Kickstart Your Health in October
PCRM brings the Kickstart to life as a live event! Learn everything you need to know to revamp the way you eat and get started on the path to the best possible health. To learn more and register, visit our website >>
VOTE: Wednesday Deadline to Help PCRM Win $25,000
Marilu Henner is a finalist in Live with Kelly's summer
grilling contest, and she has chosen PCRM as her charity to win $25,000! Please
vote for Marilu's Healthy/Easy Grilled Mushroom and Heirloom Tomato Summer Dish
recipe today! VOTE TODAY >
One Week Left to Apply! Teach the Food for Life Program
your passion for a plant-based diet for chronic disease prevention and control
to your community! Nurses and dietitians can earn 20 continuing education
credits. For more information and to apply, visit www.FFLtraining.org. Apply by the Tuesday, Aug. 7, deadline to be considered for the fall 2012 training!
Food for Life Instructor Spotlight: Kathryn Lorusso
When Food for Life instructor and breast cancer survivor Kathryn Lorusso is not whipping up delicious meals for her students, she works as a brand ambassador and fitness icon for O’Neill surf clothing. Read more >>
Another Food for Life Success Story
“I've lost 38 pounds and I have more energy. I'm feeling better than I have been my whole life,” says Dawn Harlor, a class participant of Food for Life instructor MiMi McGee. Dawn noticed positive changes upon switching to a vegan diet. Read more here >>
Anthocyanin Intake Decreases Type 2 Diabetes Risk
A newly published study suggests that consumption of anthocyanins, a type of antioxidant found in darkly pigmented plant foods such as berries, plums, and eggplants, significantly decreases the risk of developing type 2 diabetes. This study examined the diets of over 200,000 American men and women who were part of the Nurses' Heath Study and Health Professionals Follow-Up Study. Diets were evaluated for multiple classes of antioxidants including anthocyanins, flavanols, flavones, and others. Researches then looked at who developed type 2 diabetes based on the amounts of antioxidants consumed. They discovered that consuming anthocyanin-rich fruits decreased diabetes risk; eating more than five servings of apples or pears per week, or two servings of blueberries decreased the risk of developing type 2 diabetes by 23 percent, compared with those who ate these foods less than once per month. The mechanisms for decreased risk are a bit unclear, but it appears anthocyanins can alter genes in a way that improves insulin sensitivity.
Wedick NM, Pan A, Cassidy A, et al. Dietary flavonoid intakes and risk of type 2 diabetes in US men and women. Am J Clin Nutr. 2012;95(4):925-933.