More than a decade after their first anti-cancer guide, Cooking with Foods that Fight Cancer, Canadian researchers Richard Béliveau and Denis Gringas are back with Foods That Fight Cancer: Preventing Cancer Through Diet (Firefly Books).
Their latest list of beneficial edibles includes, among others, kale (extracts from the green du jour have been shown to dramatically slow—and in some cases stop—the growth of breast and prostate cancer cells) and citrus fruit (more than just vitamin C, consumption has been shown to decrease the risk of mouth, esophagus and stomach cancer by 40 to 50 per cent). And thankfully, as it's the season for busting the winter blues, chocolate and wine made the cut: both are rich in anti-cancer polyphenols.
A version of this article appeared in the March 2017 issue with the headline, "Menu Upgrade," p. 26.
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