Cancer-Fighting Recipes

When I came to Canada in 1959 I was practically a greenhorn concerning vegetarianism. Then I married Siegfried!

One of the wedding gifts I received from him was a vegetarian cookbook. I struggled with the concept. However, with time I learned the ropes. Today I love vegetarian cooking and am convinced of its nutritional value.

During my early adult life I lost quite a number of friends and relatives to cancer. That triggered a keen interest to learn more about cancer prevention, especially in regard to nutrition. Vegetarianism is the beginning. I’ve also learned that lactic acid is one of the most important cancer fighters. Our bodies use lactic acid in many different ways to help the digestion process and to keep the intestines clean of cancer-causing elements. Before the refrigerator was invented the lactic acid fermentation method of preserving vegetables for winter was commonly practised in all cultures. Many vegetables can be preserved by lactic acid fermentation and of course soured milk products, yogurt and kefir, contain lactic acid too.

Antioxidants are most important in cancer prevention and healing and you will find them in the form of vitamin C in cabbage, broccoli and in all citrus fruits. Vitamin E is plentiful in the germs of grains, nuts and seeds. Cold-pressed, unrefined oils are also rich in vitamin E.

Red beets provide iron, which rejuvenates the blood. But it’s the colouring agents in red beets that are extremely anti-cancerous. Science has yet to uncover exactly how these mechanisms work.

Enzymes play an important role in your efforts to prevent cancer. Since heat destroys enzymes, a diet of raw fruit and vegetables is recommended.

The recipes I have chosen for this issue incorporate much of what I have learned.

Potato Dumplings with Mushroom Gravy and Red Beet Salad

Cream of Broccoli Soup

Sauerkraut Salad with Parsley Potatoes

Festive Easter Braid

Waldorf Salad with Kefir Dressing