The anti-breast cancer diet is unique in that it has been scientifically proven to combat breast cancer — and will make you lose weight.
Devised by eminent U.S. dietician Dr Mary Flynn, the anti-breast cancer diet is based on years of research, and is equally effective for healthy women who want to reduce their risk of developing the disease as for those who are recovering from it.
In last week’s Good Health, Dr Flynn explained how certain foods — particularly healthy fats such as olive oil, deep-coloured vegetables and fruit (which are high in carotenoids), and whole grains and some diary and cheese — can help the body fight breast cancer.
This is because these foods have all been scientifically proven to reduce the risk of breast cancer, says Dr Flynn, who is Chief Research Dietitian at the Miriam Hospital and Assistant Professor of Medicine at the prestigious Brown University in the U.S.
This week, in the second part of our serialisation, we explain your daily nutritional needs and bring you a selection of recipes to inspire you to continue eating healthily — and deliciously.
These recipes can be used as part of the diet so long as you ensure you don’t exceed your daily calorie total; or you can use them on your ‘off diet’ days on the maintenance programme once you’ve reached a healthy weight.
Dr Flynn’s anti-breast cancer diet is designed to help you lose weight (weight gain is a risk factor for the disease) and to ensure that you get an even mix of cancer-fighting foods (such as healthy fats, vegetables and wholegrains), in sufficient quantities each day to ensure you gain their benefits. It is calculated so you keep your energy intake under 1,500 calories per day in order to lose weight.
Once you have reached your target weight, she suggests you continue the diet, but allow yourself the occasional day or two ‘off diet’, when you can go back to your old dietary habits.
This will help you maintain weight loss and continue enjoying the health benefits of the cancer-busting foods without feeling deprived.
Puddings are allowed too. Dr Flynn suggests you modify your own dessert recipes to make them healthier by substituting any fat (such as butter or margarine) with extra virgin olive oil, and replacing at least half of the quantity of white flour stipulated with wholemeal flour (which in any case often improves the texture).
Daily Mail