When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

March 11, 2013 | 2 minute read

I keep hearing about a form of soy called edamame. What can I do with it?

Q:        I keep hearing about a form of soy called edamame. What can I do with it?

A:        Edamame (eh-dah-MAH-may) are fresh (not dried) green soybeans. Although smaller than lima beans, they have a buttery, nutty flavor much like baby limas. Sometimes you can get them fresh in the grocery produce section, though usually it’s easier to find them in frozen form, often with other frozen vegetables or in a natural foods section. Edamame must be cooked before serving (often by steaming or boiling about 10 minutes), but can be served in or popped out of the pod. Whether served hot or cold, when still in their pods, you put the pod to your lips and pinch, so the beans pop into your mouth. The pod is not eaten. Purchasing shelled edamame makes it easy to add them to soups, stir-fries, rice or salads. Try using them as an alternative to peas in casseroles; their texture holds up even better, they make small portions very satisfying and they can substitute for all or part of the meat you usually use. In Japan and China, edamame are popular as snacks, usually served still in the pod in one large bowl from which everyone helps themselves. While they look like vegetables, they have the nutritional content of a substitute for meat. A half-cup of cooked beans contains more than 8 grams of protein and 4 grams of fiber and supplies the nutrients and phytochemicals found in all soy foods.

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