Cancer-Fighting Lifestyle Channel

By eating healthy foods and sticking with a healthy lifestyle, you can prevent or significantly reduce your risk of cancer.

The Cancer-Fighting Lifestyle Channel is a program created by the National Foundation for Cancer Research (NFCR) to help you start and stick with a healthy lifestyle.

Together for a Cure

You won’t feel alone on your journey of maintaining a healthy lifestyle. By providing cancer-fighting food recipes and showing you how to cook them through videos, we will become your reliable partner and go along with you down the road.  

In addition to learning how to cook healthy food, you will also learn the science and research that demonstrate the anti-cancer effects of those vegetables and foods included in the recipes in the video while the cooking is going on. The scientific knowledge may give you additional courage to stick with a healthy lifestyle.

Welcome and enjoy the program. 


You can support the Cancer-Fighting Lifestyle Channel by making a donation to NFCR below.


Find More Cancer-Fighting Food Inspiration

Cancer Fighting Foods: Carrots

Though there is not yet a 100% effective way to prevent all types of cancer, there have been amazing discoveries regarding ways in which certain foods can aid in prevention. Carrots have long been in the public eye as an excellent way to support eye health but are now gaining popularity among researchers as a cancer-fighting vegetable. Being one of the most popular vegetables amongst all ages (thank you Bugs Bunny), carrots pack a lot of flavor and nutrition. These essential nutrients, including vitamin K and vitamin A, promote overall wellbeing as well as lowering the risk of several cancers. Many studies suggest that carrots and other non-starchy vegetables decrease one’s risk of aero digestive cancers, which include cancers of the mouth, pharynx, larynx, esophageal, lung, stomach, and colon. There are also findings that suggest such vegetables can aid in the prevention of bladder and breast cancer. In addition to having strong ties to cancer prevention, carrots aid in one’s overall wellbeing. A single carrot, costing only a few cents and containing less than 30 calories, packs about 200% of the daily recommended amount of vitamin A. Eating one carrot per day will also add a significant amount of fiber and vitamin K to one’s diet. Eating one raw carrot per day is an outrageously achievable goal and the versatile vegetable offers a variety of delicious uses. Carrots can be juiced and consumed as a liquid, boiled/roasted/grilled or fried on their own or accompanying various dishes, or even blended into a soup. This winter, get creative and find ways to add carrots to daily meals. Start the challenge tonight with this immune boosting carrot and ginger soup. In addition to being packed with nutrients, the entire meal can be made with ingredients commonly found in the kitchen. Easy, tasty, budget-friendly, and healthy – does it get much better than that? Cancer-fighting winter recipe: Carrot and ginger soup Time: 1 hour Serves: 4 Ingredients 2 tablespoons olive oil 1 white onion, finely chopped 2-inch piece of ginger, peeled and finely chopped 2 cloves of garlic, finely chopped 6 large carrots, peeled and chopped 4 cups of vegetable stock 2 cups shredded chicken (optional) Dollops of sour cream, to serve Chopped dill leaves, to serve Instructions Heat olive oil in a large saucepan over medium to high heat. Add chopped onion, ginger, and garlic and stir to combine Reduce the heat to medium-low and cook (while stirring occasionally) for 8 to 12 minutes, or until the onion is soft. Add carrots, vegetable stock, and 2 cups of water to the saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very tender. Once carrots are tender, remove the saucepan from heat and set aside. Using a food processor or blender, process soup in batches until smooth. Return soup to saucepan and add shredded chicken (if using). Stir over low heat until warmed through. Ladle soup into bowls and top with a dollop of sour cream and chopped dill. Additional Reads You May Enjoy: Cancer-Fighting Food Feature: Brussels Sprouts The Benefits of Juicing: Fact vs Fiction 10 Ways to Embrace […]

Cancer-Fighting Food Feature: Brussels Sprouts

Reach for the greens— good ole brussels sprouts can offer more to your health than you realize! Gather a group of people and ask their opinion on brussels sprouts – the room will almost certainly be divided 50/50. Some people love brussels sprouts and could eat them for every meal. Others can hardly stand the thought of the squishy mini cabbages. While this could purely boil down to differences in taste, it is far more likely that those who dislike the fiber-packed vegetables have never had them prepared correctly. Gone are the days of bland, tasteless vegetables as brussels sprouts are now prepared to a crisp often paired with cranberries and syrups. However, while chefs have learned a fine thing or two about how to prepare brussels sprouts, researchers have also learned the amazing impact brussels sprouts can have on one’s health. These fantastically funny-looking vegetables can lower one’s risk of many diseases, from liver disease to cancer. Research shows that a compound in brussels sprouts may help restrict tumor growth by blocking aggressive enzymes known to advance cancer growth. The enzymes weaken the genes that suppress tumors and keep them from spreading. This compound found in brussels sprouts allows tumor suppressors to continue doing their job. Brussels sprouts also contain a high amount of chlorophyll, the green pigment that occurs in plants. A 2018 study on pancreatic cancer cells suggested that chlorophyll may serve as an antioxidant, acting against some of the compounds responsible for the development of pancreatic cancer. In addition to this new research, there are many older studies proving the positive impact cruciferous vegetables can have on one’s health. For those still a little burnt from their past experiences with brussels sprouts, try this simple and downright delicious holiday recipe. Brussels sprouts are not only healthy and cancer-fighting, but the perfect companion to any meal throughout the year. Just try for yourself. Holiday Recipe: Sizzled Sprouts with Pistachios and Pomegranate Prep: 10 minutes Cook: 20 minutes Serves: 8 people Ingredients 3 tablespoons of olive oil 500 grams of brussels sprouts 50 grams of unshelled pistachios 1 pomegranate pomegranate molasses to drizzle (optional) Method Half the brussels sprouts and remove the seeds from the pomegranate (approximately ½ cup) Heat the oil in a large frying pan over medium-high heat. When the oil is heated, add the brussels sprouts to the pan – cut side down – and leave them to fry for approximately 10- 15 minutes, tossing occasionally. If the brussels sprouts are only lightly browned, continue frying for another 5 minutes until blistered. Scatter the pistachios over the brussels sprouts in the pan and stir-fry until toasted. Once pistachios are lightly toasted, remove the pan from the heat and stir through pomegranate seeds. Season to taste with salt and transfer into a serving dish. If using pomegranate molasses, drizzle over top. You may choose to use balsamic vinegar in place of the molasses. Serve alongside a holiday dinner. Learn more cancer fighting lifestyle tips and easy recipes in the National Foundation for Cancer Research’s blog articles. Additional Reads You May Enjoy: 10 Ways Your Diet Can […]

Cancer-Fighting Food: Pumpkin

Since the first leaf turned a slight hue of red, people across the country began preparing for what may be the best season of all – autumn. Swimsuits and sandals have been slowly replaced with sweaters and scarves, and the only thing that takes the nip away from the cool autumn air is hot apple cider. Streets are lined with bright decorative pumpkins and even the restaurants begin showcasing pumpkin on their menu. While nothing says ‘autumn’ better than the faint smell of pumpkin spice, these superfoods offer more than just a beloved latte flavor. With 45 different varieties of pumpkins, ranging from squash to classic jack-o-lanterns, these vegetables allow for versatility in the kitchen. In addition to being tasty, pumpkins are also one of the top cancer-fighting foods individuals can add to their diet as they are packed with antioxidants and nutrients. Each variety has a high content of carotene and beta-carotene, antioxidants that are common in yellow and orange foods. These antioxidants neutralize free radicals, which may protect against certain cancers. Many researchers have found that people who consume a higher percentage of carotene and beta-carotene had a significantly lower risk of cancer in the stomach, throat, pancreas, and breast when compared with people who consumed lower percentages. These antioxidants are also converted into vitamin A, an essential nutrient. Vitamin A plays an important role in many bodily functions and has even been found to promote eye health. A recent study, however, has even linked vitamin A to preventing skin cancer. This study followed the health of participants and documented their intake of vitamin A over a period of 26 years. The study suggested that participants who had a higher intake of vitamin A had a lower risk of developing skin cancer. However, one of the most inarguably healthy nutrients packed inside a pumpkin is fiber. Fiber offers great benefits to the digestive system. A healthy digestive system can aid in weight loss, lower blood pressure, reduced inflammation and reduced colon cancer risk.  Eager to start your day with a cancer-fighting pumpkin breakfast? Try this pumpkin pie smoothie bowl! Pumpkin Pie Smoothie Bowl Serves: 2 Time: <10 minutes Ingredients Smoothie Bowl 1 cup pumpkin puree frozen into cubes 1 frozen banana 1 medjool date, pitted 1 tablespoon natural almond butter OR peanut butter 1 teaspoon raw turmeric root ¾ teaspoon pumpkin pie spice* ¼ teaspoon cinnamon ½ teaspoon vanilla extract 1 cup coconut milk ½ cup of water (note: adding more water will make a thinner consistency, creating a drink rather than a bowl) Garnish (optional) Granola Pumpkin seeds Drizzle of coconut milk Pumpkin spice *Make your own pumpkin pie spice by combining 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 teaspoon allspice, 1 teaspoon ground cloves. Store in an airtight container and use this recipe in lattes, breads, cookies, or any autumn treat! Method Place all ingredients aside from garnish in a blender and blend on low for 60-90 seconds, or until smooth and creamy Divide into two bowls and top with your favorite granola, a drizzle of coconut milk, pumpkin seeds, and a […]