Photo by Tami Le. Takeyah Young prepares vegetarian food to teach cancer patients and caregivers how better nutrition can help fight off the disease.

Published on: Wednesday, March 10, 2010

By Tami Le

The Cancer Project encouraged Beltsville residents to become vegetarians during a cancer prevention course held at a Saladmaster dealership on Feb. 20.

The Food for Life series reports that phytochemicals found in plants can improve the immune system and prevent disease progression, protecting patients from cancer. Additionally, vegetable-based foods can promote healthy weight, which can prevent other chronic illnesses such as diabetes and heart disease.

The course, “Introduction to How Foods Fight Cancer,” featured a nutrition video and cooking demonstration by Takeyah Young, certified holistic health counselor for core connection lifestyle.

Young, who has been a vegetarian for approximately 12 years, suggested not eating any dairy products either. In a video Young showed the class, Dr. Neal Barnard from the Cancer Project explained the purpose of milk is fattening calves. Fatty foods should be avoided, Barnard explained, because they increase the risk of breast, colon and prostrate cancer.

Young suggested looking for healthy ways to substitute fatty foods. Alternatives for dairy can be soy, rice or almond milk – all of which Young brought for the class to sample. She tries to avoid eating anything white. “When you’re cooking your food, think is it colorful? Is it vibrant?” said Young.

When a vegetable is cooked, Young explained, it is still a vegetable. But when meat is cooked, it changes becomes carcinogenic, said Young. While many of the nine residents who attended the course eat meat regularly, they said they are now considering becoming vegetarians. The attendees at this course either have cancer or know someone who does, and are trying to combat the illness.

Ann Marie Francis, whose father died from throat cancer, came to the course because she wanted “to learn about cooking for cancer patients.” Although she eats meat, she is considering becoming a vegetarian because of the course.

Calvin Newbill, who had prostrate cancer, is a big  fan of meat. However, he tried Young’s “veggie” wrap and bean dip at the end of the class and said that the “food taste better than I thought.”

Young said there might be skeptics about a plant-based diet but she would encourage people to just try it.

Another challenge that people face with eating healthy is that it is time consuming. “When you’re working, it’s hard for you,” said Kira Houston, one of the attendees.

 As a result, Young demonstrated dishes that would be fast and easy to make, especially for those recently attempting to change their lifestyles.

Young said she wanted to teach a course in Prince George’s County  because the “information is available but not reaching people.” As a resident of Hyattsville, Young said she also wanted “to reach communities of color.”

Young will be teaching a follow-up three-part cancer prevention- and survival-cooking course on March 13 through the Cancer Project.  The Cancer Project, based in the District, is a national nonprofit aimed at cancer prevention and survival through nutrition education and research.