Q:  Recent news headlines say that processed meat and red meat increase bowel cancer risk.  Should I be worried?

A:  Processed meat has been classified as a ‘definite’ cause of cancer, and red meat as a ‘probable’ cause.  Breakdown products of red meat (N-nitroso compounds), as well as nitrites added to processed meat, may lead to cancer.  High temperature cooking (grilling, barbequing) may also increase cancer risk.

Meat is just one factor in bowel cancer risk, and the amount consumed affects risk.  It is also important to consider each individual’s risk, including family history, smoking, alcohol, physical activity, weight management, and dietary factors such as vegetable and fruit intake.  Overall, moderation is key: cutting down on meat, rather than eliminating it completely, makes sense for most people.

Update:
Dr. Cooper was recently a guest on The Lynda Steele Show on CKNW News Talk 980 AM, where she discussed the connection between processed meat, red meat, and cancer risk.  Learn more by listening to the podcast here.

For further reading, this is an excellent and comprehensive article from Cancer Research UK: Processed Meat and Cancer - What You Need to Know.

As seen in the Cloverdale Reporter...

Q:  I’ve heard that sunscreen can contain harmful ingredients.  Should I be concerned?

A:  Since sunscreens are promoted to protect the skin, it may come as a surprise that many of their ingredients are linked to potential hormone disruption, cell damage, and increased risk of skin cancer.  When choosing a sunscreen, key ingredients to avoid include oxybenzone, retinyl palmitate (vitamin A), and parabens.  Safer ingredients to choose are zinc oxide and titanium dioxide, which are mineral compounds that act to reflect, scatter, and absorb UV rays.

In addition, sunscreen inhibits the body’s natural production of vitamin D, a vital nutrient that plays a role in preventing skin cancer, among other benefits.  Diet, supplementation, and moderate sun exposure are appropriate ways to optimize vitamin D levels.

For more information, and to check the safety of your sunscreen, visit the 2015 Guide to Sunscreens from Environmental Working Group.

As seen in the Cloverdale Reporter...

There's no doubt of the importance of protecting yourself from excessive sun exposure.  From avoiding skin damage and aging to preventing skin cancer, minimizing exposure to UV rays is key for long-term skin health.  However, there are multiple ways to do so, and if sunscreen is your best option, read on for what to consider when choosing a product!

The Center for Disease Control (CDC)'s recommendations include spending time in the shade and wearing clothing and sunglasses to protect skin and eyes from the harmful UV rays.  They also recommend avoiding indoor tanning - it has been linked to several types of skin cancer, including melanoma (the most deadly form), squamous cell carcinoma, and ocular melanoma (cancer of the eye).

When spending time in the shade or covering up from the sun are just not options, be sure to apply sunscreen to protect yourself from excessive sun exposure.  Building on this recommendation from a naturopathic point of view, it is important to choose a sunscreen that will protect you while not causing absorption of unnecessary chemicals - ironically, often carcinogenic chemicals - into your skin.  

In time for the season, Environmental Working Group has put together a comprehensive 2012 Sunscreen Report, which evaluates over 1,800 sunscreens for their efficacy, ingredients, and any health concerns associated with them.  There is an easy search to learn more about your favourite brands, or you can view the list of Top Sunscreens, which outlines the cleanest products available. 

The best natural sunscreens contain zinc oxide or titanium dioxide, mineral compounds which act to reflect, scatter, and absorb UV rays.  Additionally, look for products that do not contain:

• Oxybenzone (may be listed as methanone, 2-hydroxy 4 methyoxydenxophenone, or benzophenone-3): These compounds are potential hormone disruptors and contributors to cell damage, which can lead to cancer.
• Retinyl palmitate (vitamin A): May increase the risk of skin cancer when used on sun-exposed skin.
• Parabens (methylparaben, propylparaben, butylparaben, ethylparaben): Parabens are ubiquitous in cosmetic products, being used a synthetic preservatives.  Unfortunately, they also have undesirable effects such as hormone disruption, which is linked to cancer.

My personal favourite brand of sunscreen is Alba Botanica, a company which makes a variety of natural products.  I find that their sunscreens tend to not be as greasy as some other natural sunscreens, and I find them to work quite well.

With all this in mind, it is important to remember that there are benefits to sun exposure as well.  Our skin synthesizes natural vitamin D when exposed to the sun, a process which is completely blocked by sunscreen.  Interestingly, vitamin D has an important role in cancer prevention, as well as bone health and proper immune system function.  Therefore, moderate amounts of time in the sun can be healthy, while ensuring to be mindful about preventing excessive exposure.

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Sources:
http://www.cdc.gov/cancer/skin/basic_info/prevention.htm
http://breakingnews.ewg.org/2012sunscreen/best-sunscreens/best-beach-sport-sunscreens/
http://edition.cnn.com/2012/05/16/health/sunscreen-report/index.html
http://www.flickr.com/photos/sharynmorrow/154226401/in/photostream/

To put theory to practice, here's my straightforward and delicious recipe for dahl.  It features red lentils, a small quick-cooking legume that softens and forms a thick stew-like mixture when combined with vegetables and spices.  Red lentils are a rich source of protein, fibre, B vitamins such as folate and thiamin, and minerals such as iron, molybdenum, manganese, phosphorus, potassium and copper.  When combined with a grain such as quinoa or rice, this combination forms a complete protein source.

This recipe also features turmeric (Curcuma longa), a relative of ginger that is widely recognized for its anti-inflammatory properties. 

Turmeric is associated with a myriad of health benefits, including protection against liver damage, anti-cancer effects, and reduction of inflammation in arthritis.  Dr Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine, is a proponent of using turmeric abundantly in cooking.  He also points out the research showing that turmeric is much better absorbed when combined with black pepper.  For the recipe below, at least 1-2 tsp of turmeric and 1-2 tsp of freshly ground pepper is recommended.  The rest of the spices can be added to taste.  Enjoy!

Scarlett's Spicy Dahl

Bring to a boil 1 cup red lentils and 3 cups water, then reduce heat to simmer.  Stir occasionally – they’ll thicken up as they cook. In a separate pot, bring to a boil 1 cup quinoa and 2 ½ cups water, then reduce heat to simmer.

In a frying pan, sauté a variety of vegetables in olive oil or coconut oil: Onions, red pepper, green pepper, leeks (the green and white parts!), zucchini, green peas, celery, garlic

Then add spices to taste:
Turmeric (1-2 tsp)
Cayenne
Coriander
Chili pepper flakes
Cumin (ground and whole seeds)
Salt
Pepper (1-2 tsp; freshly ground is best)

Once the lentils have thickened up, add the veggies to the lentils and see how it tastes.  At this point, you can definitely add more spices – I also like to add a little more olive oil at the end for more flavour.
Serve dahl over a bed of quinoa (or rice!)

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Sources:
http://www.huffingtonpost.com/andrew-weil-md/turmeric-health-have-a-happy-new-year_b_798328.html
http://whfoods.org/genpage.php?tname=foodspice&dbid=52
http://www.flickr.com/photos/fotoosvanrobin/3825527595/

In recent years, alarming news about Bisphenol-A (BPA) has lead many consumers to look for alternatives to plastic waterbottles, tupperware, and even children’s toys.  BPA is an industrial chemical used in the production of most synthetic plastics, and has been seen to mimic the body’s natural hormones, classifying it as an endocrine disruptor.  In particular, BPA mimics estrogen, which is cause for concern in cancer, infertility, weight gain, altered immune function, early puberty, behavioral disorders, heart disease, diabetes, and liver toxicity.  In October 2010, the Canadian government added BPA to Canada’s list of toxic substances.

A less acknowledged but highly important source of BPA to be aware of is canned food; the liner present inside cans contains BPA.  Although manufacturing costs for BPA-free cans are 2.2 cents higher than that of cans containing BPA, some companies have made the choice to go without.

In the search for BPA-free canned food, examples of brands to choose include Eden Organics (canned beans) and Vital Choice (canned fish).  This article contains the full list, and is informative for how to make decisions at the grocery store: 7 Companies You Can Trust to Use BPA-Free Cans

While it is important to choose BPA-free cans when buying canned food, it is also important to keep in mind that all canned items are still processed.  Canned foods tend to contain high levels of sodium and lower levels of nutrients compared to their fresh counterparts.  To get the most nutrition out of your food, it is important to be mindful about consuming freshly prepared foods more often.  Check back soon for tips on preparing different varieties of cooked beans for using in all your favorite bean salad and chili recipes!

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Sources:
http://www.ewg.org/reports/bpatimeline
http://naturalsociety.com/are-you-exposing-yourself-to-toxic-bpa/