Ultra-Processed Foods May Increase Cancer Risk

A new study published in the British Medical Journal reported that individuals who eat more highly processed foods have higher odds of developing cancer than their counterparts who eat less processed foods. In fact, the risk went up to 12 percent in the group consuming the most highly processed foods. Although correlational in nature, the study was a prospective study conducted in just over 100,000 individuals over an 8-year period of time. Correlation (when two things are associated) does not equal causation (when we know that one things causes another), but this is not the first time processed foods have been linked with cancer. The association may be due to a number of factors including the poor nutritional value of the food, dietary constituents such as sugar that may lead to inflammation, and additives that in and of themselves may be carcinogenic.

Community Recipes

Pea and Asparagus Salad

A talented cook and friend, Mark Dykes, created this recipe. It is so good that at one point we were eating it once a week! We keep the onions separate if we eat it over several days and add them as we go. The onions are also terrific in eggs, tacos, or just about anything.

This dish can be vegan or vegetarian, is high in fiber, and a good source of vegetable protein.

These amounts can be adjusted to personal taste.

1-2 handfuls of washed arugula

1 bunch washed fresh chopped mint

1 bag of frozen green peas – cooked for 1-2 minutes in boiling water

1 bunch chopped raw asparagus – washed and tough ends removed
and sliced in ½ inch pieces (you can steam them lightly if you prefer)

Parmesan to taste – shaved or grated – optional
½ a red onion thinly sliced and soaked 15-30 min. in rice wine vinegar

Put onions in a bowl and cover with rice wine vinegar. Let soak for 15-30 minutes. Meanwhile, in a large bowl combine the rest of the ingredients. Add olive oil and salt and pepper to taste. Combine desired quantity of soaked onions to the bowl and mix.