Product Description

This is a much needed cookbook written by expert Margaret Rayman, who created the Nutritional Medicine Post Graduate programme for the University of Surrey. The book is designed to help make the male population more aware on the dangers of Prostate cancer - the most common cancer in UK men with nearly 35,000 diagnosed each year. Unknown to many, scientists have found that there is a link between diet and the development (or spreading) of Prostate cancer and that eating the right foods can make all the difference. This is not just a cookbook, but also a practical guide on how to incorporate the foods and food components that are believed to be beneficial in reducing the risk of Prostate cancer, into the diet.

Product Details

• Amazon Sales Rank: #3183 in Books
• Published on: 2009-06-01
• Original language: English
• Binding: Paperback
• 176 pages

Review
This cookbook is a valuable resource for men and their families who would like to put these findings to practical use and help in maintaining a healthy prostate. --Yorkshire Post

With one man in the UK dying from prostate cancer every hour, this timely cookbook brings together the latest research on the prevention and treatment of the illness through diet. --Health & Fitness

It's a wonderful book, full of lovely recipes that I can't wait to try. Having a cook book like this is so useful when you find yourself with Prostate Cancer; your diet plays such an important role at this time and having these guidelines and interesting ideas will be extremely beneficial to myself and countless others. --Max Clifford

From the Author
World-wide, there are 670,000 diagnoses of prostate cancer every year yet, until now, there has been little or no specific dietary guidance for men at risk of the condition or its spread. As an active researcher in the prostate-cancer field, I knew that there was evidence in the literature from human studies that some foods or nutrients could affect disease risk and felt that such information should be made available to men that might be affected. I therefore initiated a project whereby two of my final-year nutrition/dietetic students researched the evidence published in the peer-reviewed scientific literature for a link between foods or nutrients and prostate cancer. This led to our drawing up of a set of evidence-based guidelines for men that might help reduce the risk or spread of prostate cancer: in fact my students produced an excellent small cookbook based on their research findings. The interest among our friends and family in this small book was such that after the girls graduated, we decided to approach the Prostate Cancer Research Foundation (PCRF) with the idea of developing the book into something that could be more useful to affected men and their families. Luckily the PCRF enthusiastically embraced the idea and generously financed us to further explore the research findings and translate them into real recipes incorporating those foods. We persuaded a publisher well-known for producing cookbooks incorporating `healthy-eating' principles (Kyle Cathie) to have faith in our idea and so the Prostate Care Cookbook was underway.

For each food or food component identified, we endeavoured to establish the quantity required in the diet for an effect to be seen. Based on this, we then selected recipes that were rich in the foods and nutrients believed to be beneficial for prostate cancer for inclusion in the Cookbook. We had co-operation form some notable celebrity chefs who provided recipes based on our guidelines. For each recipe, we have indicated which beneficial foods or nutrients are well represented in that dish. For further information, the approximate calorie, fat and saturated fat content of each portion has also been included.

As far as we know, this is the first book that clearly lays out the evidence base for the recipes included in a cookbook that is geared to improving health and decreasing risk. Those reading the introductory section of some 50 pages will soon understand the principles upon which the choice of foods and recipes is based. This will enable them readily to adapt their diet based on the principles laid out in the book. Since the book was published in the UK (June 2009), I have had an overwhelming positive response from interested men, both in the UK and elsewhere.

In addition to the potential physical benefits of changing the diet, using this recipe book may have psychological benefits. Consciously making changes to diet and lifestyle is associated with a positive, optimistic attitude and a feeling of being in control. This has long been known to improve the immune system and can therefore have a direct effect on how disease progresses. We hope that this book will empower many men and their families to be active participants in their own health outcome.

About the Author
Margaret Rayman is the creator of the first university-level degree programme on Nutritional Medicine in the UK. She is highly involved in the development of Nutritional Medicine as a subject and regularly gives key lectures and speeches across England. She has also been a judge on BBC Food & Farming awards for four consecutive years.Kay Gibbons & Kay Dilley are both PhD students in Nutritional Medicine.

Customer Reviews

A fabulous cookbook for healthy eating
This is a unique cookbook in my experience: it links science in a precise yet accessible way to great cooking.
I'm not actually a prostate patient, simply someone drawn to attractive veg, fish & meat dishes. I might never have found this superb book if it hadn't been for The Food Proagramme on BBC Radio 4. I liked the sound of the recipes being sampled in the studio, roast tomato soup and a vegetable quiche using potato & sweet potato for the 'pastry'.
When my copy arrived I wanted to try out lots of dishes. I've made that quiche, several salads and other dishes and none has disappointed. It's taught me a lot, helped me reinforce a few good habits and acquire some more - I'm definitely eating more fish.
I hope this was the 1st of a series - books linking food to very particular scientific information.

A very informative book
I bought this book because my brother is under-going treatment. The introduction is so clear and easy to follow; I found the explanations and risk factors convincing and the science behind the disease is particularly strong. For the first time I realised why diet is so important. Looking at the different range of vegetables I was able to assess the best sources of lycopene, selenium, Vitamin D and learn how valuable they are in the care of the prostate. And it became clear to me why allium vegetables are so important. We look forward to cooking some of the delicious recipes. The recipe for the Tuna Stir-Fry was an instant hit and we look forward to making the Chicken Kebabs with Peanut Sauce. This is a very useful book for anyone with prostate cancer.

a true inspiration
this book really explains the importance of eating healthily for your prostate and gives such a range of delicious recipes that are easy to make - from brazil nut, tomato and onion bread to moroccan lamb stew - this whole book wowed me with its inspirational recipes and it's all so healthy! i know a few men with problems with their prostate and would highly recommend this book to them and their families and friends. it has fab recipes that everybody can enjoy and also tips on what food to avoid.