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The Pink Tsunami

Posted on November 17, 2015

Just last month, 300 pound NFL linemen took to the gridiron to do battle while sporting hints of pink in their uniforms. Throughout “Pinktober,” products like cosmetics and cleaners, lotions and laxatives supported breast cancer awareness. While some have criticized what they see as an over commercialization noting that breast cancer awareness month itself was even started by a pharmaceutical company, the positive impact on women’s health has been dramatic as early diagnosis of breast cancer has led to significant improvements in five year survival rates for those diagnosed.

Like many national movements, this tsunami-like wave of awareness began as a small ripple. The notion of using a colored ribbon as a social cause symbol began in the 1970’s when the song “Tie a Yellow Ribbon” inspired Penny Laingen, wife of an Iran hostage, to use a yellow ribbon to show support for her husband and the other hostages. The initial color for breast cancer awareness was actually peach and created by Charlotte Hayley, a breast cancer survivor who handed out the ribbons in a grassroots effort. Then in 1991, cosmetics mogul Evelyn Lauder, as a guest editor for SELF magazine, wanted to work with Hayley and have the ribbons at cosmetic counters; Hayley declined thinking this was too commercial, so lawyers for SELF recommended changing the color. In the fall of 1991, volunteers for Susan G. Komen gave out pink ribbons at a race in New York City and the rest is history.

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What You Need to Know About Processed Meat, Red Meat and Cancer Risk Pt. 2

Posted on November 13, 2015

In Part 1 of our “What You Need to Know About Processed Meat, Red Meat and Cancer Risk” series, Oncology Dietitian Rhone Levin broke down the International Agency for Research on Cancer and World Health Organization’s (WHO) recent report “Carcinogenicity of consumption of red and processed meat” (which found positive links between consuming red and processed meats and 18 types of cancer) and gave some of examples of processed meats, read meats and protein alternatives.

Now, we’re discussing reducing your cancer risk and ways to incorporate more plant foods.

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What You Need to Know About Processed Meat, Red Meat and Cancer Risk Pt. 1

Posted on November 10, 2015

You’ve probably heard the news on the International Agency for Research on Cancer and World Health Organization’s (WHO) recent report “Carcinogenicity of consumption of red and processed meat,” which found positive links between consuming red and processed meats and 18 types of cancer.

The organization concluded there is enough evidence to place processed meats into the “Carcinogenic to Humans” category, which is the highest class of cancer causing agents (the same category as cigarettes). Additionally, there’s also evidence that eating red meats may cause cancer, as they were assigned to the “Probably Carcinogenic to Humans” group.

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Hero of the Month: Maureen McLaughlin

Posted on November 9, 2015

Maureen McLaughlin is a daughter, wife, mother and woman on a mission. Inspired by colon cancer survivors in her family, Maureen started the annual Colon Cancer Crusaders 5K Fun Run and 1 Mile Walk, an Undy Community Event in Norristown, Pennsylvania. Now in its third year, the run/walk shows no signs of stopping and we’re happy to honor its creator and event extraordinaire as our Hero of the Month!

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Decoding the Vitamin D Story: What You Need to Know

Posted on November 6, 2015

It seems like there is a new study about vitamin D’s effects on colon cancer every few months, with each one arriving at different conclusions about whether it is helpful. The latest is a large clinical trial of vitamin D and calcium for the prevention of colorectal polyps. This trial randomly assigned 2,259 people with a history of polyps to receive one of the following:

  • 1,000 units of vitamin D3
  • 1,200 mg of calcium carbonate
  • Both
  • Placebo once a day for 3-5 years

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