The Anti-Breast Cancer Cookbook: How to Cut Your Risk With the Most Powerful Cancer-Fighting Foods

Breast cancer is the most common type of cancer diagnosed among women in the United States. It is second only to lung cancer as a leading cause of cancer death in females. The National Cancer Institute estimated that 230,480 women were diagnosed with breast cancer in the US in 2011 and 39,520 women died from it.

And the scary part is anyone can get cancer. There is no single diet, food, or nutrient that will keep you from getting cancer. However, in the same way that wearing a seatbelt may protect you from being injured in a car accident, eating certain types of food may help to protect you from developing many cancers, including breast cancer.

Dr. Julia Greer - cancer expert and author of The Anti-Cancer Cookbook - pulls together everything you need to know about breast cancer and the foods you should eat to protect you from developing breast cancer. She shares her collection of more than 200 recipes for sauces, main courses, sandwiches, breads, desserts and beverages - many of which are vegan or vegetarian and over half are gluten free.

All of the recipes are made from common everyday ingredients chock-full of powerful antioxidants that may significantly slash your risk of developing breast cancer.

Julia B. Greer, MD, MPH, is an assistant professor of medicine in the Division of Gastroenterology, Hepatology and Nutrition at the University of Pittsburgh School of Medicine. She was educated at Phillips Exeter Academy, Princeton University, Mount Sinai School of Medicine, and the Graduate School of Public Health at the University of Pittsburgh. She completed a National Cancer Institute sponsored fellowship in cancer epidemiology and prevention, as well as a National Institutes of Health funded research training fellowship in high-risk genetics. She holds a master's degree in cancer epidemiology. She has published numerous articles and book chapters on ovarian, breast, and pancreatic cancer, as well as on the effects of obesity, alcohol, and cigarette smoking on cancer and other types of diseases. She serves as a director for the required medical school course Digestion and Nutrition and for the elective course Nutrition and Medicine at the University of Pittsburgh School of Medicine. She is a lifelong foodie and exercise enthusiast who has given dozens of talks on nutrition and health. And she makes one mean banana bread.