Healthy Eating for Prostate Care: For the First Time a Leading Scientist, a Dietitian, Chefs and Researchers Have Worked Together to Create Over 100 D

Recipes that provide the essentials for a diet that can help prevent the development of prostate cancer and may hinder its progression.




This is a much-needed cookbook written by expert Margaret Rayman, who created the Nutritional Medicine Post Graduate program for the University of Surrey in England.




The book is designed to help make the male population more aware of the dangers of prostate cancer - the second leading cause of death by cancer in American men, with nearly 175,000 newly diagnosed cases being estimated for 2019, according to the American Cancer Society. Unknown to many, scientists have found that there is a link between diet and the development (or spread) of prostate cancer and that eating the right foods can make all the difference. This is not just a cookbook but a practical guide to incorporating the foods and food components that are believed to be beneficial in reducing prostate cancer risk into the diet.

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 lectures and speeches across England. She has also been a judge on BBC Food & Farming awards for four consecutive years.