demonstrating how a plant-based diet prevents and increases survival rates after a prostate cancer diagnosis. Dr. Neal Barnard touches upon the research linking dairy product consumption to prostate cancer risk. Certain components of fruits and vegetables, like lycopene, have also proved beneficial for prostate cancer prevention and for reducing prostate cancer risk. Enjoy a food demonstration and tastes of powerful cancer fighting dishes.