by Gina DeLuca, RD, CDN | Nov 5, 2018
Whole food dietary soy sources such as tofu, edamame, tempeh, soy nuts, and soymilk are darlings of the plant-based, vegetarian and vegan food movements and have been staples of Asian cuisine for centuries. But not too long ago, breast cancer researchers were...
by Gina DeLuca, RD, CDN | May 18, 2018
The intersection shared by obesity, cardiovascular disease, and breast cancer is fascinating and noteworthy. Are these potentially pieces of the same puzzle? Where we were previously inclined to view cardiovascular disease and cancer as separate entities, current...
by April Zubko | May 9, 2018
What would you say if we told you there was a plant-based whole food that was delicious, satisfying, filled with fiber and protein, low in fat, and cheap to boot? You’d probably say there was no such thing. May we present the humble bean. Beans (also called...
by American Cancer Society | Mar 8, 2018
Four in ten cancer cases & deaths linked to modifiable risk factors A new American Cancer Society study calculates the contribution of several modifiable risk factors to cancer occurrence, expanding and clarifying the role of known risk factors, from smoking to...
by Lauren Fisch-Henry | Aug 29, 2017
While words like kombucha, seitan, and matcha may sound like words from extinct languages, they are actually tasty food and drink items common in vegan or vegetarian diets. They are also great choices for anyone attempting to decrease their meat consumption and...
by April Zubko | Apr 17, 2017
Mainstream health news about dairy is conflicting. Between scary data about recombinant bovine growth hormones (rBGH), estrogen, fat and antibiotics on one end and on the other end the health benefits of vitamin D, calcium, minerals, and protein, it’s hard to...
