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.

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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 13, 2015 | 3 minute read

What Chefs Don't Throw Away That May Surprise You

Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables., What Chefs Don't Throw Away That May Surprise You

Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?

Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on.

Interested in what chefs do?

– Chefs often throw parts of fruits, vegetables, or meats that are not going to be used on the day’s menu into Family Meal. Family Meal is the dinner that is prepared for staff. This meal usually involves a bit of creativity in using the various leftovers, but often yields something great!

– Stems from herbs can be cut up and used in salads, but in restaurants, they may also be added to fresh salsas.

– You’ll also find chefs saving vegetable scraps and peels to simmer in water for stock. Many recipes – from soups to rice – call for a liquid in some form. Making your own vegetable stock allows you control over what goes in it and helps in adding another layer of flavor to your dish.

Creative ideas for the home cook:

– Don’t throw away your celery leaves! Though more bitter than the celery rib, the leaves too, make a great addition to stir-frys, and it adds a pop of green!

– Broccoli stems are great to reserve too. They can become a light and refreshing salad by simply shaving them with a peeler to create “ribbons” and tossing them with lemon juice, olive oil, Parmesan, salt and pepper.

Now that you have some know-how, grab your fruits and vegetables and give all parts of them a try. Braised Broccoli Leaves is an easy introduction to using the less common parts of your vegetables on your new found vegetable journey. Enjoy digging in! Do, however, be aware that there are some parts of some fruits and vegetables – such as white potato plant leaves – that are poisonous to us.

You can look here for more information on edible plant parts, but if you’re in doubt, throw it out.

Visit AICR’s Foods that Fight Cancer that includes some great fruits and vegetables whose roots and stems are edible and quite nutritious.

What are your creative ways to incorporate underused parts of veggies?

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