Any of you who have followed Little Green since our inception know that we were created out of the desire to learn how food can help prevent and even mitigate cancer. Food is medicine. Food is incredibly powerful. It’s powerfully good, and can also be powerfully bad.
The notion that we can fuel our body with plants and nutrients that fight inflammation and free radical cell growth, diminish tumors, and bolster immunity simply amazes me.
When my mom had recently been diagnosed with cancer, I immediately started asking HOW we could help her. I found that western medicine wasn’t talking about how nutrition–the food that was fueling her each day–could play a role in healing. I took it upon myself to start learning more. In that journey, I have gone down many roads. I’ve self-researched cancer and nutrition extensively. I’ve studied and been certified at the Institute for Integrative Nutrition (NYC), Cornell University, and the Weil Center for Integrative Medicine at the University of Arizona (which I just completed this month). I’ve explored raw foods and their power and have been certified as a Raw Foods Educator with The Raw Foods Institute. I’m pretty convinced that drinking green juice (with kale, celery, cucumber, lemon, ginger, and more) every day added years onto my mom’s life. There were a few years in there when she was not getting conventional treatment and her doctors would say “I don’t know WHAT is making her cancer numbers go down like that!” But I knew: it was the incredible cancer-fighting enzymes and nutrients that we were flooding her body with every day.
In my latest course at the Weil Center for Integrative Medicine at the University of Arizona, we focused on these foods, which I’ll be spotlighting a lot over the coming weeks:
- Cruciferous vegetables (cauliflower, bok choy, Brussels Sprouts, broccoli…)
- Green Tea
- Phytoestrogens (fermented soy and flaxseed)
- Garlic and onions
- Turmeric and ginger
- Omega-3 Fatty Acids (deep cold-water fish)
What foods might you want to avoid? Foods that do nothing for us, are possibly harmful and could be replaced with alternatives, or foods that outright cause damage?
- Artificial ingredients of any kind
- Processed foods
- Meat and poultry
- Too much alcohol
These concepts are at the heart of the Little Green Method. All of our programs delve more deeply into these ideas and the science behind WHY. We hope you’ll join us in our upcoming programs to learn more. We hope you’ll stay tuned to see what exciting new courses we have in store for you!
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