A Cure for Cancer
With the recent uproar around the Susan G. Komen for the Cure decision to stop funding mammograms and medical exams for poor women through Planned Parenthood and then the reverse decision to continue the funding has made many people begin to question the organization.
Maybe it’s time that we quit thinking that buying pink cosmetics and pink balloons and pink wrapped hams is going to save us from cancer. It is an organization of people started by a woman with a good heart that has spent more time and effort on marketing in the past few years than on getting the word out that you can actually prevent or even stop/reverse some cancers through lifestyle choices. We don’t have to wait for a drug company to come up with a potent drug that will make us sicker than we’ve ever been, in the hope that it will eventually heal us.
I’ve seen statistics that indicate as many as 80% of cancers can actually be prevented or reversed. That may seem like too much “pie in the sky” for most of you, but in the latest report by Cancer Research UK Statistics it states that 45% of cancers can be prevented through lifestyle choices. Tobacco use, overuse of alcohol, obesity, eating meat, eating a low fiber diet, a lack of fruits and vegetables and a lack of exercise were all cited as causes of cancer.
Let’s stop thinking that if we just give more money to these large organizations we won’t have to worry about our lifestyle because a CURE is just around the corner. We already have a CURE for nearly half of all cancers. Why don’t we start researching for ourselves and then living the way we know we should?
To get you started on eating a healthy low-fat diet with fruits and vegetables, here is a recipe for a simple, tasty soup that even your kids will eat.
SOUTHWESTERN SOUP Soup
Ingredients
1 yellow onion, chopped
2 garlic cloves, chopped
1 jalapeño pepper, seeds removed and chopped
¼ teaspoon salt
6 cups vegetable broth (divided use)
2 teaspoons cumin
1 medium sweet potato, peeled and cubed
1 red bell pepper, chopped
3 cups fresh or frozen corn
Directions
In a covered soup pot, simmer onions, garlic, chile and salt in 1 cup vegetable broth for about 10 minutes until onions are soft.
In a small bowl, make a paste with cumin and 1 tablespoon broth, stir it into the pot, and simmer for another 1 to 2 minutes.
Add sweet potato and 4 cups broth and simmer for 10 minutes, until sweet potato softens. Add bell pepper and continue to simmer for another 10 minutes, or until all vegetables are tender.
At this point, puree’ soup in blender. If you prefer to have some chunks, only puree’ half of the soup.
Pour soup back in pot and add last cup of broth with the corn.
Gently reheat on low heat.
If desired, top with a garnish of chopped cilantro or diced avocado.
Makes 4 servings.
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© 2010-2011 Melinda Coker
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