Author(s): Richard Béliveau
Richard Beliveau and Denis Gingras team up to describe the science of food and which properties of foods are active cancer-fighting elements. They clearly explain how different foods work to protect the body against different cancers and show which foods will be most effective.
RICHARD BELIVEAU, a leading authority in the field of cancer research, completed post-doctoral studies at Cornell University after obtaining a PhD in biochemistry from Universite Lavel in Quebec, Canada. He holds the Chair in the Prevention and Treatment of Cancer at the University of Quebec at Montreal, where is he is a professor in the Chemistry and Biochemistry Department. Dr Beliveau is the director of the Molecular Medicine Laboratory of UQAM-Sainte-Justine Hospital (Centre de cancerologie Charles-Bruneau). Frequently called on to talk about his research, he is a regular commentator on local and national radio and television programs. DENIS GINGRAS is a researcher in the Molecular Medicine Laboratory of UQAM-Sainte-Justine Hospital (Centre de cancerologie Charles-Bruneau) and the University of Quebec at Montreal.
PrefaceForewordPART ONECancer: A Formidable Enemy1. The curse of cancer2. What is cancer?3. Fresh blood in the treatment of cancer: angiogenesis4. The prevention of cancer through diet5. Phytochemicals: an anti-cancer cocktail on your dinner plate!PART TWONutraceuticals: Foods That Fight Cancer6. The cabbage family: a tumour's sworn enemy 7. Garlic and onions: keeping cancer away8. Soy 1019. An anti-cancer kitchen spice: introducing tumeric10. Green tea: a cancer-fighting balm for the soul 11. A passion for berries12. Omega-3: finally, fats that are good for you!13. Tomatoes: the prostate's best friend14. Citrus fruit: anti-cancer molecules with zest15. In vino veritas16. Chocolate: a healthy obsessionPART THREENutratherapy: Day-to-Day17. Adding supplements? Or adding problems?18. On today's menu: fighting cancer!