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.

June 7, 2011 | 1 minute read

Turn over A New Leaf

Tender and delicious, the greens in this week’s Health-e-Recipe for Great Greens will make you want seconds.

Dark, leafy greens are some of the most nutritious vegetables you can eat. A standard one-cup serving of raw, dark leafy greens (or standard half-cup serving of cooked) contains the essential minerals iron and potassium, along with vitamins A, B6, C and K.

Calcium is plentiful in kale and Chinese bok choy. Cancer-fighting folate, a B vitamin, is found in spinach, turnip, collard and mustard greens and chicory. What’s more, kale, collards, Swiss chard, mustard greens and watercress are all members of the cruciferous family. These relatives of broccoli contain anti-cancer phytochemicals like sulphorafane, beta-carotene, lutein and zeaxanthin.

Our recipe pairs mushrooms, red onion and red pepper with collard greens in a light broth-based sauce that has a touch of apple cider vinegar, brown sugar and red pepper flakes. It’s easy to make and you can substitute other kinds of greens when you make it again, as you’ll no doubt want to because it’s so delicious.

For more tasty cancer-fighting recipes, visit AICR’s Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

Photo copyright fotolia.

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