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Prevention & control

Recipe corner: broccoli salad and stir-fried bok choy

What do these stinky vegetables—bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, red cabbage, horseradish, kale, mustard greens, Swiss chard and turnips—have in common? They’re some of the members of the cruciferous vegetable family, and they have been linked to reducing risk for heart disease and cancer.

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Physical therapy helps cancer patients regain control of their lives

Studies have disproven several common myths about the fragility of patients with cancer. In fact, research is showing that vigorous exercise, including weight training, can help improve the outcomes of patients undergoing treatment as long as they are physically capable. Exercise stimulates the immune system to help fight cancer, and it also helps relieve stress and releases endorphins that aide in combatting depression. 

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Massey partners to bring health information service to Petersburg library

Petersburg residents can now access current and accurate health information at their local library. The Petersburg Healthy Living and Learning Center at the Petersburg Central Library hosted a grand opening on October 1, 2012, in conjunction with National Health Literacy Month. The Center is the result of a partnership among the Library, Virginia Commonwealth University Massey Cancer Center and Crater Health District.

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Innovative Massey educator recognized with university’s highest honor for staff

Polly Cole headshot

VCU Massey Cancer Center community health educator Polly Cole was recently honored with Virginia Commonwealth University’s highest honor for staff and A&P (administrative and professional) faculty: the 2016 VCU President’s Award of Excellence. 

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Integrative health recipe corner: fall harvest salad & spaghetti with broccolini pesto

This month’s first recipe focuses on fall and incorporates some easy-to-find fall ingredients—sweet potatoes or butternut squash, and pears—into the recipe. Both recipes focus on vegetables with bright colors, as colorful food is a sign of plenty of phytochemicals. Incorporating phytochemical- and anti-oxidant-rich foods into the diet offers protection against many health conditions, including cancer. Sweet potatoes or butternut squash contain beta-carotene and other carotenoids; broccolini (a hybrid of broccoli and kale) is a cruciferous vegetable bright green in color and high in fiber. Less colorful vegetables, including onions, garlic, shallots and cauliflower (you’ll find the first three in one or both of these two recipes—they are members of the Allium family) have plenty of anti-cancer effects in them, too, so don’t forget to include them in your diet along with brightly-colored vegetables.

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