Mushrooms Protect Against Breast Cancer
I found a great nutrition source the other day, Dr. Michael Greger’s NutritionFacts.org where he archives an incredible array of vlogs about various nutrition topics. I have seen a couple of his presentations, one on cancer and another on bird flu, but neglected to see all the goodness he has assembled for free on his own site. I think I spent an hour just randomly watching his videos. But this recent video on mushrooms and breast cancer really grabbed my attention. Since I know a couple of people facing breast cancer, I was particularly interested. Earlier in the summer I watched a PBS show by Dr. Joel Fuhrman in which he claimed that his top recommended anti-cancer foods included mushrooms. For years our nutritional analysis of shrooms has concluded that they were basically “empty”. Low in calories, tasty to some, but not very nutrient dense. I always thought that there must be something more to them since they are so revered in Asia. Ancient humans must have had some reason to risk the many toxic varieties out there, and science has finally caught up. I would like to call them “phytonutrients” to link them to all the other wonderful disease fighters, but a fungus is not a plant. So what are they? Myconutrirnts? Fungichemicals? I love mushrooms, and here are one of my favorite dishes that feature them. This is now my anti cancer go to dish as features all of Fuhrman’s favorites: allium family (onions and garlic), greens, beans, and mushrooms. The only one missing is some kind of berry. But they wouldn’t fit here, so I’ll stick to eating berries with my oatmeal.
Spicy Kale and Shrooms
1 bunch kale, chopped
8 oz mushrooms sliced or quartered
1 onion, chopped
4 cloves garlic, minced
1-2 tomatoes, chopped
1 pound waxy potatoes, mostly cooked
1 can beans, drained and rinsed
Bragg’s or soy sauce
Cook the potatoes until almost done.
In a large skillet, saute onion, jalapeno and garlic until soft.
Add mushrooms, and saute until mushrooms release their liquid.
Add kale and a little water, cover and cook until kale is tender.
Add remaining ingredients and continue cooking until heated through and veggies are done to your liking.