Discovering Dairy and Meat Alternatives

When cancer researchers started to look for links between diet and cancer, one of the most noticeable findings was that people who avoided meat and dairy products were much less likely to develop the disease. Consuming dairy products causes worrisome biological changes in the body, including an increase in the amount of insulin-like growth factor 1 (IGF-1) in the bloodstream. Scientific studies have shown elevated IGF-1 levels to be a catalyst for the growth of breast and prostate cancer cells. Meat is another food that may be linked to cancer and other illnesses. This link is the part due to the high-fat and fiber-free characteristics of meat compared with plant foods, as well as the formation of carcinogens when meats are cooked. These cancer-causing chemicals, called heterocyclic amines, tend to form within the meat tissue when exposed to high temperatures. In this class, you will explore a variety of vegetarian sources of protein, all of which are low in fat, high in fiber, and loaded with cancer-fighting nutrients.

This class features a cooking demonstration, handouts of easy and affordable recipes that you can prepare at home, and a physician led lecture and opportunity for discussion.

The cooking demo includes:

Chickpea Burgers

Tempeh Broccoli Saute over Couscous

Chocolate Rasberry Mousse

Jane is a Plant-Based Nutrition Professional through the T. Colin Campbell, Center for Nutrition Studies, a Licensed Food for Life Instructor through PCRM, and a recent graduate of the Rouxbe Culinary School in Professional-Plant Based Cooking. Jane is on a mission to help individuals learn to incorporate practices that generate health and well-being through cooking, composting, and compassion.

In addition to teaching Food for Life Classes, Jane is available to work one-on-one to help you further navigate your plant-based journey. Check out her website at thepracticeofgreen.com.