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The Pink Ribbon Diet: A Revolutionary New Weight Loss Plan to Lower Your Breast Cancer Risk
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About The Pink Ribbon Diet: A Revolutionary New Weight
Product Description In a study funded by the Susan G. Komen for the Cure -- Foundation, Dr. Mary Flynn researched the effects of an olive-oil-and-plant-based diet on overweight women who had previously undergone treatment for invasive breast cancer. Now, she reveals her findings in The Pink Ribbon Diet. Not only is this program more effective than the National Cancer Institute's recommended low-fat diet, but it is also a diet that women find more satisfying and can thereby sustain for life. The Pink Ribbon Diet features 150 recipes that naturally emphasize Mediterranean foods with nutrients thought to lower breast-cancer risk and foods that improve biomarkers, indicators of risk. This diet has been effective in helping women who have had breast cancer and those at risk of getting it to avoid unhealthy weight gain and safeguard their health. From Publishers Weekly Under the auspices of the Susan G. Komen for the Cure foundation, Flynn, a research dietitian at the Miriam Hospital and assistant professor at Brown Medical School, studied the effects of a plant-based olive-oil diet ("PBOO") for overweight women who had undergone breast cancer treatment, compared to a low-fat diet recommended by the National Cancer Institute. Her conclusion--that the plant-based olive oil diet is both more effective and more satisfying--is the basis for this combination research/recipe book, penned with the help of Barr, a cookbook author formerly associated with Julia Child. The authors explain that the PBOO diet concentrates primarily on foods that women should eat in order to lower their risk of breast cancer or to ward off its recurrence, while omitting foods associated with risks; the focus on olive oil and veggies leads to improvement in blood lipids, blood sugar, and insulin, all biomarkers for breast cancer. Part II presents a 1,500-calorie diet that includes 150 simple, affordable, and enticing recipes, ranging from breakfasts, salads, and sandwiches to main courses and desserts. This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review Publishers Weekly, 8/16/10“This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health.” Library Journal, 8/2/10 “[A] reasonable plan, even if you just want to maintain a healthy weight.” Blogcritics.org, 9/15/10 “Offers breakfasts, side dishes, main dishes, and—best of all—desserts (including cranberry/almond biscotti)…Bottom Line: Would I buy The Pink Ribbon Diet? Yes, it is filled with recipes designed to satisfy the healthy Mediterranean in me.” Infodad.com, 10/14/10“[ The Pink Ribbon Diet] offers some delicious dishes.” January, October 2010 “An interesting—and surprisingly rationale—book…Authors Mary Flynn and Nancy Verde Barr’s guide to diet, weight loss and food is sane and approachable.” Books and Chocolate blog, 12/6/10 “This book…should be shared with any woman who is a breast cancer survivor, has been recently diagnosed, or who wants to lower her risk of getting the disease.” Healthy Magazine (UK), January 2011 About the Author Mary Flynn, PhD, RD, LDN, is an assistant professor at Brown Medical School and a research dietitian at The Miriam Hospital. She lives in Rhode Island. Nancy Verde Barr served as executive chef to Julia Child and is a James Beard Book Award-winning cookbook author. She lives in Massachusetts.
