Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

The CSA gods were good to me again this week. My box share did not disappoint. Yesterday we got red potatoes, red leaf lettuce, scallions, garlic, zucchini, cucumbers, red cabbage, tomatoes and basil. Splitting it with my friend was hard, but we managed.

After a brief fist fight—mind you, she is 9 months pregnant—we divided up the potatoes, scallions, tomatoes, cucumbers, zucchini and lettuce and I kept the red cabbage. She took the garlic and the basil. I’m Italian. My mom grows enough basil to feed an army.

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I always get excited when I pick up my share for the week and the box is heavy—means there’s a bunch of cool stuff inside. Although, it’s pretty funny to watch a big tattooed galoot like me carrying a box of organic veggies around and then taking pictures of it like a mental patient.

Now, this week was packed with goodies. There was red leaf lettuce, kale, zucchini, cabbage, garlic, beets, fennel, onions, cucumbers and a flying saucer-looking gourd of some sort. I usually give the beets to my mom. It’s funny to watch her get ticked that they stain her hands. I’m evil.

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New findings in the British Journal of Cancer reveal of the 60,000 Britons studied those who were vegetarian—half of them—had a lower risk of developing cancer, compared to meat-eaters. The research followed participants for 12.2 years, with 3,350 incidences of cancer. The number of meat-ears who developed cancer was 2,204 and 829 among vegetarians—only 317 fish-eaters got cancer. Overall, vegetarians were 12% less likely to get cancer; Medical News Today reports.

But vegetarian and vegan diets most often aren’t ideal. Dr. Fuhrman points out many vegans and vegetarians are often deficient in things like omega-3’s, found in fish. Dr. Fuhrman’s DHA Purity can help. It’s derived from microalgae and supplies plenty of brain-building omega–3 fatty acids.

In related news, animal fat was shown to raise the risk of developing pancreatic cancer, while leafy green vegetables—such as kale and cabbage—help fight and protect against cancer.

UPDATE: Dr. Fuhrman had some additional thoughts: 

A vegan diet can be ideal if well designed as can be a diet with a small amount of animal products, such as one or two servings a week. A nutritarian diet is designed to reverse disease and promote longer life, and features:

• Adequate depth and variety of nutrient-rich natural foods
  

• Limited animal products, but adequate ALA/EPA/DHA
  

• Adequate whole food plant fats and proteins from seeds, nuts and beans
  

• High intake of green and cruciferous vegetables
  

• Careful attention to supplements or lab tests to assure no deficiencies are present with genetic variation of absorption and variable needs

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I need a break! Good thing it’s a holiday. And luckily, Eating to Live on the Outside is staying close to home today. Just a quick train ride to Quintessence in New York City!

Yeah, Quintessence looks great. Their food is raw and full of cool fruits and vegetables, like endive, coconut and avocado. Here’s a first draft of food I might order:

Stuffed Endive

• Cashew cheese folded with chopped scallion in endive leaves; looks good, cashews are my favorite nut!

Stuffed Fofu

• Mock tofu stuffed with Nappa cabbage, shitake, seaweed and scallion marinated in cilantro sauce and topped with shitake mushrooms; plenty of awesome veggies here.

Greek Salad

• Romaine lettuce, onions, kalamata olives, tomatoes, fresh mint, oregano, basil and tossed with lemon juice and an olive-pumpkin-flax oil blend; I dig it, but oil on the side.

Sesame Sea Salad

• Sea veggies with chunks of cucumber, tomato and topped with sesame dressing and sesame seeds; provided it’s not salty, I’d give it a try.

Basic Bowl

• Mixed greens, kale, tomato, cucumber, sunflower sprouts, onion and your choice of dressing; the pineapple anise dressing sounds pretty good.

Caesar Salad with a Twist

• Romaine lettuce, tomato, crunchy cucumber, avocado cubes, tossed in our pignola miso Caesar dressing and topped with caramelized onions, black pepper and gamasio; looks interesting.

Endive Salad with Scallion “Crème Cheese”

• Endive, celery, capers and kalamata olives with sweet apple chunks and caramelized walnuts, tossed with lemon vinaigrette and topped with scallion cream cheese; sounds tasty.

Apple Coconut Salad with Lemongrass Dressing

• Green apple, coconut, basil, ginger and onion with a lemongrass grape seed oil dressing; again, oil on the side.

Arugula Sprout with Caramelized Walnuts

• Baby arugula, sunflower sprouts, mixed baby sprouts, goji berries and cherry tomato tossed with a sweet-spiced fig cardamom dressing topped with caramelized walnuts; hooray, goji berries!

Green Garden Soup

• Cucumber tomato, red bell pepper, lemon and dill; hopefully it’s not too salty.

Creamy Asparagus Zucchini Soup

• Creamy soup with rich asparagus and finished with caramelized onions and black pepper; I love asparagus!

Thai Lemongrass Soup

• Lemongrass broth with Thai herbs, marinated shitake, scallion and Nappa cabbage; looks pretty good.

Wow! Picking something was a tough decision, but I’d go with the Arugula Sprout with Caramelized Walnuts. I love the variety of ingredients the goji berries seal the deal.

Now, I’ve been too busy lately, but when the dust clears. I’ll REALLY pay Quintessence a visit. In the meantime drop a comment and tell me what you’d order.

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