Category: Karen’s Wellness Bulletin
For those with a cancer diagnosis, healthy lifestyle behaviors may improve outcomes, quality of life, and self-esteem. Choosing these healthy lifestyle behaviors may lower your risk for developing certain cancers. This week’s bulletin features a Kale, Butternut Squash, and Pomegranate salad that will make a wonderful side dish to your Thanksgiving meal.
The radish is a member of the same plant family as broccoli, cabbage, cauliflower, kale, and collards. This root vegetable is easy to grow in a home garden and is a good source of vitamins A and C and calcium. This bulletin contains a festive-looking salad that makes a refreshing and healthy side dish during this holiday season.
Studies have shown that eating cruciferous vegetables, such as cabbage, broccoli, cauliflower, and Brussel sprouts, has the potential to prevent cancer and inhibit the increase in the number of tumor cells that can cause cancer. According to the National Cancer Institute, it is important to eat at least 5 servings of fruits and vegetables per day as part of a cancer prevention strategy.
According to the Academy of Nutrition and Dietetics, Americans discard about 19% of vegetables and 14% of fruits they buy because of improper storage and quick ripening of certain fruits and vegetables. In this bulletin, you will find some produce storing hacks to help reduce food waste and to help protect your budget.
Chard is sought after because of its large, crinkly green leaves. It comes in different colors that include yellow, purple, or red. In addition, all chard varieties are rich in vitamins A, C, and K. Young chard leaves can be eaten raw in salads, but when chard matures, it tastes best steamed, boiled, roasted, sautéed, or in a stew.
Vitamin A is important for many different functions in the body and can even reduce the risk of developing skin cancer. Some sources of Vitamin A include beef liver, fish oils, milk, eggs, leafy green vegetables, orange and yellow vegetables tomatoes, red bell pepper, cantaloupe, mango, and fortified foods.
The Produce for Better Health Foundation has designated September as National Fruits and Vegetables Month to encourage consumers to eat more fruits and vegetables every day for improved public health. A diet that is rich in fruits and vegetables can help reduce the risk of many leading causes of illness and death, including heart disease, stroke, high blood pressure, type 2 diabetes, some cancers, and obesity.