Fredi Kronenberg Stanford School of Medicine
Fredi Kronenberg is a Stanford School of Medicine Physiologist with expertise in women's health and alternative medicine and is very involved in bringing healthy food and Information to hospitals and health professionals. Our video interview is in two parts below, and here are some highlights.
She mentions "there is a tremendous surge of interest in bringing healthy food to hospitals...however, a missing piece of the equation is that Doctors are not trained in Nutrition and Food."
She says that "what you eat affects gene expression so just because you have a particular genetic propensity doesn't mean that you will get that particular condition because you can, in fact, impact that by the food you eat, so it's really critical that doctors learn more about food."
"We know now that there are particular foods, for example, that help Cancer patients and many illnesses which are inflammatory-driven. There are certain foods that promote inflammation and certain foods that reduce inflammation...Tumeric (curcumin) is one of the most anti-inflammatory herbs and spices we know, and it's valuable for Cancer patients and other patients that have inflammatory-driven conditions."
Over the last 10 years, she has worked with Dr Andrew Weil in these areas, and they have also established a 2 1/2 day Annual Conference for Doctors, Nurses, and Health Care Providers which presents the latest research in nutrition and specific health conditions, and how food can prevent and treat conditions. She says, "why not use nutrition to control diabetes and cardiovascular disease first?" There are no donuts served at this conference, and the food is healthy.
More information is on their website at http://nutritionandhealthconf.org
In addition to this conference, she's working on a new initiative to bring in Chefs to Stanford University who can produce food that has the herbs and spices especially made for Cancer patients, create a conference and bring experts to it. She's looking for funders, and if you're interested, please contact her at fk11 (at) stanford (dot) edu
Part 1 of 2
Part 2 of 2
I've previously written about Vegetables and their Cancer-Preventive Properties, and here's a new Study for your reference.
Per the University of Illinois Website and Cancer Today magazine, there's mention of a January 2011 study from the University of Illinois at Urbana-Champaign, published in Nutrition and Cancer which "provides convincing evidence that the way you prepare and consume your broccoli matters, and also suggests that teaming broccoli with broccoli sprouts may make the vegetable's anti-cancer effect almost twice as powerful." Per Elizabeth Jeffery, a University of Illinois Professor of Nutrition, "Broccoli, prepared correctly, is an extremely potent cancer-fighting agent--three to five servings a week are enough to have an effect. To get broccoli's benefits, though, the enzyme myrosinase has to be present; if it's not there, sulforaphane, broccoli's cancer-preventive and anti-inflammatory component, doesn't form." She also states that "many people destroy myrosinase by overcooking their broccoli....and "steaming broccoli for two to four minutes is the perfect way to protect both the enzyme and the vegetable's nutrients."Jeffrey also says that "Other foods that contain sulforaphane can also be teamed with broccoli to boost its benefits: mustard, radishes, arugula, and wasabi." She advises: "To increase the vegetable's benefits, you could sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli."
Wusthof Pairing Knife
Gratitude Gourmet is sponsoring a Broccoli Recipe Contest!
Do you have a favorite Broccoli Recipe or have you wanted to try one? Get your favorite recipes out, because Gratitude Gourmet is hosting its first ever Broccoli Recipe Contest!
Recipe Submission Deadline: March 30, 2012
Voting Deadline: 8PM PT, April 30, 2012
*Only one recipe per participant, please.
1. Submit your favorite vegetarian/vegan recipe (appetizer, entree, side dish...the choice is yours!) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012.
2. We will upload the recipe to this Official Gratitude Gourmet Facebook Recipe Contest Photo Album.3. The recipe with the most Likes by APRIL 30, 2012 at 8PM Pacific Time will be announced as the winner.
4. By the end, we will all have a list of great broccoli recipes for everyone to enjoy, and your homemade broccoli casserole could be famous!
What's the prize, you ask? Just the thing to get your cooking underway, a Wusthof Classic Pairing Knife 3.5" valued at $67. This Wusthof 3.5-inch Paring Knife is ideal for all light chopping tasks in the kitchen, whether peeling, coring or garnishing and is perfect for cutting Broccoli and Vegetables. The straight edge offers precise depth control producing flawlessly beautiful dishes. Wusthof's New Precision EdgeTechnology (PEtec) gives this knife an extraordinarily sharp blade that retains its edge 30% longer, features a traditional, triple riveted, ergonomic handle design, precision forged from a single sheet of steel with bolster and full tang, use for light chopping tasks, such as peeling, coring or garnishing.
I've really enjoyed my high quality Wusthof Classic 5 Piece Studio Set, and the products have a lifetime warranty. Follow Wusthof on Twitter @wusthof & Like them on Facebook.
Post any questions or inquiries to our Facebook page wall and we'll get back to you ASAP.
We can't wait to see what you're cooking!
Here's a great recipe for Broccoli, Soba & Shiitake Mushrooms With Wasabi-Mustard Vinaigrette and Toasted Sesame by Dean Rucker, a chef and author of Golden Door Cooks at Home to get you inspired!
Remember: Submit your favorite recipe (appetizer, entree, side dish) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012. Please share the contest on Facebook/Twitter and in your networks to help get your friends and family healthy too!
More good Karma for you :)
Recently, I've been writing about food, genes, and cancer. See my posts on: Epigenics, Nutrigenomics, and Prevention and Natural Foods.
Here's a new article on how green leafy vegetables may prevent cancer.
Specifically, the article and study mentions people who eat more leafy green vegetables have less risky DNA. The “better” or less risky DNA has less methylation in certain genes. Here’s how the proposed model works: More Vegetables → Less DNA Methylation → Lower Risk of Lung Cancer. This can be expressed in an opposite model: Less Vegetables → More DNA Methylation → Higher Risk of Lung Cancer. More information is here.